Pizzeria Prosciutteria Ca' Bala' In Gruaro

12/09/2025: Special place! Pure, simple, beautiful, with infinite hospitality and tact. Very professional and kind staff. The food was incredibly excellent, fresh and delicate. Every dish truly exceeded expectations. A splendid and fabulous location. But the most fabulous thing is the homely atmosphere that reigns here. Special and well-deserved attention goes to the owner: Andrea. A young soul who has been able and will undoubtedly continue to carry on the legacy of this splendid restaurant with excellent skills, quality, taste, and passion. Thank you, Andrea. Thank you to your team. Thank you to your chefs. Thank you to your father, who taught you this profession in the best possible way.

08/09/2025: Saturday, September 6th. Dinner for two. As per reservation, I arrive at 8:30 pm. Upon entering, the place is already packed. There are many people talking loudly, and you're immediately struck by the "festival-like" volume. A standard order includes two appetizers, followed by grilled turbot for two (but the weight wasn't shown before cooking, and the bill stated it was 900 grams!). Everything was very good (for the €27 appetizer, along with the rest, a larger scampi would be better than two small, difficult-to-peel ones...). Bottled wine - Pasqual's Prosecco - a no, definitely not, especially considering the €22 price tag. Service: I'm sorry, but even when there are lots of people, the waiter needs to be more professional (boneless fish on a separate table, out of sight of the customer!) The young owner, a son of a chef, is smart, present, practical, and smiling. The bill wasn't low, but it was in line. Unfortunately, the cellar and noisy room aren't an invitation to return, but they do make you think and consider other options. Let's repeat, they know how to make food here, and they've been doing it for a while now. My memories go to the Gran Bollito di pesce con pinzimonio, from when my dad was driving. All this for constructive criticism. Sincerely, Giovanni