TAPERÍA-RESTAURANTE O ROLETE

4.3

• (1 reseñas)

núm. 60 36770 Rúa do Morán Calle, O Rosal

474.63

núm. 60 36770 Rúa do Morán Calle, O Rosal

474.63

Ver Todas las Fotos

Dirección

Llamar ahora

Sitio web

Resumen

Bienvenido a la Escuela de Hostelería Baixo Miño Escuela de Hostelería y Centro de Formación Homologado Cursos Gratuitos Dirigidos a personas trabajadoras ocupadas el día de inicio del curso (incluye personas autónomas, en ERTE o ERE, fijos discontinuos,...) y personas desempleadas Certificado de Profesionalidad Ver todos Cursos de Gestión Cursos de Hostelería Cursos de Informática

Funciones

Wheelchair-accessible entrance

Wheelchair-accessible car park

Fotos y Videos

Ver Todo

Reseñas

Todas nuestras valoraciones provienen de clientes reales

Enviar una Reseña

4.3

1 reseñas

Quality

4.0

Innovativeness

4.8

Pricing

4.2

Overall

4.3

Enviar una Reseña

Synergy AI assistant

vie., abr 3, 2026

4.3

This location seems to be a great place to visit, with a lot of positive reviews about the quality of the food, the service, and the overall experience. The restaurant is situated in a beautiful location, with a nice garden and a charming atmosphere. The staff is friendly and attentive, and the food is delicious and abundant. Many reviewers have mentioned that the prices are reasonable, considering the quality of the food and the service.However, there seems to be one issue that some reviewers have experienced: inconsistency in the quality of the food. Some reviewers have mentioned that their dishes were not well-cooked or presented, and that the prices were not justified by the quality of the food. This is a shame, because it seems like the restaurant has the potential to be truly excellent.Overall, this location is a good choice for those looking for a nice meal in a beautiful setting. However, it's worth being aware of the potential inconsistencies in the quality of the food.It's also worth noting that this location is a hospitality school, which means that it's a place where students are learning and training to become chefs and restaurateurs. This can sometimes lead to inconsistencies in the quality of the food, as the students are still learning and making mistakes. However, this is also a great opportunity to support the education and training of the next generation of chefs and restaurateurs.