Al Carroponte In Bergamo

FOOD AND WINE EXPERIENCE – BETWEEN FASCINATING BOTTLES AND VOICELESS KITCHEN There are places that captivate at first glance, and this restaurant, as a whole, is certainly fascinating: modern, well-kept, with an enviable selection of bottles displayed in plain sight, almost as if it were a wine art gallery. It's a shame, however, that so much light - cold, intrusive - extinguishes all intimacy. The environment, although elegant, is not very welcoming, almost aseptic, lacking that emotional component that should envelop the guest from the moment they enter. The service moves at an uncertain pace: not very attentive, at times disorganized. It must be said, however, that Peppe, a smiling and easy-going presence, manages to put people at ease, eliciting a joke or a smile even in the less fluid moments of the service. The interaction with the sommelier is less brilliant: a professional who shows confidence (and a commercial spirit), but who completely fails to listen. When asked for a wine around €70, the proposal went much further, up to labels from €160 to €440: an inadequate leap to say the least, which denotes more the intent to sell than the - much more noble - one of accompanying the customer in an informed and personalized experience. The kitchen? Disappointing. Little flavor, dishes that seem assembled rather than thought out, devoid of identity and that sparkle that distinguishes a cook from a chef. Even in the selection of oysters - an element that requires precision, culture and respect for seasonality - approximation emerges. No indication of the age or origin: a detail that, in a context that aspires to haute cuisine, makes the difference. In summary: an exceptional wine list that deserves attention and respect, perhaps to be enjoyed with some appetizers at the counter, in the company of friends or enthusiasts. But if you are looking for haute cuisine, emotion on the plate and a complete gastronomic experience, you won't find it here. At least for now. FINAL RATING: 5/10 Recommended place for drinking well, but catering is another thing.

The restaurant is very nice, informal and welcoming. Delicious fish, an endless wine list, exquisite dessert and excellent service!

A security. Always interesting and quality gastronomic offer, even for an aperitif, after dinner or lunch break. Simply epic wine list, being guided in your choice by Oscar is an absolute pleasure. Pampering service, exquisite surroundings and many top-notch tastings.

Awesome food, wine, and service.

Great location List of wine you can find all you can image. Dog friendly and professional staff

We didn't know this restaurant and it was a wonderful surprise. Elegant but original place, tastefully furnished. The dishes are of high quality, and the wine list is remarkable. Really good!

I've been there twice, very nice place, very qualified staff, top service!!! Super wine list!! Great restaurant!!!

Restaurant with attention to every detail! Fresh food, very attentive staff!

Una serata carica di aspettative, dove l’attore principale è stato ampiamente superato dai comprimari. Senza scendere nei dettagli. Grazie a TUTTO lo STAFF , Sala e Cucina , che anche se con alcune insicurezze, con grande garbo, umiltà e gentilezza ci hanno ampiamente supportato ed hanno ampiamente SOPPORTATO una prima donna che non ha avuto ne arte e ne parte in questo Film.

En primer lugar - los camareros eran tan atentos, agradables y serviciales. 5 estrellas por su compromiso. Y, tuvimos una botella muy bonita de Franciacorta. Sin embargo, la comida era un desastre. "Elección del chef" Fingerfood no tenía sentido. Pollo seco, chutney aborigen raro y la lista continúa. Plato principal que tuvimos que enviar de vuelta. El plato de pasta con camarones tenía conchas y el risotto era más sopa que risotto (y tenía piel de naranja y pulpa en él que no tenía ningún sentido en absoluto). La segunda vez no terminamos la comida. El plato de pasta era demasiado salado y el risotto todavía tenía piel de naranja, lo que lo hizo saber como una especie de plato de Navidad. Solo para ser claros - la naranja nunca ha tenido y nunca tendrá lugar en un risotto. Tal vez el jefe de cocina nunca tuvo ninguna educación formal de cocina o el propietario del lugar ha establecido un camino equivocado para la cocina. Qué pena porque la comida tiene potencial. La cocina nos envía varios aperitivos para compensar los "errores", que fue agradable, pero todavía no dio en el lugar. Por ejemplo, una lubina seca marinada en remolacha que, de nuevo, no tenía sentido - seco y salado con algún tipo de mostaza mayo, pero sin sabores para equilibrar la salazón. Algo está mal aquí. Realmente espero que el propietario contrate a un chef experimentado y no interfiera con su visión de la comida. Entonces, creo, el lugar se elevará a un nivel superior. Porque los camareros, el ambiente y el entorno es maravilloso.