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Taggia Restaurant Review: Don’t let the bland hotel setting fool you. Much of this menu is way above the heads of the Valley’s spaghetti and meatballs crowd, with authentic, simple, downright topnotch dishes like fava beans and Pecorino Toscano cheese drizzled with Sardinian honey. There’s typical hotel fare like pizzas and pastas, but the heart lies in the daily specials of the freshest, best seasonal products available. That means occasional treats like burrata crostini, or a caponata of eggplant and red pepper relish tossed with pine nuts, olives and shrimp. Seafood stars, like wild bass with grilled shisito and padrone peppers.