Da Petti - Menu

I ate in week, an appetizer a second a dessert, glass of wine water coffee, cost €.40,00, good dishes but small portions, I ate hatch of foia gras with shrimps, spadellate branzino and parfait to the torroncino. Local friendly staff very elegant.

If I have to find a defect, the not easy parking in the Via dei Mille di Pavia. Small, elegant, clean and cozy local, studied in detail. The kitchen? An experience to repeat and repeat.. Good chef! Great value for money, bribed by impeccable room service.. Thank you.

Welcome with friendliness and kindness. The place is elegant and refined, class location in a historic location of the Borgo Ticino in Pavia. I tried new dishes, made with top quality ingredients, which create in the dish an art composition. Never eaten in my life such a good risotto. Class is not water. View menu

Pleasant Saturday at dinner with friends, refined and well-managed. I change the menu and very delicate food. taste was delicious and well cooked. Vast choice of wines and as I am not a connoisseur I have let recommend, appreciated! The chef's interest at the table is commendable. Friendly and very prepared room staff. Of course to try again!

My second time at Petti is a confirmation of how special and welcoming this place is. The environment is small and refined but without excess, the courteous staff without too much formality. But above all the dishes are excellent, there are behind research and care and you feel. I especially loved fish dishes, a triumph of lightness and taste. I'll be back with great pleasure.

I went to dinner at Petti on Friday night with the family is a couple of friends. Full room, sign that the Pavesis like. Elegant and elegant environment. The dinner was fabulous, although the menu is special, divided between traditional dishes and revisited dishes. Congratulations to Federico Petti for the choice of collaborators. One of the best places that Pavia can offer at this time View menu

Appetizer with cream cheese and fried yolk: very salty. Risotto: cold Pork gloves cooked at low temperature : eatable but given the type of cooking it should be super darker instead it was to cut with Dolce knife (mela , creamy foam) without infamy and without praise. In short, a place that tries to appear but at the moment there is little substance. For the Pavese level maybe it's also good . Maybe another time it's better

Careed service, insignificant dishes and with micro portions to push to make the full menu. The risotto with the polyp cut into three transparent slices absolutely to avoid. Bizarre and out of place. The second with the carbonized Iberian pig because forgotten too long on the flame will have been 20 grams, but carefully placed in a large plate with a mini heart of artichoke. The bad dessert reminded those Bindi who are in the pizzeria. All for the small figure of 78 euros per head with a bottle of Gabry womanfugata wine in four people. This explains why, although Saturday night, the place was empty. Dark environment with walls of a black funeral. Lavandino in the bathroom men not working

Open in March 2014 in via Porta Damiani from November 2019 in the new location. Cross the threshold a pre-entry, to follow the living room with the corner bar; a corridor leads to the room with 24 covers. Chef Federico Petti; in the Marica room, the bag hook, QR Code, detailed descriptions of what is served, all the cutlery replaced at every reach. Pleasant background music; lunch: Wine: Trentodoc Ferrari Demi Sec az. Ferrari F.lli Lunelli. White bread; whole-grain bread; algae bread; various kinds of homemade breads. First: Felicetti spaghetti with branzino, colatura di alici e pane al pistachio. carnaroli Tomato wells with octopus, burrata and basil cream. Seconds: low temperature cooked r... View menu