My wife and I really enjoyed our dinner here. We wanted to do a mix of Michelin and non-Michelin…read morestarred restaurants during our trip across Italy, and this was one of the few Michelins we decided to go with.
We were not disappointed. Each dish was creative, delicious, and celebrated Italian cuisine in different and unique ways. I'd highly recommend a visit to this place for a nice night out in Rome.
The service started off a bit rocky. Everyone seemed a bit frantic and rushed. We waited nearly 30 minutes for our first drinks to arrive, and there were only 4 other seated tables in the entire restaurant. But everyone seemed to settle down after 30 minutes, and we buckled in for a yummy evening.
First off, we liked the space: clean, simple, zen.
We went with the 6 course tasting menu:
1) Paper thin bread crisps. These were delicious - like eating little crunchy wafers of air, lightly scented with olive oil and rolled wheat
2) Shrimps with celery bits, lime zest, potato foam, and black squid ink. This was really good. A great, light way to start off the meal
3) Homemade seed bread and extra virgin olive oil butter. Deeelicious
4) Raw shrimp with lulo fruit foam (I had never heard of lulo fruit before, but it's a citrusy troipical fruit from Latin America; also called naranjilla), dill cucumbers, and other yummy bits. This dish was also solid.
5) Carbonara deconstructed. This course was fun. The base of this dish consists of a poached egg that's been cooked sous video for 45 minutes. It's then placed on top of some pork cheek, and then covered in melted pecorino cheese cream. Then separately, they have a few bits of puffed pasta (that look like pork rinds). You drop these into the base, and voila! Pasta Carbonara! Fun and yum!
6) Macaroni stuffed with shellfish, and served with tomato confit, seaweed, and burrata cheese. This was my least favorite dish. Everything was quite delicious, except I wasn't a fan of the shellfish filling. It was a bit too, well, fishy.
7) Risotto with porcini mushroom and hazelnut, served in clay pot that's been sealed with a thin membrane made of porcini mushroom and onions. The server then poured some melted goat cheese on top of the membrane, and we used a wooden spoon to break through, and mix the ingredients up. This dish was really good. Both creative and delicious!
8) Iberian pork neck with Mexican chipotle peppers, guacamole sorbet, and chia seeds. Mexican, Spanish, and Italian fusion. Super tasty!
9) Peach sorbet wrapped in a flower petal
10) Banana Foster with lots of twists - Caramelized banana soaked in rum, white chocolate foam, armagnac jelly, toasted almond crumble, and mint leaf. The whole dish is then smoked. Great aroma and flavors. An almost savory dessert.
11) Cream cake with chocolate and fruit. Nice
12) Petit fours
