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Serving up Italian fare Ponte De Legno has long been a popular neighbourhood restaurant, but did the service hit the mark? A sign of a good restaurant is not always about bells and whistles, but how well the basics are done. I wouldn't dream of frequenting a chippie where the spuds weren't up to scratch no matter how marvellous the mushy peas. If the chips aren't champion then not even a Swarvoski-encrusted tray is going to save them. And I often feel a pang of disappointment when I'm in a restaurant and the pre-starter bread basket is veering on stale, the butter hinting at rancid. If the chef's willing to serve a loaf that's on the the turn then what of the rest of the meal? May as well get the bill right now. It's always rammed, so you'd expect this to be the sort of place that can do the basics in its sleep. One of Ponte De Legno's biggest draws is that it's a bring your own place, and there's an off licence and supermarket within easy walking distance. On arrival we were waved over to a cramped table near to the door, surprising since we had booked a week ahead. This felt like the table left over for last minute walk-ins. I've eaten here a few times, opting for one of the many fish dishes or, on my last visit, the very tasty Penne Siciliana but I've never tried one of their pizzas. However, on ordering the classic margherita the young waiter sneered, 'But that's so boring. It's just cheese and tomato. Nothing else. I momentarily waivered, feeling distinctly uncomfortable at this remark but I stuck to my guns and proceeded with my order. Had I commited the ultimate faux pas?? It was as if I'd ordered omelette and chips in a curry house which, if that's what you fancy then who am I to judge? So often when eating out you feel obliged to order something fancier than you actually fancy. On this occasion I fancied a margherita so that's what I ordered. If that's the response ordering a dish is going to get then don't offer it on the menu in the first place. When we ordered a bottle of soda water and sparkling water he bought just the sparkling water. He may have misheard, but he gave us the distinct impression he'd assumed we thought soda and sparkling water were one and the same, so made the decison for us. We then felt as though it was an inconvenience to fulfil our order correctly. Still, things picked up when the starters arrived. I opted for a big bowl of mussels in chilli and tomato sauce from the specials board, while my boyfriend chose the tomato bruschetta tut tut, more boring food. The mussels were plump and delicious, the rich sauce spiked with enough chilli to make my lips tingle long after the final mollusc had been scoffed. Opposite me, the prettily presented rounds of toasted bread topped with tomatoes, red onion and olive oil also went down well, although I didn't think the tomatoes looked particularly ripe and was confused by the addition of chopped raw green pepper. Other starters we were tempted by included the grilled goat's cheese and pine nut salad, the avocado Caprese and the king prawns with chilli, garlic and tomato sauce. However, we were both happy in our choices and, hunger temporarily sated, we sat back and enjoyed the buzz of the restaurant. It's a noisy old place, plenty of animated conversations and clinking cutlery and crockery; not the kind of place to share a romantic liaison, even though it always seems full of couples trying to do just that. Decor is simple, plenty of light wood tables, the walls adorned with Italian-style paintings and chalkboards displaying the day's specials. The main courses arrived after a reasonable wait, although we needed to alert the waiter to order more drinks. There's loads of choice on the main course menu including plenty of fish including sea bass, swordfish, lobster and halibut not to mention pastas, risottos, meats and, obviously, pizzas. On previous visits I had always drooled when delicious-looking pizzas were delivered to neighbouring tables. They're even more tempting when you see chefs in the open kitchen shovelling them into a wood-fired oven — I hoped I was on to a winner. My heart sunk a little at the plate placed in front of me. Smothered in melted cheese — which already had a slightly leathery appearance suggesting it'd been out of the oven too long already — it looked more like an Americanised-pizza than an Italian job. I had visions of pools of creamy white mozzarella, oregano-flecked sauce and maybe a handful of basil leaves, but this was something I was more likely to pull from the oven two minutes before the start of X Fac. But wait, out accompanying salads had not arrived. We alerted the waiter who irritatedly assured us they were 'coming'. Now the problem with an open kitchen is that diners can very clearly see when their food is 'coming'. And we could see that our salads were not 'coming'. So we waited patiently, while my pizza becoming less and less appealing. Eventually they were plonked, rather unceremoniously in front of us, along with a rather cumbersome bowl of oil-rich dressing. I attacked my pizza, relieved that I'd been given a serated knife since the crust took some carving. Sadly, it tasted as mediocre as it looked. Dare I say it, the waiter was right, it was 'boring'. The tomato sauce lacked any depth, the base chewy and flavourless. The margherita pizza can be something of beauty; the whole greater than the sum of its parts. But sadly, this one felt like it had been made without much love. The lasagne was lapped up; the other half praising the fact that the bolognese sauce was not only between the pasta sheets but in unctuous pools around the edges too. Proffering my fork I sampled the meaty filling, it tasted rich and slow-cooked. Our shared salads were passable, although I noticed that some of the leaves were tinged with brown and the tomatoes bereft of juiciness. Choices include fresh strawberries with balsamic vinegar and vanilla ice cream, and chocolate fudge cake. Once again keen to sample a classic — although feared a snort from the waiter — so I opted for the tiramasu. This time our order was delivered by a delightful young waitress who, even on previous visits, we have noted is much more accomodating than the other waiters. Sadly, the tiramasu lacked pizzaz, there was no real hit of espresso or masala wine. It had been drizzled liberally in cheap tasting chocolate sauce, and dredged in half a tin of cocoa powder. He was largely impressed, although felt the blueberry sauce unnecessary. On reflection he'd had a more successful night than me but was actually left just as dissatified by the poor service. The final nail in the coffin was that we had to ask for our bill three times before it was finally delivered — at which point even the most patient of customer gets irriatable. But what should be the restaurant's bread and butter — it's classic pizzas, bruschettas and tiramasu — were all a disappointment. Visit the restaurant's website and they boast of 'a warm family-run restaurant for excellent food, friendly staff and great service'. Published Sep 25, Sorry, we are not accepting comments on this article. Similar stories. 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Passo Tonale ski review - Italian resort the ideal place to return to the slopes

