What 94 people say about Piccolo Mondo
Food | |
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Atmosphere |
The staff really made it a special event for us with their friendly and professional service. The food was well balanced and prepared to perfection. Thank you very much.
Overall not worth the R250 price person. Lovely setting and atmosphere and overall good service. However the food was a complete let down. No flavour no taste and not the quality one would expect from a restaurant week winner. I would have been happier going to one of the other restaurant downstairs. R40 for a bottl...
Read full reviewOverall not worth the R250 price person. Lovely setting and atmosphere and overall good service. However the food was a complete let down. No flavour no taste and not the quality one would expect from a restaurant week winner. I would have been happier going to one of the other restaurant downstairs. R40 for a bottle of appetiser is ridiculous. Please don't waste your money if you looking for good food.
We had an absolutely delicious dinner, accompanied with a great selection of wines. The food was excellently presented and tasted as good as it looked. The service was attentive, but not overly so. We would recommend this to friends and will definitely be going back for future special occasions!
Excellent Service ! we where greeted with a warm welcome as we entered & the waiters are very professional and efficient. excellent work keep it up. will defiantly be back.
The springbok loin was cooked to perfection. The dry ice creme brûlée was a marvel to receive and a sensation on the taste buds.
Chef Rob was fascinating to speak to and very congenial, knowledgable and passionate about his trade.
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About Piccolo Mondo
Cuisine: Fine Dining, Italian
Flair, adventure and culinary delight are at the heart of the menu at the Piccolo Mondo Restaurant. Designed not to just feed the appetite and appease the taste buds, several of the dishes bring with them a visual signature never seen before.
“The clientele of the Piccolo Mondo, and in fact the Michelangelo hotel in general, is so diverse that we have to create a very delicate balance between food that is fashionable, contemporary yet modern, food that has a wow factor, must be mainly food that is tasty and appeases all our clienteles’ discerning palates,” says, executive chef Trevor Boyd at the Michelangelo Hotel.
The menu captures nuances of all the components a menu needs to set us apart from other restaurants out there. “We believe that our new menu will cater for not only the business weary traveller and the erstwhile tourist, but also the many visitors we see popping in for a meal on their visit to the Nelson Mandela Square.”