Italien, Options végétariennes
Ferme bientôt: 14:30 Réouverture 20:00
€€€€
Fourchette de prix par personne €20 - €40
© OpenStreetMap
contributions
Ajouter une photo
275 photos
Ajouter une photo
Ajouter votre avis
Après avoir visité Chiesa di San Leonardo, jetez un oeil au menu de ce restaurant. Si vous n'avez jamais goûté la cuisine cuisine italienne, venez à Miseria e Nobiltà. Commandez une lotte délicieuse. Commandez un semifreddo cuit à la perfection.
Ce lieu est si bien placé qu'on peut y accéder en utilisant n'importe quel transport. Si vous voulez goûter un vin délicieux, cet endroit est un bon choix. Conformément aux opinions des visiteurs, les serveurs offrent un café immense ici. Le succès de ce restaurant serait impossible sans un personnel courtois. Un service décontracté est ce que les clients apprécient ici. On vous recommande aussi cet endroit car il propose un prix bas. Une atmosphère plaisante a été remarquée par les clients. Miseria e Nobiltà est dans le guide Michelin et a obtenu 2 "couverts noirs" : les experts soulignent son très bon confort.
Avis d'utilisateurs sur les plats et les services
Voir toutMoins
Avis des visiteurs des Miseria e Nobiltà
/ 207
Service Temporairement Indisponible
Merci de réessayer plus tard.
A
Demander la suppression d'informations
Auto Nostalgie
2 mois plus tôt sur Google
Service: 5 Location: 5
E
Demander la suppression d'informations
Enzo Lombardi
3 mois plus tôt sur Google
Service: 5 Location: 4
G
Demander la suppression d'informations
Giuseppe Spedicato
2 mois plus tôt sur Google
A beautiful, elegantly set table, a prelude to a fantastic evening We immediately choose the wine, Macchia Rossa, Tintilia di Cipressi and in the meantime a tray of amuse bouche with watermelon extract and roasted cob arrives at the table, an unusual and well-constructed wish for an excellent dinner. We go to the menu, we are enchanted by the entrées: aubergines with roasted tomato glaze, basil and parmesan, a very well made dish; the cacio e ova pallotte, tomato, friggitelli and dried sausage, the best cacio e ova pallotte ever eaten in Molise, it felt like eating a cloud of cheese, the balance was excellent with the julienne of lightly fried friggetelli peppers and the dry sausage, it seemed like eat a cloud of cheese, excellent balance with the friggetelli, followed by steamed cod with seared courgettes and black summer truffle, the cod melts in the mouth, the courgette refreshes an already ennobled fish, the truffle is excellent, then we taste the seared prawns , vegetable caponatina and cocktail sauce, the prawns, the queen of small crustaceans, opened and seared, remain juicy and delicate and are completed with the caponatina in a delightful bite, the sauce is very delicate and gives it its roundness Already in this way we would be convinced of the qualities of the Chef, but never tamed, we proceed to taste the first courses: Tintilia crioli with bacon, courgettes, cardoncelli and caciocavallo, for our veg friend, no problem, it's all express, no bases, we remove the bacon, after all less is more, as they taught us, the cooking of the crioli is excellent, the exuberant Tintilia generously enriches an excellent homemade pasta, the flavors are strong and distinct, the pasta is well bound, a very well prepared dish successful Together with the crioli we chose to taste the tagliolini with prawns, courgette pesto, basil, almonds and yellow datterino cherry tomatoes, also for this dish, veg no problem, we remove the prawns and that's it, fantastic flavors and the queens of shellfish return to make themselves felt with their sweet flavor, well done! For the second course, the sliced cardoncelli mushrooms, liquid salad and black summer truffle, here dear Chef Maria Assunta you won hands down, the mushrooms were delicious, cut high to have the opportunity to sear them well creating a light sealing crust, but it is the fork that reveals all the technique expressed in the dish, by sinking it you acquire consistencies, aromas and colors that make this dish a chef d'ovre, the liquid salad finds its worthy companion in the crumble which refreshes the flavor of the mushroom that remains crunchy and fragrant, enhanced by the countless slices of truffle which brings an explosion of taste and goodness to the mouth, but how did you come up with this dish, so simple and so ingenious!!!!!! dessert: crunchy wafer with cream and black cherry, mother's cream with which we all grew up, simple with excellent fresh eggs, very delicate, its beautiful black cherry and a delicious wafer, tender cake with red fruit coulis, a very well made dessert and delicious, almond and hazelnut pastry, ricotta and percoche mousse, excellent, very delicate consistency of the ricotta mousse, crunchy and tasty, the percoche, to finish white, eat with almonds, you would have wanted a whole bowl of this, so delicate and good, excellent choices and sublime variations of dessert!! A rum and a coffee close one of the most beautiful dinners in Molise We will return with immense pleasure after having met Maria Assunta, Chef and demiurge of Miseria e Nobiltà, such a beautiful person who stopped with us to chat for a long time after the service, revealing herself in all her simplicity and giving us her love for a territory everything to be discovered which rightly boasts excellent raw materials, hosting great professionalism and ancient and consolidated traditional experiences in every corner Big congratulations, see you next time Rooms: 5 Service: 5 Location: 5 Hotel highlights: Romantic
Tous les avis
Italien, Options végétariennes
Ferme bientôt: 14:30 Réouverture 20:00
€€€€
Fourchette de prix par personne €20 - €40
© OpenStreetMap
contributions
Adresse
Via Sant'Antonio Abate, 16, Campobasso, Molise, Italie
Particularités
Cartes de crédit acceptées
Livraison
Réservation
Accès personnes handicapées
Heures d'ouverture
| LundiLun | Fermé |
| MardiMar | 13:00-14:30 19:00-22:00 |
| MercrediMer | 13:00-14:30 20:00-22:30 |
| JeudiJeu | 13:00-14:30 20:00-22:30 |
| VendrediVen | 13:00-14:30 20:00-22:30 |
| SamediSam | 13:00-14:30 20:00-22:30 |
| DimancheDim | 13:00-15:00 |
Site web
