Sunday dinner at Bussia

This is the view of the back of the restaurant, where you could see the kitchen. The front had windows open onto the street and another room on the ground floor. There was a balcony above us, reached by a very steep spiral staircase, but it wasn’t open — lucky for the three person staff who were managing to serve everyone including tables outside.
My starter of parma ham, carrot puree, green pea mousse, carrots and peas; followed by squid ink gnocchi, clams, potato, green beans and green bean puree:
My main was quail with mushrooms and a corn puree. The chef seems to like purees. Instead of dessert, I opted for a cheese plate. Managed to eat everything and drink some Brunello da Montalcino.

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