Rusticone - Stuttgart

Atmosphere-3/4 Modena balsamic vinegar on table-5 Taste -1 The pizza was tasteless and the pasta tasted like Chinese food. 22€ for bad food?! What a waste.

A small pearl of Italian gastronomy lead sandra and giuseppe lavorato since 2002 here in the stuttgarter city part. through its red entrance roof, the rust icon in the building is visually somewhat distinguished from the most tristen industrial surface. Otherwise they will only find a restaurant here if they have a notiz. sandra lavorato, a well-equipped, large middle-aged dame dominates sovereign and almost distinguishes the service. even if they are not masterpieces, they are greeted and served with Italian accents, provided they have the typical Italian restaurant. Here they usually do not just fall asleep and look for the table they like. Almost everyone waits after entering the restaurant through the entrance door with yellow butzenglas, at the garderobe, until a table is assigned to it, otherwise there is already a punishing look of lavoratos. many of the masters have used to reserve for short notice, because after 13 o'clock it can become narrow, but there is also the room. the koch giuseppe lavorato also comes when he is his kitchen work, in which usually with a smile from his kitchen, greets the guests and is pleased to arrange a recognized note to him. its strength and passion is the individual consulting and gastronomy design on request of the customer with its fresh products. there is a manageable standard card that is also the one who is a ristoranter visitor, for the Italian cuisine is only pizza that saves the embarrassment that he finds nothing. there is also a series of pizzas, besides antipasti, pasta, carne and pesce, which are ordered here more rarely, although these are also very good at once. At the same time, the favorites are certainly the 2 to 3 day dishes, which are on board at the entrance and are listed during the submission of the menu, also with translation into German. in the rule are 2 pasta dishes for each 8,80 € including appetizer salad. I recommend the matching glass-white wine as always from the chefin (the 0.2 glazed for 6,00 €. water and the wine and a basket Italian white brote then bring the older, small, Italian waitress, whose apron is almost on the floor, as it looks only half as big as the chefin. she likes to joke with the guests in broken German or Italian with strong accents. the appetizer salad is fresh, almost always made with rucola and cherry tomato, ready with vinaiigrette. the spice is also added a menageset in the hose basket. in the daily plate “Tagliatelle capesante e spinaci insalata for 8,80 € the tagliatelle were probably not made even of good quality, beautiful al dente boiled and the combs in the core still slightly glazed. with the blattspinat a crusty fond offered a harmonious, light composition. at the “Seppie e piselli con verdure insalata for14,50 € the warm buttersweet tintenfisch was wonderfully fine-aromatic on fertilizer and various vegetables with bite in olive oil. also the espresso with danesi bohnen is here very good espresso doppio for 4,00 €. the restaurant is located in the spatial areas of the former restaurants Wiesenauer, the old light panel still hangs on the facade. the interior fittings that correspond to a brewery restaurant, with wood trim and wooden ceiling was retained and classical Italian accessories almost completely dispensed with. red clinker floor, simple wood furniture with reinforced, white fabric table linen and fabric serviettes rustic with somewhat elegance. the terrace in front of the restaurant is cozy, but they should not be able to float the view over the protection of the private sphere in the serene industrial area and not be disturbed by the passing supply traffic and its degassing during the pleasant lunch. an Italian ritter that rises above the average by individuality and fresh products.

A small pearl of Italian gastronomy lead sandra and giuseppe lavorato since 2002 here in the stuttgarter city part. through its red entrance roof, the rust icon in the building is visually somewhat distinguished from the most tristen industrial surface. Otherwise they will only find a restaurant here if they have a notiz. sandra lavorato, a well-equipped, large middle-aged dame dominates sovereign and almost distinguishes the service. even if they are not masterpieces, they are greeted and served with Italian accents, provided they have the typical Italian restaurant. Here they usually do not just fall asleep and look for the table they like. Almost everyone waits after entering the restaurant through the entrance door with yellow butzenglas, at the garderobe, until a table is assigned to it, otherwise there is already a punishing look of lavoratos. many of the masters have used to reserve for short notice, because after 13 o'clock it can become narrow, but there is also the room. the koch giuseppe lavorato also comes when he is his kitchen work, in which usually with a smile from his kitchen, greets the guests and is pleased to arrange a recognized note to him. its strength and passion is the individual consulting and gastronomy design on request of the customer with its fresh products. there is a manageable standard card that is also the one who is a ristoranter visitor, for the Italian cuisine is only pizza that saves the embarrassment that he finds nothing. there is also a series of pizzas, besides antipasti, pasta, carne and pesce, which are ordered here more rarely, although these are also very good at once. At the same time, the favorites are certainly the 2 to 3 day dishes, which are on board at the entrance and are listed during the submission of the menu, also with translation into German. in the rule are 2 pasta dishes for each 8,80 € including appetizer salad. I recommend the matching glass-white wine as always from the chefin (the 0.2 glazed for 6,00 €. water and the wine and a basket Italian white brote then bring the older, small, Italian waitress, whose apron is almost on the floor, as it looks only half as big as the chefin. she likes to joke with the guests in broken German or Italian with strong accents. the appetizer salad is fresh, almost always made with rucola and cherry tomato, ready with vinaiigrette. the spice is also added a menageset in the hose basket. in the daily plate “Tagliatelle capesante e spinaci insalata for 8,80 € the tagliatelle were probably not made even of good quality, beautiful al dente boiled and the combs in the core still slightly glazed. with the blattspinat a crusty fond offered a harmonious, light composition. at the “Seppie e piselli con verdure insalata for14,50 € the warm buttersweet tintenfisch was wonderfully fine-aromatic on fertilizer and various vegetables with bite in olive oil. also the espresso with danesi bohnen is here very good espresso doppio for 4,00 €. the restaurant is located in the spatial areas of the former restaurants Wiesenauer, the old light panel still hangs on the facade. the interior fittings that correspond to a brewery restaurant, with wood trim and wooden ceiling was retained and classical Italian accessories almost completely dispensed with. red clinker floor, simple wood furniture with reinforced, white fabric table linen and fabric serviettes rustic with somewhat elegance. the terrace in front of the restaurant is cozy, but they should not be able to float the view over the protection of the private sphere in the serene industrial area and not be disturbed by the passing supply traffic and its degassing during the pleasant lunch. an Italian ritter that rises above the average by individuality and fresh products.