The Porton Rosso changed management last year and seems to be going downhill. The service is fine, indeed everyone is very agreeable, but the menu has little orginality and the cuisine, hitherto reliable, is very uneven. It's true that I forgot a basic rule of Italian restaurants -- always make sure the fish is really fresh. We've been back twice recently, and the low point was the slice of tuna which had been frozen and then prepared very poorly alla griglia. All is not lost -- they still know how to prepare the riso al nero di seppia. But watch out, Porton Rosso, you are slipping.
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