Pars
| Via Pietro Lianori, 16, Bologna |
5 tarieven
10.00/10.00 |
|
+39 051 631 2284 |
|
Pars op de kaart
Beoordeling
Riccardo Boninsegna (02.09.2017 14:44)
Reasonably fast service, large portions for main courses, nearby free parking in the evening, very friendly and advising staff, and honest prices to top it all off!
Reasonably fast service, large portions for main courses, nearby free parking in the evening, very friendly and advising staff, and honest prices to top it all off!
Simon Earl (23.04.2017 18:01)
This restaurant is truly excellent. I have now dined here twice and I can say that the food is simply delicious. I recommend trying the mixed starters ‘Antipasto Pars’. Also ‘Bargh’, which looks like a sausage but, in fact, is a very tender lamb fillet to which one adds a red powder of ground berries. Exquisite. ‘Baghali Polou’ also excellent: lamb shank served with Persian rice and vegetables. All the dishes were beautifully presented. Attractive decor and very good service.
This restaurant is truly excellent. I have now dined here twice and I can say that the food is simply delicious. I recommend trying the mixed starters ‘Antipasto Pars’. Also ‘Bargh’, which looks like a sausage but, in fact, is a very tender lamb fillet to which one adds a red powder of ground berries. Exquisite. ‘Baghali Polou’ also excellent: lamb shank served with Persian rice and vegetables. All the dishes were beautifully presented. Attractive decor and very good service.
Cindy Luong (21.01.2017 18:15)
Yummy tagliatelle and charcuterie!
Yummy tagliatelle and charcuterie!
Sina davanian (30.03.2016 00:06)
Pars Restaurant represents the true, homemade quality of Persian food. The ambience resembles a typical persian feast! Try Baghali polo ba Mahiche ;-)
Pars Restaurant represents the true, homemade quality of Persian food. The ambience resembles a typical persian feast! Try Baghali polo ba Mahiche ;-)
Alessandro Calzolari (05.09.2015 01:21)
Italians are typically distrustful of foreign cuisine. Part of the reason is a certain sense of food chauvinism, but more poignantly it is because we often consider ours butchered by Italian restaurants abroad and believe about the same must be happening with foreign cuisines here.
Pars is the antitode to that distrust. From the moment you call to reserve a table, everything gives off an ineffable sense of genuinity.
Much of the merit rests with the menù, which makes no compromises in presenting Persian cuisine to local customers. In Pars, you won't find the typical bending of foreign to local: these are Persian dishes, through and through.
And you won't want them any other way. You'll be overwhelmed by choice and inexperience, but your saving grace is soon to swoop in and rescue you.
Pars' owner and manager is the other big reason why you'll never doubt you've had an authentic Persian experience. With unfailing courtesy but the firmness of one more knowledgeable, she will suggest to you which dishes to try as a start, knowing what might better suit a local palate.
Like the others, these dishes will be Persian to the core, but easier to approach for Westerners. The tomato and aubergine sauces with flatbread, the yogurt-roasted chicken, the mutton spiced with a Persian blend will be your first guides. You'll even be taught how to eat them, for Persian cuisine invariably relies on the mixing in a single scoop of the main dish with rice, sauce and spice.
Follow this lead and it won't fail you. Pars has a generously long menu: explore it at leisure, taking time with each dish; the portions, and per Persian tradition, will be very large, so that you might have to return more than once. After the first time, you'll vow to.
Italians are typically distrustful of foreign cuisine. Part of the reason is a certain sense of food chauvinism, but more poignantly it is because we often consider ours butchered by Italian restaurants abroad and believe about the same must be happening with foreign cuisines here.
Pars is the antitode to that distrust. From the moment you call to reserve a table, everything gives off an ineffable sense of genuinity.
Much of the merit rests with the menù, which makes no compromises in presenting Persian cuisine to local customers. In Pars, you won't find the typical bending of foreign to local: these are Persian dishes, through and through.
And you won't want them any other way. You'll be overwhelmed by choice and inexperience, but your saving grace is soon to swoop in and rescue you.
Pars' owner and manager is the other big reason why you'll never doubt you've had an authentic Persian experience. With unfailing courtesy but the firmness of one more knowledgeable, she will suggest to you which dishes to try as a start, knowing what might better suit a local palate.
Like the others, these dishes will be Persian to the core, but easier to approach for Westerners. The tomato and aubergine sauces with flatbread, the yogurt-roasted chicken, the mutton spiced with a Persian blend will be your first guides. You'll even be taught how to eat them, for Persian cuisine invariably relies on the mixing in a single scoop of the main dish with rice, sauce and spice.
Follow this lead and it won't fail you. Pars has a generously long menu: explore it at leisure, taking time with each dish; the portions, and per Persian tradition, will be very large, so that you might have to return more than once. After the first time, you'll vow to.
