Telefono: +493413086860
Indirizzo: Burgplatz 2, 4109, Leipzig, Germany
Città: Leipzig
Piatti: 14
Recensioni: 3291
Sito Web: http://www.fradiavolo-leipzig.de/
"We stopped for a midday coffee at Fra Diavolo, which has a nice spot in central Leipzig. Nice enough we thought - suitable for pre Gewandhaus recital meal.Diavolo is very smart inside and has a pleasant array of al fresco tables from which to take in the lovely old city.We had dined extremely well on hand made pasta in Berlin the day before so our palates were expecting something similar for what was a few more euros. My pasta with mushrooms was however fairly bland and didn't seem hand made. The preceding tomato salad was bog standard.Service from our waiter was professional but without any warmth. The place seemed a bit complacent - a hallmark of many a well-located eatery that can sometimes make you feel they are doing you a favour by letting you eat there.We asked for our bill promptly so we weren't late for Arcadi Volodos's (riveting) performance. We paid and then asked if we could have some tap water to avoid dry throats for the maestro. We were told by the waiter that it wasn't allowed by the manager/(owner??). When we asked if we could speak to this prohibiting person, we were told they weren't there. A) If they weren't there then who was managing and B) why would they not serve tap water - silly question I suppose - the answer is £££. Anyway, the waiter did bring us a couple of glasses,s but by that time there was ill-feeling all round. What a waster of time over something so basic.Isn't it about time that every restaurant worth its salt (supplied) just plonks a jug of tap water with some ice on each table at the beginning of a meal. For goodness sake it isn't saffron-coated truffles or single malt is it.My advice - perhaps go there but insist they bring you Leitungswasser from the start - if not, walk away or open up your own bottle."
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Lipsia, una città vivace nota per la sua ricca storia e cultura, offre piatti tradizionali sassoni come Leipziger Allerlei e Quarkkeulchen, riflettendo il suo patrimonio culinario.