CROTTO AL PRATO In Chiavenna

8,7

Basado en 142 opiniones encontradas en 4 webs


tend

1
Di 33
in Chiavenna
1
Di 20
di cucina Italiana in Chiavenna

Gestione recensioni

Everything was delicious, go there with your eyes closed. I've been back to try other dishes. I recommend sharing the first course because it's plentiful, so you can try other dishes as well.
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20 Luglio 2025
10,0
Characteristic outdoor table, very kind waiters
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20 Luglio 2025
10,0
A charming location in the summer, in the garden under a large rock. Excellent food, including meat cooked on stone. Recommended.
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18 Luglio 2025
10,0
Very welcoming, even though it was full, the lady managed to find me a place for two—perfect. The Trout alla Piota is divinely good!! Congratulations, highly recommended. When I return to Chiavenna, I'll definitely stop here.
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15 Luglio 2025
10,0
Great food and spectacular setting!
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08 Luglio 2025
10,0
A typical restaurant offering a relatively varied menu and local wines. A truly wonderful experience.
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25 Giugno 2025
10,0
A regular stop when I'm in the area
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21 Giugno 2025
10,0
Typical Chiavennasco crotto in the center of the town. Traditional dishes with some hints of innovation. Rich and tasty menu. Very generous portions and friendly and attentive service.
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02 Giugno 2025
10,0
Good food, quality and well cooked, friendly staff and nice atmosphere
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22 Maggio 2025
10,0
A truly unique place! Cerotto Ombra is much more than a restaurant: it is a meeting point where you can breathe authenticity and passion. Relaxed and original atmosphere, with particular furnishings and great attention to detail. Excellent proposals, friendly, nice staff that makes you feel at home right away. If you pass by Chiavenna, it is a must-see!
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16 Maggio 2025
10,0

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Recensioni

Ristorante Osteria De I Magri

21/08/2025: Excellent restaurant Sardinian dishes... and Valtellina dishes Friendly staff Particular attention to the presentation of the dishes, all excellent
20/08/2025: A gastronomic experience of pure poetry and satisfaction. Each course was meticulously crafted, the ingredients balanced, and the dishes harmoniously presented. The chef's welcome began beautifully. Appetizers: - Veal tongue, sweet and sour beet tartare, zucchini with yuzu and almonds - Smoked venison carpaccio, hazelnut mayonnaise, raspberry vinegar caviar, crunchy seeds, and a hint of truffle Main Course: - Rosemary and pesteda risotto, crispy wild spinach, lemon zest, and balsamic vinegar - Cocoa-wrapped venison, dried blueberry, raspberry, and new grapefruit Shared dessert: - The Path in the Undergrowth - White chocolate and gianduja stones, raspberry heart, and chocolate crumble Coffee and small pastries included. Truly attentive and attentive service.

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