Pizzeria Colosseo - Gaimersheim

General: I became noticeably on the Colosseo a few years ago by an advertising poster. Since then, I have always liked to return to a pizza or pasta. Only later I learned from the Internet that the cooking professionals Stefan Marquard, Ralf Zacherl and Martin Baudrexel did a coaching here in 2009. With full success, as it turned out again today. Owner Giuseppe Cannuli is an Italo Bayer, as you can hardly imagine. Brown burned, big and slim, the long black hair tied together to a horsetail. Speaks an astreas Bayrisch as well as Italian. Sympathetic, always friendly and good on it. Ambiente: Giuseppe has made the Colosseo with a lot of love. Walls and ceilings are elaborately designed with reliefs, partly masonry and the walls are light blue in spatula technology. Numerous room plants spread a cozy Mediterranean atmosphere. The floor in bright terracotta colored tiles, the tables are made of solid oak. The table tops are painted and table tops would rather deny the view of the wood structure. Only the windows look a bit bald, here I could imagine a few small curtains. The courtyard is not at least impressive. High-quality folding tables and chairs on Mediterranean paved soil, shading trees and a likewise very elaborately designed garden wall with sculptures, reliefs, fragments and even a small well. The separate entrance from the street to the courtyard looks like a portal from the Antique. This is also authentic with embedded columns, two lanterns and on top of a walled niche with a sculpture in it. Cleanliness: cleanliness in the local area, in the outdoor area and in the toilets is impeccable. Only a lonely spot on one of the seat cushions we could discover. Service: The greeting by Giuseppe was very friendly and he offered us a table in the back of the restaurant. Shortly afterwards he brought us the menus and asked for the drinks. He always makes the service friendly and attentive. Competent in the advice of food and any questions. The waiting times are rather short; If it should take a little longer, the guest will be informed. Menu: The menus had an extraordinary presentation. Cover and back made of solid material wood? the binding of suede leather. The individual leaves in the interior are placed in clear envelopes, the content is clearly divided and clear. The menu ranges from antipasti to pizza and pasta to meat and fish dishes, and there are also desserts. Eat: This time we ordered a fish plate for two persons 33,00 Euro . There are various supplements for the selection of salt potatoes, roast potatoes, risotto, spinach or fries, of which we were allowed to choose two. At the same time, Giuseppe pointed out that the preparation will take some time. Okay. After a few minutes he brought us a greeting from the kitchen and what for one! We didn't expect that. An appetizer plate with grilled aubergines, zucchini, piping, mushrooms, peppers, beans, cauliflower, rag, tuna, anchovy and a seafood salad with crabs, squid and spring onions. Excellent in taste, perfectly crafted and seasoned. There was a basket with fresh white bread. Shortly afterwards our fish plate came and we were impressed: A grilled fillet from the Dorade and two from the Zander, a squid and four scampis. Yarned with roasted pine nuts, fresh herbs and two lemon slices. The fish was aromatic and absolutely free. On the skin side fried and by grilling, brilliant roasted aromas were created which made every bite a delight. The squid tube was cut to length before grilling and the cut edges were cut in as in a fringes jacket. Not only did this look exceptional, but it certainly also caused the squid not to taste as gum-like as usual, but softer and even more. The scampis were also impeccable. Some of them looked like two spread fingers. So they could also be easily detached from the shell, even with knife and fork. The roast potatoes were also a poem. Small quartered pieces, crispy sharply fried and briefly swung in olive oil? Some with fried rosemary needles gave the potatoes a fine Mediterranean note. The risotto was relatively firm in consistency, so it could be better shaped into a timbal. Well in taste and on top some chips fresh parmesans. Conclusion: First-class Italian cuisine away from pizza and pasta. High quality ingredients and craftsmanship perfect preparation, loving use of fresh herbs and skillful spices make the food an experience. The ambience is exceptional, the service is exemplary and the prices are quite appropriate. A visit is absolutely recommended!

