Operà Art & Restaurant In Prato

The restaurant is cozy, there are a lot of pluses, but there are also minuses. Terrible service, the food is not tasty, I ordered a steak full-rare, they brought me everything with blood, when I asked the waiter, he replied that he was not a chef!!!

Thanks to all the staff for the excellent service. We had the Florentine steak, paired with an excellent wine. I'll definitely be back.

Comfortable restaurant located inside the Art Museum Hotel. As a celiac, they take great care in preparing their dishes. They employ three staff members, Giuseppe, Fabio, and Lucinea, who pamper guests from the moment they enter until they leave with their elegance, friendliness, and professionalism, making them feel at home.

I go to Opera Art for lunch almost every day and never tire of it. The dishes are excellent and delicious: the ingredients are top-quality, the presentation is meticulous, and the flavors are a hit with everyone. You can see the passion and dedication behind every course. The credit goes primarily to Simone and Antonio, whose professionalism and friendliness make the experience always enjoyable. They are attentive to their customers, offer prompt service, and are always available to recommend the perfect dish. For me, it's the best restaurant in Prato. Excellent value and a refined atmosphere. If you're looking for a place to eat well every day, this is the place. Highly recommended!

I think some people who aren't used to certain contexts should refrain from reviewing. Actually, the prices are fair for the context and portions offered; I even read a review about "tiny portions" with photos of large portions. I don't know what their habits are, but it's strange. This rightfully ranks among my favorite restaurants because it's hard to stand out in a region where the food is good, let alone excellent. Entrée, appetizer, glass of wine, first course, dessert, water, and service charge are €48, perfectly fair. The gnocco is well-made, albeit a bit modern for my tastes. The chestnut flour pappardelle with wild boar (a difficult dish but executed admirably) are delicious. The dessert, a "setteveli" (a thin pastry) that we can now call a Prato tradition, is perfect. Perfect, like the one we ate as children.