Agriturismo L'oca E La Graticola

Apparently it is a normal farm in the countryside but... there are surprises. Not always positive. First, the menu is pretentious and provides a few alternatives. We were seven at the table and we were made to weigh the choice of five different first ones because it would put in crisis the times of the kitchen. I fully understand, however, at this point or limit your choice or warn you immediately. The ingredient “goose” is prevalent and almost does not provide exceptions. The portions are very small, expensive and above all you have the feeling of a fine refinement to yourself. There is news, wanting to go a little out of the schemes but frankly the result is medium and not exceptional. Appreciable effort with desserts.

Premise: it deserves 4 stars, if not 5. The food is great, not excellent, but great. Content menu but focusing on quality: I mean less but better. I like philosophy, I share it. Presentation of dishes above the average, efficient service, waiting times also conson with full, sign of a kitchen that knows how to work under pressure without losing in qualitative terms. Very well maintained location. From a catering point of view, it is a certainty. In my opinion, however, we need a reflection on the quantities. Persecuting quality with the costs it entails for the restaurateur and, in reflexion, for the customer is commendable and not critiqueable a priori: of the series, if you are not well go elsewhere. As far as I'm concerned, I'm marrying philosophy, but it also needs balance, otherwise the suspicion is that we want to take advantage of that category of consumers willing to spend more on eating better. Consumers evolved in a way, but not necessarily chickens to be slaughtered. For example, the context should be evaluated, in this case, apparently a house owned in the middle of the countryside of a geographical area of moderate tourist-cultural value. When you sit at the table you have to fix a fair price that takes into account various aspects (the cost of raw material, utilities, staff,... including the amount of food you intend to put in the dish: Sorry, but this aspect, especially in the voice of the first dishes (but also in some seconds, is superseded. The average customer goes to work to be able to go to a restaurant, every euro earned requires a form of sacrifice, and see the quantities of modest food in relation to the required amount (please, repeat, all the components is really unpleasant. If then deposited in huge dishes, these quantities also seem less among others, further aggravating. Does customer success and reputation legitimize these choices? Perhaps yes, obviously yes, so the restaurateurs of the Goose are right. Is that right? In my opinion I would not and invite you to improve from this point of view, maybe you will gain less however, adding a 30% more product in the dish, not even you will fail and you will give a sign of respect to the customer who certainly is pleased to receive. Another invitation I make is to publish the menu in its entirety (water, wines, desserts, brought on its website and on any social profiles. Not that at the 'Oca can change something, of course it will always be a successful restaurant (deserved , but I with a little regret probably will not return, we will not return.

Good food (a few things different but tasty), great place, higher prices than average restaurants on the zone... but the service was not good at all. The waitress was really annoying, tried to change all of our orders and convince us to order something else, came back to our table several times (talking really close to our faces... not recomended on a Covid time). Wouldn 't recommend because of that.

High quality of the starters and a very good food, which is completed by the availability of local wines, are only two reasons to try this restaurant !

Good food (a few things different but tasty), great place, higher prices than average restaurants on the zone... but the service was not good at all. The waitress was really annoying, tried to change all of our orders and convince us to order something else, came back to our table several times (talking really close to our faces... not recomended on a Covid time). Wouldn 't recommend because of that.