Alla Pergola - Speisekarte

I'm fine. great starting point for all the excursions to valdobbiadene. b

very interesting and good kitchen, simple stone and very well kept and wood

Es war eine Geschmacksexplosion, sehr gemütlich und super netter Service! Ich würd einen sechsten Stern geben, wenn's ginge

I went to Ristorante Alla Pergola with a group of friends in May-19. The food was traditional and very tasty and the service excellent. I can highly recommend.

No view but the food was interesting and the service was good. The only thing was that there were top many flies landing on the food and table. Perhaps a screen would be good for outside.

Stopped in for lunch on a Sunday. Nice welcoming staff. Delicious appetiser with cheese in pumpkin flowers. Wonderful, pork, ribs and grilled rabbit. Really well spiced. Low key, inexpensive local Prosecco. Good service.

I ate a delicious beef fillet and tasted my friends' dishes. Very well. maybe the first few plentiful but so we took the sweets that are one better than the other. tart nuts and berries and cookies were the end of the world. I'm not home. excellent quality service and price ratio. Let's go back!

fantastic location (what I tell you to do) ... ability you do not expect (but we found place by phone on Saturday afternoon, you can forgive the confusion of a full room). Folklore settings dictated by the owner's goto. food is very inviting and well presented. we are in the mushroom season and our meal celebrates them full. good cellar, prices in the average quality offered in two). recommended recommended

a room with breakfast and upon arrival the restaurant is known. tired of the day, I decide to have dinner here. and I never have a better choice. I take a cutter of meat produced by the restaurateur and cheeses of the dolomites cooked in the prosecco and kept in the stravecchio of the Dolomites, accompanied by a prosecco, also this product of the restaurateur. two exceptional dishes, like prosecco. and grappino offered. the most beautiful thing about the dinner was the visit to the cellar, where rest the cuts of speck, ham, suppressed and salami produced by him: a triple of smells and genuineness.