Pizzeria La Palafitta Viverone (bi)

Rossocuoco Steak House

➤ Via Santhia 75, 13881, Cavaglia, Italy

Carta • Sushi • Pizza • Europeo • Asiatico

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"Sono stato al locale e farò un sole:-Locazione molto bella, circondata dal verde-Tagliata non di ottima qualità-Aperitivi (cresime, battesimi, ecc insufficienti- frese al tartufo eccellente- per mangiare carne, consigli altri luoghi, per una bella e particolare posizione può rimanere. Niente infamia, niente lodi."

Viver One Pizza

➤ Via Provinciale 22, 13886, VIVERONE, Italy

Carta • Kebab • Pizza • Caffè • Fast Food

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"Siamo ritornati in questo ristorante vicino al lago di Viverone per un pranzo. Il locale è bello e curato, molto buoni i primi di pesce e carne con pasta fatta in casa. Unica nota negativa l'attesa un po' troppo lunga per gli antipasti e poi anche per gli altri piatti."

Ptp Bar Ristorante Rizzo 12, Or.fer.8-20,fest.9

➤ Via Roma, 50, 13887 Zimone, Italy

Carta • Vino • Caffè • Zuppa • Pesce

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"I asked a local in Viverone where he would go for dinner, someplace not touristy. This restaurant was one town over, up some very crazy Italian roads, but well worth the drive. The restaurant is above a small cafe and store and is not very fancy inside. I ordered the 5 course menu for 35euros. It came with three different plates of antipasta, a huge bread basket, a pasta dish, veal dish, dessert, a big jug of house wine and coffee. The food was not fancy but it was plentiful and good. The pasta dish was with porchini mushrooms, but they had a special of the day with black summer truffles and substituted this for me at no extra cost. No one really spoke English and I don't really speak Italian, but with a lot of smiles, we were able to communicate well. My only negative comment is that as the restaurant filled up, it did get very hot. They need to consider stronger/more AC units."

Agriturismo La Schiavenza

➤ Via Chiusure 7, 10010, AZEGLIO, Italy

Carta • Vino • Caffè • Carne • Torte

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"with the beginning of summer it is my habit to go to this beautiful place, because for me it is a fundamental stage of my culinary culture. to accompany me in this wonderful adventure is always my partner of restaurants (with whom I share many culinary adventures. The experience inside this green lung begins in the late afternoon, when the sun is still high, it is nice to still enjoy the last hot rays of the day in the company of a great spritz. These drinks can usually be served with a matching cutter, the latter encloses all embryos of the catering policy of cognition. all products are homemade, from cold cuts to cheese and other dishes that are served according to the seasonal cycle. Once at dusk there is still room for a second lap, and therefore there is no shortage of a second cutter but definitely lighter in quantity. focacce, cheeses and salami of all kinds come from the plywood, all strictly at km and it is time to go inside the room to refresh yourself. just before sitting down it is my usual habit to take a ride among the tables to enjoy the light of the dusk in relation to the furniture of the room, since it marries to wonder, the big windows enhance perfectly this perfect environmental wedding. Dinner begins with a small appetizer offered politely by the house, a perfect bridge that perfectly combines the aperitif outside and dinner. result? A little sconce with a salami. Finally you start with appetizers, we take a seasonal appetizer of the house which is really ideal to start a dinner in the most total freshness. the dish consists of cooked ham, fresh cherry tomatoes and fresh cheese of the house (type ricotta). at the end of the dish it is possible to find a green sauce with which to enrich the cheese, a little strong but in the right doses it is what is solicited. They follow the first ones that are the true heart of their traditional cuisine, in this particular circumstance we took ravioli of the house. My commensale opted for ravioli filled with meat, and I made of borage. no substantial difference between the two in terms of quality, changes only that its dish was accompanied by a form of cheese of the house already anticipated in the appetizers. Since the culinary day started early (around the clock we decided to stop without missing one of the immortal classics of the house present on the sweet paper. or the tiramisu of the house! This last reach is really a heart of inordigy, it is absolutely impossible to tell him not. In fact all the times that we go to shame we kindly ask the waitresss to block the desired course on the contrary, since if after it goes into exhaustion a real crisis of abstinence begins. the dinner was accompanied by a bottle of natural water, and a bottle of franciacorta (we are lovers of wines of those lands). valentine never lies is always a wine that respects expectations and bubbles are all year round. All ends with a good coffee and finally all at home. we look forward to coming back to enjoy this wonderful experience that is always wonderful."

Il Glicine

➤ Frazione Comuna 24, Viverone, Italy, 13886, VIVERONE

Carta • Kebab • Europeo • Fast Food • Messicano

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"First time in my life I voice a negative comment; my usual voice is silence. Part of the staff seems under such pressure it puts you in a little mental drawer designed for silly little tourists like me, making service easier for them at your expense. Being served your first dish i.e. mussels and your wife’s second dish i.e fritto misto when you have just taken the first sip of the Spritz you asked as an aperitif seems normal. Complain and discover in amazement it’s your own fault because you should have told them professionals beforehand that the sequence is 1. Aperitif 2. First dish white wine 3. Second dish (by the way I had said I wanted to eat after the Spritz, premonition? . Arrogance and impertinence in response. Chaotic service; chaotic bill. Bad English imposed of course, forget Italian: that’s outside your little drawer. Are you being served? Honesty commands me to add that admittedly, in itself, the food served was above all reproach."