Rostelin — Restaurant in Upravna enota Piran / Unità amministrativa Pirano

For anyone considering going there: the food is worth the wait ( you have to wait quite some time to get a table - we were very lucky to get one only after 10 minutes) , but be sure to carefully check your bill to ensure it's correct and don‘t have high expectations about the service.

First of all, the food was amazing. We went to the restaurant on two consecutive nights because we loved the pasta so much the first evening.

Unfortunately, on the second night, we had a waiter who barely understood our order. I'm not sure if it was due to a lack of understanding of English or if our order was too complicated. We ordered one pasta with truffles and two pastas without any sauce—just butter—for the kids. However, we received a bill for 3x pasta with truffles, totaling €58.50! That means €39 for two kids' pasta with just butter (and no, there was no gold in it!).

After discussing it with the waiter, he revised the bill to charge us for 4x kids’ pasta, resulting in €32—€8 per pasta. Of course, I asked why it was now billed four times. The answer was, "It is a big portion." Considering that a "big portion" of pasta with truffles costs €19.50, or a "big portion" of pappardelle costs €15, this comparison makes absolutely no sense. The entire situation felt very strange and completely unfair, especially since the previous night we only paid €8 for the kids’ pasta.

Aside from the incorrect billing, I wouldn’t recommend the service. The waiter was not attentive. He didn’t check if the food was satisfactory, if we needed anything else - salt, pepper, parmigiano, if we wanted dessert, more drinks, or anything at all.

I would have hoped for a better experience on the...

Beautiful situation. We sat outside tonight in the small square, which should have otherwise been lovely. We waited briefly to be seated and the queue for the Fritolin Pri Cantini on the other side of the square was much longer. The restaurant was busy, but there was never really more than one table waiting in a 'queue' to be seated. Regardless the service was terrible. Really slow, with plates banged into the middle of the table from perhaps the rudest waiter I've ever come across. One in the party asked for a starter to come out with the rest of the mains. The waiter had no problem relaying this back, but instead the rest of the party had to wait for over an hour before receiving any food as the waiter only put the order for the mains in long after the starter was finished. He provided a fork and spoon to eat beef cheek and when asked for a knife said in the rudest tone - I already give you one... Then came back with one when he seen that he hadn't. Knives were also a better option for the (large) stuffed pasta shells, boy did he make a fuss getting those. The food was variable. Some good e.g. scallop tartare with truffle and cuttlefish bavette vongole. Others the beef cheek (average) and undercooked pasta shells were not great. Of course the bill wasn't correct at the end with extra drinks added. Apparently his wet finger was the problem. 1 star review given as what should have been a lovely evening meal, really wasn't - don't trust the 4.7...

Not a great experience , everything was going great , nice ambience , nice menu , good service , entree was fantastic , THEN THE MAINS CAME , we both ordered beef , Rib eye and Eye both well done , waitress confirmed twice WELLDONE , both came out cold ,, mine came out medium to well , ok so I ate it , my wife cut into hers it was rare , completely rare , so we sent it back and asked for it to be cooked again , while I ate and my wife waited patiently , after what was an extended time it came out and again still rare to medium , again we sent it back , again it came out still rare to medium , we left it on the plate , ,,,all the apologises and free drinks do not replace the bad experience , dining out ISNT just about food , it’s about enjoying the whole evening and enjoying eating together , not having to explain over and over how you require your food to be cooked ,,any one can get it wrong once ,,maybe even twice but three times , cooking steak is the fundamentals of any cook or chef , we won’t be back sadly , thou it has potential , if it was my restaurant I would have , offered another complete dining experience even with 50% discount or anything to make it right , 10% for the inconvenience and terrible experience is more of an insult than the...