La Cantina Del Paradiso Infernot

We visited with friends on Sunday. we were impressed by the service, the food and the ambiente. the dining room is in a cellar with walled walls and arched deck and stone floors. the menu is traditional for the opposite. we all started with the kalbtar. our group ordered several different participants and different pasta courses, and all were wonderful. we ordered several desserts, but the statiw was a house from semi-freddo with fresh strawberries and a small spoon from custard. and after dinner we were treated with sugar cubes, which were soaked in a large number of fruits and crumbs that were marinated in grappa. we've been patterning several!

It is a very good restaurant where you can taste local specialties. the staff is very friendly and the prices are in order. they have a great choice of crying.

The locare is located in an ancient hellet, we ate very well the dishes of the monferrin tradition. both owners and employees are very kind and helpful we will definitely return.

Great food and great service I recommend it to everyone, the top of the kitchen

In the area to buy good wine (from olivetta,) we choose this restaurant to satisfy the desire of fried mixed monferrino. The room is obtained in a large former basement a little 'interrupted and with a beautiful exposed brick ceiling and on the side two niches dug in the tuff where food and wine were kept at constant temperature. Infernot.Gentile the welcome from the young manager, control of the green passes and elegant put en place. While having a la carte menu, today the fixed menu proposed and ordered by 95% of the guests is an appetizer made of raw meat, robiola mooe with truffle and vegetable stew with cauda wet.....buoni!And then. the fried mixed monferrino at will. composed of classic savoury cuts with bib, impanata, cervella, anime, lung, liver, sausage with carrots and then sweet with semolina, black cherry, fried apple.... From my repeated experiences of mixed fried I would give to this 8 out of 10 points. certainly good and of quality but, being among the first arrived, I had the feeling that the cuts served had been prepared much before and heated, so lukewarm and little crispy...in fact the second and third reinforcement were warmer and crisper. Well, I can understand. I have to serve more than twenty adventurous all together and with so many preparations...... but it happened to me elsewhere that this did not happen. . Different organization in the kitchen. Let's close with a good tiramisu in two. with a glass of superior barber wine, water and coffee. 35 euros per head can be there....even if, with that kind of service.. We had to wait for almost everyone to finish the appetizer before the fried comes. However an experience can be done.