I migliori ristoranti di cucina pizza e pastanella città Ripalimosani della Campobasso

08/03/2025: I stayed at this property for about a week for work purposes. The hotel is in a rather convenient position as it is right at the entrance to the city, at this moment you have to take a slightly longer tour than the entrance foreseen by the navigator because there is some work in progress, but this is absolutely not a constraint, it is a limit to getting to your destination anyway. The hotel is decidedly clean and in excellent condition (being a new structure), the presence of art in the reception area stands out very much. Overall very modern and well kept. In my opinion, still a little lacking in personality, but this is a personal point of view which in no way affects the review and the totality of the experience. The rooms are clean, basic and welcoming. the staff is exceptional, all very helpful, smiling and welcoming, always ready to listen to the customer's needs. The only flaw that unfortunately I regret to point out is that for a week we always found the same breakfast while stocks last", thus risking finding tarts and pastries that were not always fresh. This is an aspect that in my opinion must necessarily be reviewed especially for those who have a stay longer than a couple of days. The restaurant's cuisine, however, is of a completely different nature. Each dish with effective and engaging flavors! A well-prepared, delicious cuisine, with a refinement of flavors and raw materials that is perceptible, first by smell and then by taste. every day we ate very well, also varying the tastings on the menu, and it was always a guarantee of quality! An absolutely recommended restaurant, for those who happen to be there even without staying in the hotel. VERY GOOD! We hope to meet again soon, especially in the kitchen.

18/02/2025: I was there on February 11, 2025, h. 1.00pm, RT 96IKN002505. The harmonious hotel complex stands in the middle of an industrial area which, obviously, does not offer particular architectural interest. The restaurant is vast and looks like a pleasant corporate structure, with green chairs, not very comfortable, probably designed by an architect from the glorious and beloved IKEA. I took "taccozze with chickpeas and porcini mushrooms" (truly an excellent recipe from the area in question) with a slightly flat EEG, and moreover just overcooked. I then ordered a grilled scamorza with cherry tomatoes and salad, a little anemic. I didn't manage to taste the grilled, roasted meats etc. , the local's workhorses, about which I have heard a lot. The final cost was normal, but the €2.50 cover charge didn't excite me. It would be better if they had been spread on the various dishes on the menu. Enrico Alfonso Ricciardi Neu-Ulm (D)