Agriturismo El Bocolar

I heard about it. management is simple, but careful and of substance. the dishes also reflect the beautiful approach of the managers. good both before and second. an honest account. We'll definitely come back.

Place surrounded by the green of the upper valley, local tradition and management of the whole family, has a menu of the day, under the voice: polentina appetizers and local salami (very good) lasagnette with rabbit ragù, wild boar, truffle, and the like; risotto with the great amarone; seconds with large live grilled fireplace managed by the owner with great dedication and effort (the meats are preseverde directly from the controversial euro excellent idea to serve an entréé (crostinum with slice of salami). you think magarti to prepare a written menu (standard covid allowing) ... always present tax receipt, at least for our experience. perhaps to improve a little touch in the kitchen, with little effort the quality of the dishes could benefit (the quality of the egg pasta is quite poor, the first however costs 7 euros. friendly and precise family.

We discovered this place quite randomly by driving past and it was a great choice to stop here. eating was very tasty and very made to house in the best possible sense. the service was nice and the cost for everything was more than...fair would recommend this place to anyone who passes.

Good day, I wanted to try on yesterday 160723 this place, located in the most beautiful and renowned area as wine productions of Verona. So let's start with positive things: Family premises, staff kindness, great price for the times that run. Cute place, 80 seats divided into various rooms, there is also a mezzanine for lunch, in addition to the external tables. Dolent notes: I would like the writer and son of restaurateurs, we waited for 15 abundant minutes before the young waitress brought a menu consisting of a white sheet printed on the pc with some already deleted dishes, took orders 2 appetizers, 2 first, 3 seconds equal, water and half liter white wine. The rules of catering also in the context of family-run premises provide that at the time of the ordinations the bread grissini, at the time of the appetizer service arrived n. 2 dishes happy salami a piece of cheese and a piece of yellow polenta, plus a tiny bowl of gardener, it would have been nicer to bring a cutter of wood, where to put the cured meats and each one of the most commoners chose what to eat. The first one was made of homemade ravioli with zucchini and Veronese mountain, very good, but a thread of salt or pepper in the filling would have enhanced more the taste of raviol, a bowl with melted butter to put on it would have been the right condition to exalt the dish. The second sausage and polenta 1 slice did not impress me, I must be honest, but they are personal tastes. Unfortunately, I noticed that more than a patron had to wait for more than 10 minutes to pay to the cashier, as the farmer also served as a cashier. Given all this, little advice I hope will be appreciated as such and not as criticism, to take care of the service at the tables, to leave an in charge to the cashier, and reception commensali, perhaps being a local we eat as if we were at home highlights some gaps that would be easily solved. For the rest I recommend to try this place because the genuineness of the place and the good will of the members of this place must be rewarded and have the numbers to grow in adventurous.