What 94 people say about Piccolo Mondo
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Atmosphere |
A fantastic restaurant with incredible food and flavours. The staff are super professional and the creme brulee spectacle was something to behold.
The windows of Picolo Mondo were open to the Square allowing a beautiful breeze into the restaurant. The food was lovely: we had the goats cheese starter which was lovely vs. the shrimp ravioli which was a bit chewy. Main course of springbok and chicken delighted. It was only the fact that a bottle of still water co...
Read full reviewThe windows of Picolo Mondo were open to the Square allowing a beautiful breeze into the restaurant. The food was lovely: we had the goats cheese starter which was lovely vs. the shrimp ravioli which was a bit chewy. Main course of springbok and chicken delighted. It was only the fact that a bottle of still water cost R68 that we felt shocked; maybe this is what gourmet restaurants charge? A coffee was also in the region of R30-35.
The overall experience was average. The menu however was populated with dishes that were very simply prepared. The springbok had blood oozing out and the chicken was bland with the skin all around it. I found the creme brulee quite inventive though ,pity it came at the end. We waited a good 15 min for the bill to arrive and left needless to say still hungry.
Great service and ambiance ! Dessert of berry compot creme brûlée definatly had the wow factor with presentation.
Well located in a beautiful building. Relaxing background music with exceptional service. The food is creative and well presented. The starter was not super great, but the main course and dessert was fantastic. Thank you for a wonderful evening.
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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.”