Ristorante da Emilio - Neu-Ulm

Zza und Salate sehr gut. Pizza inzwischen noch größer, weil ein neuer Ofen installiert wurde. Abends sehr entspannt dort. Sitzplätze draußen am Park und ein paar im Lokal. Selbstgemachtes Eis gibt es dort auch. (Translated by Google) Small menu, pizza and salads very good. Pizza now even bigger because a new oven was installed. Very relaxed there in the evening. Seats outside by the park and a few inside. Homemade ice cream is also available there.

Service bei einem liebenswerten Inhaber. Niemand verkörpert die Italianità besser als Emilio selbst. Wir kommen gerne hierher und holen auch oft etwas zum Essen ab. Und auch für den Nachtisch ist dort gesorgt: sowohl das Dessert von der Karte als auch das Gelato sind dort sehr lecker. (Translated by Google) Great food and great service from a lovely owner. Nobody embodies Italianità better than Emilio himself. We love coming here and often pick up something to eat. And dessert is also taken care of there: both the dessert from the menu and the gelato are delicious there.

Lle antipasti and a charming owner. you feel like home here. to the happiness we live directly next to and only have to fall twice to enjoy delicious pizza. the ice is also very tasty. (translated by google) super tasty pizza, great antipasti and a charming owner. you feel at home here. luckily we live right next to it and only have to fall over twice to enjoy delicious pizza. the ice cream is so very tasty.

Also, die Pizza Vier-Käse war meine Wahl. Für 8,50€ war die Größe etwas klein. Ich wäre eigentlich sehr enttäuscht gewesen, aber der Geruch dieser Pizza war einfach Superb. Als ich dann ein Stück probiert habe, wurde mir klar, dass es eher um Qualität statt Quantität geht. Geschmack 5/5 Geruch und Optik 5/5 Preis im Verhältnis zur Größe 3/5 Immer wieder gern, wenn man auf Qualität steht.

Since 2009, the Da Emilio existed in Neu-Ulm on the Wiley grounds, a former American barracks grounds. It is not nice to build the terrain with multi-storey houses, to which I only think the term Trabantenstadt. The Emilio seems to be well accepted. At noon only those who worked there and judge the superior hand and slag agreement, they were all regular guests. The interior is chic, with a red painted wall behind the counter. Ca 10 dark brown tables are covered with fabric tablecloths, paper napkins for the lunch table are acceptable, a white rose in white vase service as table decoration and through the floor depth window in front the interior is bright and offers a good view of the facing terrace. The room is clean and well maintained. From the menu I'm with a dish. In addition, there is a bet called a weekly card. The foods of the bound card are higher price and offer the entire spectrum that is understood in this country by Italian cuisine. Emilio? Five still warm pizza rolls in a basket on the table. They taste good and are quickly cleaned. Also my noodles, precise band noodles with salmon in a cognac cream sauce approx. 10 euros come after a reasonable and pleasant time. Optically looks very good and after the fine pizza rolls I am optimistic that it also tastes. The noodles are al dente and very good and come very close to homemade. The little salmon can't score. They are dry and tastefully remember the frozen salmon at Aldi, the sauce had probably only seen the Cognac label and disturbed the hard onions in the cream sauce. The dish is so faded, and I can't remember serving such a lazy meal. There was a salt and pepper mill ready to evacuate for spices. This is how I serve the shell of Parmesan, which was unfortunately already rubbed. Spoons around spoons I look at the noodles and even if the parmesan is everything, my food is just as faded. Emilio? strolls casually and not without checking his visual appearance at my table. Make sure it cost before cleaning. I'm glad I brought the noodles down with a lot of white wine. No, I'm not a regular guest, and I'm not going to say goodbye to others. Even the cook, the type untreated, does not come out of the kitchen with Me . Rubs his sweaty face with the palms of the hand, shakes immediately in the connecting hands for acceptance and goes back to the kitchen.