I migliori ristoranti di cucina italiananella città Gravellona toce della Verbano-cusio-ossola

17/05/2026: I'm giving it three stars not for the food, which I found excellent, but for the overall lack of organization. During peak hours, there was only one cashier who took over a quarter of an hour to clear a line of eight people! Unacceptable if you're going for a quick work break! I'll reiterate, however, that the food is worth the price, and the staff is friendly and helpful; the long waits are attributable to a glaring understaffing.

10/05/2026: Good food, unfortunately very loud. The atmosphere is rather unpleasant.

20/11/2025: When we come to these parts we stop at the bar, everything is ok, the staff is professional and kind

05/05/2026: From a chain, I would have expected a better organization and business model. I ordered a side of vegetables, and what arrived was something embarrassing, something that 100% of the time no restaurant would ever dare serve; starting with the choice of cutting the vegetables, such as the zucchini sliced ​​thinly and into rounds. What was still inconceivable was not so much the cutting, but the fact that they were served burnt. The portion, besides being ridiculous, was burnt, and looked like a small plate of burnt leftovers discarded from some other table. A courageous choice, in short, to serve something like that. Speaking of the ribs, however, they were nauseating, bordering on indecency, industrially and excessively smoked, glazed with something so sweet it seemed like an outsider dessert, without even the foresight or finesse that comes from real cooking experience to also use salt and maybe pepper—in short, the basics of cuisine in general around the world. I understand the choice to optimize service, probably by using a CBT with a roner, but in my opinion, meat in a so-called steakhouse should have other qualities and not just be seen as grilled for aesthetic reasons. The meat is therefore juicy, melt-in-the-mouth, but overly sweet and nauseatingly smoked. The staff, from the kitchen to the dining room, is inexperienced, very young, perhaps with no experience or even no training in the sector, especially in the kitchen, I'd say. €75 was a waste of money. Totally in need of revision. The service was distracted and disorganized; the coffees were forgotten and served after 20 minutes. I left and it didn't feel like I'd eaten grilled or barbecued meat. The best part? The potatoes, even if they weren't fried enough, which came in frozen bags, and the arrosticini, even if a little rubbery, probably due to improper defrosting, but at least I was able to taste the grill and, above all, the flavor of the meat. Honestly, it's better to spend a little more at a real steak house or go to any well-known fast food restaurant where you can also save money. On a positive note, the wine is good value for money, but otherwise, it's just not up to par. The food service team lacks a lot of thought and organization. This isn't a chain destined for growth, at least not this place. A piece of advice: improve these things and remove those spicy sauce toppings and sweet glazes from the ribs. Think about something more classic, especially starting to use salt, no spicy sauces or anything else. The meat is the star of the show, not a pastry shop. Leave the sugar to them. Learn to balance the use of sweet glazes. Honey might be better, but it needs to be measured and balanced with salt and maybe some mustard. It felt like eating meat soaked in pure glucose syrup. This is definitely not a steak house. If an American were to accidentally walk in, he'd probably set the place on fire at the very least. This is neither Italian style nor American barbecue, it's a complete joke. The average age target it is aimed at is 16 to 18 year olds with obviously very undemanding and totally immature palates.

02/05/2026: Nice, clean place and very good sandwiches