AB Osteria Contemporanea In Mortegliano

First of all, it must be said that the service here was excellent, as was the (modern) atmosphere, the bread, and the choice of wines by the glass (as well as the pairings). The prices seem more than reasonable for the level of cuisine that the restaurant aims to offer. As for the cuisine, there are perhaps a few things to complain about. The amuse-bouche/welcome plate: simply adding a little za'atar or pepper to a steamed beetroot and celeriac does not transform them into a dish (not even a welcome one), neither in terms of taste nor in terms of appearance. The pasta with blue crab bisque: I understand that no one likes to clean the crab, but simply making a bisque without even recovering the meat seems like a shame and a waste to me. And it is even more of a shame to serve the so-called bisque with a pasta that is not al dente but actually crunchy. The amberjack with bok choy: here, unfortunately, we are bordering on the limit of acceptable. Soft skin, overcooked fish—stringy effect that is not alleviated by the lack of any sauce. Speaking of sauces, the choice of soy sauce for the bok choy turns out to be unoriginal. The quail: excellent choice of raw material, not very easy to find in non-starred restaurants. Too bad, however, for the cooking of the breasts, on which the skin remained white (and the fat intact instead of being melted). Impeccable, however, the cooking of the wings. The combination with the sweetness of the dates is also good, although I would have hoped for more acidity to freshen the dish—a task that here is entrusted to the puntarelle, which however get lost in the sweetish sauce. In short, a disappointment, unfortunately, from a culinary point of view. From a place and a chef like that I would have expected more technical expertise and innovation. That said, the environment together with the service remain very pleasant, and the bread together with the selection of wines deserve applause.

It was our first dinner experience in a Michelin starred restaurant and I have to say it was really interesting. We liked the combination and cooking of the food and above all the taste. Spaghetti alla guitar with wild garlic...excellent! I never even thought I would eat and appreciate red turnips😊. Even the wines paired well and pleasantly.

Very nice and unique place. Medium/high range, but worth trying for a special occasion.

Welcoming and well-kept place, like the dishes served, very particular and refined, staff up to par with the food and commensurate service, an experience to be repeated

un locale dove si mangia bene, con piatti ricercati ed ingredienti ricercati. buoni i primi ed ottimi i secondi. Atmosfera moderna.

Excellent place where you can eat very well, very kind and competent waiters, the Chef is very good. Good at suggesting wines, I'll be back

Everything OK. But too much noise

Sublime! I have to thank my wife for this beautiful dining experience. Impeccable and dedicated service, excellent wine pairings for all courses, fabulous, refined and refined tasting menu. I was struck by how all the seasonal vegetables are treated and enhanced! I don't think I've ever eaten vegetables cooked in such a tasty way!! Naturally, he was treated to the welcome entrée and dessert with coffee. Congratulations little gem from Lavariano

A beautiful experience; emerging among the scents, flavors and colors of each dish.

Nel mio dna c’è la curiosità di provare sempre nuovi percorsi e, questa volta, ho deciso di passare qui a Lavariano. Devo dire che la prima impressione non è stata posiva, sabato sera solo 6 persone a cena, temperatura interna della sala nn proprio calda, tavoli in marmo senza tovaglia un po’ freddi e illuminazione altrettanto fredda. L’accoglienza invece è stata all’altezza del locale con un ottimo calice di metodo classico, offerto. Abbiamo scelto due menù degustazione da 6 portate al prezzo di 90 euro a persona con vini abbinati. Abbiamo dovuto insistere per cambiare il dolce, poco professionale l’insistenza nel convincerci che il sorbetto nn è proprio un sorbetto. Allora chiamalo in altro modo, dico io. Tre portate a base verdura, per me un po’ troppo, buono il risotto al porro e il panzerotto con la coda stufata. Il dolce non ci è piaciuto. Ottimi invece i vini abbinati. Devo essere sincero, non ci fosse stato il buon pane fatto in casa sarei uscito con la fame..