La Qualita - Reservar una mesa

Arrivederci e grazie alla prossima (bye and by then on my account : yes, always and also more often. This tip has been a very esteemed colleague. The Ofanto, which usually only offers lunch table and has opened in the evening with a few exceptions, had also opened for dinner until Christmas. I used this opportunity this year too. Because of a necessary reservation, I have called beforehand and it was not necessary. In front of the house are parking lot shortware and then with parking ticket. A garage is just around the corner, I parked in a side street and there for free, and then walked a few steps. The fact that a shop is hidden behind the floor-to-ceiling glass front is obvious that you can also dine here, only at the second glance. Even when we entered, our eyes were the first to stumble the many delicacies in the regal and only when we listen to the drinks behind us and turn around, we saw the service. The male part of it leads us to our table with its fresh and youthful light, brings us the menu(s), picks up the order of food and drinks, and also brings it. Very sympathetic as he confirms a wish for change, that it is feasible and later inquires about our good. While we wait for our food, we marvel at the high-ceiling wine rack that extends from wall to wall. The filled shelves with grappa, Italian noodles in all forms, the counter with spicy cheese, the fragrant coffee and find the decoration with fir branches and Christmas stars tastefully and discreet. The area in the rear part with ten small tables is filled at this time to 2/3, later and when walking we see that you can also sit beautifully at the entrance and at the bottom-deep window front. The tables are quite narrow (where are they already different nowadays) and the second tables, if one receives one for three people, become very close to handling. On the brown wooden tables are brighter fabric table cloths. The menu, who wonders, contains part of the delicacies that are also to be bought there. And as we sit in a connected fine food shop, the menu reads as fine and uplifted with exquisite ingredients. Beginning with antipasti (e.g. goat cheese pears with fried radicchio about 13 euros, seafood salad about 14 euros, mussels and scampi approx. 12 Euro via Pasta (Mezzeluse walnut fig filling in fine fig sauce with fresh sheep cheese approx. 14 Euro, Tagliatelle with Calamaris, fresh artichokes and cream di Piselli approx. 15 euros, carne (scaloppina in lime sauce with spaghetti all mugnaia, Aglio, Olio e Pepperoncion ca. 18 Euro, Pesce (fried wolf barschfilet with tropee onions, olive, Taggiasche and fresh mangold approx. 20 euros it ends with a small and just fine dessert selection. Those who do not get along the regular menu or prefer seasonal as this month truffles can also order this. Once fresh gnocchi with chestnut filling with fresh mushrooms and marons for approx. 15 euros, once homemade tagliatelle in butter sauce with turbulent white truffle from Alba for approx. 30 Euro and once Tagliatelle Tartufo (approx. 15 Euro with fresh turbulent truffles from Umbria. Our fourth in the covenant had the veal with the lime sauce. We agreed at the table: better is not possible. Fluffy gnocchis, we do not read homemade, but because of the loose consistency of the finished product and the dreamy Maron filling, tender and thin sliced veal slices, a lime sauce in harmonious tuning and discreet lime taste, bite-resistant noodles concerning both spaghetti and tagliatelle. Truffle splinters from Umbria were allowed to serve with oil as a sauce level under the noodles, over which one of the best and also freshest truffles I have ever eaten was, unfortunately, only three thin slices (seuffzz over it. For these flatterers we liked to pay the required and legitimate price.

