Last went last fall and it was still very good. The chef-owner gave us tastes of the "fish charcuterie" (or something like that) which were fantastic - highly recommended. The smoked duck sugo and octopus salad were still great.
I wouldn't recommend the panna cotta nearly as much anymore. It used to be made in individual molds and now is made in larger quantities, which require more gelatin to set. Still good flavor but the best-I've-ever-had texture was gone.
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