La Taverna

營業中

休息中

Always wanted to try this. Food - Started off with baked cheese with tomatoes. Excellent.Caramari excellent.Order tomatoe spicy spaghetti. Oily and no taste Short pasta with chilli. Oily and no taste and undercook on the pasta. Beef with polenta mushroom sauce excellent.Meal of the night !!Service - *Slow and very non experienced.*4 main course did not come together.*Waiter has his shirt out and not neat or presentable for a classy and pricey Resturant.*don’t have tap water only bottled ???*p

又黎到我地全年最期待既月份，係呢個聖誕節日氣氛濃厚既時候，相信唔少人都會想食番餐好🍽 但係宜家冇得出去食晚餐，唯有晏就搵食啦😋😂-今次我地黎到香港第一間既意大利餐廳，係尖沙咀已經有超過45年歷史😮入到餐廳有少少離開左香港既感覺，裝修帶住果種傳統歐洲風格，好有歷史感，係香港少有既餐廳🥸👍🏼除咗佢地餐廳既裝修設計，佢地既食物質素都非常唔錯👌🏼🍴牛仔肉薄切伴吞拿魚醬一款幾開胃既前菜，雖然呑拿魚醬唔係好特別，但配上薄切牛仔肉同沙律菜又幾夾、幾好味😋-🥩香烤西冷牛扒配紅酒濃汁塊西冷煎得好岀色，我地叫左medium，肉質粉嫩，冇多餘既血水，表面caramelised得岩岩好有少少脆，配埋個汁非常唔錯👍🏼-🐓烤焗春雞配迷迭香汁Grill完既春雞，肉質嫩滑，係香港少有做得出色既春雞🍗整體餐廳既主菜都高質🤤-🥚香滑焦糖燉蛋Creme brulee係即叫即做，十分creamy，唔會太膩，作為三個course既結尾，好滿足，而且份量都幾多，正！😋-呢個menu係我地經DiningCity book既，係期間限定(今次完左lu)，只需要$188+1 pp，好抵食，水準完全超出我地預期,，下次encore要試下

上網見到這是香港第一間意大利餐廳，勾起了好奇心，適逢restaurant week, 午餐$198+10%, 便去試一下這是半地窖餐廳，進店後下幾級樓梯，店內裝修很有異國風情，恍惚短暫離開了香港先來餐前麵包，熱辣辣，點黑醋和油，味道不錯前菜沙律mixed leaves, 水牛芝士和蕃茄食材非常新鮮，加上黑胡椒和鹽調味，打開味蕾Grilled Sirloin Steak我倆都點了牛扒，5成熟但偏生，一切下去肉汁流出，外面很香炭燒味，好吃席間看到他們有自設酒莊，於是來了一杯紅酒，味道偏甜，適合嗜甜的我雪糕是濃郁的雲呢拿味非常滿意的panna cotta, 香滑稠密的口感配上雲呢拿味

今日午餐，4個人都諗吾到食咩，就試下佢，比想像中好好好......有性價比表現👍🏻👍🏻👍🏻環境 - 一入去，有啲似在歐洲地牢嘅餐廳食飯。服務 - 算細心，幾好。麵包 - 每位有2⃣️款，切片香草包及發包各一。湯 - 非常熱，連個湯碟都好熱。主菜 - 個雞有炭燒香味又吾乾。咖啡 - ok 👏🏻👏🏻最緊要，吾洗等位，坐得好舒服，重有buy 3 get 1 fee😍😍平左百幾蚊。👍🏻讚讚讚👍🏻

第二來食午餐。今次同樣有禮的款待，就算點了菜，仍會用傾談方式推介他們老闆在意大利的酒莊的酒也推介晚餐的daily special作傾談話題感覺親切中保持尊重客人的距離感，很滿意。見到與熟客有很好的交流，雖然我不是熟客，但在這樣的氣氛食午餐，感覺很舒服。菜單是傳統的菜單，不是單提供大路傳統菜，廚師做得很好我自己喜歡意大利菜，就是喜歡正宗傳統中的實而不華（唔知你認唔認同意大利菜有這個特式？）正宗比保口味重要而今餐，兩樣都兼任，配合高質款待。一定會再來。

給媽媽叫了一個烤羊柳，給自己叫了一個烤三文魚扒，媽媽吃得十分開心，她說羊柳很有肉味。她很喜歡這店的環境和氣氛，店內的服務員先生和小姐服務很好。媽媽和我十分喜歡他們的Tiramisu。下次也會再來品嚐

After I knew new Chef Marco work there i decide to go to try the Italian legend in HK. The older Italian restaurant in hk keep in this way from the owner. Something new from the new Chef , everything much much better.I was there to lunch and we choice: Antipasto prosciutto e melon, Steak, Pasta with Pesto Pizza and " zuppa di Pesce" fish soup as the chef suggest.Antipasto: High quality of prosciutto with melon and very fresh salad. Melon thinly sliced it was perfect to join the parma ham. What e

