Casa Bu' 2013 - SIGNA

I booked through TripAdvisor for a Monday lunch with friends, seen the great reviews. As the last week of July, it was just the three of us. The staff is very kind and happy to meet our demands. We asked to use the piano. There were no speakers and there was no jack, but the owner made available to find the material allowing us to listen to Mozart, masterfully performed by our Matthew. We ate crudité and octopus as an appetizer. All very fresh and appetizing. Then we enjoyed the linguines to the drain and fry. The pasta was delicious and crispy and dry fry. Finally closed the meal an incredible Neapolitan pastry made in the house. The price is right for food quality and excellent service. We will definitely return and recommend it to everyone!

You really eat from 10 as Florence said, kind and friendly staff, I will definitely come back!

After reading the various positive reviews, we decided to set up with TheFork! We assume that the dishes were very abundant and quite good ... buffalo and anchovies, warm sea as appetizer, cutlets in the axe and baked with potatoes that had to be baked, but they were fried, but the wait was unnerving!!!! Arrived at 20.00 , the second arrived at 22.00!!!! Are you kidding me? Poor organization, non-existent menu, not to mention the account !!! 88€ without dessert, nor coffee because otherwise it was gone at midnight! with a bottle of water and two glasses of wine!!!! Prices too high, especially for the location, a food with tables x dinner!!!! I don’t recommend it! There are many better places for this figure!

We waited a bit for the first but it was worth it! Quality fish and the first really plentiful the drain you can say was for two and the meat of the very tender and not dry branzino! A true immersion of the flavours

Not an hour ago, I've been to lunch in this very abnormal tavern. I didn't have to go here, I was looking for another place to eat and I asked a young man who had the activity in the same square the place I was looking for. He immediately replied that you eat much better at the 'Osteria di Bu 2013. He said that in such a convincing way that I couldn't do anything but let myself drive. It doesn't look like a restaurant but a grocery store. Within a warm but comforted by the convinced gaze of the young man who had advised me) and immediately I meet a rare kindness of Antonella and Stefano, the owners. I let myself advise because I felt I could trust. Stefano in a very short time has set up a really remarkable series of marine goodness. Seppioline in wet on crostons, fried octopus on a bed of chickpeas (from high), soutè of clams, mussels and hazels, scampi, prawns and prawns, exquisite and in abundance. It is followed by a roasted bream, excellent for cooking and flavor on a very fine bed of potatoes. Fresh fish and excellent quality but what is amazing is Stefano! He's not a chef, and he's a fan of what he does. When he speaks of his way of cooking, his gaze is illuminated. He's right to be happy. It possesses that rare virtue of hearing the product that is cooking, not because it has done cooking classes but because it follows its instinct, and I assure you that the result is much higher than any expectation. Very varied menu which also includes (on request) meat dishes. First of all they refer to the best culinary tradition in the Neapolitan region such as sorrentine dumplings and spaghetti with slag, or better to the glazing cream than they are delicious. Very satisfying lunch for the palate and for the view of simple but sober compositions. Leave the palate clean without any feeling of aftertaste or heaviness and digestive difficulty. Never greased dishes. There is no need to drink wine to clean your mouth, all the food drops pleasantly in a natural way. The price is absolutely in line with the quality and health of the courses. Certainly it beats much more renowned locals, often spocchiosi and dear. For me in the area of Florence remains a fixed reference. If you are fish lovers cooked there for there, in front of the sea, from wise hands and not contaminated by gastronomic rules that cognize with the immediateness of the exceptional taste, fruit of passion, sensitivity and knowledge, this is the right place. Maurizio Fani