EatScotland indipendent assessor said:

This long established Italian Restaurant has stood the test of time. Providing classic authentic Italian Cuisine in the heart of Aberdeen city. With an extensive lunch and dinner menu it offers freshly baked pizza, pasta or local fresh seafood or sizzling grilled steaks to customers new and old.

Decorated in pastels and pink colours it gives a very confortable, warm and fresh feeling in the Restaurant making it an ideal choise to dine and enjoy a glass of wine.

Combinazione di Pasta

The homemade light crepes filled with spinach and Ricotta cheese were excellent with neither ingredient dominating the other. Likewise the Lasagna was meaty and masked in a creamy white sauce. With the combination of the two dishes, the two sauces complemented one another making this plate into one to remember.

Scaloppine alla Crema

The medallions of veal were well presented on the plate, lighty masked in the accompanying  creamy mashroom  sauce. The slices of saureed veal were very tender and full of flavour. A good balance was achieved in producing and presenting the veal in cream sauce.

Daily Record, July 2007

The waiting staff appeared to know all the customers by their first names and, three courses later, I soon realised why the place was almost full on a dreich Wednesday lunchtime in the Granit City.

Sure the menu undoubtedly has a bit hit for itself (eved the garlic bread is described as "exceptionally good") but I was left with the dinstinct impression that every single dish was straight out of the top drawer.

An excellent meal - washed down with couple of drinks from the bar and a chilled bottle of Pinot Grigio - cost a few shillings short of £ 60.

Evening Express 2006

I took a friend for an early Saturday evening before heading to the theatre, but would have gladly missed the show to stay and eat all night.

I had harboured a craving for seafood all week an immediately dived at the chance of having squid for starters - the Calamari fritti.

Perfectly tender rings of squid were lighty cased in crispy her batter and served with green salad and cold, chunky tomato salsa. Calamari can often disappoint but this was delicious.

My dining partner eventually went for the lighter fruit option. Fans of juicy melon were served with a very generous portion of Parma ham and crunchy bread sticks, setting each other off perfectly.

Main courses were a little more difficult to choose. There is a long list of appealing pasta, delicious sounding fish and chicken dishes, red meat choices as well as freshly made pizzas.

After much deliberation I choose the Penne con Zucchini. Short tubes of al dente pasta were draped in a velvety Dolcelatte cheese sauce served with emerald batons of courgettes and intensely sharp chunks of sun-blushed tomatoes.

My friend opted for Combinazione di Pasta. A traditional lasagna with layers of minced beef and creamy sauce was served in a bubbling hot cheese sauce alongside  Crespoline Fiorentina -  feather-light crepes filled with Ricotta and spinach.

The taste verdict was a big thumps-up although the molten cheese sauce took a while to cool down and the two dishes were difficult to distinguish from each other.

To freshen our palates we ordered some tangy fruit sorbet in strawberry and lemon flavour. The ice cold scoops were perfectly tart with just the right hint of creaminess.

A fitting way to end a sensational Italian meal.