Antico Focolare Pizzeria - PINZOLO

Maximum satisfaction for the palate and a great value for money. we found ourselves very well, served quickly and treated well! kind waiter, kind and very discreet. very cozy place both inside and outside.

Very nice place, clean and well furnished; enjoys an excellent outdoor audience with different seating. elegant, friendly and fast service. great food and well served. Nice pizza. we were in three and we took a salad of meat, two pizzas, a risotto with mushrooms in a bed of trentingrana, three medium beers to the plug, a bottle of water and two coffee, spending in all €82,00 good quality price.

Nice place, discreet welcome, food not until the price. the review is not superficial but the result of two experiences matured in different days. the first time we stop at lunch, we order two pizzas and a typical sliced appetizer of the area. the pizzas that hold them immediately, is not their art and feels, despite the goodness of the raw material. the appetizer is hung well and above all it is good. enhances the goto and the goto of the game wisely elaborated. Second experience, dinner. We order a portion of lamb, the waitress asks us to cook, we express the will by saying normal, and is raw. the other order is a cut to the big salt, and a slightly higher fettina is served, sliced, grade five, because even a slice of meat, if worked well, becomes a specialty. the problem according to me is that you don't have to make endless menus, few things but done well. If you're a pizzeria, do the pizzeria, maybe add a top quality dish and the game is done. you are doing the restaurant, you do it with local dishes, you have to write on the steak menu or cut if you are unable to do it as a rule of art. it can happen that the customer has passed, to come on the dolomites, from Tuscany and then know what a steak or a cut. Let go what is not for you and especially look at the prices, the Italians are making sacrifices to go ahead, to put aside the cost of a dinner at the restaurant that took us a month. Your beautiful mountains are full of pasture cows, you can not pay meat more than you pay in a restaurant in a big city, where cows, of course, are not there. Time to stop.

I can not conceive how to camp the tourist catering when the customer is treated as a simple number, someone to put unjustly paid dishes given the low quality of the dishes, and to liquidate as quickly as possible in order to free the table to sit other customers in order to treat equally fast. I do not understand how to serve a practically raw lamb meat (I believe it is obvious to anyone who has ever taken a pot that sheep meat needs careful cooking, at risk even that the customer can be sick,) and spread a slice of veal for a cut, so badly cooked that the blood is poured all in the dish, and paid almost thirty euros. polenta and stew heated clearly to the microwave, and the room staff that addresses with enough and constipation, as well as trying to make the customer feel a certain rush, which makes you feel undesirable and undesirable. tried once, refused forever.

Place of a certain level. excellent cutting board and also the first good. prices a little altini but it's there. glass of wine we are not there, I recommend to fill at least half cup, a sip of wine is not calyx otherwise I would have asked for a sip. for the rest is fine