Pasta Genova in Delfshaven

Pasta Genova has a simple and well-organized layout with various tables. Think of it as a large space where many people can eat. The food was particularly delicious, prepared with great care, and had an exquisite taste. Thanks to the open kitchen, you could see how hard both chefs were working to serve everything on time and neatly. Compliments on the combination of different flavors. However, the temperature in the restaurant was low; I heard several people talking about this. I estimate it was around 16 degrees. Hoping that a tasty meal would provide me with some warmth, I was disappointed. Despite the fact that we had a multi-course menu, it seemed as if every course had been carefully measured out for a 12-year-old. A small piece of meat, 4 baby potatoes per person, 1 piece of fried baguette per person. We sat in the restaurant for a total of 2.5 hours, during which we were asked once if we wanted something to drink before the antipasto. And yes, I had already finished that after the antipasto. Consequently, there seemed to be a severe shortage of staff. The quality of the chefs is not in proportion to 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.