What 94 people say about Piccolo Mondo
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Arriving at the venue, expecting a basic 3 course meal, was totally off. From the host taking us to our seats, to the perfect waiter catering to our every need, to the food...oh the food. Each course was presented beautifully. The main courses were the stars. Springbok loin seared and seasoned to perfection, melt in...
Read full reviewArriving at the venue, expecting a basic 3 course meal, was totally off. From the host taking us to our seats, to the perfect waiter catering to our every need, to the food...oh the food. Each course was presented beautifully. The main courses were the stars. Springbok loin seared and seasoned to perfection, melt in the mouth. Red wine chicken falling off the bone. The guava sorbet pallet cleansers were a pleasant surprise, upgrading this to a five course meal for me:) And other little surprises await. Definitely one of my new favorite restaurants.
We had a thoroughly enjoyable meal at a restaurant that we wouldn't normally have beeen able to afford had it not been for the Restaurant Week special! A really great menu, superb service.
I had lunch at Piccolo Mondo and the food was really amazing. The springbok loin was perfectly cooked and it was melt in the mouth delicious. I wasn't a fan of the duck terrine starter but the creme brule was probably the best I have ever eaten. Service was amazing. Loved it
It was our first dinner at Piccolo Mondo. The food was tastefully prepared and served. I had the springbok loin for mains and it was melt-in-the-mouth delicious, just a little bit cold. The desert was stunning, presentation as well as taste!
The service was friendly and impeccable from all staff.
We thoroughly enjoyed our dinner at Piccolo Mondo, food and service was excellent, atmosphere was so relaxing and Chef took his time to come around and chat with us.
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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.”