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Lugar maravilhoso o serviço impecável… valeu muito a pena ter conhecido esse lugar que simplesmente me ofereceu uma experiência incrível da gastronomia Italiana ..
Stunning cuisine and service. I loved every course and the attention to detail was impeccable.
We had the 10-course prix fixe and frankly, I cannot point out a flaw on the menu. My highlight would be their incredible tortelli filled with liquid carbonara, reminding me of Asian soup dumplings. These melt in your mouth like nothing I've ever tried.
Una Roma orgogliosa che riempie di orgoglio chiunque ami Roma. Personale che coniuga il massimo della cura con il calore dell'accoglienza che rende Roma la Città Eterna. Unici
For the price and the 3 start michelling fame… the food was not what we spected, it look’s beautiful, but the taste was ok, we order the 10 course and wine pair, if one order the course the other is obligated to order the course too, which I regred. We paid 1500 dollars on total, but we had have a better experience (regarding taste) in a restaurant in Wisconsin for 300 dollars for a 6 course dinner. The service was good, very good, but you go to eat also because you want that the food taste amazing, specially if the cost is 1000 dollars
This will probably be my only experience eating at a Michelin 3-star restaurant, and what an experience it was! We had the 10-course tasting menu and were at table from 19.30 to 22.30 with no idea how the time had passed. My actual favorite dish wasn't part of the tasting menu - it was the mini-taco amuse bouches served before the meal began. Service was impeccable and unobtrusive. The chef himself came out to talk to each table, and I hope it's not disrespectful to say he was absolutely adorable. I heard him speak Italian, German, and English, and I wouldn't be surprised if he spoke a few more. Even though the portions were appropriately sized, by the end of the evening my tummy started to rebel and I couldn't finish the lovely chocolates served in a mini silver bureau. Everything was beautifully presented, and the entire experience will be a treasured memory.
When 3 Michelin star restaurants fail to deliver on flavorsome food they quickly become pretentious.
The service here is good but the interior is dated. There were also people smoking inside (I was informed there was a smoking room but it wasn't well sectioned off).
Ultimately, the food was the main issue. Chef Heinz Beck clearly knows how to prepare protein and cook it to pleasant temperatures but his sauce making (bland) and balance of flavors leave much to be desired.
One of the best Michelin star dining experience ever! Truly worth their 3 stars, with unique twist of the traditional Italian dishes and the most amazing pasta ever - Fagotelli La Pergola, deservedly named which invokes memory that will definitely make me wanna go back. We had the 7 course gourmet menu, starting with an interesting appetizer and finishing with a literal cabinet of desserts. Had so much fun with the water menu, as well, I kept reading them like a story book.
La Pergola is one of the best meals than I eaten. A super experience of restoration. The sommelier was served. This restaurant is one of the most extraordinary restaurants than I ever seen. Even in the thin atmosphere of 3 Michelin stars, this restaurant offers creative dishes that are organised to perfection. The staff is very attentive,
Bon accueil, cuisine de bonne qualité mais qui se vaux à la cuisine italienne en France. Service un peu long car il y avait du monde mais dans l'ensemble nous avons bien mangé
Personale gentile e ottimo cibo.
Cenare circondati da opere d'arte autentiche e preziose fa in più la differenza.
We had the 10-course prix fixe and frankly, I cannot point out a flaw on the menu. My highlight would be their incredible tortelli filled with liquid carbonara, reminding me of Asian soup dumplings. These melt in your mouth like nothing I've ever tried.
Stellar!
The service here is good but the interior is dated. There were also people smoking inside (I was informed there was a smoking room but it wasn't well sectioned off).
Ultimately, the food was the main issue. Chef Heinz Beck clearly knows how to prepare protein and cook it to pleasant temperatures but his sauce making (bland) and balance of flavors leave much to be desired.