Ristorante 13 Comuni In Velo veronese

I'd been to this restaurant before and had a decidedly positive memory of it, both for the quality of the dishes and the atmosphere. That's precisely why I decided to return, but unfortunately, the experience didn't meet my expectations. We started with an appetizer: a rather simple platter, consisting only of cured meats and giardiniera. For the first courses, we chose tortelli and gnocchi di malga, both decent but unmemorable. For the second courses, a rib-eye steak and a shank: I found the latter a bit dry, its flavor completely covered by the honey glaze. Overall, the dishes were flawless, but I personally found them unremarkable. The service also seemed lacking in attention and engagement. A real shame, especially since my previous memories were anything but negative.

This review refers to the restaurant. We had dinner at Easter and it felt like home. In a romantic and refined mountain atmosphere, we tried truly delicious dishes. The cuisine showcases and uses local and seasonal products, expertly plated and truly exquisite. They also have an excellent wine selection. Definitely worth trying! We'll definitely be back!!!! ☺️

Excellent cuisine, carefully prepared but not too elaborate, a good balance between quality and simplicity 0

A small gem of haute cuisine featuring local products prepared with passion and care. The vegetables and vegetarian dishes are excellent. Refined desserts and a commendable selection of liqueurs round out the meal. Thank you for existing.

I could say many things, but I will only say one: a place that makes you happy! ❤️

We arrived thanks to the Michelin guide. The place is welcoming, and the seats are comfortable and spacious. Appetizer: creamy egg on creamed asparagus. The egg was perfectly cooked, the cream and egg both at the perfect temperature. First course: tagliolini with ragù. For us Emilians, ragù has a strong flavor, but here it's delicate; the tagliolini were wrapped in it, but with a technique far removed from the typical ladleful. The ragù is everywhere, ensuring each forkful is tasted with just the right balance. The meat was excellent, served on a stone to keep it warm or finish cooking at the table. Dessert: a dark chocolate tart with a warm center and orange marmalade (on the side), which I recommend to everyone. The Soave wine we found among the selections was mineral and very good. Overall, a great evening and a tasting I highly recommend. €75 per person, certainly reasonable for the quality of the dishes.

I must say we were pleasantly surprised by the beauty, practicality, and comfort of the first-floor apartment. The living room with the fully equipped kitchen was spacious and comfortable, with arched windows overlooking the balcony that wraps around the entire apartment. The master bedroom and bedroom were perfectly furnished, and the large, state-of-the-art bathroom... everything was perfect. It took us a while to find free parking, but we finally did. Congratulations and THANK YOU. We will definitely choose your property every time we come to Bosco Chiesanuova.

The restaurant is well-maintained, the dishes are extremely tasty and well-received, and the service is impeccable. I will definitely be back.

This review refers to the restaurant. Sunday lunch on a beautiful February day, a lovely place with a window overlooking the snow-capped mountains. Small but very interesting menu. There are four of us and we try various appetizers: egg with truffle, hen grisa in saor, two tartare dishes of Fassona della Lessinia beef (excellent). Tagliolini with local beef ragu, onion soup, mountain gnocchi, and spaghetti with tomatoes. Everything was truly excellent, as were the wines we ordered (a bottle of Durello and a Cabernet Merlot Haderburg Erah). Prices were reasonable and portions were adequate. Excellent service, very friendly chef. Highly recommended.

Excellence in Lessinia. Unique. Unparalleled. There are other adjectives, but they're inadequate to describe the level and quality of the dishes we tasted here. Thank you, Elisa, and thank you, Giovanni.