we always like to start with a little prosecco, but this was noticably superior . . .
it is actually italian methode champaignois, made with chardonais and pinot noir grapes . . . 8^0 . . .
so, we recommend it if you can find it . . .8^) . . .
a harmless little amuse bouche', codfish in a vegetable pudding . . . it was several spoonfulls and quite filling . . .
Mrs loves her reislings, so that is what we had with our dinner, newer style, dry & fruity . . .
our favorite waiter Leon kept apologizing because they had no mussels (not up to standard!), but the clams were awesome
the seafood antipasto plate was kinda mind blowing . . . could spend a whole evening just grazing on this . . .
the boiled prawn, the deep-fried anchovies -
a slice of mackerel, some small lobster, with a small field-green salad -
octopus in marinara sauce --
we were surprised to love the anchovies most of all, and the mackerel...
while we waited for our main course we enjoyed a little asparagus risotto . . . no conversation during the risotto, it was that good . . . 8^D . . .
our main course was something we have frequently there, the seabream grilled with vegetables . . . it seems so restrained, so spartan, at the same time as hedonistic . . . we love it . . . but the camera battery died, so we have no picture this time.