Very basic and small food menu. Pizzas were good but is that tough… Quinoa and prosciutto salad had no quinoa and the prosciutto was blend. The prices were not… we are foodies and they got us once and that’s it…
Nick Morl
Place is modern and stylish, great vibes. Proper pizza oven, awesome pizza. Shootout to the staff, fantastic!
Jonathan
I would like to say, first off, the staff were amazing. From the host to our server to the chefs/cooks, they were incredibly pleasant and attentive, our server and her trainee did a fantastic job, and my date and I had no complaints about them or the kitchen staff whatsoever. The chefs/cooks were professional and seemed like they were attentive to each dish they put together.
My review is for the menu. This is in NO way an Italian restaurant. I firmly believe that the menu was created by someone(s) that actually despises traditional Italian food.
The menu goes far beyond creative liberty in a not-so-positive way. There were no traditional Italian dishes on the menu. Not a single one. Half of the Starters menu was comprised of salads, not actual appetizers. The pasta section had, at best, Italian-fusion dishes, but were more akin to post-modern American cuisine curated by someone who either just graduated culinary school and is making all the rookie "I'm going to change all food" mistakes, or by a jaded "my food is art and who cares what actually tastes good" chef. Or, it wasn't created by an actual chef at all.
We ordered the Fresh Mozzarella + Chili Crunch for an appetizer. I can see how each individual flavor would be delicious by itself. But combined, they did not mesh well at all. From the first bite to the last, I was confused on what exactly the flavor profile was supposed to be.
I can't remember what entree my date ordered, but I ordered the Angel Hair Slippery Noodles. When the food runner placed this dish down in front of me, the absolute overwhelming smell of fish permeated the entire surrounding area and I almost sent it back based on smell alone. I decided to give it a few bites, and was a little surprised at how good it actually tasted. However, with every bite I feared that for the rest of my date, my breath would reek of fish. This dish's design needs to be revisited, or something needs to be added to stifle the overwhelming fish smell. We decided not to order anything else, including dessert, after these two experiences.
This is just my personal opinion, but when I think of a more upscale Italian restaurant, I'm thinking a cozy atmosphere, tables are spread apart enough to have a quiet and somewhat private conversation, there's at least a comfort dish or two, and that it feels more like a charming out-of-the-way local favorite stop. Saverina was the polar opposite. This felt like an over-priced United Miles Club restaurant at DIA that decorated with some expensive decor in order to justify up-charging their dishes by 1,000% above costs.
If you're a chef looking to sample other chefs bold creations, or if you're looking for an experience with a completely untraditional and "risqué" menu, this place is for you. If you're looking for an actual Italian restaurant with an eclectic menu filled with time-proven dishes you know will likely be delicious and high-quality, Saverina is definitely not for you.
Tina
Food portions are small but great because no one can eat those huge portions a lot of restaurants service you. Prices were good and the food was good as well, we will go back and to end the evening, go up to the 19th floor to HALO (roof top) it was awesome and outside and views are great and fire pits keep you warm
Kelli Butvilofsky
Food was bad. The BLT pork belly tasted like it was spoiled. The fries were good. Atmosphere is nice. Food was icky. They’ve newly opened so I hope they work out the kinks.
DenvHer CO
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.
Natalia Story
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
Kathryn
We enjoyed a delicious dinner! Service was excellent, the Caesar salad was one of the best I've had, my chicken entree was great and the pasta that friends ordered was described as delicious but I didn't get a taste because the serving was so small. They should have an entree size portion of pastas. Desserts were yummy too. One more item, your cocktail list was more interesting than the cocktail list at the rooftop bar - would you consider serving both menus at the rooftop bar?
Marilyn
We love this restaurant. Since the last time we were there the salads have gotten smaller, pasta dishes smaller.. really so disappointing.. I can't believe you did this! We brought our friends there and they were shocked at the portions. Unfortunately we had to cancel for our Sunday night dinner!!! I don't think you want to do this. I asked for chicken on my salad and was told I would have to buy an entire dinner to get chicken. That is ridiculous. Lighten up and be more flexible. Marilyn Litman I work in a restaurant now! This practice is stupid
Overall experience was good. The pasta portions are more of a starter size so if you order a pasta do a salad first. The pizza was great and wood fired. The house made foccia bread was amazing. Our service was very spotty and we had a hard time flagging down our server for more water or to replace a very flat non carbonated soda. Ambiance is nice albeit a bit too bright
Stefanie Landers
Beautiful restaurant with refreshingly unique menu options. My husband and I had a wonderful date night at Saverina. We had the mozzarella chili crunch appetizer, I had the homemade pasta with crab and my husband had the halibut dish. All were very delicious and you could tell everything was made with very thoughtful, fresh ingredients. The service was also amazing. Our server Alec was extremely friendly and knowledgeable about the menu and made great suggestions. This is a wonderful spot for a special dining experience and a beautiful atmosphere!
McKenna Laferriere
My boyfriend and I had an amazing time at saverina. The food and drinks were fresh, bold, and incredible. Our server Alec was so attentive, he put up with our banter and made sure we had a fantastic time. Seriously we cannot wait to come back!!!!
Alicia Adrien
Great food and service! I enjoyed my lunch here and am looking forward to going back for dinner. Saverina is a great addition to Belleview Station.
Joanna Maltzahn
What a wonderful experience we had at Saverina! The food was so delicious, but the staff was even more exceptional! Everyone was so warm and welcoming! Our server Kristy and the manager Crystal went above and beyond insure that we had an unforgettable birthday celebration! We appreciate all you did for us!
