The Don Giovanni
| Corso Ercole I d'Este, 1, Ferrara |
5 rates
9.20/10.00 |
|
+39 0532 243363 |
|
The Don Giovanni on the map
Assessment
Alberto Trabatti (04.11.2017 13:53)
Super! Peccato che per il momento abbia chiuso in attesa di una nuova sede. Ma aspetto con paziente fiducia
Super! Peccato che per il momento abbia chiuso in attesa di una nuova sede. Ma aspetto con paziente fiducia
Gabriele Anelli Monti (11.10.2017 20:42)
Al bistrot, con un buon bicchiere di vino, abbiamo preso i tortelli ripieni di patate viola con burrata e la 'nduja, un salame calabrese piccante. Buono lo sgombro cotto ai 54°. Per dessert pera Kaiser al vino rosso con una salsa cremosa. Ci è piaciuto.
Al bistrot, con un buon bicchiere di vino, abbiamo preso i tortelli ripieni di patate viola con burrata e la 'nduja, un salame calabrese piccante. Buono lo sgombro cotto ai 54°. Per dessert pera Kaiser al vino rosso con una salsa cremosa. Ci è piaciuto.
Sachi Weaver (02.10.2016 22:19)
As a family of foodies/chefs, most of our vacation pictures consist of various delectable delights dangling from forks of dotting lovely plates. We love italy, and have loved the food in every single region we visited!
However, being that we are leaving tomorrow to go home we had resigned ourselves to the notion that we wouldn't have time to eat a meal in Il Don Giovanni's area! But luck, it would seem, was with us!! Our plan was to spend our last day in Venice, and eat on the way. The first place was all reserved.... And the second place, Il Don Giovanni's was ALSO all reserved!! I pleaded with the woman, telling her we had driven 45 minutes in the wrong way just to eat with them. Completely true after seeing the Google reviews... She said she had to check with the chef then came back and CREATED a table for us!
We later found out that the chef was her husband(comically holding a massive fish with even bigger teeth in one of the Google pics they have posted. A funny, sweet man with some serious chops in the kitchen!)
Every single thing we ordered was heaven on a plate
From the poached then fried egg which was laying on a bed of greens and a lake of delicious creamy sauce to the pumpkin stuffed tortellini/ravioli type pasta made in house and smothered in a sage butter sauce... Which was so out of this world we literally ordered take away and fully plan on trying to smuggle it home on the plane! Not even kidding!!
The Veal cheek was cooked low and slow, so tender u could cut it with a fork, and so unctuous and savory it made ur mouth water just smelling it.
The deserts were so phenomenal and creative... do NOT skip them no matter how full u are. u will thank me, no joke.
If u are anywhere near this Restaurant do u and ur family a serious favor and make reservations at this place! It will, without question, be a meal that you will think about for the rest of ur life. I promise u.
As a family of foodies/chefs, most of our vacation pictures consist of various delectable delights dangling from forks of dotting lovely plates. We love italy, and have loved the food in every single region we visited!
However, being that we are leaving tomorrow to go home we had resigned ourselves to the notion that we wouldn't have time to eat a meal in Il Don Giovanni's area! But luck, it would seem, was with us!! Our plan was to spend our last day in Venice, and eat on the way. The first place was all reserved.... And the second place, Il Don Giovanni's was ALSO all reserved!! I pleaded with the woman, telling her we had driven 45 minutes in the wrong way just to eat with them. Completely true after seeing the Google reviews... She said she had to check with the chef then came back and CREATED a table for us!
We later found out that the chef was her husband(comically holding a massive fish with even bigger teeth in one of the Google pics they have posted. A funny, sweet man with some serious chops in the kitchen!)
Every single thing we ordered was heaven on a plate
From the poached then fried egg which was laying on a bed of greens and a lake of delicious creamy sauce to the pumpkin stuffed tortellini/ravioli type pasta made in house and smothered in a sage butter sauce... Which was so out of this world we literally ordered take away and fully plan on trying to smuggle it home on the plane! Not even kidding!!
The Veal cheek was cooked low and slow, so tender u could cut it with a fork, and so unctuous and savory it made ur mouth water just smelling it.
The deserts were so phenomenal and creative... do NOT skip them no matter how full u are. u will thank me, no joke.
If u are anywhere near this Restaurant do u and ur family a serious favor and make reservations at this place! It will, without question, be a meal that you will think about for the rest of ur life. I promise u.
Henry Iyke (11.02.2016 18:42)
The intimacy of a small room with only six tables with views of the kitchen, will allow you to live a culinary experience in an exclusive atmosphere.
The Don Giovanni bases its origins on over 25 years of experience in the field of Italian and international restaurants of Pier Luigi Di Diego Chef and daily and careful research of the season and first quality raw materials.
Our 1.2 hectare garden, diversified from May to October, is located at Marrara near the former headquarters of the restaurant and allow us to use fresh raw materials that are processed in the kitchen with great respect for tradition, without excluding the modern techniques of cooking and processing of food, paying close attention to nutritional aspects.
Every day by our pastry, fresh bread is prepared with different qualities of flour.
Our cellar, made in the former bank vault that had here previously the headquarters, offers a careful selection of wines with more than 600 national and international labels. Our philosophy of life, prompted us to choose from in most wines made from sustainable agriculture (organic, biodynamic, etc.).
The opportunity of a proposal for tasting by the glass in combination with the food is the opportunity to taste wines that respect the originality of the terroir, that is, the taste of a particular place. To advise in Laura Galantuomo room, wife of Chef, their synergy, room and kitchen, will accompany you in your gastronomic journey as an indispensable ingredient of a recipe meditated.
The intimacy of a small room with only six tables with views of the kitchen, will allow you to live a culinary experience in an exclusive atmosphere.
The Don Giovanni bases its origins on over 25 years of experience in the field of Italian and international restaurants of Pier Luigi Di Diego Chef and daily and careful research of the season and first quality raw materials.
Our 1.2 hectare garden, diversified from May to October, is located at Marrara near the former headquarters of the restaurant and allow us to use fresh raw materials that are processed in the kitchen with great respect for tradition, without excluding the modern techniques of cooking and processing of food, paying close attention to nutritional aspects.
Every day by our pastry, fresh bread is prepared with different qualities of flour.
Our cellar, made in the former bank vault that had here previously the headquarters, offers a careful selection of wines with more than 600 national and international labels. Our philosophy of life, prompted us to choose from in most wines made from sustainable agriculture (organic, biodynamic, etc.).
The opportunity of a proposal for tasting by the glass in combination with the food is the opportunity to taste wines that respect the originality of the terroir, that is, the taste of a particular place. To advise in Laura Galantuomo room, wife of Chef, their synergy, room and kitchen, will accompany you in your gastronomic journey as an indispensable ingredient of a recipe meditated.
Svyatoslav Komakha (03.09.2013 15:08)
just from the plane, La Borsa (bistro from Il Don Giovanni restaurant) was first stop over for lunch. We took all suggestions from our hospitable host Marco, the founder of the place, and it was perfect: pasta with fresh anchovies, lime and coffee powder (!?) and fish. Unfiltered white wine (Sassaia) in my view was the best we tried on our 4 day trip.
just from the plane, La Borsa (bistro from Il Don Giovanni restaurant) was first stop over for lunch. We took all suggestions from our hospitable host Marco, the founder of the place, and it was perfect: pasta with fresh anchovies, lime and coffee powder (!?) and fish. Unfiltered white wine (Sassaia) in my view was the best we tried on our 4 day trip.
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