Hosteria Il Punto Rosa - VERONA

Great, recommended and ideal for trying typical dishes

The sweet mistress of the house. we have welcomed with a lot of personality and professionalism. we have accommodated in the outside tables and have forwarded, with the help of the host, the order via pad. kind service, quick and all great. marvelous sicaia wine and cod to the vicentina with polenta that, although not a summer dish, was divinely perfect. recommended

Found thanks to its good reviews, the hosteria the pink point in its simplicity has been able to make us happy for a lunch in Verona. The room is special, small, it develops on two floors and also has some table outside. internally and especially on the upper floor is definitely dark, can make atmosphere like annoying. Orders are taken with a tablet with so much chance to determine the order of the courses. We order a bottle of red to accompany a cheese cutter and a first one. The cheese cutter is very good, the herborinated is a taste bomb. follow the first: tagliatelle with cream cutting, sausage, porro and black truffle. The latter, besides the fact that it is not grated, is of very poor quality and has a taste so fleble that little affects the dish. The pasta is also good, but overall everything is very abundant, pasty and heavy. I would not recommend to anyone that first or any other first with a strong presence of cheese on the occasion of dinner. We would have wanted to take dessert, but there was no room. The service was very kind, prices contained. is a place where I would return to try other dishes especially meat. I recommend

I was in this restaurant because so many places were full and walking in a cottage we discovered this place that was more hidden from others and that had no closing hours of the kitchen. the kitchen is the typical Venetian one, there are several cutters to take as appetizer, several first also particular and second meat mainly. we have divided a Verona cutter into two (typical cuts in particular salami, polenta, orange mustard, two types of cheese) and a first of tagliatelle a head. I chose the typical one with mushrooms and red radicchio, the other was with cutting, pores, black truffle and veneta sausage: both spectacular! we accompanied the whole from two glasses of red: ca de frati e valpolicella. we were very impressed by the professionalism and kindness of the waiter who served us outside the restaurant (the sunny day allowed us to eat in the tables outside the restaurant.) in the head we spent €.

Boiled with peará accompanied by glass of repasso, chocolate pyramid and wood fruit tart: all great.