Alpegiani Rina - BRALLO DI PREGOLA

We stopped by chance. great lunch, a series of delicious and genuine appetizers, a risotto with mushrooms and porcini from fear, and exquisite ravioli. We didn't eat the seconds because we couldn't.

I eat very often outside, but this restaurant hit me. a fixed price menu that includes 3 or 4 cold and hot appetizers (including a selection of slices in the territory), 3 first and 3 seconds with sweeter contours, coffee water, wine and bitter with portions almost at will and affordable prices (45 euros x all bis included). the atmosphere is definitely informal (do not look for gourmet dishes or tables with runners and plexiglass chairs is really transparent, there are all the classic new dishes of the territory the foods from slice to rice and vegetables are of considerable quality and vary correctly depending on the seasonality to always offer fresh products. a special mention for meat and especially for the braided knife, it was for years that I had not tasted such a good one. Finally, initially I thought I happened in a particularly lucky day, but I have already been to them and now I can say that I am a guarantee and I will continue to return!

Exceptional hotel restaurant worthy of the formula eatedormi. 1000 meters in a beautiful and relaxing scenery you can get there while making a day of tennis in the center coni and so you have all the good god that offers you the restaurant to piercarlo. or take super short walks in the woods and complete everything with a beautiful shower in the spacious and bright rooms. there are only 12 rooms: best book.

We arrived in this place driven by the exasperating heat. . we have eaten well also refined dishes, all excellently cooked. .. send it among the many a mantled barley appetizer and an extraordinary tartare in the seconds. Very kind staff can provide exhaustive explanations. ..3 forks and 2 knives per commensale. a real refinement... fixed menu and very honest prices.

Small restaurant with friendly and friendly staff eaten at lunch ravioli with borage and truffle ricotta and a very good meat tris