Terrible place. The atmosphere is kinda typical Italian, but food is very bad (dishes were too salty or too oily or with too much garlic, typical of who doesn’t know how to cook).Also, we asked for a sparkling water of Pellegrino (priced around 70HKD) and they just brought one bottle filled up of the leftover of previous bottles pretending it was new and opening it in front of us. We told them, and they brought a second identical bottle! Then we asked a third one specifying we would have opened

Visited on a quiet saturday. Vibe is romantic an Service was very attentive. The manager explained the background of the restaurant as well as the wine. We ordered the promotional house wine which comes from the wineyard of the restaurant owner. The wine costs less than $400. Excellent deal for this quality. First course : The seafood soup is above average standard. The soup is quite rich and the portion is generous with shrimps, clams and mussels. It made us looking forward to the next dish. Se

I never been to Italy, but I have been to the best Italian restaurant in Perth. La tavern I do think they sell authentic Italian local cuisine, the atmosphere is casual with comfortable song and the seafood is really fresh even my hubby found that too. We ordered a glass of wine and sunset for drinks, blue mussels and Parma ham (the rock melon was good) for appetiser, seafood bisque to share, handmade pasta, sirloin (a bit too full), I wish the tiramisu has not sold out. It was our wedding anniv

Our dinning menu starts off with calamari HKD$128 The squid is crispy on its golden deep fried skin and the marinara sauce offers an exquisite taste of sour and sweet. We just can't hold ourselves from finishing every pieces on this dish. Another side dish-Hokkaido Scallop HKD$168 is served slightly scorched on the surface. You can really feel the freshness of the scallops. Also, Veal Tagliolini HKD$208 The wagu is so tender that it nearly melted in the mouth. The spaghetti is made out of egg so

As an Italian restaurant, La Taverna stands out not only by its bells-and-whistles but also its exceptional Italian cuisine that satisfies your stomach. Hiding in the streets of Tsim Sha Tsui, the restaurant is covered with dimmed lights that undoubtedly became our priority for a romantic dinner date. The Italian interior design of the restaurant is elegant with its old-school decorations and such kind of environment surely gave us a feeling of home with the warmth of lights and stove.The waiter

老婆話想放一下假，近近地和她到尖沙咀二人世界一下。隨意選了一間較為有歷史的西餐廳，多次在門前刷身而過，卻首次入內一探虛實。環境很vintage。先來的餐包頗為認真、講究，有濃厚的意式風情。三個主菜味道也是很好的，當中意粉最色最難忘，不愧是signature dishes。意粉的軟硬洽到好處，口感非常佳，掛麵有少許醬汁，味道香濃得來不重口味。整個意粉做得很出色，簡單卻是令人難忘的味道。意想不到的驚喜，值得一再回頭。

自從媽咪日日來寫煮飯後，食多左有益的煮家飯，但偶然都想同老公出去走走。今次，老公帶我食意大利餐廳。非常有歷史的餐廳。店內的裝潢擺設都好有歐式風格，而且帶點復古風。唔知係唔係開業擺到現在的呢？如此排場，價錢相對都幾相宜。Menu內有不少正宗意大利菜式。麵包都好好味，帶來了好印象。打頭陣的是吞拿魚他他，比較少食到的菜式。口感比牛肉他他更軟滑，又比吞拿魚刺身更有層次。意粉係我食過最好食的意粉！！每條意粉都沾上少少橄欖油，層次分明。醬汁少少，不太搶風頭。火候是完美的Al Dente！整體黎講，係超高質的意粉。意大利雲吞的味道亦都好正宗。雞肉卷配上Parma Ham同黑松露，夠哂層次。最後來一客靚靚甜品，結束開心的拍拖夜。

平時經過尖沙咀亞士厘道都見得到最盡頭有一間好特色、好懷舊嘅意大利餐廳，朋友說是全港首間進駐香港的意大利餐廳，今晚朋友請客，好期待添。餐廳燈光帶一點昏暗，感覺好有情調，而且旁邊擺放一些紅酒樽作為擺設，天花板放滿一個個小型的酒桶，好特別。隨即我哋開咗支有氣嘅水一齊爽一爽喉嚨，一邊飲一邊揀嘢食。先來一籃餐包，餐包都有不同款式，而且係熱辣辣添，配以牛油食認真滋味。前菜之Beef Carpaccio 生牛肉片加脆卜卜嘅脆片，帶一點口感，牛肉肉質鮮嫩，有好濃郁嘅牛肉味道，質感仲好軟林林。細火慢燉羊小腿配春季蔬菜及薄荷乳酪賣相好吸引好Juicy，旁邊仲有一些迷你洋蔥同埋椰菜等配料，整體望落去食物賣相非常豐富。估唔到羊小腿食落去口感好軟口，而且好入味，羊肉帶一點騷的味道，啱晒我口味。甜品Tiramisu底部有咬口，當中帶一點酒的苦澀味道，不同於外面餐廳食到的Tiramisu，質感和味道份外不同。最後兩個人消費只係$1000左右，以意大利菜來說，已算是性價比高的一餐，下次會帶埋家人再光臨。