MORIARTY
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Italian restaurant in a trendy decor with a musical atmosphere serving transalpine gastronomy.
This is in the heart of the 9 th Italian restaurant exhausting all the pictures of the transalpine gastronomy. In a trendy, branchée, with a good musical atmosphere, we come here to lunch among colleagues to swallow a pizza or a dish of pastas history to get to the stomach. The piatti piatti exposed to the entrance to a buffet (mozzarella, adjacent, roasted vegetables and meats) are without originality and charge dearly (€ 8 la, or pizza paste with just salt and rosemary, etc.) in view of quality. The pizza takes place, with its fine and crisp dough, its agreed proposals (Margherita, Regina, 3 cheeses, Di Parma, etc.), sometimes more elaborate (Capra au goat, pear and honey, Nono for anchovies and miel flower, Calzone to cream of white truffle) or Bianchi based on mozzarella (Carciofi à la crème d'artichoke, Moriarty à la crème d'artichoke, Moriarty à la crème d'artichoke, Moriarty à la crème de ', Moriarty à la crème. black truffle and ceps). A few pasta dishes (soup to la, rigatoni to 4 cheeses) and daily dishes (Pappardelle to Gambas, Rigatoni almonds and dried tomatoes) complete the card, for the most part to avoid, the risotto cream and ham risotto is a sacred impostor, with its rice too lightly baked, its creamy cream which smells the roll and its thick ham, fat, and thick ham. too salty. Nevertheless, we welcome the efficient and efficient service of the manager, but we will not pass, or perhaps just for a pizza to take if you have no choice.
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