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    Saverina

    4.0 (40 reviews)
    Open 7:00 am - 10:00 pm

    Saverina Photos

    SAVERINA ATMOSPHERE

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    Yoshi B.

    Stellar service and the best breakfast! Stayed 2 nights and I missed breakfast the second morning due to an early flight and regretting not being able to stay for breakfast. It was the most peaceful experience with perfectly cooked cuisine from the eggs, to the potatoes and onions. I thoroughly enjoyed my experience and it will be my go to breakfast the next time I'm in the DTC area!

    Brick Oven Sourdough Focaccia Saverina Chopped Salad
    Lauren A.

    What an amazing spot! The atmosphere is perfect. Plenty of bar space, live music at times, open kitchen, and more! Don't skip the sourdough focaccia or pizza. Our server was amazing too! Wish I could remember her name.

    locally roasted coffee
    Adam Y.

    The restaurant shared its lobby with the Kimpton Claret Hotel, which looked nice and modern, but the dining area itself has a vibe similar to average business hotel, mainstream, not overly formal or fancy. Perhaps because it's newly opened, the menu was quite simple. Beyond wood-fired pizzas, it offers burgers, salads, and a few pasta dishes. Both pizzas and pasta were made fresh in house. For lunch, there are five pizza options, with customizable toppings available; four entree choices; and three pasta selections and two salads. No soups or desserts though. Dinner options were similar but with more varieties and larger portions. Ordered the classic brisket ragu and a Wagyu burger with salad. Though desserts weren't available, the server kindly offered a yogurt-strawberry angel food cake from the hotel's room service, so ordered a cup of locally roasted coffee to complement the dessert. The pasta sauce was well balanced, neither too acidic nor salty. The brisket was tender and flavorful and the pasta was smooth and chewy. The Wagyu burger had a coal smoked flavor and rich meatiness, with tender, juicy patties that weren't overly dense. Overall, the food here was tasty and pretty good, though the menu options felt somewhat limited. It would be great if they can add soups, desserts, and french pressed coffee to the menu to make the dining experience more complete in the future. The restaurant is located on the first floor of the Kimpton Claret Hotel.

    Matt J.

    The Restaurant week menu with the octopus and halibut was absolutely incredible the aioli and potatoes were a perfect touch

    Buffet as we entered the front door
    Amanda G.

    I gotta say, the service staff was incredible! From the GM to the chef to Megan- our server!! Everyone was accommodating and kind! This newer restaurant has a cozy, modern twist to your typical Italian restaurant. We were there today for Mothers Day brunch so the menu was specialty one and - WELL DONE! Modest selection but well chosen as there were several types of protein, great variety of savory and sweet to help satiate any taste! The cocktails were light and refreshing and delicious!! I would LOVE to come back for regular service and recommend giving this place a try for a tasteful menu of perfectly cooked, well seasoned and a very reasonable variety!!

    Baked Fresh Caught Halibut
    Natalia S.

    Great food in an elegant setting -- perfect for lunch or dinner! The staff throughout the Kimpton, from the valet to the table servers, was absolutely wonderful. The cocktails were on point (margarita was my favorite), the wine list included excellent unique and classic options alike, and the food was fantastic. Some of my favorites included: - Fresh mozzarella with tomatoes and chili crunch (one of the best appetizers I've had) - Crispy baby artichokes - White corn ravioli & heirloom tomatoes with white truffle and brown butter -- so much great flavor! - Roasted chicken under a brick was some of the most tender, juicy, flavorful chicken I've had - The fresh caught halibut itself was super tender and moist, but be warned: the menu doesn't mention that the mashed potatoes are made in some sort of classic Italian style with a cod product, and they're super fishy. I would order a different side instead if you can, like the below: - The sides of baby carrots and blistered snap peas were a welcome and delicious respite from the usual sides of spinach or asparagus you see in every steakhouse

    Carpaccio
    Richard G.

    Restaurant inside a hotel. Tried the Denver Restaurant Week menu. Great value for the money. The pork chop was good but just slightly on the tough side. The filet lacked the quality of a prime cut. We did enjoy the beet salad and bolognase. Also added a woodfired 4 cheese gluten free pizza that my wife loved. I was not a fan. It certainly is worth a try.

    Ancient Grain Oatmeal & Chicken Parm Sandwich
    Julia

    Ancient Grains Oatmeal & chicken parm sandwich. The music was great, service was great, and the interior design was I loved that the ancient grains oatmeal tasted healthy and it was not sweetened. Next time I would ask for some maple syrup on the side to sweeten it to my liking. You could tell the almonds were freshly roasted. Also the chicken parm sandwich was SO GOOD 10/10

    The Baked Fresh Caught Halibut (flown in fresh daily) was served with heirloom tomatoes, thyme, & extra virgin olive oil.
    Alisha Alexandra H.

