Ristorante Macelleria Motta In Bellinzago lombardo

Everything perfect. From service to cuisine.

Partiamo che non c'è il vino che volevo, in carta, pazienza ne scelgo un altro che non c'entrava niente, eventualmente il cameriere poteva dirmelo Antipasti ottimi, salumi evidentemente artigianali di qualità, tartare ottima Mi figlia voleva cambiare gli spaghetti al pomodoro (richiesti via email per precauzione visto che mangia poche cose), ma vuole provare la fiorentina Cameriere mi fa sentire in obbligo di prendere gli spaghetti al pomodoro perché lo avevano preso apposta per noi Mah, cambia mestiere, ti sto chiedendo un piatto costoso a fronte del fatto che hai speso un euro per una pasta scotta con un sugo che più pomodoro era cipolla, alla fine mia figlia non mangia niente Carne assaggio misto non ricordo il nome del piatto, in ogni caso ottimi filetto e controfiletto, da evitare fesa e punta d'anca, gomma Alla fine con la fiorentina secondo me sarebbe stato tuto perfetto, peccato per il cameriere che va bene a lavorare per la mensa ma non per un locale dove lo scontrino x3 è 200 euro, e andava benissimo spenderne 300 per essere trattati meglio

Let's start because there isn't the wine I wanted on the menu, never mind, I choose another one that had nothing to do with it, possibly the waiter could have told me Excellent appetizers, evidently quality artisanal cured meats, excellent tartare My daughter wanted to change the spaghetti with tomato sauce (requested via email as a precaution since she eats few things), but she wants to try the Florentine steak Waiter makes me feel obliged to take spaghetti with tomato sauce because they had bought it especially for us Well, change jobs, I'm asking you for an expensive dish considering the fact that you spent a euro on overcooked pasta with a sauce that was more tomato than onion, in the end my daughter doesn't eat anything Mixed meat tasting I don't remember the name of the dish, in any case excellent fillet and sirloin, avoid rump and flank tip, rubber In the end with the Florentine in my opinion everything would have been perfect, shame about the waiter who is fine working for the canteen but not for a place where the receipt for 3 is 200 euros, and it was fine to spend 300 to be treated better

Hats off. Trust completely in those who really know meat. Net of the chatter and the frills. You'll be back.

The carnivore's paradise! The Lombard proposal that I rappresents for the Tuscany "il Cecchini", which he says is choice and cuisine with that cure I just love the own clientele is reserved. Talk to Sergio of his meat, say I eat the stagiona, work or cook, I accompany him if illuminano gli occhi! If you want to voi piace the meat comes to me and him, this is the post dove the potete assaporare in the migliore way. A carnivore's paradise! The Lombard re-proposition of what "the Cecchini" represents for Tuscany, here each cut is selected and cooked with the care that only those who love their customers are reserved for. If you talk to Sergio about his meats, how he ages them, processes them or cooks them, you will notice his eyes light up! If you also like meat like him and me, this is the place where you can taste it in the best way. Рай для stupid! Learn more about the “Canadian” snake для Тосканы, здесь каждый кусок выбирается и готовится с заботой, которая преназначена только для тех, кто любит своих клиентов. If you want to be able to do this, on the other hand, you will be able to do this, Thanks for the smile, this one, that's the snowflake! Если вы любите мясо так же, как он и я, это то место, где вы можете Take a look at the rest of the room. Ray Dlya Kishchnikov! The Lombards are located in Togo, the province of "Chekkini" in Tuscany, with the name of the province of Gotovitsya and Gotovitsya, which is the name of the province of Tekh, kto lyubit svoikh kliyentov. Yesli vy pogovorite s Serdzhio he is myase, he is tom, he is vyderzhivayet, he is a workman, he is zametite, he is a glaza zagorayutsya! Yesli vy lyubite myaso tak ze, kak on i ya, eto to mesto, gde vy mozhete poprobovat' yego nailuchshim obrazom. Thank you for watching! The slightly less expensive screwdriver is available It is a good idea to have a nice smile on your face. You can also find a slightly different view of this It's a wonderful place to stay and you'll be able to get away with it! Thanks for watching It's a nice snowflake. I'm going to rakuen the dōbutsu! The `chekkīni' of the tosukāna is the arawasu there where the fukkatsu is lying. Kokode wa, kaku katto ga sentaku sa re, kokyaku o aisuruhito dake ga yoyaku sa rete iru yō ni chūi shite chōri sa rete imasu. Serujio is the best in the world, kare is the best in the world, kare is the best in the world, kare is the best in the world, kare is the best in the world, kare is the best in the world! Kare to watashi to onajiyōni niku ga sukinara, the grandfather of the anata ga sore o saikō no hōhō de ajiwau koto ga dekiru bashodesu. A Paradise for Flesh Freshers! The Lombard redistribution of this, what "the Cecchini" stands for Tuscany, here each piece is prepared with regret and prepared for those only reserved for those who love your customers. When you talk to Sergio about his flesh, how he changes it, handles it or cooks it, you will notice that his eyes read! Which flesh exactly like him and I, is exactly right here.

Everything was very well looked after, starters and desserts were top notch. Too bad the grilled meat was too dry, almost charred and we had asked for medium-rare cooking. Maybe the problem was that we went on Saturday night? It's really a shame

Torno spesso in questo Ristorante perché circondato da attenzioni da parte del personale di sala. Sono giovani simpatici, molto empatici con chi non si arrocca in atteggiamenti un po' snob. Scelgo di preferenza il lunedì sera per gustare il bollito piemontese. I tagli provengono dalla Macelleria Motta che, con Sergio, ne cura l'allevamento in alcune stalle in Piemonte. Carne di prima scelta e sicura. Infatti è gustosissima e ci si abbandona a più giri degustatori. Simpatica anche la proposizione di taluni tagli di carne tra i tavoli, non certo per propinare il prodotto ma, semplicemente, per mostrare ciò che spesso può sfuggire al cliente e, perché no?, mostrare con orgoglio la propria produzione piemontese. Bravi! Continuate così, rendendoci piacevoli le serate goderecce. I prezzi? Signori, quando si mangia e si beve bene, il conto è l'ultimo dei problemi.

Nice restaurant, top quality meat, friendly and knowledgeable staff,

The restaurant has taken care of every detail, the same cannot be said of service and dishes. For €8 cover charge per person I expect a more precise service, opening of the wine at the table (true that they show the chosen bottle that they are going to open, but it is inconceivable to open the bottle in another point of the room, especially having bottles of a certain paper level and tables positioned in other rooms) and not to see the waiter going around the room with cuts of meat "to sell". Honorable mention for the "off-menu" appetizer with porcini mushrooms, cauliflower purée and raw meat, the other dishes (tartare and grilled meat) were less unforgettable. Taking into consideration €46 of wine, the total bill for two people consisting of two starters, two meat main courses, two side dishes, water, wine and two coffees is €161 - a figure which for me is not justifiable given what I tasted.

Very tender and delicious meat, very soft. Homemade desserts with their products. Follow the meat cooking recommendations given by restaurateurs. Chic and very trendy environment. Reservations are recommended. The place is very well known and sought after.