Ghe Penso Mi - VERONA

A bit sloppy by the demanding account paid the day before in another famous restaurant, for our second and last lunch in Verona we wanted to try this tavern. Defiled and unseen, from what we have seen is mainly attended by residents, so that not having booked we had to wait a quarter of an hour before a table could be freed. The environment, cramped but welcoming and very characteristic, is placed on two levels, the second of which is soothed with such low beams that even I who are just 1,70 m I had to bend abundantly to be able to pass below. The orders are made via tablet, present on each table, although the two delivery options (subito and after) in our case did not work, since the after, despite the immediately we had finished them from a nice piece, they were late to arrive and we had to ask them verbally to the waiter, however very kind as all the staff. The dishes are numerous and quite tasty while the prices, although very high in absolute terms, are among the most affordable of the entire city.

Great atmosphere! Host was excellent and very helpful! Strongly recommend this restaurant! Close to busy area but just off the main walkways.

Well disipline. And teast good of the foods. It was goode sperience and i would like to turn. And the waiters were wellspoken

A pretty restaurant in the heart of the city. Two dining areas…ground floor preferable. You order your own meal via an iPad at the table. Starter course of toasted bread with local charcuterie was ok. Pasta courses were excellent. Braised pork cheeks were good but very rich and heavy. Service was pleasant.

In a cold evening we stopped at dinner in this cozy and rustic tavern managed by a friendly, young and friendly staff. the menu (digital) that is quite wide, proposes dishes of the Veronese tradition and various wine labels in a context that recalls a very enoteca. we shared a good appetizer, the cutter of verona composed of salami (soppressa, excellent cup to bitter and bacon) and cheeses of verona (very well the Verona mountain and the 'vitello, that is to wine) accompanied by artisan mustard and polenta. to follow: a true, the excellent salami of cheese, pepper and pear (typical and goose vera sauce); a second, a cavalry pass with polenta, tender meat and goose; a contour of cooked vegetables (voices, cabbages and carrots) and a typical dessert, the sbrisolona with the glass of recioto. to accompany the water dinner and two good glasses of red wine (campofiorin one evening). one of the best addresses found in real P.S.: we were in the loft. eye to the beam (very low! in my opinion it would be “evidenced” to avoid that, as during our evening, customers (maybe a little distracted) can knock their heads down