24/05/2025: The modest entrance on the narrow Via Antonio Tirabosco doesn't give us a clear idea of where we're about to dine. In this case, to celebrate the gastronomic and oenological joy of an unforgettable meal. Nor does it give us any idea of what history has seen fit to preserve beneath what is now the space that houses Gian Carlo Perebellini's restaurant. A chef who joined this establishment at the age of 18 and remained in charge of the restaurant.
A tour of the facilities allows us to admire the collections of pens from illustrious guests, which have earned the Mondadori Award, or the Roman ruins that speak of the centuries of history that gave rise to the space that today houses a delicious space that demonstrates how a pastry chef has paved the way to become one of the greatest exponents of 21st-century Italian cuisine. The experience of the Chef's table, a delightful space that allows you to contemplate the long menu as you eat, the silent work of a well-coordinated team of 12 cooks, plus the Chef, who passes notes and constantly approaches the table to check that everything is running smoothly.
The room has class and youth. The sommelier knows the risk of having to incorporate new pairings every day for a menu that constantly transforms, where flours, cheeses, and vegetables mark the backbone.
Freshly baked breads, crispy edible crusts. We can't deny that the pastry chef rises in the kitchen to offer bites where textures define tiny, sequential universes.
Gifts like caviar with a mini passion fruit sorbet (zabaglione & caviale affumicato). Or the delicious grissinis with slightly smoky notes. They return, time and again, to be refilled when you barely have a couple left. If the wide assortment of mini bites that open the menu isn't a sampler of what we can enjoy, the second offering after caviar comes with a crispy bouquet of green asparagus and crayfish.
Flavor, textures, freshness on the palate. They go even further with the tomato, celery vinegar gel, and a lovely béarnaise foam. Simple and effective. A gift for this first part of the menu, where the sea bass is somewhat lost in a tartar with goat cheese and licorice extract. Perhaps the lightest of the dishes, but one that captivates with the crunch that serves as a millefeuille.
The dentex is impeccable, also with a good combination of mascarpone and Cantabrian anchovies, which are very popular among the greats of transalpine cuisine.
The combination of the goat's milk ravioli with pea water and red shrimp is delicious. Although I admit that domestic peas are sweeter and have more flavor. I smile. The pasta, fusili with clams, is accompanied by a creamy anduja, a sobrassada from southern Italy, accompanied by a shellfish bisque. An outstanding dish, as everything else we tried has been.
Two meats round out the menu: lamb and veal with pigeon breast.
Desserts are extensive in the first bites: a chocolate sugar, and more sweet treats.
It wouldn't be a bad idea to follow the world route of all three-star restaurants that offer so much happiness at such a reasonable price. About €350.
Coffee, grappa, laughter, and conversation are reserved for private dining.
20/05/2025: Tuesday we
Had lunch at Casa Perbellini! 4 diners but we all opted for the à la carte menu! I would say everything was perfect except for the head waiter who insisted on not letting me order four dishes! Now I should give you some advice but I found insisting out of place! Apart from that it was a wonderful experience.. the chef is on the ball… the sommelier is very well prepared! Three well-deserved stars… but
I would have given them to her already at Isola Rizza! We went for sure! I hope to return soon! Anyway I ate an appetizer, three first courses, cheese and the
Dolce in flux!😝
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