Hotel Ristorante Tonino - Bad Bentheim

Looks very good portions are really large I had the mixed Italian starter but most of the meat was cold and about half would have been good for a...

I ate at Tonino times over the weeks I was in Bad Bentheim for work. With most other restaurants closed due to COVID restrictions, Tonino was a...

A dream of Ristorante, charming cuisine! There's a poem. We always feel like coming home. Thanks for the nice evenings.

It was a nice evening. On the side table there was a firefighting team that sang their club songs. We wanted to resist our singing... They told the team that it had fun to advise us in the selection of food and drinks. What came to the table was a culinary and visual pleasure. Various carpaccios as an appetizer, of which the OKtopus Carpaccio was the absolute hightlight for us. The recommended wines were excellent for each dish. We had to take a photo of the specially created fish plate...

Another small criticism of Tonino in Bad Bentheim. I know this restaurant from many business visits, but we didn't visit Tonino so often. Tonino can be understood as Bentheim's noble Italian, the Villa Medici of Bentheim. Both visitors and service try to get food on the market. Tonino in Bentheim, however, lost his first position to the Keilings. Welcome typical Italian friendly, we have a place on the well-stocked terrace. The ambience is very beautiful and appealing. After a long cycle tour, the temperatures were due, thirst. Quickly order water and apple juice and study the map. Paprikasalat and Antipasi del Giorno were ordered in advance, main dishes were a Risotto del Giorno, as well as band noodles with mushrooms. After some time, the waiter reported the opportunity to serve fresh lobsters and spontaneously ordered my band noodles with lobster, which was to change without any problems. The restaurant was as crowded as reported and the food went down. The appetizers came, my wife enjoyed a very tasty caprese salad, buffalo mozzarella with tomatoes and a very good pesto. My antipasti did not meet my expectations, it was almost just champignons, and a few grilled paprika. Then the whole thing was overstretched with cheese and baked briefly in the oven. No, they weren't antpiasi as I expected. Clear minus point. After some waiting time we were in practice from Friday in Münster, the most important courses came. The risotto was not a risotto, although served with fresh mussels and salmon pieces, the rice had no splendour, he remembered more about the cooking bags (guaranteed not sticky), no butter was finally fed to the risotto and no grated parmesan. This was a failure, such a thing that an Italian restaurant does not serve as a risotto, especially none with this claim. The other extreme again my pasta with lobster, I upload a photo. Top prepared lobsters, great lobster sauce to the band noodles, just delicious. How do you evaluate such a mix in performance? It's difficult. I give two points, air up it hits well, it takes a little more constancy in the kitchen.