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Guido Ristorante Fontanafredda Reviews from The Last Year
Beautiful establishment
Splendid establishment. Very caring staff. The dishes are good although for a starred restaurant we would have appreciated a more elaborate and refined accompaniment to the main dishes (mesclun salad from the garden)
Easter with the family
For a few years now we have been spending Easter for lunch at Guido's, a truly delicious agreed menu, from appetizers to dessert (the wonderful ice cream) all excellent, great attention to traditional dishes but with some innovation. But what makes the real difference is the service, young but competent, which makes you feel at home. Thank you and we will return again for Easter 2025!!!
Michelin star.... why?
Excluding the fantastic narrating town, the location as well as the excellent welcome and table service, I expected the catering to be of a caliber that didn't exist. From a restaurant and a titled Chef I expected a fantasy of flavors that should have been capable of enhancing each ingredient. Instead the flavors almost always lack the ability to amaze. Excluding the agnolotti, ice cream, bread and breadsticks.... just banalities!!!! Incredible!
Perfection is not...
Perfection doesn't exist.. or maybe it does.. The cuisine is spectacular, but perhaps even more so, if possible, is the service. Young but very knowledgeable and very kind guys (special mention for the sommelier). Impeccable veal with tuna sauce and guinea fowl. And then we finish with dessert: is it possible to be enraptured by a simple fiordilatte ice cream? Well here yes...
Special Easter
Truly delicious Easter menu, from appetizers to desserts all excellent, great attention to the dishes with tradition and innovation that happily intersect
Optimal
A well deserved Michelin star! Professional staff, excellent quality food and charmingly served. Thanks for the nice day you had! We will be back
His Majesty Agnolotto
In a splendid location of what was King Victor's hunting holiday home immersed in a park of rare beauty, attracted by the unusually traditional menu for a starred restaurant. Quick, courteous and impeccable service, good wine list, commendable bread and focaccia, not to mention the Gran Paradiso salted butter. Agnolotti and sambucato lamb are worth the price of the bill while the few eggs deserved a minute less to boil in my opinion. I would have expected something more from the risotto but this does not affect the choice of the place. Advised.
Marvelous
10/10 experience. Beautiful location, truly delicious food and wine. Impeccable service and evocative atmosphere.
Top dinner
Venue in a very enveloping location on the first floor of the beautiful Rosin's house, 4 very different dining rooms, excellent service, good wine list and excellent choice of menus that give freedom to the entire table without obliging anyone regarding the I would say the quality is top notch, also good for the group of young guys
Tradition and innovation
We only come twice a year at most, due to geographical distance. There isn't much to write; everything here can be summed up in a few adjectives, culinary skills and art, transmitted and developed, passion, and... a lot of work. Always a rediscovery.
A dive into Piedmontese cuisine
An excellent classic restaurant, you can see a video review on the 'gli spoon' channel on Youtube. The restaurant offers typical Piedmontese products, with some contemporary twists. Personally I found it very interesting as I am not used to Piedmontese cuisine as I live in another region. Advise
Mythical sign of the Langhe
Inside the splendid Fontanafredda estate in Serralunga d'Alba, purchased in 1858 by King Vittorio Emanuele II for his beloved "beautiful Rosina", later his morganatic wife, Ugo (in the kitchen) and Piero (in the dining room) perpetuate the great tradition of the Alciati family with passion, competence and sense of taste. The search for the finest local products elaborated with small touches of modernity and modern techniques, the innate hospitality, the charm of the Villa Reale, a place of rare magic, make it an essential stop on a Langhe tour. The dishes are naturally the timeless classics of Guido di Costigliole d'Asti: the Nizza Monferrato hunchbacked cardoons on white truffle fondue (as an appetizer), the veal with tuna sauce cut with a knife, the Alessandro Varesio white egg poached with potatoes, béarnaise sauce and black truffle, Lidia's legendary agnolotti with roast sauce with a taste of those with napkin, Sambucan lamb on yellow turnip sauce, freshly creamed fiordilatte ice cream, Madernassa pear millefeuille with wine and cream vanilla, the small pastry. Great wine list. Tasting menu at €130.
Courtesy and very high quality.
Splendid and elegant location! The welcome is exceptional, the sommelier is trained and very kind, and does not make those who love and appreciate good wine, but are not in the profession, feel uncomfortable. Lidia's agnolotti are unsurpassed and what can we say about the plin al napkin.....amazing! The cheek was also excellent and the dessert definitely exceeded expectations. The bread and breadsticks are also to be praised, really nothing left to chance. First experience definitely positive and worth repeating.
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Prepaid Reservation Fee
By 👻 @CivilizedCard10, 07/06/2023 5:26 pm
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When you sell a reservation that has a prepaid fee AT takes a commission on that fee. This doesn’t really make sense because it’s an expense the seller incurs not part of the profit that is shared.
For example:
Carbone NYC fee to book table for 2 is $108.88
If you sell it for $200 on AT you get $140 from them.
Your net profit is $31 and AT collects $60 in fees.
It would make more sense not to charge commission on the upfront fee as this creates a disincentive and results in higher costs for buyers.
2 Answers
8 Comments |
Don't like the Answer? Add another one. |
Answer from 🥩 @FamousStation67 (07/06/2023 6:51 pm)
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Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
6 Comments
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By 👻 @CivilizedCard10 (07/08/2023 3:03 pm)
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By 🍑 @BraveCloth47 (07/07/2023 9:32 am)
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By 🧿 @DefendableJump50 (08/20/2023 3:21 pm)
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By 🥩 @FamousStation67 (07/11/2023 10:39 pm)
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By 👻 @CuddlyRice61 (10/13/2023 1:15 am)
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By 👻 @EarthyCook75 (11/05/2023 1:15 pm)
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Answer from 👻 @LaudableSupport16 (10/23/2023 11:47 am)
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I agree to this!
1 Comment
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