Bisciu - BACOLI

Clutch of squid, I don't add anything else. White, clean, fresh. We were in the sea. Tartare with space ice cream. Friendly staff, on the notes of Carosone of the master with mandolin evening top

I was, a while ago, one of the first to review very well Bisciù, the one before, the small wedding favor in the dehors, authentic prolongation of the peaches where good food, well cooked, at reasonable prices. I have gone a fair number of times while I will no longer return from Bisciù 2.0, the upgrade failed in the new home. That has an entrance with two disturbing and divisive elements. A pen-written sign (then revealed not true and therefore a little trick failed “Pos does not work”. And on the other hand two posters of Meloni and his party. The two divisive elements (the preference for cash and the choice of the “frutta” out of season ,ahimè, seem very complementary among them Bisciù 2.0 seems to ignore, therefore, a fundamental principle: the refresher is like the doctor, it is not him to choose the customers but the contrary. Moreover, it is not even a good idea, always because of the principle that all customers are equal, that the waitress reveal the “out menu” only to some customers, of the place, as yesterday. But we pass to the location and food especially. The passage to the restaurant is marked by the cloth napkin and glasses for water and wine but then marked by a series of things. In the open kitchen, only the two cooks wear properly divided and headdress while the third not only does not have them (which would say Cannavacciuolo? but, with ease, at a certain point of lunch, he goes through the room with the boxes brought by the suppliers (patate, vegetables, nuts and meat and even to handle the bills with which he pays them. In the back of the fish shop it would be “normal”, in a restaurant room with open kitchen no if you are cooking or preparing dishes anyway. Let's go to the main protagonist, the food. Excellent appetizer, varied, well cooked with some points of excellence, cannolicchio and tuna with onions chutney but also sea goats. But already with the first you go down definitely level because if the tomato is acid the cook should not use it in a dish not properly economical. But it is on the clutch of squid and “gamberi” that collapses the myth of Bisciù 1.0 and does not take off the upgrade. Because the “gamberi” (actually shrimps out of size, novellame almost and the whole fry float in the oil. But that's all. To dry the excess oil, if you can't go back to the oven, use straw paper or white paper but the absorbent paper for the fried. Do not put us under, without removing it, a paper napkin that not only is intrigued but alas is so much that you can end up eaten as a contour. The bill? It could also be there because “it’s the sum that does the total” as arguously wrote in an annoyed replica, Ilaria, the prices are written on the menu and you know it. But for that amount you have to make me eat well otherwise you're not only a bijoux but not even an old Bisciù. And then we are also in winter and the melons sound off season very....

Local modest, friendly staff. Raw material of excellent quality, it is seen that they are born as a peach. We were passing, we ate only a first dish: worms with cannolicchi and lupini, good taste, abundant seafood. We'll be back!

Bisciù 2.0 After trying the kitchen of Bisciù a year and a half ago without being fully satisfied, retrying it in version 2.0 was amazing. The concept of ristopescheria has been completely revisited, marrying more the idea of a somewhat refined sea restaurant that I really like. Located in a place definitely penalized by the lack of the attraction of the Casina Vanvitelliana of which it enjoyed version 1.0 and from areas of walking/beautiful, the room is definitely more capacious and more cared for, with a simple and welcoming style, but that could be enriched with some decoration for that extra touch that would not spoil. The menu comes with the right amount of dishes to ensure the quality of the products and the availability of the fish, but graphically it could be arranged better. The kitchen is simply delicious, the composition of the dishes is treated in detail and the quality of the fish is very high. I loved the complete mixed appetizer, sublime and delicate in taste and varied in its totality, with pieces of various types of fish, shellfish and crustaceans. The service was impeccable, and I thank the staff for being very attentive to my food needs. Finally, the price-quality ratio is great, so the tangle and account return soon.

Premetto that I frequent BISCIU from the first fish shop already noticed the high quality of the products, then just started the double experience (restaurant)of course I became habitual customer always remarkably satisfied, but enough with the preamboli, always frequent the restaurant bisciu (according to lease) to family run (you feel like )staff gentle and courteous, we pass to the raw material... price consono to quality I highly recommend it.