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22° award 2021
categoria: Trattorie/Osterie
Osteria del Posto
Cambia formula (e chef) uno dei locali di maggior successo del perugino, ma il risultato è sempre lo stesso, grande piacevolezza. La creatura di Alessandro Casciola non tradisce le attese per il debutto di un cuoco giovanissimo (21 anni) come Vittorio Valloni che da settembre ha preso servizio: le brevi esperienze a Era Ora di Copenhagen e da Andreina, ispirano una cucina fatta di piccole entrée stuzzicanti e ben congeniate (Polpette di cicerchia, pomodoro saporito e limone salato; Sgombro, fagioli cannellini e zucchina agrodolce; Pollo fritto, maionese alla cipolla) e una lista di portate principali che sarà certamente ampliata in futuro. Se la cucina non è una scommessa, il locale è rimasto intatto con i suoi colori tenui, la sua atmosfera da gastro-bistrot azzeccatissima, la sua naturale propensione a farti star bene.
One of the most successful places in Perugia changes formula (and chef), but the result is always the same, great pleasure for the palate. Alessandro Casciola's “creature” does not betray the expectations for the debut of a very young chef (21 years old) like Vittorio Valloni who has taken up service since September. The brief experiences at “Era Ora” in Copenhagen and at “Andreina”, inspired a cuisine made up of small appetizing and well-thought-out entrees: cicerchia meatballs with savory tomato and salted lemon; mackerel with cannellini beans and sweet and sour courgette; fried chicken with onion mayonnaise; and a list of main courses that will certainly be expanded in the future. Cooking is not taking chances: the place has remained intact with its soft colors, its perfect gastro-bistro atmosphere, and its natural propensity to make the customer feel good.
One of the most successful places in Perugia changes formula (and chef), but the result is always the same, great pleasure for the palate. Alessandro Casciola's “creature” does not betray the expectations for the debut of a very young chef (21 years old) like Vittorio Valloni who has taken up service since September. The brief experiences at “Era Ora” in Copenhagen and at “Andreina”, inspired a cuisine made up of small appetizing and well-thought-out entrees: cicerchia meatballs with savory tomato and salted lemon; mackerel with cannellini beans and sweet and sour courgette; fried chicken with onion mayonnaise; and a list of main courses that will certainly be expanded in the future. Cooking is not taking chances: the place has remained intact with its soft colors, its perfect gastro-bistro atmosphere, and its natural propensity to make the customer feel good.
Vittorio Valloni
Aperto a cena
giorno di chiusura:
domenica
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
variabili
075 517 3778
Polpette di cicerchia, pomodoro saporito e limone salato
link
no
parcheggio
aria climatizzata
wifi gratuito
giardino
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