I migliori ristoranti di cucina barbecue in Reggio di calabria

18/02/2025: The place looks good, there is also baby parking. Great service and excellent food

17/02/2025: We celebrated a 60th birthday. Everything perfect. Friendly staff and quality food. A special thank you to Rebecca who looked after us with great attention and professionalism, fulfilling our every request. And thanks to the great Mr. Pino who is always so helpful and reassuring.

20/02/2025: Il personale molto gentile e cordiale, carne squisita, locale piccolo ma molto carino ,siamo state davvero bene, ci torneremo sicuramente per assaggiare anche la pizza...lo consiglio sicuramente 😊

17/02/2025: È in assoluto il locale migliore di tutta la Calabria. Tutto buonissimo, anche il senza glutine direi che è decisamente sublime. Ci andrei tutti I giorni se fosse per me.

02/02/2025: The Cantina del Macellaio is always a guarantee: the food is very good, the environment is perfect for conversing and sharing, the staff are kind and knowledgeable, the raw materials (and not just the meat) are of excellent quality. The biggest problem is that I can never photograph the dishes: the atmosphere invites conversation, the courses alternate - and end - before I manage to remember to take out my phone and create a gallery of images. So I'm going from memory. Starting with wine. There are many choices from the best Calabrian and non-Calabrian wineries, but if you love red don't miss the house one: a pure Cirò, served loose in half-litre or liter jugs. A red that has an edge. Then the appetizers. Calabrian cuisine has endless offers of starters, apart from the usual platters of cured meats, sausages and zero-mile cheeses or so. And so you can't avoid tasting the hot appetizers, from aubergine parmigiana to meatballs, aubergines and meatballs, as well as arancini, croquettes and vegetable flans. On the first courses it's just a matter of taste, but the stronnatura (a typical pasta, similar to wholemeal tonnarelli, for those who have never tried it) reigns supreme. His death (of the stinging) is with anchovies and breadcrumbs, but the variations are infinite. And then the seconds. Top quality meat, in every cut and every possible type of cooking: from sliced ​​meat (with rocket and parmesan) to fillet, from rolls to baked suckling pig, through Angus and any other "butcher" desire. Sweets to finish (if you still have room in your stomach) and typical bitters that are added to the usual ones. The price more than adequate for the quality and quantity of the ingredients.

30/01/2025: This is far-fetched. 4 is ok, but I expect a certain level from restaurants. The staff should know the language and be helpful and give advice. That's what's missing here. Perhaps this is so, and due to the lack of language there is a barrier that is difficult to overcome. As for the kitchen, I haven't had a culinary adventure.

05/11/2024: Laat je niet afschrikken door de ingang want dat is voor de take out ! In een apart stuk kan je zitten . Wij aten overheerlijke malse steak met een slaatje en frieten . Perfecte cuisson . Als dessert nog een tiramisu en het was meer dan geslaagd . Leffe van het vat !

06/09/2024: Friendliness and professionalism first and foremost then everything good

26/08/2024: Se potessi darei 10 stelle, 5 sono poche.... location, servizio, Pizza Vesuvio, tutto perfetto, purtroppo le vacanze sono finite, altrimenti ci saremmo ritornati...

24/08/2024: Sin The place is very beautiful but the cuisine is very far from traditions and the territory Only the appetizers remind you that you are in Calabria They say the pizzas are very good