15/03/2024: We loved it ! Well, ok, the bill goes up. But frankly, the chef's cuisine is worth the detour. Complimenti!
15/03/2024: Riesling Alcohol Free
Grissini, Tigella with Artichoke, Buffalo Ricotta
Montanara with pepper cream, tartlet with pea cream, phyllo pastry and red chard, chickpea pasta with Jerusalem artichoke
Amuse bouche:
White asparagus, buffalo ricotta, paprika chips
Bread with flax seeds
Maurino Oil
Puffed bread
Entree:
Raw and cooked in season, passion fruit sorbet, fig molasses
Savory:
Artichoke in cooking oil, crispy bread chips and orange praline on cream
Tortellini filled with parmigiano reggiano, beetroot, truffle, honey
Pepper stuffed with bread, raisins, pine nuts with pepper reduction and pecorino cream
Mocktails:
Lime cordial and orange vermouth
Piscosour
Pre-dessert:
Hazelnut biscuit, lemon sorbet, lemon sugar, lemongrass sauce and mint
Sweet:
Mix of Babà sponged with alchermes and Florentine zuccotto filled with dark chocolate, buffalo ricotta.
Most impressed by the first part of the menu, with the asparagus standing out above all the rest, which in any case was perhaps made with simple but quality materials and with extreme technique.
In extremis surpassed by the sweet due to the hint of salt.
The absolute strong point is the service, both with the waiters and directly with the chef, with whom we discussed the vegetarian menu and the dish I liked the most for a few minutes.