The Osteria del Bivio is rightly renowned for its wonderful wood-fired pizzas, which our children (and we) adore, but the restaurant also offers a great deal more: classically-trained owner/chef Patrick Bretin serves some of the best steaks in the "Grande Région", his Cordon Bleu (made in-house, not bought from a giant supplier) is to die for (or possibly after -- it's the richest, creamiest you'll ever eat --), and his pasta dishes are as good as in Italy. With a varied and serious wine list, excellent desserts and proper Italian coffee, what's not to like?
Staff are helpful, knowledgeable, patient and child-friendly, while the chef himself will often appear after your meal to check that your meal has been a good one. It always has.
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