Impiria Osteria Moderna - Gazzo

Gourmet cuisine with ingredients from traditional local cuisine, revisited with exotic combinations, the anchovy and lemon bigoli are truly exquisite, the entrée with bean cream and dried beef is excellent, as is the fried char with potatoes. Typical prices for gourmet cuisine. The room is cute and comfortable. . Trained and competent staff, the chef present and available to explain the dishes. Excellent wine list with a really fantastic organic Montepulciano d'Abruzzo. To return

During a summer Wednesday in June, passing through Villalta, I decided to make a reservation at this place around dinner time. I was enticed by the elegance of the place, by the particularity of the products to taste that they had available on the menu including starters, first courses, second courses, desserts. The place is elegant and well looked after with high quality products that the customer can find their way around. The welcome was excellent towards the customer, who was accompanied to the booked table. After having examined the menu extensively and asked the waitress for further clarification, I oriented my choice towards a first course of Spaghetti with trout sauce, accompanied by salmon also seasoned with extra virgin olive oil and an artisanal mascarpone with varied flavors, both of excellent taste . Quick table service, between ordering and receiving, about 15 minutes for the first course and 5 minutes for dessert. The staff is highly qualified, very friendly, helpful, cheerful and manages to find a solution to the needs of the customer they are serving. I will definitely be visiting them again in the near future. Fully satisfied with the choice made for dinner on that summer Wednesday. Recommended for future new customers. Top 10 N.G.

We've wanted to go there for a long time and today we managed to find the right opportunity. I would like to point out that unfortunately, fascinated by the splendid presentations and curiosity, we were not able to photograph all the courses. Small original entrée: fried fig leaf with fior di latte and blueberry (if I remember correctly). They also brought us a unique bread waffle with oil butter. For the appetizers we took a foal tartare with grilled butter and delicious bottarga, calamari and octopus with a white polenta wafer and a traditional platter. Then we tried the very original bigoli with goose ragù, a roast chicken leg with anchovy bernase with potatoes with thyme and lime, and a salmon steak with aubergine cream and roasted spring onion. Unique dishes both in flavor and presentation. To conclude, three desserts that seemed to have come out of nouvelle cuisine: strawberry cheesecake with meringues, a warm hazelnut tart with goat's ricotta mousse and olive oil and a tart with grilled posco fruits with lime and basil sorbet. To lose our minds. As I told them, they deserve recognition from the Michelin guide.

Lunch without equal, I didn't expect anything of what I experienced, excellent experience, very kind staff and here you can really see the love and commitment of the chef in every single detail of the dish! We will definitely return

While passing through the area, we stopped for lunch. Nice place and young, dynamic, helpful and friendly staff. I ate well, with dishes presented very well. The only negative note, the second, where I did not find the softness of the meat that I would have expected from the cut and the correct combination of flavors of what was present in the dish. The sweet is very good. Too bad it's far away, otherwise I'd go back.