Il se peut que vous soyez redirigé
"German pizzerias are rather stable regarding food quality, taste and service. Second visit Da Nando and satisfied with overall experience! Too start: cold..."
Plats: 2
Commodités: 2
Catégories: 5
Avis: 13
I know the da nando for many years and the pizza was always very good. the map is still similar and is very similar to the map of pizzeria pisa in white churches and in Niederursel, which is due to the fact that all three restaurants originally had the same owners and all other renters left the map in the core unchanged. I mention this because they can compare the quality and taste of the pizzas very well. the da nando has a wood stove like its sister pizzas, which is always a good condition for good pizza. when our stammespizzeria in Weißkirchen had early januar business holidays, we ordered again in steinbach and were unfortunately very disappointed. the teig was hard and the pizza just didn't taste. no comparison with earlier. we don't get pizza so fast. Of course, they can also eat in the da nando before spot. the guest room is quite small and rather inconspicuous. the service was very nice and accommodating.
German pizzerias are quite stable in terms of food quality, taste and service. Second visit Da Nando and satisfied with overall experience! At the beginning: cold Würzburger beer (German beer rocks!!!!!! Main: Pep Pizza (28 cm). Ideal to feed one or two people Menu: loaded with a lot of options to choose, but it kept simple. Waitress: pleasant and beautiful service Not sure why the others who provided their rating were not so high. I think it's good.
Don't go! At that time the pizzeria was the hammer, one of the best in the area. Now there are new owners, apparently Indians. It's in there and it's the same from the map. So old and dusty everything. Have nothing new or restored. On the contrary, it looks much more. What you can eat has nothing to do with Italian food. Why do people who don't plan Italian food have an Italian restaurant? I'm surprised they're still open.