Very disappointing experience. Service 0/0
Very basic and small food menu. Pizzas were good but is that tough… Quinoa and prosciutto salad had no quinoa and the prosciutto was blend. The prices were not… we are foodies and they got us once and that’s it…
Place is modern and stylish, great vibes. Proper pizza oven, awesome pizza. Shootout to the staff, fantastic!
I would like to say, first off, the staff were amazing. From the host to our server to the chefs/cooks, they were incredibly pleasant and attentive, our server and her trainee did a fantastic job, and my date and I had no complaints about them or the kitchen staff whatsoever. The chefs/cooks were professional and seemed like they were attentive to each dish they put together.
My review is for the menu. This is in NO way an Italian restaurant. I firmly believe that the menu was created by someone(s) that actually despises traditional Italian food.
The menu goes far beyond creative liberty in a not-so-positive way. There were no traditional Italian dishes on the menu. Not a single one. Half of the Starters menu was comprised of salads, not actual appetizers. The pasta section had, at best, Italian-fusion dishes, but were more akin to post-modern American cuisine curated by someone who either just graduated culinary school and is making all the rookie "I'm going to change all food" mistakes, or by a jaded "my food is art and who cares what actually tastes good" chef. Or, it wasn't created by an actual chef at all.
We ordered the Fresh Mozzarella + Chili Crunch for an appetizer. I can see how each individual flavor would be delicious by itself. But combined, they did not mesh well at all. From the first bite to the last, I was confused on what exactly the flavor profile was supposed to be.
I can't remember what entree my date ordered, but I ordered the Angel Hair Slippery Noodles. When the food runner placed this dish down in front of me, the absolute overwhelming smell of fish permeated the entire surrounding area and I almost sent it back based on smell alone. I decided to give it a few bites, and was a little surprised at how good it actually tasted. However, with every bite I feared that for the rest of my date, my breath would reek of fish. This dish's design needs to be revisited, or something needs to be added to stifle the overwhelming fish smell. We decided not to order anything else, including dessert, after these two experiences.
This is just my personal opinion, but when I think of a more upscale Italian restaurant, I'm thinking a cozy atmosphere, tables are spread apart enough to have a quiet and somewhat private conversation, there's at least a comfort dish or two, and that it feels more like a charming out-of-the-way local favorite stop. Saverina was the polar opposite. This felt like an over-priced United Miles Club restaurant at DIA that decorated with some expensive decor in order to justify up-charging their dishes by 1,000% above costs.
If you're a chef looking to sample other chefs bold creations, or if you're looking for an experience with a completely untraditional and "risqué" menu, this place is for you. If you're looking for an actual Italian restaurant with an eclectic menu filled with time-proven dishes you know will likely be delicious and high-quality, Saverina is definitely not for you.
Food portions are small but great because no one can eat those huge portions a lot of restaurants service you. Prices were good and the food was good as well, we will go back and to end the evening, go up to the 19th floor to HALO (roof top) it was awesome and outside and views are great and fire pits keep you warm
Food was bad. The BLT pork belly tasted like it was spoiled. The fries were good. Atmosphere is nice. Food was icky. They’ve newly opened so I hope they work out the kinks.
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.
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
We enjoyed a delicious dinner! Service was excellent, the Caesar salad was one of the best I've had, my chicken entree was great and the pasta that friends ordered was described as delicious but I didn't get a taste because the serving was so small. They should have an entree size portion of pastas. Desserts were yummy too. One more item, your cocktail list was more interesting than the cocktail list at the rooftop bar - would you consider serving both menus at the rooftop bar?
We love this restaurant. Since the last time we were there the salads have gotten smaller, pasta dishes smaller.. really so disappointing.. I can't believe you did this! We brought our friends there and they were shocked at the portions. Unfortunately we had to cancel for our Sunday night dinner!!! I don't think you want to do this. I asked for chicken on my salad and was told I would have to buy an entire dinner to get chicken. That is ridiculous. Lighten up and be more flexible. Marilyn Litman I work in a restaurant now! This practice is stupid
Restaurantji Recommends
Overall experience was good. The pasta portions are more of a starter size so if you order a pasta do a salad first. The pizza was great and wood fired. The house made foccia bread was amazing. Our service was very spotty and we had a hard time flagging down our server for more water or to replace a very flat non carbonated soda. Ambiance is nice albeit a bit too bright
Beautiful restaurant with refreshingly unique menu options. My husband and I had a wonderful date night at Saverina. We had the mozzarella chili crunch appetizer, I had the homemade pasta with crab and my husband had the halibut dish. All were very delicious and you could tell everything was made with very thoughtful, fresh ingredients. The service was also amazing. Our server Alec was extremely friendly and knowledgeable about the menu and made great suggestions. This is a wonderful spot for a special dining experience and a beautiful atmosphere!
My boyfriend and I had an amazing time at saverina. The food and drinks were fresh, bold, and incredible. Our server Alec was so attentive, he put up with our banter and made sure we had a fantastic time. Seriously we cannot wait to come back!!!!
Great food and service! I enjoyed my lunch here and am looking forward to going back for dinner. Saverina is a great addition to Belleview Station.
What a wonderful experience we had at Saverina! The food was so delicious, but the staff was even more exceptional! Everyone was so warm and welcoming! Our server Kristy and the manager Crystal went above and beyond insure that we had an unforgettable birthday celebration! We appreciate all you did for us!
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