Dolia - GAETA

Pleasant discovery. We went to a dinner and were pleasantly amazed. bring to the average reviews. special merit to entré and raymond service. some courses do not meet expectations, there is margin for improvement. on some dishes lack a little boost of flavors. all in all the pleasant experience and repeat with some correction in the service. between the negative notes, as far as I am concerned, never let go of wine without making the choice of wine.

This restaurant was on my wish list since the opening and, to date, I regret having so late to visit it. I think the dolia is a rare gem in the culinary landscape of the Gaetano coast. from the location: very well kept without being aseptic, furnished with good goto and estrogen, perfect to create a relaxed and relaxing atmosphere that accompanies dinner. the staff, very kind and never intrusive, proves to be super competent to present and explain the wines chosen and the different courses. the dinner was to say little excellent, from the reception of the chef, fun and delicious, to the small bakery shop. The appetizer, a polypetto braised and a tartare ricciolo, was simply sublime (we could not hold the dish from the cord with the excellent bread accompaniment) the first sensational; in particular the note of merit for risotto mazzancolle, lemon and hazelnuts. sweets speak for themselves, and they were the perfect conclusion of a sublime dinner: breadcrumbs and milk, chestnuts and honey. I particularly liked the combinations of flavors, ingredients, cuisine, consistances: never banal or discounted, but without becoming forced or strident. compliments to the chef for the way to propose and transmit oriental influences, combining them perfectly with a fresh, shortened and studied cuisine, which uses really qualitative raw materials and above all manages to enhance them without distortion. see love, study and talent behind it. proportional account to service and offer. to come back very soon, I'm waiting for the menu!

Oh, finally! A restaurant on the Pontine coast that goes beyond the banality of a discounted kitchen. In this room, in the past, I had dinner again, when other flags were raised in the restaurant. I return to dinner in Gaeta, after a long time, only because of Dolia I have arrived several positive signs. And in fact, I was not disappointed. Tasting menu: we took the four-course one to which, if desired, we should add dessert. A kitchen that does not want to amaze at all costs. Dishes linked to tradition revisited without going to parare chissà where. In all dishes there has always been a spice that surprised us, giving a new, unusual and extremely pleasant taste to the dish. Exotic experiences that embellished everything. I then discover that in the kitchen they have the advice of chef Francesco Apreda who is one of the greatest experts of spices. And he uses them wisely. Extraordinary ravioli of sea and the other first that tasted, the hairs to the sauce of spannocchie and trombolotto (the lemon of Sermoneta). She served at the table a very prepared and courteous girl and a young Ethiopian, if I remember well, equally kind and friendly. We will return (June or September next), when Gaeta reserves the great emotion to find a place to park.

Great restaurant, absolutely to try if you pass x the historic center of Gaeta. In addition to the card you can choose from three menus of 4, 5 or 7 courses. Congratulations to the chef. Only the wine card with too many labels indicated but not available. Prices in the average x this type of restaurants.