I migliori ristoranti di cucina italiananella città Ponte di legno della Brescia

01/01/2026: My family and I had a wonderful Christmas. During our 4-day full-board stay, we were treated excellently: Mrs. Rita at reception was lovely and very kind, the staff were always helpful, and thanks to a competent chef, I must say that the food was plentiful and delicious with a wide selection! Welcoming, clean hotel, renovated rooms and bathrooms, excellent linens. Excellent value for money. We will definitely be back! Thanks to all the staff 🙏. CHIARA VERTUA

07/12/2025: Beautiful for 2 people fantastic

05/07/2026: I entered the pastry shop with my chihuahua and I didn't realize that dogs were not welcome since the sign is very small, after ordering and sitting at the table I was told "after you eat don't waste time", absurd to say the least... if a customer doesn't notice the sign it should be said before, not after, ordering cake and coffee... shame because the strudel was excellent.

27/06/2026: Very nice place but horrible service, but can you be without a croissant at 9 in the morning? I recommend going directly to another bar because here you're just wasting your time (and the waiters are all rude).

07/08/2026: One of the best pizzas in Town. Service reasonably fast, even with the restaurant full.

06/08/2026: Well, what can I say, as a dinner, it's not exactly cheap (not even very expensive), but the food is truly poor. First of all, as an appetizer, I had the crostone (which was sandwich bread) with lard, speck, etc. The problem is that instead of lard, I got the rind, so it was hard as marble and even had hair follicles (the hair holes, so to speak), which, after all, is a lot to hide. For 13 euros, it's not very good. Afterwards, we had two first courses: casoncelli and gnocchi de la Cua. Well, at least these were edible, but, well, apart from the sea of ​​oil they put in the gnocchi, there was no flavor at all. They served very quickly; we hadn't even finished the appetizer before the first courses arrived. This, combined with the lack of any flavor, made me think the food was pre-cooked and only reheated (with plenty of oil to recover). The only positive notes: the view outside and the girls serving were very nice.

15/08/2026: The four of us ate a good pizza. We didn't try the food, but it looked promising. Recommended for a quiet dinner!

13/08/2026: Al Tabià was a guarantee for me. Returned after a few years, an experience to forget, as I've read in the reviews. New management, poorly managed, starting with the staff being completely unprepared. We ordered wine, but it was brought to the table without having opened it. We politely asked for it to be opened twice, while the appetizers had already arrived. We also politely asked for bread, which they had forgotten, and then they brought some plates, but they weren't ours. In short, a disaster. The menu is varied, the prices high, the quality poor. We ordered a tagliata for €23, medium rare, and it arrived with a piece of meat in the truest sense of the word, thickly sliced ​​with a lot of sinew, tough, and floating in the cooking liquid, rare. Polenta and porcini mushrooms, two spoonfuls of each for €18. The plating is beyond reproach: tagliata thrown on the plate just as it was, and polenta and porcini mushrooms without a trace of parsley. In a cafeteria, they serve better. My opinion is negative, I'm sorry because it was a place where you ate very well and paid a fair price.

07/02/2026: Avoid half-thawed pizzoccheri, undercooked tagliata ordered and served raw, and when we asked for a separate bill, we were rudely told—but can you read? There was a sign stating that separate bills were not given, but the manner was truly rude. I won't be returning.

01/01/2026: The food and place are quite good, unfortunately I have to give one star for the manners of the tall, almost shaved waiter with quite annoying manners and irony with jokes and unprofessional behavior, if you don't like your job, change it 😉 next time I'll go eat elsewhere and I will also advise against it to the other 30 collaborators who will work in the area.