Panevin - FELTRE
Panevin
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Well, it seems to be based on the name of the past. It's fair to change the cuisine, for goodness sake, but I don't see any spark, I don't see anything special that would make me travel 25 km to come and eat here. It seems like hotel food. More courage.
New management, new model, new review. Alberto and Giorgia are revitalizing Panevin, offering a 0-kilometer restaurant experience that's refined and popular, simple and elegant without being snobbish. For four: house wine, a perfectly balanced mousse-bouche of sardines in saor, two appetizers—a generous mixed platter, and a cream of asparagus with quail eggs that alone is worth the visit. We continue with two shared first courses: gnocchi with gorgonzola and broccoli—outstanding, plus the evergreen fettuccine with duck ragù. We finish with a second course each, a guinea fowl roll stuffed with pastin and radicchio—flavorful, bold, and Venetian. Oh, and a side of roast potatoes and cabbage included in the price. Careful location, prompt service, for a price perfectly in line with the quality, portions, and atmosphere. A pleasure. Highly recommended.
Comfortable atmosphere, giving you that immediate feeling of I 'm at home, informal yet friendly and welcoming. The staff is very attentive and has a strong, spontaneous sociability that 's hard to find everywhere. Excellent quality food and generous portions (if you 're not a big fan, let the wait staff know; it 's not polite to leave food on your plate). Prices are in line with the quality of the food offered. Price-fixe menu with excellent selection. Creative parking. I recommend making a reservation, as it 's not a huge place; it 's best to let them know in advance. I 'm sure they 'll go a long way.
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