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Contribute Feedback What yorg yo bummm martinez likes about Bordet:
Outside looks a bit ordinary, but the dining area is really nice. Food was excellent. Fresh and clean tasting antipasto, then nice pasta dishes and desserts. Excellent value for money. View all feedback.
What Tiziana Rosini doesn't like about Bordet:
Too bad we couldn 't eat...the elderly lady was closing and in an unkind way told us that we couldn 't eat...even worse she told us that everything in the area was closed. In reality, a few steps away we found a restaurant Antichi Sapori which welcomed us very kindly. Recommended...obviously Ancient flavors!!. View all feedback.
Nice place, with typical location, clean and welcoming. well prepared food, home cooking with typical products and influences of high regions. very delicious appetizers and definitely good pre-altupasto with ricotta croutons and potato salami. plentiful portions and contained prices, the owners are kind and fast in serving at the tables.
On Monday to bard are all closed because closed the fortress. This typical restaurant is a minute drive from the bard fort and is open on Monday! in particular the ricotta with hazelnut oil was a pleasant discovery. excellent quality of the raw material, all the dishes, really delicious! family environment, ladies are super nice! recommended!
Availability, kindness together with the excellent food and service offered despite the wuadi out of time for lunch. We'll be back! recommended
A small restaurant very nice and not easy to find, in front of the piazxa of the municipality of hone. Soazi is indoor xhe outdoor. curated and managed by two nice ladies with a very gouty menu and always with something typical and sought after. excellent choice of wines and excellent aperitif. do not miss the appetizer with vegetables in carpione cheeses and local cured meats with special seasonings. excellent quality, goto and price. sin is open only to lunch
The garden/dehors is a small oasis of peace, very well maintained and original. the kitchen is housewife with a few beans to envy to star chefs
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