Buona Tavola

Reviews about Buona Tavola

• 5 / 5

  By Jessica Gonzalez
  The service here was the best! Everything we had was delicious and the risotto that day was cooked perfectly. I am a pasta lover and I must say this is a place to stop for some great dishes.
  November 27, 2016
• 1 / 5

  By Cathy Berman
  My friend and I went to dinner there about two weeks ago. The ambiance was nice but the food definitely was not.
  The Caesar salad was mediocre. It was presented as a wedge salad with several anchovies on top. The dressing was fine but serving a classic Caesar with a piece of wedge lettuce is not, nor is presenting the salad with several little anchovies on it without inquiring the customer first!
  I ordered a simple penne arriabiata which was tasteless and watery. My friend ordered the gnocchi and we were both extremely disappointed.
  Needless to say I will not be returning.
  October 10, 2016
• 5 / 5

  By Michelle Aldecocea
  Amazing wine selection, impeccable service, delicious risotto, wonderful patio and ambiance. Thank you for a lovely last night in San Luis Obispo.
  October 06, 2016
• 4 / 5

  By David Fredrick
  How on Earth have I missed out on this place for so long?! Fantastic menu, great ambiance, and a very fun wine list. If you are a California wine drinker, leave your comfort zone and try some of their great Italian wine - it comes alive with the food.
  
  There are complaints about service time, but in the times we have been there - the servers have been perfect. Attentive, conversational, and not even a little overbearing.
  
  Highly recommended.
  September 04, 2016
• 5 / 5

  By Gary Fourer
  SLO has so many restaurants but Buona Tavola is one of the few that are truly exceptional. Every meal I have here is sculpted from a few high quality ingredients to make a unique and delicious dish. Their seasoning is substantial and yet subtle at the same time, letting the primary flavors stand. Always fresh and bright. The service is proud, polite, prompt and casual, all at the same time.
  July 22, 2016