What people say about us

The opinions of those who are already in love with the taste

The main eno-gastronomic guides (Michelin, Il Gambero Rosso, Espresso, Veronelli, touring, Panorama, the Italian Academy) have long appreciated the culinary art Restaurant Hotel Noce, former name of Carne & Spirito.


Reviews and Press

Eurocarni "Feel sizzle a distant echo"

The magazine specializes in meat has dedicated an article at the restaurant Meat & Spirit:

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Gambero Rosso Guide Restaurants of Italy 2013

The prestigious restaurant guide of Italy's Gambero Rosso dedicates an article to the restaurant Carne & Spirito assigning a fork and a score of 77

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The Espresso Guide Restaurants of Italy 2013

The prestigious guide Espresso Restaurants of Italy in 2013 devoted an article to the restaurant Carne & Spirito by assigning a score of 13:

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In Brescia, something has changed...

27/2/2012 - The Gambero Rosso online talking about us!

Another nice review for the restaurant Carne & SpiritO, awarded for his "metamorphosis" with the quality unchanged.

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"The Noce leather change in the sign of meat"

And 'the sign changed, the furniture is changed, most of the dishes have changed , but, fortunately, the idea of ​​cooking has not changed, the explicit choice for quality that has led this restaurant to become one of the best in the city.

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Delixia "Cuisine between taste and seduction"

To the renovated restaurant Carne & Spirito, Paride Pedroni has two major innovations: an aphrodisiac menu and Bourguignon. "The seduction of taste. The underlying theme of our cuisine that wants to surprise you with the pleasure of meeting, whim, and impeccable service".

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The Noce Restaurant Brescia turns into "Carne & Spirito"

ATMOSPHERE. With 35 seats, the venue is intimate and refined, perfect for special evenings for couples and small groups, but also to have lunch in a warm and friendly atmosphere.
CUISINE. The gastronomic excellence becomes affordable for all budgets
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Delixia "A black Angus Paride Pedroni"

Delixia on No. 12 of 2009 From twenty years of restaurant experience was born the new Noce Restaurant Carne & Spirito, which is unchanged passion for meat.

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Brixia Baccus

That's how it is described by the magazine Brixia Baccus restaurant Noce, whose twenty years of experience was born the restaurant Carne & Spirito.

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