I migliori ristoranti di cucina vegetariana in Reggio nell'emilia

02/04/2024: Pizza with a dough that in my opinion is very good and light for me who usually struggle to finish and digest this one. Good ingredients, only the octopus didn't satisfy me, good beer Not top service, they were called several times to come to the table to take the order (at least the drink) gesturing from afar that they would arrive, they were made to wait and called back and then they justified themselves that they were waiting for the last person on our table to arrive to come and take the order and at the time of the bill they made a mistake with the Satispay payment, charging twice the share of one of the diners, creating a bit of confusion and controversy because they insisted it wasn't like that.....w the cash💶 Proportionate account.

30/03/2024: Very good pizzas, attention to detail and light dough. Rich salad with very fresh ingredients! Tried the mix of desserts and they were really fresh and well presented. Tasty, you can see the attention to detail. Very efficient and trained staff. We will definitely be back!

02/01/2024: Gentili e disponibili, piadine molto buone

31/12/2023: Piada buona e ben farcita, peccato fosse poco calda, il piatto di ceramica tende ad inumidire la piada e non trattiene il calore, sarebbe meglio un tagliere di legno, il dehors esterno andrebbe riscaldato meglio, era accesa solo una micro stufetta ad aria.

06/04/2024: Good pizza, welcoming place and helpful and cheerful staff! In short, a guarantee.

04/04/2024: Really good pizza, you certainly can't question the quality of the ingredients. Helpful and very kind staff. I recommend this place for anyone who is a lover of thin crust pizza. And if someone who travels 300 km just to eat this pizza says it, trust me.

15/03/2024: Non scrivo mai recensioni e specialmente farlo per questo locale mi dispiace molto perché mi piace e c'ero stato altre volte trovandomi bene. Ieri a pranzo con un mio abbiamo mangiato la stessa cosa, un primo a base di pesce con dei capperi (non ricordo il nome del piatto) e un antipasto a base di pesce, pomodorini e patate (crude). Da ieri pomeriggio abbiamo incominciato a sentirci male tutti e due e anche oggi ci stiamo portando dietro il disagio. Per carità sbagliare è umano però cavoli col cibo c'è da stare molto attenti.

14/03/2024: I don't usually give reviews but this place really deserves it. The food is EXQUISITE, from the first courses, to the burgers up to the pizzas with sublime dough. Both the place and the dining room staff are very refined and welcoming. HIGHLY RECOMMENDED

08/03/2024: Wonderful wild boar made an encore The waiter was good TOP

04/03/2024: Not bad, good food, very good pizza. But I have to try something else to give a perfect opinion. The friendly staff and the very courteous owners make you feel at ease. Let's hope it lasts

06/04/2024: Excellent alternative for those who want to eat vegetarian or vegan

14/03/2024: Good and healthy food. Organic is better, biodynamic... even than NO.

17/02/2024: Very good food, I always take the cuoppo sometimes, even the pizza (croccò), nice environment, service not very fast, good price.

06/02/2024: Aspettare un’ora in pizzeria per due pizze d’asporto all’orario di cena é fuori dal normale. Per pranzo abbiamo mangiato invece al tavolo e la cameriera invece sembrava dovesse rubare il piatto ogni volta nonostante il ristorante fosse vuoto, capisco che mezz’ora dopo si é riempito il locale, ma non è educato vedersi prendere il piatto mentre di sta ancora masticando. Pizza buona ma niente di speciale, disorganizzazione nella gestione dei clienti, spero possano migliorare.

05/04/2024: Four of us had dinner last night on the recommendation of a colleague. We are from Naples and wanted to try something typical... we couldn't have made a better choice! A very kind and well-trained waiter, he was able to recommend an excellent local wine and was able to direct us in the best way for the courses. We tried the fried gnocchi and the fried polenta with lard as a starter, while the first courses were tagliatelle with meat sauce and pumpkin and sautéed tortelloni. Everything was superb, we had a great evening. The only "negative" note to justify the non-5 stars for the environment was the poor lighting for the tables outside. Highly recommended.

14/03/2024: In the norm. The first courses arrived while we were still eating the starter.

06/04/2024: Food cooked with love and passion. Top quality!!! Super recommended!!!

25/03/2024: About fifteen minutes by car from Parma, this restaurant is really characteristic, very beautiful and the food is very good. There were three of us, at the beginning we were offered an entrée with buffalo mozzarella with tomato sauce, really good. I think it's due to the cover charge, €4 may be a lot, but it's justified by the entrée which is difficult to offer in other places. We took an appetizer of cured meats and one of cheeses, where there were 6 truly exceptional types, here there was also a sheet explaining the types present and then a first course of the day, mezzeniche from Gragnano with Angus made with Genoese ragù,, portion very abundant. The products are all of the highest quality, I must say that they also have a wide choice of wines of various prices, we had a very good Lambrusco on their recommendation. The staff is really kind and courteous, but also very knowledgeable. The price is justified by the quality of the products

31/03/2024: An inn built at the back of your home, one of those cute little villas, built on a small hill that stands out a few meters above the linearity of the Reggio Emilia plain, you can see several of them, I've always liked them since I was little. It was born from Dino and Bea's passion for cuisine, equally divided between traditional and seafood, despite the former's strong hold on the territory and a good portion of the long route of the Via Emilia to travel before reaching the latter. I had never been to them and I decided to choose land dishes for myself, but listening to the voices of the other tables I could see that the various requests were equally distributed. Meanwhile, what I ate gave me complete satisfaction, with a tasty tagliolini made from generous, sweet, soft duck meat and a finally juicy guinea fowl, wrapped in a tasty crunchy skin. The wine list rightly reflects the dual nature of the cuisine, especially small producers, even labels that I have rarely found around, when I saw Elisabetta's pinot noir it immediately became my choice, I even stopped browsing through it the pages. The 2019 season was reflected in the glass in a true spicy explosion, both sweet and ticklish, the violet remains more timid, while the ferrousness is not at all, a sip that flows austerely, in its youth still rigid and bony, the tannin already now it is an elaborate embroidery, the warmth leaves a memory without being overbearing, the finish has character, a citrusy finish with aromas of late orange and chinotto. The place is really nice, with the veranda and an open kitchen that is right next to the entrance door, the people are kind, I was there and I ate very well indeed. Dino and Bea earned the trust to come back next time to also dedicate me to seafood dishes and, precisely for this reason, at a certain point I had them bring me the menu again, just to be ready 🙂. 🍴 welcome from the kitchen 🍽️ tagliolini with knifed duck ragù 🍽️ confit guinea fowl leg with baked potatoes 🍷 Dalzocchio - Vineyards of the Dolomites Pinot Noir 2019

22/03/2024: Welcoming environment and food (…and wine!) SUPER!!!