09/02/2025: I had lunch at President with my 11 year old daughter, to give us an experience to have together and to remember, and it was exactly like that. It was like taking a journey through time and space, pampered by the loving care of the chef and his wife Laila, who accompanied us on our journey, guiding us through the folds of history and flavours. The staff is very professional, as happens in every starred restaurant, however here I also noticed an extreme care for the interpersonal relationship with the customer, which made us feel welcomed and accompanied the entire time. Looking at the other tables, I can say that at the center of the President there is the customer, each customer, who does not feel like just a number, as can happen in fine dining. Moving on to the dishes, we crossed the centuries, breaking the sigilium bread accompanied by a very delicate buffalo milk butter and a tasty satura, finding ourselves in a thermopolium of ancient Pompeii. We crossed space, landing in the eastern Mediterranean with the grouper, a perfect example of a very successful contamination that enhances local flavors. My daughter loved the sumac powder and got mine too. Fusilloni are a pure concentrate of fish cuisine, in which the sea comes into its own in every bite. I can't express the delight of savory custard in words, you have to try it. However, in my opinion, you cannot leave the President without having tasted the artichoke, a truly unique experience. I recommend closing your eyes when the dish arrives, so the aroma of smoking will catapult you into an alley in the Vesuvian hinterland on a Sunday during the Easter period, when the air is invaded by the delicious scent of artichokes roasting on the ovens. Then, putting the whole artichoke with all its filling in your mouth gives you the sensation of savoring the delights of our Easter tradition all at once and all together. Finally, the President greeted us with the warm embrace of chocolate in different consistencies (and here too my daughter brushed her plate and half of mine), leaving us ecstatic and grateful to the chef, Mrs. Laila and all the staff. In short, it was really like taking a journey together, moving just a few kilometers and bringing back with us emotions that we will remember forever.
06/01/2025: A real culinary experience! A taste explosion but also a visual one because, yes, the chef was able to create an atmosphere around the volcano.
A nice surprise in any case, I recommend.
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