Officina22 made by VitaNeiCampi

Very beautiful, welcoming, elegant, well-kept location. Service nothing to complain about, the staff is present and helpful. Good food, nothing to say. It's just a shame that the potatoes on the menu (side dish) are only fried and not baked. Fair prices given the service and everything else, except that you are forced to cut the meat for 800/1k, so two of you have to eat the same type. The possibility of continuing to cook the meat at the table thanks to the portable plate is excellent.

Beautiful environment...I had been to this restaurant many years ago for a birthday party and to tell the truth I never returned because I wasn't satisfied, but after the radical restyling it has undergone, I must offer my warmest compliments to the owners, excellent food, perfect service and a perfect environment for every occasion.... continue like this, I will definitely recommend it.... in fact I think I will return as soon as possible... well done to all the staff, it was a nice discovery... keep it up...

Eating at "Vita nei Campi" was a very fascinating experience. The environment is very casual, beautifully modern and youthful (complete with fireplace), furnished with antiques (both inside and outside) and with a beautiful garden outside the structure. Small curiosity: in the small corridor along which you access the restaurant area there is a writing-sticker on the wall bearing a very cute joke. The food, no doubt about it, is excellent: they brought us a platter of very fresh knife-cut cold cuts and cheeses, and some delicious seasoned focaccias. Only the pumpkin pie with cream cheese I didn't like (perhaps because I'm not a great lover of this vegetable) but, if nothing else, the others I certainly liked it. The Abruzzo Guitar is excellent: seasoned with almonds and radicchio (regarding this last ingredient, I advise anyone not to take it if it is delicate on the throat due to the strong sourness of the dish); The purple potato gnocchi are also delicious, they have such an intense flavor that I really recommend them. I was also satisfied with the beef fillet, very tasty, it reminded me of some fillets I ate in Florence... Baked potatoes, not bad and even better if taken with chicory. The Tiramisu with cantucci is interesting but, in my opinion I much prefer the traditional one. I would like to make a final mention of the crepes: it was a real spectacle to watch them being prepared in front of our table, with stove and pasta, and immediately distributed onto the plates! The staff was very kind and efficient (not to mention the friendly owner who came to greet us at the table) even if it was a little slow in some places. Good!👍