Patzenfeld - Sesto

Very expensive, small portions, the bread with spread was a mockery. Dry, stale bread roll that crumbles when you pick it up, spread with tasteless margarine. M... read more Very expensive, small portions, the bread with spread was a mockery. Dry, stale bread roll that crumbles when you pick it up, spread with tasteless margarine. Main course (guinea fowl quite okay) but the price has no relation!!!! Sorry not recommended Service: Dine in Meal type: Dinner Price per person: €50–60 Food: 2 Service: 4 Atmosphere: 5

Excellent experience at the Patzenfeld restaurant. I couldn't advise you whether to prefer the first or second courses, because all the dishes were excellent. F... read more Excellent experience at the Patzenfeld restaurant. I couldn't advise you whether to prefer the first or second courses, because all the dishes were excellent. From the variation of tubers and dry-aged fish (appetizer), to the excellent organic lemon risotto and finally the venison saddle. An explosion of flavors. Congratulations Chef. All accompanied by a Brunello di Montalcino 2004, a wine that enhanced the flavors of the dishes, recommended by Davide. All the staff are very kind. Experience to be repeated.

My experience at the Patzenfeld restaurant was overall mixed ultimately sobering. The friendly service was average. An explanation of the daily menu would have... read more My experience at the Patzenfeld restaurant was overall mixed ultimately sobering. The friendly service was average. An explanation of the daily menu would have been helpful. The couvert bread consisted of leftover rolls from the breakfast buffet. Fine in terms of sustainability. The wines were served in 1 dl portions, which I found to be disproportionate given the price of €10/glass (Merlot, bottle category around €30 40). The quality of the food was good, with satisfactory preparation. The presentation of the dishes was based on the style of upscale cuisine, but with only average execution in terms of craftsmanship. The variety of sauces, including reductions, fumet, mousseline and cream, as well as blanched and flambéed vegetables, demonstrated an ambitious cuisine. However, the preparation techniques were simple and there was a lack of variety in textures. A little culinary attention Greetings from the kitchen was not given. In summary, acceptable, but my expectations of a fine dining experience were not met. South Tyrolean gastronomy is a rich mix of history, tradition and creative culinary approaches. The Patzenfeld restaurant does not stand out from the average in these aspects. Down to earth restaurants in the area are not inferior to Patzenfeld in terms of quality and sophistication. A little restraint in the suggestion of fine dining would serve the authenticity of the restaurant.

It is the second year that we are guests at the caravan park and we often come to the restaurant. This year we decided to have the chef's table experience and I... read more It is the second year that we are guests at the caravan park and we often come to the restaurant. This year we decided to have the chef's table experience and I must say that it surprised us both for the service with four people dedicated to our table and for the menu. exceptional proposed by chef Saverio Fiore this year the staff has completely changed and I must say that a notable leap in quality has been made, absolutely worth trying is the dinner in the stube with a six-course menu, a choice of quality wines recommended with professionalism and passion from the sommelier therefore highly recommended!!!

Food: 5 Service: 5 Atmosphere: 5 read more Food: 5 Service: 5 Atmosphere: 5