Nuh Osteria Contemporanea — Restaurant in Tivoli

Mama Mia!!!!! This place was amazing. Completely shocked at how great this place was. Tivoli is filled with lots of very similar restaurants, which are mostly the same standard, pasta and pizza and other traditional dishes. If you want something different I would highly recommend here. It is a fine dining restaurant, so the price is too be expected for the quality of the food.

We went early on a Saturday, 1930, just as they opened, to avoid the crowds, and we were the first to be seated. The chef personally greeted us and we had several wonderful conversations as he brought the food out to us personally. It wasn't busy yet, which made the meal very intimidate and special. As the meal went on around 830 the place got very busy. Go early for an intimate experience.

The chef asked what we would like to eat and we responded, please surprise us. Wow, did he! With each dish came a story of the dish, along with the ingredients and more importantly where each ingredient came from. Right down to to the olive oil location and person that supplies it. He strives hard to use local ingredients. One of the dishes he brought out, the seafood soup, he explains today is the only time I can make this dish. Because tomorrow the market won't have the same fish for me.

I wish we had another day to go back, the steak dish looks amazing which I'm dying to try.

The play on classic raviolis was amazing. They really were the best dumplings I've ever had. Literally game me goose bumps. Plus they contained a very generous portion of shaved black truffles on the dish, very luxurious.

Usually in fine dining I'm let down by the desserts after a good meal. Not here, the creamy delicate dessert was light and a perfect finish.

The waitress was lovely and the inside restaurant is cool, air conditioned and beautiful inside.

I hope to visit again some day....

We liked the food here but made the mistake of going midweek. We were the only people in the place on a thursday and we ordered a bottle of wine to go with our meal, which was a mistake as we didn't have enough time to even drink half of it. We walked home to our hotel with half a bottle as they raced us through starter and main in 45 minutes. It was another macdonalds experience in a fine dining place - i suspect because the chef and waitress only had us two to look after and they wanted to get home by 8.45. The food was good, but 140 euros for around one hour in the restaurant was very weird, with about three minutes between a very fast primi and a lightning fast secondi - ludicrous. i told the chef and he seemed more concerned about whether the food was ok . the food is important but it is not the whole experience. The food was indeed pretty good, but we do expect to be in an Italian restaurant spending Euro 140 for at least 90 minutes or two hours - and enjoying our wine and the ambience. Please do go to this place and try the food, but only go on a friday or saturday when they have some volume of customers and they are motivated to spend some time looking after you . If the owners can think more about the customers relaxing and taking their time this place could do well, but for us it was a disappointing evening and we couldn't even finish our wine when we got back to the hotel as it was too warm to drink after a long walk in the hot evening air. A very early night for us and an opportunity missed . they must...

Siamo andati in questo posto ( io e la mia ragazza ) pensando di provare un’esperienza culinaria , ma non é stato così , almeno per gusti personali. In sala c’è una persona che , accoglie , serve , e fa il conto. In cucina c’è lo chef , un ragazzo giovane. Ordiniamo 2 tartare di “Grigia” alpina ( che correttamente sarebbe “Grigio”alpina la razza). La tartare viene servita a pezzi grandi almeno 2,5/3 cm circa , e non come una normale tartare battuta al coltello più fine . Ma questa é la proposta di questo ristorante. Veniamo ai tasti dolenti , la mia ragazza ordina una costata ,io dei tagliolini al tartufo. Il tartufo era privo di gusto , e nella pasta c’erano circa 15 gr ,(questo a detta dello chef)che si dovevano far sentire tutti . In un piatto come i tagliolini al burro e tartufo quest’ultimo dovrebbe far da padrone come gusto , invece era quasi inesistente . La costata , appena arrivata al tavolo ,aveva proprio odore di agnello ( da capra). Non lo era troppo al gusto ma l’odore di agnello al naso era molto forte , e posso immaginare ( non con certezza) fosse stata cotta nello stesso posto dell’agnello dato che era nel menu anche quella fatalità . Ma lo chef smentisce a riguardo. Ordino una bottiglia di trebbiano di Emidio Pepe che in carta era 2020 e la cameriera si presenta con la 2021 , ma va be dico che non c’è nessun problema . Un piattino di cicoria 8 euro Sulla mia tartare mi é stato chiesto se desideravo sopra del tartufo, non dicendo che era a parte e che avesse il suo prezzo separato e mi é stato pure messo in conto .

Io odio parlare di prezzo perché dietro ad un locale ci sono spese altissime però qua il conto ci é sembrato veramente salato , soprattutto per quello che abbiamo mangiato. Giriamo osterie da 15 euro a persona come stellati da più, ma il prezzo bene o male é sempre equiparato , qui no.. Il vino aveva il giusto rincaro , ma togliendo quello il conto era comunque alto.

Per noi la materia prima e la fattura dei piatti non valgono il prezzo .

Esperienza a dir poco deludente.

Lei sa cosa vuol dire diffamatorio? Lei ha un locale aperto al PUBBLICO , quindi esposto alle critiche personali dei clienti . Ho espresso le mie idee. E questo si può fare . Per quanto riguarda il “PERSONAGGIO” cosa intende ? Avevo una maglietta marrone e dei pantaloni di lino di ASPESI con un sandalo Birkenstock, non é possibile venire al ristorante così ?

E sono stato fin troppo bravo a dirla tutta , non ho neanche detto che la cameriera quando stappa una bottiglia, il tappo va lasciato al cliente perché ne deve verificare le condizioni . Se non glielo dicevo io di lasciarlo era già partita con il carrellino , il tappo era ancora attaccato al cavatappi. E comunque queste cose le ho dette direttamente allo chef appena alzati dal tavolo. Non mi nascondo dietro una...