Telefon: +33450662382
Adresse: 2 rue Jean Mermoz, 74940 Annecy-le-Vieux, France
Stadt: Annecy
Gerichte: 12
Bewertungen: 387
Webseite: https://www.facebook.com/casanostra.annecy/%3Fref%3Dbookmarks
"In a town where not too many Italian restaurants are to be found, La Casa Nostra offers fairly good Italian dishes at reasonable prices. We visited this restaurant or times during our stay in Annecy and each time we left on a positive...note. The place can accommodate guests in a cozy but smallish dining room and at an outdoor patio that looks over the skyline of the city and in the foreground the breathtaking view of the mountains surrounding beautiful lake Annecy. The salad of choice, arugula (roquette) with julienne carrots and shaved Parmesan is one of the best salads we have ever tasted coming out of a restaurant kitchen. The house dressing mixes well with the tangy fresh arugula. Only complaint is the quality of the bread. In a country where bread is at it’s best, this restaurant seems to be a little oblivious to the fact that great breads and salads, for example, are always best friends. When ordering any of the entrees and the pizzas, we recommend that you ask for a bottle (free) of their spicy hot extra virgin olive oil. We discovered that a few drops (don’t over do it) of this devilish oil will improve greatly most of the dishes on the menu. The antipasto of eggplants, zucchini and artichokes, drizzled with extra virgin olive oil, was enough to make a meal. The grilled fresh vegetables, such as these, were especially tasty and abundant. For couples, we suggest a split order if you are planning to follow the antipasto with any of the entrees. The pasta with shellfish, I had it twice with clams and my wife with gambas, can become outstanding once you add enough of the spicy olive oil to tickle your taste. The best part is that the kitchen removes the shells from the clams prior to serving the pasta so that you get only the meat. Nice touch. We also sampled the pizza Royal and the Quattro Stagioni. In France there is a tendency to serve pizzas not fully cooked. The burned edges and the accompanying smell of wood burning ovens, so typical of well-made Italian pizzas, are always missing giving the pizzas a pale and unappealing looking face. On that experience, we asked the kitchen, the first time, to keep the pizzas in the oven a little longer. The outcome was disappointing. So, the second time around we just let the pizzaiolo do his job with very good results. I guess, in France, some Italian restaurants can still master the art of pizza making."
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