Ristorante ARTI
| Via Andrea Previtali, 5/7, Bergamo |
5 oranları
8.80/10.00 |
|
+39 035 252020 |
|
Ristorante ARTI haritada
değerlendirme
simone sala (14.10.2017 08:46)
Pesce da urlo
Pesce da urlo
Leoricci (04.03.2017 18:59)
Cucina eccellente servizio impeccabile grande qualità nelle materie prime ambiente piacevole ed elegante vale una visita
Cucina eccellente servizio impeccabile grande qualità nelle materie prime ambiente piacevole ed elegante vale una visita
Lotte Schamp (01.01.2017 11:56)
Good fish restaurant, but we left with mixed feelings because we felt a bit overcharged. Oysters were 4,5 euro each and they sold us two courses of apitizers (25 euro each) where we thought we ordered one, mixed. Total bill for two: 184 euros with two courses of apetizers and one bottle of wine. Service was good though.
Good fish restaurant, but we left with mixed feelings because we felt a bit overcharged. Oysters were 4,5 euro each and they sold us two courses of apitizers (25 euro each) where we thought we ordered one, mixed. Total bill for two: 184 euros with two courses of apetizers and one bottle of wine. Service was good though.
Manuel Brembilla (11.11.2016 03:53)
Atmosfera e servizio eccellenti. Piatti eccellenti, ricette interessanti con accostamenti inusuali ma azzeccatissimi. Materie prime di primissima qualità e freschezza. Se volete concedervi una cena a base di pesce a Bergamo, il meglio lo troverete qui. Consigliatissimo!
Atmosfera e servizio eccellenti. Piatti eccellenti, ricette interessanti con accostamenti inusuali ma azzeccatissimi. Materie prime di primissima qualità e freschezza. Se volete concedervi una cena a base di pesce a Bergamo, il meglio lo troverete qui. Consigliatissimo!
Richard O' Shea (18.11.2014 21:24)
I ate here 5 times in a fortnight different selections, Excellent service and reasonably priced ! the food was perfect especially the black Angus.
Cheers thanks.
I ate here 5 times in a fortnight different selections, Excellent service and reasonably priced ! the food was perfect especially the black Angus.
Cheers thanks.
