Jardin D'italie (le) - Ath

I had the opportunity to go twice to this restaurant last month and I have to say I enjoyed myself. I ate some memorable lobsters. the welcome was also pleasant and so I'm a little surprised at the various comments.

Price too excessive for such quality! pasta festival with raw and no ricotta pasta, al dente and sauce, 3 tomato sauces and a white sauce. No taste, I had to remove the sauce too acidic. bruschetta in the middle of the country, not recommended. the waitress had explained to me that it was gratined gold it was 2 slices of oil-tipped bread with 3 pieces of cherry tomatoes and 3 cheese fillets with pasta that were not too fresh (brown leaves) day entrance (to the vongoles): dried, sauce with a broth cube, dish of the day (rocoal bones, buns)

I took the 45-euro menu, unconsumed salmon tartar and 1 beef tartare too dry. like a dish made of veal ris (crustant) ! they were panted with a thick layer of bread that removed the taste of the calfs all put on a deep plate with pates and a passy tomato sauce:

Has not recommended. we are lovers of good table and we let ourselves easily seduce when the quality of the proposed dishes is at the rendezvous. I think I've never eaten so badly! seafood pasta had an abominable odor that we tried to mask by a coriander mound!!! the wine offered on the map that was a great vintage 98 was served in raw 2002 without details and at the same price the bologna pasta served with the gratinated eggplants certainly did not add from the finesse to the dish the decoration that is quite successful unfortunately did not catch up with the poor quality of the dishes.

Price too excessive for such quality! pasta festival with raw and no ricotta pasta, al dente and sauce, 3 tomato sauces and a white sauce. No taste, I had to remove the sauce too acidic. bruschetta in the middle of the country, not recommended. the waitress had explained to me that it was of gold gratined it was 2 slices of oil-tipped bread with 3 pieces of cherry tomatoes and 3 cheese fillets with pasta that was not too fresh (brown leaves) day entrance (to the vongoles:) dried, sauce with a cube of broth, dish of the day (rocoal bones, buns)