"Santa Lucia, formerly in these rooms, enjoyed a very good reputation, but has moved and so there has been a new tenant for 2 years. Owner. The niece had his birthday and an invitation to her on our side put near this to her “around the corner”. Be sure to see what has changed and how the new owner has aligned his kitchen. The name Sonnenberg does not implicitly Bella Italia and so we were curious what would expect us in this Ristorante – Pizzeria. A few private parking spaces in front of the house are not bad in the actually pure residential area. Even though otherwise the parking situation is quite relaxed. Two stages or optionally a small ramp lead to the upstream terrace, which will certainly make itself quite good in summer, and the entrance. Ambience: With a more indicated than functioning wind catch you enter the main room with theke and a few seats. Another room is connected to the left hand by a generous passage. A floor-to-ceiling window front brings a lot of light into the rooms. Everything is kept in warm colors and no, I do not use the word apricot now, that is no color, that is a condition. The tables are suitable for this purpose and offer not only the cutlery but also a ceramic vase with genuine rose, but also in which color and candle place. The cutlery has already been laid everywhere on a white, relatively simple paper napkin. Nevertheless, the ensemble radiates comfort. Also, the room was comfortably chaired. In the beginning, it was only 6:00 a.m., not much was left, but with time the restaurant filled up to 3⁄4. But even then the noise or Noise level quite pleasantly low. Service: We were greeted by a waiter, dressed simply but fittingly, and led to the table. The beverage query followed at a reasonable time distance from the map resolution, which immediately proceeded. Furthermore, the service was friendly and quick to travel. You didn't have to wait for empty glasses and reorders ran immediately and for satisfaction. In case of a demand for an order, what is that...? it turned out that the owner or the owner family? Kroate is and the waiter himself is pole. The kindness and the service did not stop, but it was kind of funny. In Germany in an Italian restaurant that is run by Croats to enjoy the service of a Poland. That has something. The subsequent payment process also ran quickly and easily. Only that brother-in-law and wife, who paid a little earlier, got an espresso or amaretto on the house and we didn't get back to it, were slightly consternated. But we didn’t like it, and we left the same offer to the service in our payment shorthand from the cross. Food: The maps, in traditional brewery leather cover with clear coat insert made a good impression and were also not grim. The fact that on one side Balkan specialties such as Cevapcici and Pola Pola were offered further see picture was only surprising until the above-mentioned clarification of the mixing ratios in the workforce. The girls' sister heart from the birthday child was also ordered by this kitchen direction Cevapi, Cevapcici with Duvecreis and Pommes 8,90 and Hajducki Cevapi, Cevapcici with melted sheep's cheese and Pommes 7,90 They were so satisfied. I could test a rest of a Cevapcici and also some of the melted sheep cheese. The Cevapcici were at least homemade. Taste for me a little flat, but I didn't order it either I just have to pay it. For the two olds there was an insalata della Casa, with tuna, egg, cucumbers, cheese, ham and leaf salads 8,29 . The dressing vinegar oil or cream was asked and decided on cream. Unfortunately, he was not completely or only weakly attacked, which was acknowledged by vinegar and oil. The cream dressing itself was really good and with the careful use of the menagerie gave the salad a very good taste. I'd order him that again. The pizza rolls were also good and fluffy. For GG there were then the main food Tris di Pasti 11. On the map for two people listed why actually? it was split on demand also for one person. Once again on a plate, even an oval. Ravioli with ham and champignons in a cheese cream sauce were very good and tastefully tasted. The linguins scattered in tomato sauce with parmesan remained somewhat flat from the aroma and spice. For this, the cook seems to have poured all the spices and, in particular, salt into the pesto of Rigatoni. These were so salty that they were only eaten in batches. That was a pity, the pesto seemed, the salt was dazzled out to be quite neat. Then I remained in love with the pizza diavolo, which is called Lucifero. Pizza Lucifero, with ham, mushrooms, peppers, olives, capers, mozzarella, sharp 9, The pizza came pre-cut at the table. I hate that. I'm saying I can handle knives and forks without accidents. Swallow over it, we come to the sensory properties of pizza. The coating, quantitatively very neatly gave the pizza a completely round and spicy taste. The “sharf” is likely to be in order for the mainstream. The edge, very ok and the floor stable, soft but unfortunately somewhat thick. On the whole, however, only slightly removed from the average. Somehow the certain Aha experience was missing. She was okay. No more, no less. Cleanliness: What we took in gaze was clean and well maintained. There was nothing to complain about. There are homework done. The toilet area, also flattering and probably due to the time of laying the foundation stone of the house, should not have anything to do with renovation, but was clean and well maintained. Conclusion: We left the restaurant as satisfied as possible. There were light heights and also some depths, e.g. Rigatoni. You can also eat well here. I'll make a mistake with the Rigatoni. But the average is a companion of the kitchen we experienced. After a kitchen trip: the 3 – if it results again 1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again"
