Weinstube Ristorante Leonardo

Absolutely great restaurant! One of our partner companies took me there and we have a relaxed business dinner. Once inside, it will be difficult to tell...

Fantastic food!!! Every time I go it's different and totally delicious. Service is wonderful and although its a relatively large restaurant, since it is a...

The former Swabian wine bar Biesler was taken over by Donato Apicella years ago, but in Hanover we still say: Go to the beaver and that's exactly what I said on Monday evening to my dear friend (sorry, Mr. Beermann... . And I didn't just say we did it. At 19:00 we found a parking lot right outside the door of the cellar room opposite the beautiful Künstlerhaus in the opera quarter of the Landeshauptstadt Niedersachsen and went to the entrance. Then the door opened us, as by itself. Not all alone. Donato opened and greeted us cordially and family with a cheerful Buona Sera! After our cabinet was removed, Maitre led us to one of the most beautiful tables of the restaurant near the beautiful old tile stove. We felt very comfortable immediately and I ordered almost unrequired two glasses of champagne. These came immediately, perfectly cooled and brought us in mood for the small but fine card. From this my dear friend quickly chose the Tuna Sashimi as an appetizer and as haupstpeise the beef fillet with red wine chest on vegetables in the extremely low carb variant without potatoes. I'm here, but I let myself go to the potatoes and loved me for the grilled Octopus on lentil salad. The lady of the house, Birgit, brought us a bowl of bread with different creams and butter, salt and oil. Very nice. Due to the fact that at this time Hanover was a fair, the audience was not composed of the usual scientists – artists – Bonvivant (yes, there are also in Hanover – Mix, but to large parts of business people from all over the world. A touch of great city feeling for the province... worth mentioning is the grandiose assortment of open wines, the name supplement Weinstube is absolutely justified, from which my charming accompaniment quickly selected a Grauburgunder. I chose a Nero d’Avolo that later fits perfectly with the fillet. My friend later turned to a beautiful Chianti. The appetizers: The tuna looked overwhelming. Deep red, fleshy, juicy pieces that let the water run together in my mouth. There were different sauces, but they were not told. My Octopus was a real revelation. Optically perfect, slightly pink outside, three veritable pieces came on juicy and spicy lens salad. It is good that there are still Swabian influences in the kitchen. The fish itself was of perfect, firm texture with velvety grace. Bright-red stars work with fresh sea. A huge taste experience. Overwhelming. After pleasant, perfect for me, waiting time, the house pigs were crowned us. The culinary experience found its continuation. Perfectly rare roasted meat. With a hint of sweet – spicy crust, optimally cooked and styled vegetables, among other things a slender mohrrübe looking for their same and packed in bacon. For these fine carpaccio-like slices of potatoes that were slightly fried and baked in the oven. Definitely not wasted Carbs. Wonderful. We were in perfect culinary delight. After dinner we enjoyed the time and the relaxed ambience and were looking forward to the digestion. A Lepanto for my dear friend. She was very pleased that the brandy was served in a preheated glass. Unfortunately no self-evidentness. For me, a Swabian Framboise decided the wonderful evening. Conclusion: Once more a wonderful evening. Leonardos is currently the best Italian restaurant in the city. We thank Donato and his team and look forward to the next visit to his beautiful wine room!

The former Swabian wine bar Biesler was taken over by Donato Apicella years ago, but in Hanover we still say: Let's go to the beaver and that's exactly what I said on this Monday evening to my dear friend (sorry, Mr Beermann... . And I didn't just say we did. Around 19:00 we found a parking lot right outside the door of the cellar room opposite the beautiful Künstlerhaus in the opera quarter of the Lower Saxony capital and went to the entrance. There they opened the door to us, like by themselves. Well, not quite by itself. Donato opened and greeted us cordially and family with a cheerful Buona Sera! After our wardrobe was removed, Maitre led us to one of the most beautiful tables of the restaurant near the beautiful old tile stove. We felt very comfortable immediately and I ordered almost unrequired two glasses of champagne. These came immediately, perfectly cooled and brought us in mood for the small but fine card. From this my dear friend quickly chose the Tuna Sashimi as an appetizer and as a haupstpeise the beef fillet with red wine-sound crust on vegetables in the extremely low carb variant without potatoes. I joined this, but I let myself go to the potatoes, and I loved the grilled Octopus on lentil salad. The lady of the house, Birgit, brought us a bowl of bread with various creams and butter, salt and oil. Due to the fact that at this time Hanover was a trade fair, the audience did not consist of the usual scientists – artists – Bonvivant (yes, there are also in Hanover – mix, but to large parts of business people from all over the world. A touch of big city feeling for the province... worth mentioning is the grandiose assortment of open wines, the name addition Weinstube is absolutely justified, from which my charming accompaniment quickly selected a Grauburgunder. I chose a Nero d’Avolo that later fits perfectly with the fillet. My friend later turned to a wonderful Chianti. The appetizers: The tuna looked overwhelming. Deep red, fleshy, juicy pieces that made the water run together in my mouth. There were various sauces, which were not advertised. My Octopus was a real revelation. Optically perfect, slightly pink outside, three veritable pieces came on juicy and spicy lens salad. It is good that there are still Swabian influences in the kitchen. The fish itself was of perfect, firm texture with velvety grace. Light red stars mate with fresh sea. A huge taste experience. Overwhelming. After more pleasant, perfect for me, waiting time, the domestic pigs were crowned to us. The culinary experience found its continuation. Perfectly rare roasted meat. With a hint of sweet – spicy crust, optimally cooked and styled vegetables, among other things a slender mohrrübe that looks for their same and wrapped in bacon. For this, fine carpaccio-like slices of potatoes, which were slightly fried and baked in the oven. Definitely not wasted carbs. Wonderful. We swore in perfect culinary delight. After dinner we enjoyed the time and the relaxed ambience and were looking forward to the digestive. A Lepanto for my dear friend. She was very pleased that the brandy was served in a preheated glass. Unfortunately no self-evidentness. For me, a Swabian Framboise decided the wonderful evening. Conclusion: Once more a wonderful evening. Leonardo’s is currently the best Italian restaurant in the city. We would like to thank Donato and his team and look forward to the next visit to his beautiful wine room!

Good Ambience. Location is a little secluded. It is a little scary walking to the train station from there in the night. Food is well priced.