Prepaid Reservation Fee - Ristorante Cacciatori di Milano Massimo Cartosio - Trade Reservations
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Ristorante Cacciatori di Milano Massimo Cartosio Reviews from The Last Year
The best of Piedmontese cuisine!
We have been coming to Piedmont for many years. Every year we discover new restaurants. This restaurant was truly a discovery! What incredibly hospitable people. The owner will speak to you in good English and is also very friendly and correct. His wife is in the kitchen and makes really beautiful and tasty dishes. There is also an extensive wine list with beautiful local wines. We chose a Barbera d'Asti superiore from Scarpa from 2017. Delicious wine. We enjoyed steak tartare, tagliolini with tomato, parsley and garlic. As a secondary roast chicken with onion, tomato and rosemary. Finished with delicious desserts such as hazelnut ice cream and mint panacotta. Highly recommended. We will definitely come back here!
Wonderful experience
Excellent food, exquisite staff, refined and elegant but not pretentious and very clean place. I will definitely be back! Wonderful experience
Compendium of Savoy taste
Carefully maintained service, simple furnishings in warm colours, a few tables and a family atmosphere make "Cacciatori" a pleasant compendium of Piedmontese taste and courtesy. It seems that even the founder of Rolex used to stop the hands of his watch to calmly enjoy bagna càuda and local stew, served with a rich selection of wines and spirits. True or not, this restaurant deserves at least an hour of total attention to its cuisine, an excellent representation of all that the best the Savoy land can offer.
The very classic restaurant that never sets,... and 2 centuries are proof of this!!
What should we expect when arriving one step away from the Ligurian border, after having traveled the not always easy roads of Alto Monferrato, when the aim can only be to go and have a meal at the I Cacciatori restaurant?... Let's say immediately what is "not" to be expected: not a gustatory experience in the name of creativity and not a rich menu of options from which to draw. Here the cooking philosophy is pleasantly the same not only for decades, but precisely here we can also say "for centuries!".. Everything is in the name of "refined" simplicity, starting from the 2 comfortable new internal rooms albeit with essential furnishings, from that natural savoir faire with which the kind patron compares himself with the diners even knowing how to entertain them, from the menu of dishes, which if you read some of them you would say: "well, but I could have done these things at home!"... but here's the beauty of it: the omelette with porcini mushrooms ( for example) it is a different thing if made with fresh eggs from free-range hens, if the porcini mushrooms used are of the highest quality, if the omelette is properly browned, if in short both the flavor of excellent eggs and the flavor of the eggs are clearly released in your mouth. of excellent porcini mushrooms; Chicken Cacciatore (proposed, alas, for at least 2 people) is another thing if the chicken comes from the farmyard of a nearby farmer and if the flavor of the chicken is rightly imbued with the taste of the seasoning while maintaining the right level of cooking (this isn't all that simple when cooking chicken)... ; the fresh pasta first courses are interesting, as is the small but delicious selection of cheeses, and so on... but that spectacular "focaccina non focaccina" which is brought as a side dish also deserves a worthy mention! No frills even in the presentation of the dishes. What matters here is the substance of what arrives in the mouth. Interesting wine list with fair mark-ups, but half bottles are missing. Portions that could be a little more generous (precisely due to the expectations of those who come here), menu that could have (for my taste) a few more options with "strong" flavours. Final prices, all things considered, quite correct. These last considerations, always with an eye firmly fixed on the quality/price ratio, do not "objectively" allow me to give an all-round satisfaction rating, but I would like it to be clear that, in terms of cuisine, this is a place I would gladly return to. eat, if I were to pass through those parts again!
On the borders of Piedmont
Where Piedmont is, it almost becomes Liguria, we find this restaurant located in the small village of Cartosio. The cuisine is traditional Piedmontese and is not influenced by nearby Liguria. The menu offers both itinerary and the possibility of ordering à la carte, an option we choose. We taste the mixed appetizer consisting of a sample of coppa, minced meat, the inevitable Russian salad in the version with tuna, a chickpea salad and a mushroom omelette. Really good Russian salad and omelette. We then taste a tagliatella with pumpkin and sausage and the classic tagliolini with mushrooms, both good but without that extra shot...we close with a tasting of cheeses (very good) and zabaglione. Interesting wine list with honest mark-ups. Very courteous service. Recommended if you are looking for a restaurant with very traditional cuisine but at the same time in a nice setting and with well-spaced tables.
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Prepaid Reservation Fee
By 👻 @CivilizedCard10, 07/06/2023 5:26 pm
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When you sell a reservation that has a prepaid fee AT takes a commission on that fee. This doesn’t really make sense because it’s an expense the seller incurs not part of the profit that is shared.
For example:
Carbone NYC fee to book table for 2 is $108.88
If you sell it for $200 on AT you get $140 from them.
Your net profit is $31 and AT collects $60 in fees.
It would make more sense not to charge commission on the upfront fee as this creates a disincentive and results in higher costs for buyers.
2 Answers
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Don't like the Answer? Add another one. |
Answer from 🥩 @FamousStation67 (07/06/2023 6:51 pm)
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Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
6 Comments
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By 👻 @CivilizedCard10 (07/08/2023 3:03 pm)
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By 🍑 @BraveCloth47 (07/07/2023 9:32 am)
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By 🧿 @DefendableJump50 (08/20/2023 3:21 pm)
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By 🥩 @FamousStation67 (07/11/2023 10:39 pm)
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By 👻 @CuddlyRice61 (10/13/2023 1:15 am)
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By 👻 @EarthyCook75 (11/05/2023 1:15 pm)
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Answer from 👻 @LaudableSupport16 (10/23/2023 11:47 am)
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I agree to this!
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