Locanda 4 Cuochi

We found this place on Michelin guide. Reservation highly recommended. All dishes we ordered was amazing. I tried tagliatelle, fish and chips and pork knuckles. The one that surprised me was the knuckles which has a thin crispy layer that is just the right thickness to enjoy the different textures. The sauce is honey and lemon so it balances out the grease from the pork perfectly. We are in 4 (2 kids)and had three first dishes, three main courses, one dessert and two glasses of wine with total 155 euro. To us is the right price and we will for sure come back when visiting Verona again.

The atmosphere of the restaurant is modern and welcoming. Food was excellent in all aspects. We had radicchio and fennel salad and tart tatin which was very special and delicious. For the mains we had stewed beef cheek, roasted venison, pork shank and smoked quail. Each dish was beautifully plated and thoughtfully prepared. They were all top in flavor and presentation. The dessert was equally satisfying and delicious. For me this was the best meal I had in my two weeks stay in Verona.

Excellent Italian dishes with a creative twist; from risotto with asparagus to liquorice sauces suckling pig and an interesting take on a millefoglie, the food here doesn’t disappoint for the most part. Some dishes have perhaps room for improvement (e.g. the suckling pig has an excellent sauce but the skin isn’t properly crisp), but at this price point, it’s a nice restaurant to have an excellent dinner

An altogether excellent experience, beginning with the reservation itself, arranged effortlessly by email. Moreno Pellegrini, member of the staff, proved unfailingly gracious and impressively prompt in his replies, no small courtesy, particularly given that the booking was for a single guest. I was seated at the counter, directly facing the kitchen, arguably the most privileged vantage point in the room, and one I could scarcely have improved upon. When confirming, I had ventured a modest request: "I trust you have a respectable sparkling selection". Indeed, they do, a most commendable list, approaching one hundred labels. The mise en place was disarmingly restrained, a crisp white sheet beneath the cutlery, set against a sleek black stone counter. Elegant in its austerity. I opted for the five-course tasting menu, thoughtfully composed, occasionally surprising, confidently creative, and at moments brushing the edges of excellence. 59 Euro/pers. To accompany, a bottle of Trentodoc, not the most distinguished example, admittedly, yet a deliberate choice to remain within an overall budget of approximately one hundred euros. One might gently suggest the inclusion of Camtina Roeno Trentodoc, an exceptional Metodo Classico Trentodoc from the surrounding area. Beef tartare, finely cut, deeply savoury, with a gratifyingly pure expression of animal meat, subtly lifted by what the kitchen terms are a “classic garnish” of sauces and leafs. 9/10 Deep-fried artichoke hearts, with local radicchio, accompanied by apple purée, horseradish cream, goat’s cheese, and a whisper of soy-based mayonnaise. 8.5/10 Burnt wheat flour gnocchi, enriched with goat’s cheese cream and a Trapanese pesto with ricotta, cherry tomatoes, almonds, and basil, finished with roasted almond shards. Surprisingly different 8.5/10 Roasted veal fillet with morels, boiled green agretti, and a delicately tangy lemon milk curd sauce. And the veal itself was quite simply extraordinary. I struggle to recall a preparation of greater tenderness. 9.5/10 Millefeuille by Giancarlo Perbellini, ethereal layers of pastry and cream, executed with near-divine precision. 10/10 So compelling was the experience that I secured another reservation for two days hence. Five further courses await. I am assured a sixth may find its way to the table. It is, I suspect, the sort of address to which one returns unfailingly, whenever one finds oneself in Verona.