At lunch, the restaurant offers the opportunity to relax, to enjoy the proper distraction from a hectic working day, to get away from the “chaos” of tourism. At dinner, however, the wind changes: regular customers and tourists from all backgrounds, without distinction, let themselves be caressed by a breeze of international sophistication with solid Tuscan roots.
Gabriele, as Executive Chef, transmits to the kitchen staff its line thought in harmony with the seasons, the raw materials and cooking ways, and perceives them, assimilates them and uses them to give vent to his creativity. Therefore, for example, with a spoonful of passion, a bit of salt and a pinch of irony, a simple dish of Spaghetti with tomato sauce is the king!
Techniques of preparation of the great French school and small insights of Italian regional simplicity come together and give life to a “lively” menu that changes every season to meet the most diverse needs and devotes equal importance both to the products of the soil than to those of the sea.
Finally, pastry. TARGA reserves a prominent place to its desserts, all of own inspiration and making. Because dessert is not just a course among others: to it the task of ending in style bringing together the best of all sensations, scents, flavors so far accumulated. Therefore, encouraging the curiosity of connoisseurs and hedonists, the dessert list is another source of great attraction, complemented by a selection of sipping wines in glass and coffee in the various infusions. Definitely worth trying, the now famous &lduqo;hot chocolate souffle” or “crepes with lemon”, the cornerstones of the dessert list!
