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“Big Portions of Hearty Food”

Ristorante Pizzeria Paradise
Cuisines: Italian
Restaurant details
Reviewed October 5, 2012

We stopped at Ristorante Da Paolo for lunch recently, while touring around the Dolomite mountain region. We were the only customers in the restaurant, which was nicely decorated with lots of heavy wood furniture and very spacious. New managers took over the establishment in June of this year and they appeared to be working hard at making a go at it. There were also tables and umbrellas located outdoors for

Da Paolo is a combination restaurant/pizzeria, having an extensive menu of various type of pizzas, and a rather limited offering of antipasti, primi (pastas/soups), and main dishes. Pizza is available at the lunch hour, though we decided to order from the menu. My wife had Greek salad for an antipasto. The salad was huge and too much to eat if following up with a pasta or main dish. The lettuce was fresh and there was no shortage of Feta cheese. I had a platter of speck (cured, smoked meat) with baby pickles. After this, we both ordered the Spaetzle with wild mushrooms, which screamed with a delicious flavor. Again, the portion size was generous.

We then shared an Apple Strudel which was flavorful and had a nice delicate pastry dough wrapper. All of these items, plus a half liter of house wine, cafe and tea, totalled 45.00 euro.

Service was good, though a little distracted when a couple came into the restaurant seeking employment. On a cute note, the owner's young granddaughter (6-7 yrs old) roamed around the restaurant dressed in an apron and armed with a notepad, pretending to take orders from imaginary customers. I think the owners would have preferred the restaurant to have been full with real customers.

    • Value
    • Atmosphere
    • Service
    • Food
1  Thank Mirto56
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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Reviewed March 15, 2017 via mobile
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Thank g c
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Reviewed February 21, 2017
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    • Value
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Reviewed February 21, 2017
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Reviewed February 20, 2017
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