"General: I became noticeably on the Colosseo a few years ago by an advertising poster. Since then, I have always liked to return to a pizza or pasta. Only later I learned from the Internet that the cooking professionals Stefan Marquard, Ralf Zacherl and Martin Baudrexel did a coaching here in 2009. With full success, as it turned out again today. Owner Giuseppe Cannuli is an Italo Bayer, as you can hardly imagine. Brown burned, big and slim, the long black hair tied together to a horsetail. Speaks an astreas Bayrisch as well as Italian. Sympathetic, always friendly and good on it. Ambiente: Giuseppe has made the Colosseo with a lot of love. Walls and ceilings are elaborately designed with reliefs, partly masonry and the walls are light blue in spatula technology. Numerous room plants spread a cozy Mediterranean atmosphere. The floor in bright terracotta colored tiles, the tables are made of solid oak. The table tops are painted and table tops would rather deny the view of the wood structure. Only the windows look a bit bald, here I could imagine a few small curtains. The courtyard is not at least impressive. High-quality folding tables and chairs on Mediterranean paved soil, shading trees and a likewise very elaborately designed garden wall with sculptures, reliefs, fragments and even a small well. The separate entrance from the street to the courtyard looks like a portal from the Antique. This is also authentic with embedded columns, two lanterns and on top of a walled niche with a sculpture in it. Cleanliness: cleanliness in the local area, in the outdoor area and in the toilets is impeccable. Only a lonely spot on one of the seat cushions we could discover. Service: The greeting by Giuseppe was very friendly and he offered us a table in the back of the restaurant. Shortly afterwards he brought us the menus and asked for the drinks. He always makes the service friendly and attentive. Competent in the advice of food and any questions. The waiting times are rather short; If it should take a little longer, the guest will be informed. Menu: The menus had an extraordinary presentation. Cover and back made of solid material wood? the binding of suede leather. The individual leaves in the interior are placed in clear envelopes, the content is clearly divided and clear. The menu ranges from antipasti to pizza and pasta to meat and fish dishes, and there are also desserts. Eat: This time we ordered a fish plate for two persons 33,00 Euro . There are various supplements for the selection of salt potatoes, roast potatoes, risotto, spinach or fries, of which we were allowed to choose two. At the same time, Giuseppe pointed out that the preparation will take some time. Okay. After a few minutes he brought us a greeting from the kitchen and what for one! We didn't expect that. An appetizer plate with grilled aubergines, zucchini, piping, mushrooms, peppers, beans, cauliflower, rag, tuna, anchovy and a seafood salad with crabs, squid and spring onions. Excellent in taste, perfectly crafted and seasoned. There was a basket with fresh white bread. Shortly afterwards our fish plate came and we were impressed: A grilled fillet from the Dorade and two from the Zander, a squid and four scampis. Yarned with roasted pine nuts, fresh herbs and two lemon slices. The fish was aromatic and absolutely free. On the skin side fried and by grilling, brilliant roasted aromas were created which made every bite a delight. The squid tube was cut to length before grilling and the cut edges were cut in as in a fringes jacket. Not only did this look exceptional, but it certainly also caused the squid not to taste as gum-like as usual, but softer and even more. The scampis were also impeccable. Some of them looked like two spread fingers. So they could also be easily detached from the shell, even with knife and fork. The roast potatoes were also a poem. Small quartered pieces, crispy sharply fried and briefly swung in olive oil? Some with fried rosemary needles gave the potatoes a fine Mediterranean note. The risotto was relatively firm in consistency, so it could be better shaped into a timbal. Well in taste and on top some chips fresh parmesans. Conclusion: First-class Italian cuisine away from pizza and pasta. High quality ingredients and craftsmanship perfect preparation, loving use of fresh herbs and skillful spices make the food an experience. The ambience is exceptional, the service is exemplary and the prices are quite appropriate. A visit is absolutely recommended!"
