Al Centro - ARDEA

First and last time in this place I struggle to call restaurant! Long waiting time despite only 3 tables. They don't have any menus. We took 2 starters of the house, 30 euros for some slice of ham and a few pieces of cheese up (when a sheet of paper). They obviously meet without specifying items and prices. If I could, I would give 0 stars!

I've been there for a party not to go bad, dirty, absolutely not, I tell you zero stars. Don't go. It's all right.

I'd see a show of nightmare kitchens. I say it without irony in the sense that the place has potential and pasta and pizza are not bad (the rest I don't know). We start from the positive notes: wide and well lit parking lot, space grades to dine outside, wood oven, Roman pizza and good focacce, carbonara and amatriciana good. Economic account (15 Euro). Negative notes are many but healthy if there were good will, commitment and professionalism. The room was cold (dinner time, outside temperature 10° inside under 20). The 3 air conditioners were turned off and only one stove was activated in one corner (useless). The room is poorly lit unless LED lamps (cold) light up along the walls that give a spectral appearance. The room is a whole glass window is almost all the glasses are very but very dirty. The pedana for musical performances is logora, scrostata and rather sudicia. A single bathroom for all guests (suitable for the disabled). The service was carried out by the owner and a waitress who managed the 50 staff well. I would ask the owner perhaps to avoid putting his fingers in every place in front of the commensali and both to have a more cared aspect. Warning for the holder: the panic handle of the main exit of the room does not work well and the door gets quilted without opening. This doesn't transige.

One of the worst restaurants we ate. Now he changed his name and his name is Cavallino Verde. I only found out after eating that it was the same restaurant where reviews are bad. The wait is scary, we had to get more scumbags to satisfy hunger. We thought maybe all this time was worth waiting 1 hour and a half plentiful) Ordered, on advice of the very nice waiter only positive thing), a Fiorentina. First of all, he was cooked and then he knew about fish. Surely it was put on the same grill where the fish is made. Same speech for the roast. Let's take this into account and invite the waiter to smell the meat. He takes the meat, takes it away and makes it redone on the plate. It's very difficult to say. Not to mention the outlines and fries, full of oil. Too bad because the place is nice, but the restaurateur and the cook is not a job where you can improvise. If you don't know how to do it, you can't expect the place to fill. In fact on Saturday night, 7 tables full on at least 40 says long. We were at the table and we all complained about fish, meat, vegetables, etc. First and last time in this place.

Since 2017 the local has changed its name to the green horse, it changes its name and chef but the quality is always poor, non-existent service, low quality cuisine, long waiting times, the only value are the large outdoor spaces with the large parking lot.