Food: 5 service: 5 atmosphere: 5.

The order was simple and I could pick up the pizza after 15 minutes, the service was very friendly. unfortunately the pizzas I had ordered (pizza colosseo, pizza primavera qualitatiw were not very good for the very high price (approx.10€ . taste was very good. sure she would have been better if I had eaten them right in the restaurant.

General: I was noticeable a few years ago on the colosseo by a advertising poster. Since then I have always liked to have a pizza or pasta. only later I learned from the internet that the cook professionals stefan marquard, ralf zacherl and martin baudrexel trained here in 2009. with full success as it turned out today. the owner giuseppe cannuli is an italo bayer, as you can hardly imagine. brown burned, big and slim, the long black hair tied together with a horsetail. speaks an astreas Bavarian and Italian. ambiente: giuseppe has made the colosseo with a lot of love. walls and cover are elaborately designed with reliefs, partly masonry and the walls are light blue in spatel technology. numerous room plants spread a cozy Mediterranean atmosphere. the floor in bright terracotta colored flowing, the tables are made of solid oak. the table tops are painted and table tops would rather deny the view of the wood structure. only the windows look a little bald, here I could imagine a few small curtains. the courtyard is not at least impressive. high quality folding and chairs on Mediterranean paved floor, shaded trees and a very elaborately designed garden wall with sculptures, reliefs, fragments and even a small fountain. the separate entrance from the street to the courtyard looks like a portal from the antique. this is also authentic with embedded columns, two laternen and on a walled niche with a sculpture in it. cleanliness: cleanliness in the local area, in the outside area and in the toilets is impeccable. only a lonely place on one of the seat cushions we could discover. service: the greeting of giuseppe was very friendly and he offered us a table in the back of the restaurant. shortly after he brought us the menus and asked for the drinks. he always makes the service friendly and attentive. competent in the advice of food and ask. the waiting times are quite short; if it should take a little longer, the gas is informed. menu: the menus had an extraordinary presentation. lid and back of solid wood? the binding of suede. the individual leaves in the inner are placed in clear envelopes, the content is clearly divided and clear. the menu ranges from antipasti to pizza and pasta to meat and fish dishes and there is also desserts. food: this time we ordered a fish plate for two people 33,00 euro . there are different supplements to choose from salt potatoes, roast potatoes, risotto, spinat or fries, of which we allow to choose two. at the same time, giuseppe pointed out that preparation will take some time. ok. after a few minutes he brought us a greeting from the kitchen and what for one! We didn't expect that. an appetizer plate with grilled aubergines, zucchini, piping, champignons, paprika, bon, cauliflower, leek, thunfish, sardelle and a seafood salad with crabs, inked fish and spring onions. excellent in taste, perfectly made and flavored. there was a basket with fresh white brot. Shortly afterwards our fish plate came and we were impressed: a grilled filet from the dorade and two from the zander, a squid and four scampis. with roasted pine nuts, fresh crumbles and two lemon slices cooked. the fish was aromatic and absolutely free. fritted on the skin side and grilled brilliant roasted aromas were created that made everyone pleasant. the squeeze tube was cut to length before grilling and the cut edges were cut into a french coat. not only this look exceptional, but it certainly also caused the squid to taste not as rubber-like as usual, but softer and more. the scampis were also impeccable. some looked like two spread fingers. so they could also be easily detached from the shell, also with knife and fork. the bratkartoffels were also a tight one. small quarter pieces, crispy fried and briefly thrown in olive oil? some with fried rosemary needles gave the kartoffels a fine Mediterranean note. the risotto was relatiw firm in consistency, so it could be better shaped to a timbal. good in taste and top some chips of fresh parmesans. Conclusion: first-class Italian cuisine away from pizza and pasta. High quality ingredients and craftsmanship perfect preparation, loving use of fresh crumbs and skillful flavors make the food an experience. the ambiente is exceptional, the service is exemplary and the prices are quite reasonable. a visit is absolutely recommended!

Is good