Pasta Genova in Delfshaven

Pasta Genova has a simple and uncluttered layout with several tables. Think of it as one large space where many people can eat. The food was exceptionally delicious, carefully prepared and with an exquisite flavor. Thanks to an open kitchen, you could see how hard both chefs worked to serve everything on time and neatly. Compliments for the combination of different flavors. However, the temperature in the restaurant was low; I heard several people commenting on it. I estimate it to be around 16 degrees Celsius. Hoping a tasty meal would warm me up, I was disappointed. Despite having a multi-course menu, it seemed as if each course had been carefully measured for a 12-year-old. A small piece of meat, 4 baby potatoes per person, and 1 piece of baked baguette per person. We spent a total of 2.5 hours in the restaurant, and were only asked once if we wanted a drink before the antipasto. And yes, I'd already finished that after the antipasto. It seemed there was a serious shortage of staff. The quality of the chefs is not up to par with the rest of the restaurant. Unfortunately.

Pasta Genova has a simple and clear layout with several tables. Think of it as a large space where many people can eat. The food was very tasty, prepared with great care and had an excellent taste. Through an open kitchen you could see how hard both chefs worked to serve everything neatly and on time. Compliments for the combination of different flavors. However, the temperature in the restaurant was low, I heard several people talking about this. I estimate about 16 degrees. Hoping that a nice meal would give me some warmth, I was disappointed. Even though we had a multi-course menu, it seemed as if each course had been carefully considered for a 12 year old. A small piece of meat, 4 potato potatoes per person, 1 piece of baked baguette per person. We spent a total of 2.5 hours in the restaurant and were asked once if we wanted something to drink before the anti pasta. And yes, I already had that after the anti pasta. There seemed to be a serious shortage of staff. The quality of the chefs is not in proportion to the rest of the restaurant. Unfortunately.