Al Bagaj - Bagnolo di po

Maurizio and Fusya are still theirs, some défaillances (annoying fly on the bread, burnt side dishes) penalize the overall good quality (the bred sea bass is excellent); sympathy remains. Honest account. Cozy place.

The old management of the Pizzon mill moved to this place, bringing with them the Baroque furnishings and thus creating an uneven setting. Fortunately, the cuisine has remained unchanged: a vast choice of first and second courses of meat and fish, cheeses, pasta and homemade bread as well as desserts. High quality meat. Prices slightly above the average but the product and the always too abundant quantity are worth it. Pizza, on the other hand, without infamy and without praise.

What to say? Maurizio and Fusya are an absolute guarantee of quality and sympathy. The dishes that come out of their kitchen are like beautiful paintings, even in flavour. Large and welcoming room.

When the owner makes the place. An elegant but curious decor, traditional dishes but also the classics of the restaurant. In the evening they also make original and well-finished pizzas. Great quality ingredients at familiar prices.

La vecchia gestione del mulino Pizzon si è trasferita in questo locale, portando con sé gli arredi barocchi e creando così un'ambientazione disomogenea. La cucina fortunatamente è rimasta invariata: vastissima scelta di primi e secondi di carne e pesce, formaggi, pasta e pane fatto in casa così come i dolci. Carne di elevata qualità. Prezzi leggermente sopra la media ma il prodotto e la quantità sempre troppo abbondante li vale. Pizza, invece, senza infamia e senza lode.