Dodici Rondini

Really interesting restaurant! Beyond the friendliness and resourcefulness of the owner, it is necessary to point out a truly interesting and varied menu, which does not stop at the menu, but rather turns into truly delicious and well-presented dishes. I attach photos of the appetizer and dessert as the other dishes… I didn't even have time to photograph them, I was so eager to eat them. Trust me, excellent! The cellar is a beautiful discovery, wines from little-known cellars, but of great quality.
Must try!

We enter by pushing a strange door, this place has a dark floor illuminated by light walls, picturesque paintings, tables carved in wood and wines displayed near the main counter. A spiral staircase leads upstairs to the kitchen, while another staircase leading down leads to the cellar. After we sat down, the waitress brought us a bowl with local oil and typical Umbrian bread.
We took:
— Fried mortadella bomb filled with buffalo mozzarella and pistachios.
— Marinated pork ear crouton.
— Strangozzi with yellow datterini tomatoes, bacon and pecorino cheese.
— Lampredotto in chicory zimino.
— Mr. Three&Bros ginger falernum liqueur.
Personally I loved the strangozzi, the ingredients went very well with each other while I found that the mortadella bomb sauce covered the taste of the buffalo a little too much. The crostone passed with flying colors thanks to the meltability of the meat and the crunchiness of the bread. The lampredotto was also promoted by my partner.
Another positive note is the kindness of the staff, the waitress recommended a good red wine. Before leaving we also exchanged a couple of jokes with the owner and the staff, the environment is truly familiar and relaxed: a real tavern.

Very nice and well-kept place, where you can feel at home and eat well.
We started with two excellent appetizers: a vignarola with pea cream and crispy bacon and a platter of really delicious cheeses (perhaps with an accompanying jam or honey it could be even more pleasant).
Afterwards we had a first course with a pasta made by them and very good wild asparagus. The highlight was definitely the cube of breaded stra cotto, truly delicious and served with some delicious accompanying sauces 😍
The dessert was also crazy, the best cinnamon apples with crumble and ice cream I've ever eaten!
The service was mixed, on the one hand they were very kind and friendly, however from some comments we felt a little at fault for not having been able to take the wine.

Damiano, the king! So good. Eclectic chef full of experience. Endless imagination and curiosity, which push him to propose traditional dishes but in a new, modern and lighter way. Impressive natural wine list (probably one of the leading experts on the subject). I can only wish you to eat there.