Pescheria — Restaurant in Salerno

It’s tiring being judged and treated based on the color of our skin. Whether they understand it or not, there is an unconscious bias. We came in for lunch and were super excited for the meal given that it is in the Michelin guide. When we got there, the restaurant was not full. We were seated in between a table celebrating a party of about 10 people and a group of 3. The staff was not so welcoming, but I think the manager was the most attentive one, at least in the beginning.

Unfortunately, our excitement quickly turned into disappointment. We were the only brown people in the establishment, and it was clear we were being treated differently. The wait staff were all passive. We ordered a bottle of wine and noticed that our glasses were not being refilled, unlike the other groups around us whose glasses were constantly being topped up. We tested this out a few times by emptying our glasses and waited, but the staff ignored us until they eventually caught on.

It's exhausting to see this kind of differential treatment. I hate having to judge an establishment based on how I'm treated instead of the quality of their food, but my experience was soured, and I couldn't enjoy my meal. This type of behavior is unacceptable, especially for a place with such a prestigious reputation. I hope the management addresses this issue and ensures that all guests are treated with the respect and attention they deserve…we are all...

I chose this restaurant because of it’s Michelin recommendations. There aren’t enough words to describe how horrible this dining experience was. When the waitress understood that we only wanted a first course she didn’t take our order and called the manager to take it. I found that odd.

The servings were made with frozen seafood and with less than 80 grams of pasta.

The service was horrible. We were seated next to the kitchen and they didn’t take our coats as they did for the local customers. They offered a welcome drink with appetizers to the local customers but only one tasting appetizer to our table.

When we were served our digestive liqueurs they offered ‘cantucci’ (traditional almond biscuits from Tuscany)! When I asked why they didn’t offer a local recipe biscuit the answer was: “The ‘Chef’ makes the decision of what to offer to the customers”.

The absolute worst dining experience in 30 years of...

A distanza di un anno devo rivedere un po’ la mia ultima recensione su questo locale.

Accoglienza solita con prosecco di benvenuto per scusarsi dell’attesa per il tavolo prenotato ma non ancora pronto.

Questa volta ci hanno preservato uno dei tavoli all’entrata, un po’ addossati l’uno all’altro compromettendo la privacy e soprattutto vicino al bancone che i camerieri usano come banco da servizio.

Tempi di attesa per le prime pietanze esagerati, gli antipasti sono arrivati dopo 35’ che eravamo seduti e stuzzicavamo l’unica cosa sul tavolo: il pane.

L’antipasto non ci ha entusiasmato, un soutè di vongole normalissimo, buona la materia prima ma la preparazione lasciava a desiderare, in un ristorante del genere ti aspetti qualcosa in più.

Calamari gratinati idem.

Buoni i primi, uno con alici e pomodorini gialli dal sapore delicato e apprezzabile anche da chi non gradisce particolarmente questo tipo di pesce. L’altra pietanza un nero con pesce spada, capperi e olive molto buono.

Nota dolente il dessert, un babà (dal costo di 6€) servito da solo, in un piatto come un morto senz’anima e non bagnato adeguatamente, qualità mediocre. Scusatemi ma da buon napoletano il babà è una cosa seria.

L’altro dessert una coppa con due palle di gelato al pistacchio con un goccio di olio, che un tempo servivate diversamente aggiungendo un po’ di mille foglie o qualcosa del genere, prezzo a dir poco esorbitante.

Il cameriere con la barbetta che serviva i tavoli all’ingresso, troppo intraprendente, a volte direi anche fastidioso negli atteggiamenti, andrebbero contenute le modalità di approccio con il cliente.

Carta dei vini direi ottima, con una buona varietà di prodotti, ma mancava una figura importate come il sommelier, non si può servire al tavolo una bottiglia di vino di buon livello, non aprendola davanti al cliente e lasciandola sul tavola 10’ in attesa di un glacette con ghiaccio.

Considerato la location ed i prezzi impopolari, ti aspetti qualcosa in più in termini di qualità, innovazione dei piatti,...