Ristorante 12 Apostoli In Verona

I would say that I would describe today's lunch as a wonderful experience, the staff were all super friendly and extremely courteous, we felt spoiled from the first to the last course, what can I say, we will gladly return 🥰 and then the chef is a person of unique cordiality!

The two of us had a lovely evening with excellent food. The gluten- and lactose-free "allergy" menu was a particularly convenient solution for those with dietary restrictions. However, there are a few points to note compared to other *** restaurants. Our table was unfortunately located in the middle of the room, so a waiter/waitress was constantly walking past us, making the atmosphere somewhat restless and a little unsettled. Also, in my opinion, the service wasn't quite as coordinated as we'd hoped, so some situations seemed a bit awkward. These are all minor points, though, and we thoroughly enjoyed our evening nonetheless.

A truly unforgettable experience. 🌟 We ate wonderfully in a simply wonderful place, where you can feel history, culture, and passion—both in the dishes and in the atmosphere. Each course was prepared with attention to the smallest details, with authentic and surprising flavors. The staff was impeccable: kind, attentive, and always smiling, making everything even more enjoyable. A special place, where every moment is a little journey of taste and beauty. We'll definitely be back! Lina and Leonardo from Abano Terme 🤍

My first michelin starred restaurant, and does it really live up to the hype? Yes. Everything was just perfect, I didn't know it was possible for food to taste so good. The variety of flavors and textures, all perfectly balanced and artfully presented. An amazing experience that is absolutely worth the trip.

A fantastic table. A perfect example of modern food. We had a wonderful dinner.

Chef Perbellini is both a welcome confirmation and a pleasant surprise: his journey, combining respect for flavors with ongoing research, is rooted in solid roots but always seeking fresh air, new inspirations, and new influences. It's worth trusting him like a Charon who carries you from one shore to the other on a journey of taste, sensations, and even pleasant surprises.

The restaurant is a historic institution, reborn under the guidance of chef Giancarlo Perbellini, who returned to the place where he first began his career as a chef. The experience began in a unique and engaging way, with the chef himself leading us on a fascinating tour of the venue, the cellar, and, in particular, a breathtaking underground chamber housing some truly fantastic Roman ruins. It was a truly special prelude to the meal. The setting is elegant and classic. The Chef's Table is located in the kitchen, a convivial experience in contact with the chefs where you can enjoy the "Just for 12" menu, consisting of the "Silvia and Me" menu and 4 surprises prepared for the occasion. Chef Perbellini's style is creative and contemporary, creating harmonious dishes that delight the palate and the soul. The service is excellent, with perfect timing and a competent, well-trained, and professional staff. Casa Perbellini 12 Apostoli offers a gastronomic experience of the highest level, combining the history and elegance of an iconic venue with the chef's modern vision. Three well-deserved Michelin stars make for a memorable and repeatable experience.

A wonderful experience: the historic venue is beautiful. The interplay of doors at the entrance seems to transport you to a fairytale. The dishes are refined, carefully crafted, elegant, and delicious. The dining room staff is made up of young, truly talented men and women! They are friendly, kind, and impeccable: coordinated in their movements, with mirrored gestures and synchronized service. At the end of the dinner, they even delighted me with a sweet surprise for my birthday... an incredible and excellent experience. Furthermore, at our request, at the end of the dinner, they told us about the history of the building and its architecture and accompanied us into the kitchen where we had the pleasure of meeting Chef Perbellini. Thanks to Thomas, who oversaw our service for the evening, and to the colleague, whose name I unfortunately don't know, who gave us the tour. Thanks to the Chef for the wonderful experience and excellence, and thanks to the entire staff because teamwork makes all the difference! We had a wonderful time.

La modesta entrada de la estrecha vía Antonio Tirabosco no nos da una idea clara de donde vamos a entrar a comer. En este caso a celebrar la felicidad gastronómica y enológica de una comida imborrable. Ni qué es lo que la historia ha tenido a bien conservar bajos lo que hoy es el espacio que recoge el restaurante de Gian Carlo Perebellini. Cocinero que desde los 18 años entró a trabajar en esta casa y se quedó al mando del restaurante. Visita por las instalaciones para contemplar desde las colecciones de plumas de invitados ilustres, que han merecido el premio Mondadori, o las ruinas romanas que hablan de los siglos de historia donde se ha construyó el espacio que hoy acoge a un delicioso espacio que muestra la como un pastelero ha ampliado el camino hasta llegar a ser uno de los mas grandes referentes de la cocina italiana del siglo XXI. La experiencia de la mesa del Chef, agradabilísimo espacio que permite contemplar muestra se come el largo menú, del silencioso trabajo de un equipo bien conjuntado de 12 cocineros, más el Chef, que pasa notas, y se acerca constantemente a la mesa para comprobar que todo está funcionando como un reloj. La sala tiene clase y juventud. El sumiller conoce el riesgo de tener que incorporar cada día nuevos maridajes para un menú que no cesa de transformarse donde harinas, quesos, verduras marcan la espina dorsal. Panes recién horneados, crujientes costras comestibles. No podemos negar que el pastelero se aúpa en la cocina para ofrecer bocados donde las texturas marcan universos minúsculos y secuenciales. Regalos como el caviar con un minisorbete de fruta de la pasión (zabaione&caviale affumicato). O los deliciosos grissinis de notas ligeramente ahumada. Que vuelven, una y otra vez a ser repuestos cuando apenas quedas un par. Si el amplio surtidos de mini bocados que abren el menú no son un muestrario de lo que podremos disfrutar, la segunda propuesta después del caviar, llega de la mano de un crujiente bouquet de espárragos verdes y cigalas. Sabor, texturas, frescura en boca. Que van más allá con el tomate, gel de vinagre de apio y una encantadora espuma de bearnesa. Sencillo y eficaz. Un regalo para esta primera parte del menú, donde queda algo perdida la lubina, en un tartar junto a queso de cabra y un extracto de regaliz. Quizá el más ligero de los platos, pero que enamora el crujiente que hace las veces de milhojas. Impecable el dentón, también con un buen juego de mascarpone y anchoas del Cantábrico, que están muy de moda entre los grandes de la cocina transalpina. Delicioso el juego del ravioli de leche de cabra con agua de guisantes y gamba roja. Aunque reconozco que los guisantes nacionales son más dulces y tienen mayor sabor. Sonrío. La pasta, unos fusili con almejas, se acompañan de un cremoso de anduja, esa sobrasad proveniente del sur de Italia, a la que acompaña una bisque de crustaceos. Plato sobresaliente, como vienen siendo todo lo probado. Dos carnes cierran el menú, un cordero y una ternera con pecho de pichón. Los postres se extienden en primeros bocados, un azúcar de chocolate, y más regalos dulces. No estaría nada mal seguir la ruta mundial de todo los tres estrellas que ofrezcan tanta felicidad con un valor económico tan correcto. Sobre 350€. Los cafés, las grappas, las risas y la conversación, quedan para el privado.

Alcuni piatti erano presentati dai rispettivi souschef, come ad esempio un amuse bouche a vapore o il fragrantissimo pane . I piatti erano un sogno ad occhi aperti. Tutto splendido anche lo chef simpatico e straordinario. Grandiosi