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Every Sunday, in this hotel restaurant, the cooked meat with a birne is suggested, a typical veronese dish consisting of various meat cuts, cooked to make the broth, and from this sauce of broth crumbs, broth, brand bones, cooked for hours. at the end is added the pfeffer (in veronese dialect pearo that gives the name of this plate. if it's a test, it's a sure thing to go back and I was back several times! View all feedback.
Every Sunday, in this hotel restaurant, the cooked meat with a birne is suggested, a typical veronese dish consisting of various meat cuts, cooked to make the broth, and from this sauce of broth crumbs, broth, brand bones, cooked for hours. at the end is added the pfeffer (in veronese dialect pearo that gives the name of this plate. if it's a test, it's a sure thing to go back and I was back several times!
Fragrant plates with exceptional cured meat, goat cheese produced in the malga, accompanied by jams and homemade brot .. tagliolini with guinea fowl ragout, a joy for the palate. all accompanied by Ad-hoc wines, balanced and perfect for every dish excellent dinner, not only for the palate, but each sense had a nuance to understand to be satisfied and enthusiastic
Excellent shortsy well cooked meat car buonissima la pearà also excellent homemade desserts
Good kitchen, excellent cooked meat car, I would renew the environment a bit!
Very good food the best boiled meat with peara ever eaten good
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