San Marino Restaurants

As you can see from the photo, the entrance from that section of the street is rather unusual. There appears to be work being done from a lower level entrance, but I couldn't really tell as outside areas were sectioned off by barriers. Using this entrance, be prepared for a number of stone steps to descent.

The interior is fairly basic, but the aroma of food was wonderful. It was almost 2pm, but the restaurant was half filled, with animated diners enjoying the food and relaxing company of their companions.

Service was quick and efficient, but no English was spoken nor were English menus available. To me, this was a sign that locals attend this restaurant, and that it doesn't cater to tourists.

I was in the company of our friends from Padova, and I always have a difficult time paying for meals. In this case, I was able to explain to our waitress, as my companions set out to find the washroom, that I was to receive the bill, and only me, and she complied with a grin, rather like an accomplice would in a crime.

Favorite Dish: The lunch was good, and I enjoyed my Gnocci Ragu, however I admit the steak with Porcini mushrooms was the standard fare found throughout Italy. I am not a big fan of their cuts of meat, but keep hoping for a surprise. I like steak thick, fork cutting tender, and rapidly grilled over a higher heat.

This is not a criticism of Italian cooking, but a description of their preferred methods. The Italian steak is thinly sliced, cooked over a medium heat, and tends to be gray in colour, and a tad chewy. My mother-in-law cooked her steaks the same way in Canada, insisted her Italian butcher cut them that way, and all her Italian friends did too. A preference for the familiar, as a thicker steak is my familiar preference. Oil is often poured over the steak upon serving...no thank you.