SAN FRANCISCO
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Italian restaurant in a cozy atmosphere offering handmade pasta.
This Italian restaurant dates from yesterday. A certain Pietro Berdondini created it in 1948. Since then, the décor has changed while maintaining a cosy atmosphere and a bourgeois side that seems a little outdated today. Despite everything, it continues to please a certain clientele in the neighborhood, but also to people from the media, cinema… Carlo Bianchi took it back in 1979. He has maintained the Italian culinary tradition while making it a taste of the day. What is his strength? Regularity and quality. The pasta is handmade, the dishes shredded, the fish are delivered every morning, the meat is cooked to plancha and the desserts are also home made. A very special mention for gambas of gambas fruits with passion and ginger and her endives. A pure treat! Among the specialities, the calf fine slices braisées tuna sauce are unavoidable. We don't even get tired of it. In dessert, soup from grapefruit to the four spices is light and explosive at a time.
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