Acquaviva - MOSCIANO SANT'ANGELO

Although I lived in the same province of the Restaurant Acquaviva I did not know its existence. A few weeks ago I was a guest of friends, who I will thank forever for the discovery. Our choice was that of fish menus that, premitting that I do not settle on food if I decide to eat outside the house, I particularly enjoyed. Fresh and quality raw material; simple cooking and without today's fashion introductions (fish must be eaten for what is if of quality and attention to seasonal products. Congratulations to the cook. Also good service, a little less cared for the wine cellar. Experience to repeat and share.

I stayed two nights for work at the Breaking Hotel and, for the two solo dinners, I took advantage of the hotel restaurant. On the first evening I ordered a tuna tartare and a spaghetti with clams, the second ascolan olives and creams and then a salad. Good food, right amount, reasonable price, professional and friendly service. A special applause to the waiter Federico who made me feel at home. I'll definitely come back.

Stay in a hotel and stop eating in the restaurant itself, which happens when you don't want to go out, often leaves you unsatisfied. The BREAKING Hotel's ACQUAVIVA restaurant is an ECCEZZIONALE exception! The Sunday Chef is a fantastic passion for food and food quality; if we add the efficient team of the staff, here is no wrong!

Local tied to the hotel is distinguished by a well-kept but not excessively formal environment, excellent cuisine with various choice of both sea and land dishes, adequate prices as offered. Comfortable especially for those staying in the hotel.

The place is on the basement, so the view is definitely not its strong point. The menu, however, is varied and the quality of food is definitely high