Prator-Haus - Da Luigi

The carpaccio was edgy, not cooled, and it melts the cooling water under pressure from the meat. The red wine sauce to the truffle fillet was not reduced via the acid without the addition of feed, i.e. a weeping pansy. At the fillet one was forced to crush the meat with the teeth, but without being able to speak of pleasure, because then it was angry in the mouth. Only optically perceptible arches from summer truffles were added. There is nothing to say about the partially burned and absolutely imaginary herbal supplement. The Tagliatelle with fillet tips in a cream sauce did not contain bovine fillet, but small cube and dry boiled goat meat. The wine glasses on the table were a handle in th...

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We were with two couples. Had two course dinner, ladies a nice grilled dorado, we men had steak Italian style. Pity they advertised some special pork from the daily, that appeared to be sold out ten minutes later. As a starter we had asparagus accompanied by Italian ham and cheese above. Overall the food was fine. I had a proper Italian red with it from the house, but wasn't convinced by the grappa I took with the espresso. Prices were not cheap but fair. Staff was friendly, most of all I liked the relaxed atmosphere.

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We had a table outsider in the courtyard - on a warm June evening.A prosecco and a bruschetta on the house - and we shared a mixed italian primo. The very nice lady of the house insisted to find a bottle of red for us and it was very good.I had a genuine italian pizza and my wife some homemade ravioli filled with fresh cheese and served in a very nice sauce.The lady even served me a grappa on the house.Think you for a wonderful meal - we will absolutely comeback back

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The food was ok, but the service was`nt. Did`nt get any attention from the crew. The larger tabels seems too get most of the attension ????

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This is a really great place with good food, a very nice staff and great service. I highly recommend it.

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