Our review
On the road to the dam, in the Domaine de Noria, Aglio e Olio serves unpretentious homemade Italian food. The pasta is made on-site with durum wheat semolina and fresh eggs, the pizza dough is kneaded daily, and the menu plays with local touches: truffle, goat cheese and honey pizza, seafood. Beside them, the classics do the job: parmigiana, burrata balls, Caesar.
The room is small, clean and nicely decorated, with Italian music in the background. The staff is friendly and the calm suits families as well as lunches for two. Vegetarians have options, paninis help when you want something light and the affogato makes for a simple end to the meal. From time to time, the chef even invites guests to get their hands on the dough for their pizza.
Know this: consistency is not always up to scratch, between poorly cooked pasta on some days and smaller portions in delivery than in the dining room. Better to eat on site. Open every day from noon to 11 pm, it's a practical address when you're on the Noria side.
