Results Italian restaurant and pizzeria Brescia

TRATTORIA PORTERI

Italian €€
4.8/5
26 review
Closed - Open to 12h00 Opening hours

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Via Trento, 52, Brescia, Italy
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2024
Recommended
2024

Friendly and charming atmosphere in this historic brasserie with old stones, in an old vaulted cellar. Behind the stoves, the best of Brescian cuisine is prepared for you to enjoy - with a special focus on polenta and excellent local cheeses. Marco Poteri, the chef, also works to combine the culinary traditions of the region with modern cooking techniques and tasty adaptations in the preparations. The wine list has 250 references, enough to make you discover beautiful nuggets.

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Members' reviews on TRATTORIA PORTERI

4.8/5
26 reviews
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The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.

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Visited in february 2024
Locale molto bello e con una buona atmosfera, che regala un senso di convivialità che non stanca mai.
I piatti son della tradizione con un tocco di eleganza in più, forse a mio gusto poco abbondanti ma decisamente buoni.
Il servizio di sala molto accogliente, se per caso dimenticato una cosa, sanno recuperare con il sorriso e gentilezza.

Detto tutto ciò, è un locale dove ritornerei volentieri.
Visited in january 2024
Ottimo cibo personale gentilissimo e competente
Visited in january 2024
Posto molto bello personale gentilissimo cibo ottimo
Ci torneremo sicuramente
Visited in january 2024
Ottimo locale, materie prime ottime, cucinate bene e servite altrettanto bene.
Locale caratteristico,molto caldo& accogliente.
Prezzi in linea con quanto mangiato,anzi, direi un ottimo rapporto qualità/prezzo.
C'è anche una saletta con tavolo rotondo,.un pò più separata dal resto del locale (ved. Foto)
Visited in january 2024
Traditional restaurant. You can really taste many plates from the tradition of Brescia. We went here for my grandmother’s 90’s birthday and we all loved it. The food is exceptional and the service was very good. The atmosphere is chilled and you can see many utensils from the cooking tradition of “spiedo”. The artichoke was to die for. The only thing that I would improve is adding more vegetarian options on the menu.

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