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Trattoria La Coccinella Serravalle Langhe Yelp Reviews
Latest Reviews On Yelp
3 Reviews
0 Replys |
This was the best dinner we had in Italy.
The restaurant is so charming and beautifully decorated, the staff greets you with the warmest welcome and makes you feel like family, the food is so good, the dessert is wonderful, and I can't say enough good things about the wine. We loved this restaurant so much we came back 2 nights in a row to try as much as we could on the menu. I miss this place dearly as I am writing this review. I wish we had restaurants as lovely as these back home. Thank you for 2 incredible evenings we will never forget.
Be the first to ReplyThis restaurant was recommended to us by the owner of our
This restaurant was recommended to us by the owner of our hotel. It is run by three brothers; one in the kitchen and two in the front of the house. There are three set menus, one of fish, one of house specialties and one truffle tasting menu (seasonal) but you can mix and match. The servers all spoke decent English. The food was an incredible value for money and some of the best and creative that we had in Piedmont.
Be the first to ReplyWhen we entered we were warmly greeted by a host who took
When we entered we were warmly greeted by a host who took our name and led us to a table in the back of the dining room. La Coccinella is split between a cafe and a dining room, the former of which guests enter through to reach the dining area. There was only one other table occupied when we arrived and we took a seat next to the fireplace, which added to the homey, rustic charm of the space.A gentleman came over, welcomed us with a basket of bread and offered to bring us water and menus. When he returned, he took us through the day's specials as well as the regular menu, taking time to explain each dish and giving recommendations where we requested.As it was the first meal of the day, we decided to begin with a bottle of Barbera D'Alba, and went with a recommendation for 2013 from Poderi Colla, a local producer from Barolo. The Barbera poured a gorgeous ruby red and was full of earthy, red fruit flavors with just a hint of bitterness.Our server returned with an amuse, a plate of salami sandwiches on warm focaccia, which was a lovely way to begin the meal. We each took a bite and toasted the start of a great weekend, one that would inevitably center around food and wine.Knowing the rich food and amount of wine that lay ahead this weekend, Vivian began with a light starter, selecting the daily special crudo of shrimp, monkfish, snapper, grouper and lobster over burrata. While I thought it was quite good, she found it not to be what she anticipated, finding the seafood to be a bit too "fishy." I thought, however, the mix of the creamy burrata and raw seafood worked surprising well, especially for a combination that you don't too often encounter.Unable to resist the wafting aroma of fresh truffles from a nearby table, I chose the veal carne crudo with truffles as my first course, which arrived as a sizeable portion of beautiful chopped veal set atop local greens, with little pools of golden olive oil resting on top of the meat (โฌ40.00 = $43.60).Our server then returned with a truffle in hand and began shaving wafer thin slices all over the veal. The smell immediately became the focal point of the table and it brought me back to the excellent meals we had a year prior.The veal was so tender and well-seasoned unto itself that it easily could have stood alone without the layer of truffles. However, the earthiness of the truffles only added to the depth of flavor and this was easily one of the best carne crudo dishes we have ever had.We decided to only do a starter and a primi, forgoing a secondi, as the three courses are usually too much for lunch and we have found the starters and pastas to be the real show-stoppers in the past. I selected the tajarin di funghi, the traditional Piedmontese pasta made with a high concentration of egg yolks and accompanied by porcini mushrooms, a local specialty this time of year. The menu listed it as Tajarin "Tagliati a Mano" al Burro, or tajarin hand-cut in butter (โฌ12.00 = $13.10).Vivian went with the plin, another traditional Piedmontese pasta. The menu listed it as "Plin di Coniglio al Suo Sugo d'Arrosto", or rabbit-stuffed plin with a roasted rabbit sauce (โฌ12.00 = $13.00). Vivian really enjoyed this dish, stating how delicate the plin were. The filling wasn't gamey at all and had a richness that went well with the Barbera.After the excellent two courses, plus amuse and bottle of wine, we were all quite full for midday. We debated sharing a secondi but instead decided to split a dessert to finish the meal. Our server described it as a Mars bar accompanied by a Barolo granita and shared that it was their most popular dessert. We were sold. Vivian and I aren't big sweets fans but did find the dessert a really nice finish to an excellent first meal, especially as the inclusion of the granita lightened up the heaviness of the chocolate.We were pleasantly surprised to also receive some petit fours at the end of our meal. A perfect way to end our first meal.From the time we walked through the door until we exited an hour and a half later, the service was beyond welcoming and the food was delicious (minus the neutral review of the seafood crudo). We found that all of the other clientele seemed to be locals, with one couple that must come very regularly, as their welcome made it seem as if they were old friends with the owners. They even seemed to have a regular table they sat at!All in all, this is definitely a fantastic choice for a wonderful meal in Piedmont. Go and get the pastas and the carne crudo and drink an excellent local wine.
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