Restaurant
2341 Boston Rd., Wilbraham, MA 01095 2341 Boston Rd., Wilbraham Directions
+14135965300
This place has not been rated by customers.
76% of 186 customers recommended
This place is closed.

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Tips

79 Tips
Verified
Report | a year ago
The food was great with the perfect size portions.
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Report | 2 years ago
Enjoyed the food. Waitress was friendly.
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Report | 2 years ago
If you like seafood. The Mariscada is an excellent dish, very flavorful and will challenge even the heartiest appetite! We sat at a table for two and the platter of lobster, mussels, shrimp and white fish was almost as wide as the table itself!
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Report | 2 years ago
Get there early.
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Report | 2 years ago
We went for lunch first and the service was horrible! We were very nervous about what dinner would bring. But, the meal was wonderful. Service was a bit better, but to be honest they need to improve upon it. It is something that makes you think twice about dining there.
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Report | 2 years ago
We were very happy with the service and the food. We were concerned because of some bad reviews. we are looking forward to going back.
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Report | 2 years ago
Good food and good service!
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Report | 2 years ago
Both service and food were great!
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Report | 2 years ago
Food and servce were very good. Prices were really high for small casual setting
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Report | 2 years ago
Yummy food! They give you a ton of options to choose from too, almost a little overwhelming at first.
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From Our Editors

Chef Lou left Johnson & Wales University with a culinary degree, but another 20 years of education lay ahead of him. At the Federal Hill Club, the Sheraton Hotel at Bradley, and Frigo's, he honed his cooking chops and gained an appreciation for both European and Southwestern flavors. Then, in 2006, with his culinary tastes firmly established and his apron freshly embroidered with "Entrepreneur," he branched out on his own. The result is Abudanza.

Lou's passions come through in his menu selections. A great deal of weight is placed on Central Europe—Italian pastas sing with homemade marinara sauce or oversized meatballs while french-boned lamb chops nod to the traditions of the great Francophiles. But Lou also digs his heels into American soil, rolling out a selection of burgers and Angus steaks. There are even moments where the two continents blend together like an edible Pangea—the Snakebite Pasta, for instance, where jalapenos and cheddar combine into a parmesan alfredo sauce.

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Abudanza

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