Nicolis Ristorante In Verona

22/12/2024: Love at first sight, we can't find any other words to encapsulate the essence of the Casa degli Spiriti, where we celebrated and celebrated our wedding. The setting on Garda is breathtaking, but the attention to detail, the superb dishes and the professionalism of Sara and Federico truly made our Big Day simply perfect. Thank you very much for everything ❤️

12/11/2024: Given that we had a very pleasant day and that the staff was very kind, I cannot help but evaluate the place for the price range in which it is offered. The food was mediocre, especially compared to what you can eat in the Lake Garda area for the same money. Some notes about the menu we tasted: - in the starters some flavors are too unbalanced, often excessively salty - you cannot present leavened products with "our philosophy is that they are a course in themselves" and then present a piece of focaccia and a small loaf, which are otherwise modest - the chawanmushi very interesting, but the portion exaggerated - bigoli at the press with a small portion - very salty mushrooms in the beef - the rather insignificant dessert As for wines, the price increase is excessive (x3), especially considering the labels. 18 euros for a welcome glass for a Franciacorta which on the market costs 27 a bottle is unacceptable. Price: on the menu card it is 90 euros but does not include cover charge (which even if bread is considered a course is excessive at 10 euros) and coffee at 5 euros which I didn't find so special. In total, a lunch for two costs just under 350 euros. Location: exceptional view, wonderful view not only of Garda but also the surrounding hills. Nice garden to take a walk in. The room, on the other hand, would need a little sprucing up, a few details left to chance with dust and cobwebs and crumpled sheets. Everything is ok in a normal restaurant, but not when you place yourself at the level of a starred one. Conclusion: I'm almost sorry to be so drastic with the young chef, but for these figures something more really needs to be done. Better to work a little more in the kitchen rather than stop by to say hello to the tables at the end of the meal, perhaps it's not the time yet. Maybe in a few years. Good work!