    This is Denver's newest Italian restaurant... Saverina has opened its doors and is bringing the spirit of Italian cooking through local, seasonal, and sustainable ingredients. We arrived at Saverina and were seated in the main dining room. The ambiance was light & airy with modern touches throughout. The staff of Saverina was fantastic - they were welcoming, attentive, & seamlessly ran dinner service. General Manager, Crystal was active on the floor our entire meal, assisting her staff & engaging with customers (she had fabulous recommendations) Our server, Kevin was our 'luxury tour guide of food' for the evening and he ensured we tried the highlights Saverina had to offer. The Blueberry Limoncello Spritz was made with limoncello siciliano, blueberry syrup, Aperol, & prosecco. This was a perfect summer cocktail - bubbly and refreshing with the blueberry adding a touch of sweetness. The Negroni Bianco di Roma was made with strawberry gin, basil lillet, & suze. The strawberry gin added a subtle fruit flavor that was balanced out by the distinctive bitter & herbaceous suze. The Montebello Marg was made with ghost reposado, salerno, lime juice, & honey syrup. I loved this margarita - it had a slow-building spicy kick that didn't overwhelm and was still refreshing. The Fresh Mozzarella + Chili Crunch was made with fried bread, charred scallion puree, bee pollen, purple basil, & villa manodori balsamic. The mozzarella was thick with a lovely chew. The taste profile of the cheese was kicked up a notch by the chili crisps and the acidity of the tomatoes. The Tuna Carpaccio + Semolina Fried Sweetbreads were served alongside fennel pollen aioli & crunchy capers. The tuna was diced into small, fresh cubes. The Funghi Sourdough Pizza was made with black trumpets, hen of the woods, & black truffle puree. The pizza crust was made in-house and generously topped with thick, milky, chewy cheese (that made for epic cheese pulls) & meaty mushrooms. This pizza was fabulous. The White Corn Ravioli + Heirloom Tomatoes was made with slow-roasted corn, white truffle, & brown butter. WOW. The ravioli was a first bite sensation that lasted to the final bite. The delicate pouches of sweet corn were complemented by the white truffle & brown butter. The Angel Hair Slippery Noodles were made with Dungeness crab, Meyer lemon, green onion, parmigiana reggiano, & uni butter. The crab and uni resonated well throughout the thin, bouncy pasta. The Baked Fresh Caught Halibut (flown in fresh daily) was served with heirloom tomatoes, thyme, & extra virgin olive oil. The Halibut had a classic Sardinian preparation - so buttery & flakey. The Halibut was paired with the Pieropan - Soave, Veneto white wine. The wine tasted of crisp peaches & honey which paired beautifully with the butter in the Halibut. The Roasted Baby Carrots were topped with mint & pistachio then served alongside lemon ricotta. The carrots were caramelized in the pizza oven which kept the integrity of the carrot intact while giving the exterior a nice crispness. For dessert, we had the Angelica Cake made with baked strawberries and vanilla whip. Unreal. The cake was dense & spongey, and the strawberries added brightness to each bite of the pillowy cake. The Meyer Lemon + Semolina Cake was made with limoncello gel, pistachio anglaise, & candied lemon.

    Food menu
    Chanel N.

    Saverina is the perfect addition to Belleview Station to add the touch of class and luxury that it's been missing To start off, the drinks were amazing! I got the Blueberry Limoncello Spritz and let me tell you - this is the drink of the summer!! I will absolutely be back for many more of these because YUM! They offer a wide variety of dishes sure to please everyone - ranging from hand made pasta and sourdough pizzas. The bucatini mortar and pesto was so unique! It didn't have the classic look of a pesto dish, but nevertheless delivered all the flavor The focaccia CANNOT BE MISSED! My goodness I could've eaten it all by myself So tasty and delicious! I can't wait to go back and try the Cacio e Pepe and the Bistecca Florentina

    Housemade Mac and Cheese with Eggs, also a delightful black coffee.

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    11 months ago

    Nothing to write home about. Service was average and so was the food. Jamie was the name of our server. Not real engaging. Nothing special.

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    Stopped by for a nightcap. Ethan and Alex were great! The old fashioned was delicious with its added touch of smoked rosemary.

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    2 years ago

    I was here for dinner, the food was good, and the service was very friendly. I would come back if I'm in the area again

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