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Luigi Pomata Cagliari Reviews from The Last Year
The frog and the ox
Like the frog in the fairy tale, it engages in competition that it cannot win. Exaggerated ambitions, if I attribute to this the serving of half-baked dishes at gourmet restaurant prices, rather than to simple commercial greed. But I willingly grant good faith, because the effort shows. Unfortunately the result is not positive. I returned a few years later remembering a wonderful canned tuna served in its can: the can remained but the contents were less than modest. The tuna fillet with foigras was an interesting attempt but the execution was terrible: rating 8 for the foigras, but 4 for the tuna, and 2 for the wine sauce which had nothing to do with it. Wine from the region recommended by the maitre: a useless bad copy of the various Capichera that give quality. Good but ordinary dessert. A place with a luxurious but anonymous appearance, typical of a provincial place that would like to resemble the places in big cities: I don't think it's the right way. Absolutely not to be repeated, too bad.
Fantasy and tradition mixed perfectly
A real experience and an explosion of flavors, I highly recommend the chef's tasting. Also let us advise you on the wine to match, he doesn't take advantage of it and advises you well. I'm just sorry that it hasn't opened in Milan yet 😁
Would not go again…
The restaurant did not live up to our expectations. My seafood soup was quite boring, and the red mullet of me wife nothing special…
The best
Luigi Pomata is an artist. In the desolate restaurant landscape, where improvisation is now sadly widespread, at Pomata you really go on a cultural journey. For the quality of the products and the mastery of the chef, the price requested is very honest. A certainty.
Embarrassing
New Year's Eve dinner😱cannot be described or rather forgotten. Sad location, not cold in temperature, tables set up for a country party, certainly not for a dinner. Unspeakable food but the most unpleasant thing was the noise in the room and the constant coming and going of the diners; the impression was of being in the chaos of a crossroads. The only positive note was the kindness of the two girls in the room. I leave Cagliari with a bad memory, it's a shame because I found a very beautiful city and its people very friendly. P.s today I had a great meal at Casa Clat
We're no longer here, too bad.
It was an institution in Cagliari, now it's just a vague memory. The chef is very good both in the kitchen and in the dining room but for some time now there have been many, too many, things that have gone wrong. The room is too cold, it needs colour, greenery, but above all waiters who, even in the absence of the chef, know how to recognize you and convey something to you but perhaps that something is no longer there. Poor menu, too. The tastings no longer even have initial appetizers and the final small pastries are no longer up to par. It was a reference restaurant in Cagliari, with high-end prices, but now in that price range there are many new features that offer much more in terms of location, visibility, food, gastronomic choice and also price. The bread that is served to you is pitiful, cold, cut not at the moment and therefore stringy, the welcome for years now has always been only the tuna pâté which frankly is enough. But the real sore point is the menu, from what is called "the king of tuna" one expects large tuna dishes, instead they are always the same, very little variety and there are other places where you really eat tuna at 360%. degrees from the head, to the cheeks, to the entrails, to the bottarga, not even a shadow here. At his place, bottarga is now perhaps not found in any dish, neither tuna nor mullet. You expect great seafood dishes but instead zero (or almost) clams, ditto mussels or local fish. As already mentioned, the menu is very limited and apart from the good tagliolini you find among the first courses a very banal pasta with pesto, a (pre-cooked) rice which looks more like a soup than a risotto, a fregula which is sticky, the Nicolò-style linguine which by now can't be bothered can more. Ditto on starters, main courses and desserts. Not even a shadow off the menu. First fruits such as asparagus, artichokes, sea urchins, porcini mushrooms, lobsters, lobsters or caviar etc etc are pure utopia. Every now and then he publishes photos of white truffles but I have never seen any on dishes, every now and then a new dish but it is aimed more at surprising than winning you over. In short, it's very sad because a lot is expected from a chef like him but he's probably dedicating himself to something else, leaving aside the restaurant, but if he doesn't give a quick turn I'll see him looking grey.
Even one star is too much of a good thing
Rarely have I experienced such bad food. No idea what kind of pasta it was. We were guided by the Michelin rating on the door. The price/performance ratio is a complete disaster. We are not people who need XXL menus. But for four small dumplings it costs around 20 euros. Sorry, but I don't understand that. This restaurant and my rating only serve one thing, a warning not to eat there. It was bad and we still have the horrible taste in our mouths. We left the restaurant hungrier than before.
A beautiful creative experience for those who love fish
Nice restaurant with minimal elegance located in a good position in the central Marina district. The menus are mainly fish-based with refined proposals whilst maintaining tradition. All very good, among the first courses we tried smoked spaghetti and tagliolini with prawn crudaiola, the desserts were also good. Friendly and fast service. Prices normal for the type of venue. Highly recommended
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Payouts Blocked Because of Sell Through Rate |
Yes unfortunately they are finding more and more ways to lock up sellers money. Sell thru rate, refund rate, limiting withdrawal amounts ler day and per month (which for me are the same number which makes no sense). Lot of sellers leaving as you can see from the lifetime sales not really increasing. Most posts on here are frustrated sellers which is not a recipe for success
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Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
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Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee |
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
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🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
Need to cancel a bid, not getting a response… how do I do it? |
Click on "Take off the Market Option" in your portfolio
Working on your bid? |
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from? |
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered? |
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Appointment trader charged my card but I never got a reservation. What should I do?
What if the charge went through but the system never registered a transaction?
Give the best answerReservation transfer issue
Purchased double chicken please for two hours from now and no response from Appointment Trader regarding my name transfer request which I paid for yesterday. I believe the original reservation holder is a bot as it seems like it when i tried contacting directly. Do I have any recourse if they won’t let me in the restaurant?
Give the best answerCharged my credit card AND debited my account?
Hi all,
I purchased a potential reservation but it seems it both debited my account for the value on AT AND charged my credit card the full value. Who do I contact for help? I don’t mind one or the other but both is too much! Help!
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Give the best answerConfirmation?
The restaurant I bought a reservation to has a $25/person deposit. How do I know the seller paid this? And how do I know they confirmed the reservation on the day of?
Give the best answerReservation transfer
When do name transfers usually happen? I’ve got one that’s pending
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Give the best answerCan’t withdraw
Hello,
Ever since my account creation I’ve been unable to withdraw from sales not even $5. It’s been 4 months since. Anyone same experience? Can someone help? Customer service is close to non existent and reply once a month.
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Give the best answerBest practices
how do you avoid cancels and account bans? any best practices?
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can you list here and other marketplaces and if it sells on the other, will that affect sell though rate?
Give the best answerImpossible resturants
Which resys are impossible to get and not worth the hassle?
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which restaurants cancel less? and are more likley to stick?
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How I get my money back
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Which restaurants to go for as new beginner?
Give the best answerWhen does Reservation most likely sell?
Hey I wonder when does your reservations most likely sell - a few days before the actual reservation or weeks before?
Thank you for your answers (:
Berns tampa
How long does it take to get a response? Looking for a table tonight.
Give the best answerNew User 25% question
So Im new I did the job i signed up to do and was waiting for my payout and it said something about 25% rating or they hold your pay, so I click the 25% rating thing in my profile and it says if it falls below 25% you suspend the payouts for 180 DAYS!? is that true? or are we allowed to try and get it back to 25%?
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I can’t find any option to do so
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