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Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info. The slopes of Passo Tonale in Italy were ready and calling as I returned to skiing with Crystal Ski after an, ahem, extended break. Located in the Dolomites, the snow-sure resort at 1, metres is popular with families and beginners with miles of rolling blue slopes which made it the perfect spot to rediscover my love of skiing after more than a decade away from the slopes. Passe Tonale is a purpose-built resort, with the majority of the hotels, bars and shops along one road, which sits at the bottom of a row of ski runs. It is therefore easy to find your way around with everything within an easy walking distance of around 3km. The small town centre is quaint and charming with traditional Alpine-style buildings housing hotels, restaurants and quaint gift shops, including a fabulous chocolate shop complete with chocolate fountain and handmade gelato which should not be missed. Passe Tonale straddles the mountain pass that links the Trentino and Lombardy regions of Italy, and at more than 1, metres is high enough for great snow conditions all winter usually until the end of April. The town is linked to neighbouring Ponte Di Legno - a larger town with a more traditional European focused layout around a main square - by ski runs, road and by gondola. With km of mainly intermediate and easy runs, including a row of half a dozen shorter runs right in front of the town centre, Passe Tonale is an ideal resort for families and beginners, or those finding their ski legs again after a break like me. In total there are nine easy blue runs, 25 intermediate red runs and seven black runs in the resort. With long, rolling and scenic blue runs, including a glacier blue run, there were more than enough easy slopes to fill several days of skiing before I felt confident enough to try out a red run. There were also no queues at any of the chairlifts at all while I was there in the last week of January. After a couple of hours with a ski school instructor, I was ready to make my own way and found the resort really easy to navigate using the piste map in the Crystal ski explorer app. A five minute walk from the main ski area is the gondola to the glacier ski area at 3, metres. At the top of the glacier is a long blue run, two red runs, three restaurants and gondola stops, with a black run which joins a red run linking to the more challenging Ponte Di Legno skiing area. As a returning skier, with far from expert skills, the runs offered the perfect balance of scenic and enjoyable easy routes, with options to challenge and improve for intermediate skiers. I stayed at The Grand Hotel Paradiso which oozes chic, with a modern neutral colour palette and huge floor to ceiling windows to take in the uninterrupted mountain landscape which surrounds the hotel. Set slightly away from the main strip of hotels, the stylish hotel is on the side of town closest to the gondolas less than a five minute walk , and has ski-in and -out access at the top of a flight of stairs outside the hotel. The neutral, unstated classy decor continues into the huge bedrooms, which have floor to ceiling windows with balconies to enjoy the stunning sunset views. The hotel boasts a boutique spa area in the basement with a pool, steam rooms and sauna which was delightful after a long day on the slopes. And in-keeping with the family-friendly resort the hotel has kids-clubs and games room. Of the half dozen bars and restaurants at the foot of the slopes in the town centre, La Baracca is the pick of the bunch. The glass-fronted restaurant has amazing views across the slopes, especially the sunny day we visited, and offers table service for just a few euros more per dish than the more typical self-service restaurants nearby. Away from the hotel La Torretta Cucina Pizza is an excellent choice for traditional Trentinto food - think Italian meets Germanic gastronomy, with meat stews, dumplings, polenta, pasta and antipasti jostling for space on an expansive menu. For an extra special treat we sampled a four course Trentino tasting menu in a 12th Century former monastery at the Hotel La Mirandola, which was spectacular. Although the Apres ski is still not as lively as pre-pandemic due to covid restrictions, there are still a number of bars at the bottom of the slopes pumping out loud music and large Aperol Spritz to happy skiers. The Italian skier's reward of choice is a bombardino drink made with Advocaat or eggnog mixed with rum or brandy served warm and I can vouch for its popularity. An NHS covid pass confirming that you have had one dose of the vaccine either a booster jab, first or second jab within the past six months, is valid as a green pass in Italy. Looking for an Apres-ski activity away from the bars? I can highly recommend night snowmobiling. A guided tour takes you speeding up the slopes in the main ski areas, along the tree-lined route to Ponte Di Legno before a speedy ascent back to the town centre and is great fun. Selected Passe Tonale ski passes include one day of skiing in another resort within the region and after a couple of days in the resort we headed out on a ski away day to Madonna di Campiglio. Prices provided are subject to change and have limited availability. Terms and conditions apply. What's On. By Laura Hill. Get the latest Wales Online breaking news on WhatsApp. Join us on WhatsApp. After a slightly stuttered start to the season, ski resorts are now back to almost full swing. 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