Amista - SAN PIETRO IN CARIANO

This is not a 5 star property. Upon check-in to our $1,000+ a night room the AC was broken. We called and was told that they just found out two hours prior, but still put us in this room. I went to the front desk and asked why, and the response was that we were the first to complain. Red flag 1 was the mixed messages on how long the AC was broken. We were able to switch rooms; however, the AC did not properly work until our last day. We were given a bottle of wine for our inconvenience, which isn’t acceptable. No apologies or follow-ups about the issues. At breakfast on our last day, we overheard other guests going through the same frustrations. I would not recommend this hotel at all. The grounds are beautiful and the restaurant to good, but not worth the price.

Absolutely lovely food and excellent service, very quiet evening only us two in until our dessert course and then another couple came in, but obviously this cannot be helped Would definitely go again if in Verona

What an experience, we've had the best food possible. Really special ambiance. Amarone wine was exellent. Great staff too. Loved it!! Hope to eat here more often.

Now is the time to enjoy the great créations of chef Bianchi before Michelin offers the stars. The quality and presentation of the dégustation menu of 90 euros plus the wine selection at 40 euros are the right choice. You Will be offered 8 plates plus apetiser and we went for the coffee offering you one more show element. Extremely high attention on presentation and very pleasing culinary experience absolutely at one or close to Two star Michelin level. We Also had a lunch of high quality on a beautiful and romantic terras a day earlier but the dinner expérience is worth a detour When staying in Verona or even near Garda lake.

An exceptional food experience with a good choice of sophisticated dishes using mainly local or regional products and wine. The chef, Mattia Bianchi, offers dishes such as an amazing carpaccio of a rare breed of beef or pasta with oyster sauce or anchovy sherbet with slices of porcini mushrooms.