Ristorante K2 In Ligonchio

Cozy restaurant, friendly and fast staff. The fried dumpling is good and not very greasy. The polenta was good with wild boar but there was no sauce to season the polenta and a little bit of wild boar. Normally sweet. Correct account.

Always on the front line for events, excellent traditional cuisine! and for the cellar they are always on the ball!

Access also allowed to our little dog

All good, the very friendly owner is very kind, clean place, very well prepared dishes. The LA SOLADA accompanied with mixed cured meats is a real surprise. Extra mention for the bacon.

Very kind staff, excellent typical Emilian cuisine, bar service

In occasione della festa patronale sull'Appennino, abbiamo deciso di pranzare in questo ristorante-pizzeria. Parcheggio antistante il locale. Il ristorante si trova al primo piano di una palazzina al quale si accede dal bar a piano terra. Ambiente accogliente, personale gentile anche se un po' confuso nel servire. Ampio menù di piatti della tradizione emiliana. Porzioni giuste, ben impiattate e cibo di ottima qualità. Grande disponibilità nel soddisfare le esigenze di mia figlia con problemi alimentari di allergie. Ottimo rapporto qualità - prezzo. € 30 a persona primo, secondo con contorno, dolce, amaro, caffè, acqua e vino. Da tenere in considerazione.

Congratulations for everything, bring the service and applause to the chefs....everything excellent, but the shin is fabulous!!🔝👏👏

On the provincial road 18 that connects Busana to Ligonchio, entering the beautiful village of Cinquecerri, you will find this place on the right. First of all, I am moved to think that Francesca, the owner, is a very courageous person, as she wanted to support with all her strength the bar-restaurant-pizzeria, the only point of reference in the small town, and courageously reopen a small food shop, in memory of the grandmother, who once managed it, as further support and confirmation of her attachment to the territory. In the restaurant you can eat very well, a nice first course of cappellacci with porcini mushrooms, you can't miss it, then, roast suckling pig or shank, there is tradition and research, a good quality of wines, (the owner is also a sommelier), they also make pizza and farinata, then I can't help but mention a superb trifle. Thank you that there are people and places where the heart still rules