"Arrivederci e grazie alla prossima (bye and by then on my account : yes, always and also more often. This tip has been a very esteemed colleague. The Ofanto, which usually only offers lunch table and has opened in the evening with a few exceptions, had also opened for dinner until Christmas. I used this opportunity this year too. Because of a necessary reservation, I have called beforehand and it was not necessary. In front of the house are parking lot shortware and then with parking ticket. A garage is just around the corner, I parked in a side street and there for free, and then walked a few steps. The fact that a shop is hidden behind the floor-to-ceiling glass front is obvious that you can also dine here, only at the second glance. Even when we entered, our eyes were the first to stumble the many delicacies in the regal and only when we listen to the drinks behind us and turn around, we saw the service. The male part of it leads us to our table with its fresh and youthful light, brings us the menu(s), picks up the order of food and drinks, and also brings it. Very sympathetic as he confirms a wish for change, that it is feasible and later inquires about our good. While we wait for our food, we marvel at the high-ceiling wine rack that extends from wall to wall. The filled shelves with grappa, Italian noodles in all forms, the counter with spicy cheese, the fragrant coffee and find the decoration with fir branches and Christmas stars tastefully and discreet. The area in the rear part with ten small tables is filled at this time to 2/3, later and when walking we see that you can also sit beautifully at the entrance and at the bottom-deep window front. The tables are quite narrow (where are they already different nowadays) and the second tables, if one receives one for three people, become very close to handling. On the brown wooden tables are brighter fabric table cloths. The menu, who wonders, contains part of the delicacies that are also to be bought there. And as we sit in a connected fine food shop, the menu reads as fine and uplifted with exquisite ingredients. Beginning with antipasti (e.g. goat cheese pears with fried radicchio about 13 euros, seafood salad about 14 euros, mussels and scampi approx. 12 Euro via Pasta (Mezzeluse walnut fig filling in fine fig sauce with fresh sheep cheese approx. 14 Euro, Tagliatelle with Calamaris, fresh artichokes and cream di Piselli approx. 15 euros, carne (scaloppina in lime sauce with spaghetti all mugnaia, Aglio, Olio e Pepperoncion ca. 18 Euro, Pesce (fried wolf barschfilet with tropee onions, olive, Taggiasche and fresh mangold approx. 20 euros it ends with a small and just fine dessert selection. Those who do not get along the regular menu or prefer seasonal as this month truffles can also order this. Once fresh gnocchi with chestnut filling with fresh mushrooms and marons for approx. 15 euros, once homemade tagliatelle in butter sauce with turbulent white truffle from Alba for approx. 30 Euro and once Tagliatelle Tartufo (approx. 15 Euro with fresh turbulent truffles from Umbria. Our fourth in the covenant had the veal with the lime sauce. We agreed at the table: better is not possible. Fluffy gnocchis, we do not read homemade, but because of the loose consistency of the finished product and the dreamy Maron filling, tender and thin sliced veal slices, a lime sauce in harmonious tuning and discreet lime taste, bite-resistant noodles concerning both spaghetti and tagliatelle. Truffle splinters from Umbria were allowed to serve with oil as a sauce level under the noodles, over which one of the best and also freshest truffles I have ever eaten was, unfortunately, only three thin slices (seuffzz over it. For these flatterers we liked to pay the required and legitimate price."
Ludwigsburg
