Tried it several months ago.
Definitely a positive experience in this restaurant which is located in one of the most beautiful areas of the "new" city! We are talking about the Isola neighborhood, close to the Vertical Forest, right in front of the Casa della Memoria.
The place is very well looked after, ideal for a romantic dinner, with soft lighting and candlelight, but the kindness of the dining staff makes it absolutely approachable. I really liked the menu, a good balance of meat and fish dishes with high quality ingredients and raw materials. This evening I wanted to focus on a sort of "vertical" of the best Irish meat, Drumlin Gold, which I tried here both in the tartare version and grilled as a fillet combined with pan-cooked asparagus. The opinion of these two dishes is really positive, I really appreciated both the quality and flavor of the meat accompanied by stracciatella and cherry tomatoes in its raw variant. Also a note of thanks to the excellent Umbrian oil that is left on the table to finish dishes such as tartare, but also grilled fillet. Excellent quality oil that also went very well with the tasty and fragrant homemade bread in 3 variations (a more "normal" one, one with walnuts and one with cocoa. The latter didn't drive me crazy). The fillet was truly fantastic - succulent and cooked to perfection. Very soft meat that melted in your mouth.
My partner had the excellent marinated amberjack cevice as a starter. His second course, a pork fillet flavored with thyme with caramelized Tropea onion, was also good, however, having tasted it, I noticed that the pieces of fillet were quite thick and, in a meat like pork which must be cooked well, they made chewing a little difficult, especially towards the end when the temperature of the meat was lower.
We ended with a dessert for my partner who thought it was good, while I, who don't like desserts, took smoked goose breast with papaya gel and nduja from the appetizer list. This last ingredient gave a crazy boost to the dish. In my opinion the meat was excellent, but perhaps it was a little too rich in sinewy fillets which made it less tender than it could have been. However, a really nice dish that I could easily have expected among the second courses, rather than among the starters, given the complexity and "power" of the combinations. Even the quantity was more main course than starter!
In my opinion, the strong point of this restaurant lies in the excellent value for money which, given the quality of the preparations, the location, the service and the creativity of the chef, is truly at top levels.
An area for improvement however is the wine list which honestly did not satisfy me. Despite having several choices, I find the selection can be improved especially when you want to offer lesser-known labels for highly valuable wines. Obviously the Sassicaia, the Banfi... in short, the "usual" suspects cannot be discussed, but an example is the wine that accompanied my dinner Sagrantino Laurenzia 2015 by Vignabaldo, the only Sagrantino on the list, which I found decidedly dull, not very deep and round... in short, not a great Sagrantino. The thing that left me perplexed is precisely the choice to have only this label as a representative of the famous wine. In short, a suggestion is to try to get advice on a wine list that is more suited to the venue. Obviously personal taste!
Gianni
.
20 Febbraio 2024
10,0
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