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Ristoranti
Emilia-romagna
Piacenza
Gazzola
Caffè di Rivalta

Caffè di Rivalta In Gazzola

Località Borgo di Rivalta, 29010 Rivalta Trebbia PC, Italy Gazzola
+39 0523 978380
6,1

Basado en 21 opiniones encontradas en 1 webs

tend

5
Di 10
in Gazzola

I clienti commentano i loro piatti di...

Gazzola

Gestione recensioni

Recensioni Nota
Google 175 7.6
Recensioni Nota
After visiting the castle, we opted for this beautiful medieval restaurant. It was a Sunday, so it was very crowded, and unfortunately, the service suffered considerably. The kitchen staff was noisy, and we could hear them outside (which isn't nice), and the waitresses were a bit on edge. However, the fried gnocco, mixed cold cuts, and cheeses were worth the wait; they were very good. We'll try again, perhaps during the week.
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06 Ottobre 2025
6,0
Excellent aperitifs. I've always enjoyed my time here. Nice little lounge and very comfortable chairs.
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05 Ottobre 2025
8,0
It feels like being in the Middle Ages...truly enchanting.
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20 Settembre 2025
10,0
Great for an aperitif, I'll also try the bistro, breathtaking location
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09 Settembre 2025
10,0
A lovely spot in the village. If you're visiting the castle, stop here and you'll be fine. There's even a cute black cat (whom we've named Salem) who comes to greet you while you eat. Very friendly staff.
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07 Agosto 2025
10,0
Small wedding reception, Superlative, delicious appetizers, first and second courses. I recommend the tiramisu, it's special Thanks Rosario for the welcome and the Sicilian boy in the room, we felt at home.
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19 Giugno 2025
10,0

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05/07/2025: Lab24 is one of those culinary realities that manage to make a place like Fiorenzuola d'Arda memorable even for me, a person who knows nothing about geography. Both the croissants and the pastries are real little works of art, aesthetically speaking. But if the croissants reach the same quality in terms of taste, I expected something more from the mignon. It's probably just a matter of personal taste, since I've always found reinterpretations of traditional sweets, or modern pastry products, less substantial and satisfying than the classics. I don't think they are up to what is asked of the piece. I would still like to give heartfelt compliments to the girls at the laboratory. It's clear how much they care about this activity, both in person and on social media.

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