Ristorante 20 Tre

Replica: Spiace constatare che, dopo aver prenotato e cancellato più volte, ora si dedichi a modificare le recensioni (qui e su Tripadvisor) dopo aver letto le risposte. TheFork non ci ha inviato alcuna riconferma della sua prenotazione e, …Replica: Spiace constatare che, dopo aver prenotato e cancellato più volte, ora si dedichi a modificare le recensioni (qui e su Tripadvisor) dopo aver letto le risposte. TheFork non ci ha inviato alcuna riconferma della sua prenotazione e, non ricevendo risposta alla nostra chiamata, l'unico modo che avevamo per avvisarla era cancellare per evitare disguidi. Se il nostro errore è stato avvisarla, prenderemo nota per il futuro: meglio lasciare che chi non risponde si trovi il portone chiuso. Preferiamo dedicarci a clienti corretti e rispettosi." Ieri sera l’abbiamo contattata per informarla che, a causa di una perdita di gas nel condominio, eravamo costretti a chiudere il ristorante e quindi a cancellare la sua prenotazione. Non avendo ricevuto risposta, abbiamo preferito annullare la prenotazione tramite The Fork per evitare che arrivasse e trovasse il locale chiuso. Quando ci ha richiamati dopo mezz’ora, probabilmente in seguito alla notifica di The Fork, le abbiamo spiegato la situazione e ci siamo scusati per l’inconveniente. Un’attenzione che, ci permetta di dirlo, non abbiamo ricevuto da lei, che dal 27 gennaio ha prenotato ogni lunedì per una persona, cancellando sempre il giorno stesso per via del maltempo (27 gennaio, 3 febbraio, 10 febbraio due volte). Dopo quattro annullamenti consecutivi, ci è sembrato lecito avere qualche dubbio sulla sua reale intenzione di cenare da noi. Sarebbe più corretto riflettere sul proprio comportamento prima di lasciare una recensione negativa solo per il gusto di farlo. Detto questo, preferiamo lasciare spazio a chi desidera davvero provare la nostra cucina. Le auguriamo una buona giornata.More

Thank you for your review, although we are sorry to read of your disappointment. We would like to clarify some points, as it is important to put things in perspective. …Thank you for your review, although we are sorry to read of your disappointment. We would like to clarify some points, as it is important to put things in perspective. - To make your experience as pleasant as possible, a sommelier who speaks perfect French has been assigned to you, in order to make you feel "at home". We wonder if, in France, such attention would be paid to an Italian customer. - Yakitori are a Japanese dish: their typical flavors and textures may seem unusual to those who are not familiar with them. We are sorry that you did not like them. - The cuttlefish ink cappellacci with bagna cauda were perfectly cooked, as confirmed by our kitchen and other customers. However, we understand that the intense taste of bagna cauda may not suit everyone. - Purple prawns from Santa Margherita are a local delicacy. Finding them "uninteresting" seems almost incomprehensible to us: their sweet and unique flavor is widely appreciated. - Dango, once again Japanese, can be difficult to appreciate for those who are not used to it. Understanding your dismay, another dessert was kindly offered to you, and we are happy that you recognized this gesture of attention. Finally, we would like to point out that the chef's menu, per house policy, is served to the entire table in order to guarantee a consistent culinary experience. You have been informed of this rule as a courtesy, with no intention of inconveniencing you. We allow ourselves to ask you a question: in France, would we offer the same flexibility, would we propose an alternative or would we make the effort to speak Italian to satisfy a customer? We respect freedom of expression, but please do not make unfair or unfounded claims. We are always open to dialogue, but we expect reciprocity in correction. Sincerely, Thank you for your review, although we are sorry to read your disappointment. We would like to clarify some points, because we believe it is important to shed light on what happened. To make your experience as comfortable as possible, you have been assigned a sommelier who speaks perfect French, just to make you feel "at home". We wonder if in France, as much care would be devoted to an Italian customer. Yakitori is a Japanese dish: typical flavors and textures that, if not familiar, can be unusual. We are sorry if they were not to your liking. The black cuttlefish cappellacci with bagna cauda were perfectly cooked, as confirmed by the kitchen and other guests. However, we recognize that the intense taste of bagna cauda may not be for everyone. Santa Margherita purple prawns are a local delicacy. Finding them "without interest" seems almost impossible to us: their sweet and unique taste is universally appreciated. Dango, once again Japanese, can be difficult to appreciate for those who are not used to it. Understanding her discomfort, she was kindly offered an alternative dessert, which we appreciated as a gesture of attention. Finally, we would like to underline that the chef's menu, by policy, is served to the entire table to guarantee a consistency in the culinary experience. You have been politely informed of this rule, without any intention to cause inconvenience. We allow ourselves to ask: in France, would you offer the same flexibility, would you propose an alternative, or would you make an effort to speak Italian to meet a client? We respect freedom of expression, but we invite you not to make statements that may be unfair or unfounded. We are always available for dialogue, but we expect fairness Sincerely More