I migliori ristoranti di cucina altre cucine d'europa in Gorizia

10/08/2024: Excellent restaurant! Very pleasant service

27/07/2024: Bravi!! Complimenti!!!! Ambiente classico professionale elegante!!!!! Prezzi nella norma!!! Servizio impeccabile cibo spettacolare!!!!!!

23/08/2024: Homely inn with friendly staff and large terrace. Good food.

21/08/2024: Exceptional courtesy, excellent and traditional food, low prices.

25/07/2024: Nice place in a quiet area. Dishes with particular but very good combinations. Friendly and prepared staff. Options for vegetarians too. I recommend a visit for a different dinner than usual from which you cannot be disappointed. Optimal

20/07/2024: Skill in processing raw materials, resourcefulness in refined and perfectly balanced combinations. Well done, we'll be back to see you soon. Thank you.

20/08/2024: An enchanted place! Mrs. Miriam and her assistants who make us feel like real guests, praise for the cuisine as well as the service, in its essential friendliness. We couldn't resist and even went back. Ahhhh, those snails in tomato gouache, how delicious! For those who are not looking for Carbonara in Gorizia, but want to get to know the local culture and gastronomy. If you find the owner available, she will tell you the story of the mother who still makes bread at home, the 0 km vegetables directly from the garden, the story of the open grill along the entire pergola and much more. And if you are alone, don't be afraid, they always have time to spare you a word.

15/08/2024: What can I say, we ate very well, the service was super... We ate Gorizia rose, Angus fillet, wild boar goulash with polenta, chifelletti and amaro made with Gorizia rose. Room with wood stove and open grill. Congratulations, we will definitely be back.

31/07/2024: Nice location and decor. Felt warm/inviting. Pleasant staff and prompt service at the bar, but a bit of a wait for pasticcio that was expensive and not good at all. Went looking for lasagna around town at lunch and was told to look for pasticcio instead, which would have white sauce and would be authentic and good. What was served was basically solidified flour paste with crumbled meat. The pasta was very overcooked and mushed into whatever cheese or other ingredients were hidden in the mass. It must be from a large tray where the pasta continues cooking long after it comes out of the oven, then it cooks even further when reheated for an order. There is a high quality pizza and a nice pastry to be found in any direction in Gorizia for the cost of this one thing, and I wouldn't buy this again even if it was cheap. I might try something the chef is obligated to make fresh, such as pizza, but it should be obvious that a process needs to be revamped when the white sauce, cheese, and pasta are indistinguishable. Just make a large tray of very al dente pasticcio and immediately refrigerate small portions. The pasta will soften just from sitting in the sauce, then reheat it in an air fryer.

29/07/2024: We were looking for a place to try local cuisine and we were very satisfied. At the checkout a sign argues against bank commissions on transactions, but nevertheless they accepted the payment with the POS without problems