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From around 1692, this building of old masonry and wood once housed the stables and slave quarters of the nearby Company Gardens. Now it hosts a modern Italian restaurant on two levels - despite its rustic-looking wooden tables and chairs. You want fresh fish? The chef uses his own fishing boat. (He also runs Carne across the street, where the meat comes from his own ranch.) The staff will occasionally leave their portafilters cooling in the drip tray. But they otherwise use a two-group La San Marco at the bar to pull shots of Segafredo Zanetti with a thin, lighter brown crema. It has a woody and slightly smoky flavor. Served in Segafredo Zanetti logo cups. Not a very good restaurant espresso, but a reasonable one at R11.
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