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Arrivederci e grazie alla prossima (bye and by then on my account : yes, always and also more often. This tip has been a very esteemed colleague. The Ofanto, which usually only offers lunch table and has opened in the evening with a few exceptions, had also opened for dinner until Christmas. I used this opportunity this year too. Because of a necessary reservation, I have called beforehand and it was not necessary. In front of the house are parking lot shortware and then with parking ticket. A garage is just around the corner, I parked in a side street and there for free, and then walked a few steps. The fact that a shop is hidden behind the floor-to-ceiling glass front is obvious that you can also dine here, only at the second glance. Even when we entered, our eyes were the first to stumble the many delicacies in the regal and only when we listen to the drinks behind us and turn around, we saw the service. The male part of it leads us to our table with its fresh and youthful light, brings us the menu(s), picks up the order of food and drinks, and also brings it. Very sympathetic as he confirms a wish for change, that it is feasible and later inquires about our good. While we wait for our food, we marvel at the high-ceiling wine rack that extends from wall to wall. The filled shelves with grappa, Italian noodles in all forms, the counter with spicy cheese, the fragrant coffee and find the decoration with fir branches and Christmas stars tastefully and discreet. The area in the rear part with ten small tables is filled at this time to 2/3, later and when walking we see that you can also sit beautifully at the entrance and at the bottom-deep window front. The tables are quite narrow (where are they already different nowadays) and the second tables, if one receives one for three people, become very close to handling. On the brown wooden tables are brighter fabric table cloths. The menu, who wonders, contains part of the delicacies that are also to be bought there. And as we sit in a connected fine food shop, the menu reads as fine and uplifted with exquisite ingredients. Beginning with antipasti (e.g. goat cheese pears with fried radicchio about 13 euros, seafood salad about 14 euros, mussels and scampi approx. 12 Euro via Pasta (Mezzeluse walnut fig filling in fine fig sauce with fresh sheep cheese approx. 14 Euro, Tagliatelle with Calamaris, fresh artichokes and cream di Piselli approx. 15 euros, carne (scaloppina in lime sauce with spaghetti all mugnaia, Aglio, Olio e Pepperoncion ca. 18 Euro, Pesce (fried wolf barschfilet with tropee onions, olive, Taggiasche and fresh mangold approx. 20 euros it ends with a small and just fine dessert selection. Those who do not get along the regular menu or prefer seasonal as this month truffles can also order this. Once fresh gnocchi with chestnut filling with fresh mushrooms and marons for approx. 15 euros, once homemade tagliatelle in butter sauce with turbulent white truffle from Alba for approx. 30 Euro and once Tagliatelle Tartufo (approx. 15 Euro with fresh turbulent truffles from Umbria. Our fourth in the covenant had the veal with the lime sauce. We agreed at the table: better is not possible. Fluffy gnocchis, we do not read homemade, but because of the loose consistency of the finished product and the dreamy Maron filling, tender and thin sliced veal slices, a lime sauce in harmonious tuning and discreet lime taste, bite-resistant noodles concerning both spaghetti and tagliatelle. Truffle splinters from Umbria were allowed to serve with oil as a sauce level under the noodles, over which one of the best and also freshest truffles I have ever eaten was, unfortunately, only three thin slices (seuffzz over it. For these flatterers we liked to pay the required and legitimate price.

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Arrivederci e grazie alla prossima (bye and until then on my account: yes, always and more often. This tip was a very appreciated colleague. The Ofanto, which usually only offers lunch table and has opened in the evening with some exceptions, had also opened for dinner until Christmas. This year too, I used this opportunity. Because of a necessary reservation I called before and it was not necessary. In front of the house parking lot are lack and if then with parking. A garage is around the corner, I parked in a side street and there for free, and then went a few steps. The fact that a business hidden behind the floor covering glass front is obvious that you can also feed here, just at second glance. Even though we entered, our views were the first to stumble many delicacies on the shelf and only when we hear the drinks behind us and turn around, we saw the service. The male part of it leads us to our table with its fresh and youthful light, brings us the menu(s), picks up the order of foods and drinks and also brings it. Very sympathetic as he confirms a desire for change that it is possible and later inquires about our good. While we wait for our food, we admire the high-boiling wine rack that extends from wall to wall. The filled shelves with grappa, Italian noodles in all forms, the counter with spicy cheese, the fragrant coffee and find the decoration with fir branches and Christmas stars tastefully and discreet. The area in the rear part with ten small tables is filled at this time up to 2/3, later and when we see on foot that you can also sit nicely at the entrance and at the lower window front. The tables are quite narrow (where are they already different today? and the two tables, if you get one for three people, are very close to handling. On the brown wooden tables are brighter fabric tablecloths. The menu that asks contains a part of the delicacies to be bought there. And as we sit in a connected fine food store, the menu is left as fine and with exquisite ingredients. Beginning with antipasti (e.g. goat cheese pears with fried radicchio about 13 euros, seafood salad approx. 14 Euro, mussels and Sampi approx. 12 Euro via Pasta (Mezzeluse Nussbaum fig filling in fine fig sauce with fresh sheep cheese approx. 14 Euro, Tagliatelle with Calamaris, fresh artichokes and cream di Piselli approx. 15 Euro, Carne (Scaloppina in lime sauce with spaghetti all mugnaia, Aglio, Olio e Pepperoncion ca. 18 Euro, Pesce (fried wolf barschfilet with tropics onions, olives, Taggiasche and fresh mangold approx. 20 euros it ends with a small and equally fine dessert selection. If you do not come to the regular menu or prefer seasonal as this month truffles, you can also order it. Once fresh gnocchi with chestnut filling with fresh mushrooms and marons for approx. 15 euros, once homemade tagliatelle in butter sauce with turbulent white truffle from Alba for approx. 30 Euro and once Tagliatelle Tartufo (approx. 15 Euro with fresh turbulent truffles from Umbria. Our fourth in the waist had the calf sauce with the lime sauce. We agreed at the table: Better is not possible. Fluffy gnocchis, we do not read homemade, but because of the loose consistency of the finished product and the dreamy jam filling, delicate and thin slices of calf, a lime sauce in harmonious tuning and discreet lime flavor, biss-resistant noodles that affect both spaghetti and tagliatelle. Truffle splinters from Umbria were allowed to serve as a sauce under the noodles with oil, over which one of the best and also freshest truffles I have ever eaten was unfortunately only three thin slices (seuffzz above). For these fliers we want to pay the necessary and legitimate price.

