Contemporanea

Name: Contemporanea
Address: Piazza Aldo Moro, 4, Caserta, Campanie, Italie
Telephone: +390823323248
Price range: $$
Rating: 4.1

387 notes

N°44 de 644 restaurants à Caserta

International, Italien, Méditerranéen

FerméOuvre à 08:00

€€€€ Fourchette de prix par personne €10 - €38

Piazza Aldo Moro, 4

Caserta, Campanie, Italie

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La vue sur Galleria d'Arte Nicola Pedana depuis la fenêtre de Contemporanea vous laissera un souvenir inoubliable. La cuisine internationale de ce lieu offre des repas authentiques. Le secret de la réussite de cet endroit est une Kachamak savoureuse. Les gourmets remarquent qu'un macarons est délicieux ici. Certains invités aiment un café immense dans Contemporanea.

Ce lieu est si bien placé qu'on peut y accéder en utilisant n'importe quel transport. Un personnel compétent attend les clients tout au long de l'année. Un service luxueux est toujours un plaisir. On vous recommande aussi cet endroit car il propose un prix adéquat. Cet endroit est connu pour une atmosphère familiale. Contemporanea a la note de 4.6 sur Google d'après l'opinion des visiteurs.

Avis d'utilisateurs sur les plats et les services

pastry shop

endroit idéal personnel amical petit déjeuner service exceptionnel déjeuner

pâtes kachamak sandwichs filet américain

Voir toutMoins

Evaluations des Contemporanea

Google

(4,5/5)

160

Trip

(4/5)

Facebook

(3,7/5)

115

Avis des visiteurs des Contemporanea

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Service Temporairement Indisponible Merci de réessayer plus tard.

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Andrea 22 jours plus tôt sur Google

I went to this pastry shop with a friend, we had high expectations, attracted by the variety and the idea of tasting something more special than just a croissant. Unfortunately the experience did not live up to expectations. I ordered a hazelnut/chocolate cube and a cinnamon sombrero, but the real disappointment immediately arrived: it was not possible to heat the desserts because the oven was in another room, apparently used for the cooking workshop or something like that. ..I was told that the display case was heated and that the desserts would be lukewarm, but on the contrary they were at room temperature, practically cold given the temperatures these days. For me, a pastry dessert must be warm: the pastry is fragrant and the filling soft and enveloping. When cold, however, it completely loses its magic and can seem stale and with little flavour. I believe that a detail like this makes the difference between an unforgettable breakfast and a disappointing one, especially in a pastry shop that aims for a higher level. It's a shame, because I would have liked to appreciate these desserts more, but I couldn't do it. I would have expected more attention to these details: a working oven, even a banal microwave, should always be available to heat croissants and other puff pastries, especially for a good winter breakfast. I don't think we will return. Service: Dine in Meal type: Breakfast Price per person: €1–10 Food: 2 Service: 1 Atmosphere: 3

Response from the owner 21 jours plus tôt

Here is a possible answer: Dear Andrea, …Here is a possible answer: Dear Andrea, Thank you for taking the time to share your experience and suggestions. We are sorry that your visit did not meet your expectations. We would like to point out that the chef has carefully chosen to keep our products at a temperature of 35 degrees, which we consider ideal to best enhance the fragrance and flavors of our creations, avoiding unwanted alterations. As regards the use of the microwave, we prefer not to use it as it risks compromising the crunchiness and quality of the pastry, which is essential for us to guarantee. However, we take your feedback to heart and will use it to further improve our service. We hope to be able to welcome you again in the future and offer you an experience that lives up to your expectations. Kind regards, More

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Mena Orlando un mois plus tôt sur Google

Food: 5 Service: 5 Atmosphere: 5

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Bruno Merlonghi 2 années plus tôt sur Google

Finally, FINALLY! I discovered Contemporary patisserie thanks to the TV program "Cake Star" and it was not only love at first sight for the design of the structure, clean, fresh and extremely modern, but also for the variety of single portions presented in a sublime way. So, having seen the episode in which Contemporanea was present, my girlfriend and I catapulted ourselves into the pastry shop. And to my great amazement, for the first time in Campania I saw studied single portions, with the most disparate flavors and an attention to detail worthy of those who truly love this job and those who have studied to do it. Once again taken by enthusiasm we tasted practically the entire line of mignon present that day. It is useless to say how good they were, but I would like to underline that in a single "bite" you could taste all and I mean all the flavors present and listed in the mignon. Something that those like me who are involved in the work appreciate quite a bit. Furthermore, despite the single portions and the miniatures, but let's be clear, calling them "mignons" is an insult, they are the small pastry shop of a starred restaurant! , were one or two days old, they retained their taste and their main characteristics. But on the other hand, in a region like ours where this type of dessert is almost snubbed, it is inevitable that desserts of this kind remain on display for one or two days. The only negative note? The price TOO LOW!!! We value quality products, thought out, studied, with excellent raw materials and where each dessert had from 2 to 3 if not 4 preparations behind it, it is right to valorize our work and make it PAY.

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