After a busy and somewhat 'homemade delights us with a dinner out and the choice falls on the restaurant we wanted to visit for a while'. Getting there is not easy because it is in via a rare, but the place is very beautiful and romantic, a few tables, tasteful and elegant. In room two boys, punctual and polite service in line with the level of the room and the kitchen. There the water is served and the menu, avoid tasting card and go. From the wine list (not much provided, but with a good choice) choose a Sassella Valtellina superiore (100% Nebbiolo) in 2004.
first appetizer arrives, a kumquat and a good and varied bread basket.
According appetizer bundle of buffalo ricotta and eggplant is very tricky.
Il mio primo antipasto, decisamente delizioso : cappesante arrosto su crema parmantier e caviale di fondo di vitello, cotte alla perfezione, morbide e saporite 
Per mio marito il gran crudo di Sicilia costituito da un’ostrica, due gamberi di ponza, due scampi, una tartare di pesce stella e un carpaccio di ricciola. 
Indecisa fra due antipasti la mia scelta ricade su: pancetta di maiale cotta a bassa temperatura con creme brulè di gorgonzola ed asparagi, alla fine ho scelto quello sbagliato, questo è stato l’unico piatto non riuscito e che purtroppo non ho toccato a parte la creme brulè davvero delicata nonostante il gorgonzola, ma il pezzo di pancetta era molto grasso, looked like a cube of bacon, my husband has eaten, but he is a lover of pork agreed with me on the heaviness of the dish. 
Luckily I made up tasting a selection of Luke instead proved to be very appropriate: ravioli with cod en'duja, Greek eggplant sauce, crusty bread with tomato, 5 ravioli pulled to perfection, filled with full-bodied delicate and perfectly enhanced by the right amount of spice. 
the dish that comes over me all excited: mullet fillet with foie gras, cheese and licorice paste Kataifi, just perfect.
My husband instead choose an appetizer as a main course: Fasson tartare with fried parmesan bon bon.
To end on a sweet sated by now we decide to divide a cake, they get there, however, two pre-dessert: the cereals revisited kinder, a little cream ciocclato white chocolate over milk and cereal, the taste is exactly the same of the popular snack, but definitely better. 
Here comes the cake to be divided, with two teaspoons: cannoli creme brule, 3 little creme brule, pistachio, chocolate and ricotta over mini cannoli, really good and special. 
Petit fours, thanks to the nice and good Catia and we put ourselves on the road. Definitely a good place, the kitchen is attractive with high quality raw materials.
Total count 175, 25 wine, water 6.
Iolanda Ristorante Via del Fontanile Stranded 155/157
Tel 06-66041905
Closed Wednesday
www.iolandaristorante.it
Total count 175, 25 wine, water 6.
Iolanda Ristorante Via del Fontanile Stranded 155/157
Tel 06-66041905
Closed Wednesday
www.iolandaristorante.it