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e grazie alla prossima (review again and until then stands on my account: yes happy, always and also liked more often. I whispered this tip to a very appreciated colleague. the vonanto, which was offered in the mostly only lunch table and with some exceptions also opened in the evening, had also opened for dinner until Christmas. I used this opportunity this year too. because of a necessary reservation I called before and it was not necessary. in front of the house parking lot are bad goods and then with parking. a garage is just around the corner, I parked in a side street and there for free, and then ran a few steps on foot. that behind the bottom glass front hidden a store, it is obvious that you can also dine here, just the second look. Even though we entered, our views first stumbled the many delicacies on the shelf and only if we were behind us handling drinks and turning, we could see the service. the male part of it leads us with its fresh and youthful light art on our table, brings us the menus, picks up the order of food and drinks, and also brings this. very sympathetic, as he confirms a desire for change, that it is possible and later instinct over our. while we wait for our food, we wonder for the highly conveted weinregal, which extends from wall to wall. the filled shelves with grappa, Italian noodles in all forms, the counter with spicy cheese, the fragrant coffee and find the deco with fir branches and Christmas star tastefully and discreet. the area in the rear part with ten small tables is filled at this time up to 2/3, later and when we go, we see that you can also sit nicely at the entrance and at the floor depth windows front. the tables are quite close (where they are already different today) and the two are already very close to handling when you get this for three people. on the brown wooden tables are brighter fabric tablecloths. the menu that asks, adds a part of the delicacies that are also to be bought there and since we sit in a connected fine food shop, the menu reads as fine and with exquisite ingredients. starting with antipasti (e.g. goat cheese pears with fried radicchio about 13 euros, seafood salad approx. 14 Euro, mussels and scampi approx. 12 Euro via pasta (mezzeluse walnut fig filling in fine fig sauce with fresh cheese approx. 14 euro, tagliatelle with calamaris, fresh artichokes and cream di piselli ca. 15 euro, carne (scaloppina in lime sauce with spaghetti all mugnaia, aglio, olio e pepperoncion ca. 18 euro, pesce (fried wolfsbarschfilet mit tropen wobblen, olive, taggiasche and fresh mangold ca. 20 euro it who is not to the regular menu or preferably seasonal as this month truffle, can also order it. once fresh gnocchi with chestnut filling with fresh mushrooms and marons for approx. 15 euros, once homemade tagliatelle in butter sauce with shaved white truffle from Alba for approx. 30 Euro and once Tagliatelle tartufo (approx. 15 Euro with fresh turbulent truffles from Umbria. Our fourth in the band had the calf with the lime sauce. We agreed on the table: better not go. fluffy gnocchis, we do not read homemade, but because of the loose consistency of the finished product and the dreamy maron filling, zartest and thin slices of veal, a lime sauce in harmonious tuning and fine lime flavor, bite-resistant noodles that affect both spaghetti and tagliatelle. Truffle splinters from Umbria could bite with oil as such under the noodles, over which then one of the best and also freshest truffles I have ever eaten, in unfortunately only three thin slices (seuffzz about it was laced. for these flatterers we want to pay the necessary and legitimate price.

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