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🙂 4/5 - Room sideWelcome by a boy with glasses who tries to
By 👻 @Louis H., 10/30/2019 3:00 am
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Room sideWelcome by a boy with glasses who tries to decipher his computer screen for long minutes while the customer has booked and given his credit card in advance - which is not what all the great restaurants in Venice do - then in less than 10 mm all the staff scrolls in turn to your table one at a time to offer you sparkling water, which he takes out of a bottle and turns it over by shaking it quickly in a carafe, to remove the gas! Funny idea when other Venetian gourmet restaurants started to produce their own sparkling water in a closed circuit, good for the climate and the environment....´Tous the other waiters scroll one after the other ´ one after the other for the menu, another for the wine, another for the cutlery, enough to make you dizzy... in short no waiter dedicated to your table.....Venetians There is a lack of human warmth, smiles, making the client feel comfortable... but that is not the main thing.The main thing is that here you are served an exceptional meal, you have to say it and write it down On the menu side, then: exceptional meal some Vietnamese style chips with dry ink and truffle powder... then a small individual ball of bread just out of the oven with parmesan and sourdough Scallops with candied tomatoes and butter with revisited breadcrumbs,Sole in homage to the dish made by Venetian mothers for their children...with hazelnuts, spinach, lemon and small mashed potatoes sieved like ROBUCHON.Risotto cooked on demand with a Japanese look...!! with nori seaweed, why not? well, but that doesn't add much to this delicious risotto....Smoked and marinated eel for 4 days with a mango miso whose very delicate taste is reminiscent of the 5th taste of the Japanese: Umami, tasty brought by the miso mixed with mango whose sweet taste is a reminder of Edo cuisine in 16th century Japan ( Marrying sugar and salted and in addition to the smoked taste that makes this dish even more complex).To finish this gastronomic 7-course menu for 95 € a spoon put in the mouth of pana cota with bitter orange, followed by a chocolate ice sorbet with chocolate crumble, salicornia, seaweed and sea water foam to remind you of the Barena - which is a muddy islet that only appears at low tide -, second desert with lemon- apple and a Pisco foam .Deserts as well as dishes are a total success. The only negative point is the staff in the dining room, who don't seem to have been through such good Italian hotel schools, you can feel it, the four of them moving around to serve 4 plates at a table of 4 or 2 for a table of 2, sweeping the tablecloth after each totally useless dish... and quickly makes you dizzy.This restaurant is run only by its chef, so let's hope he is a shareholder or owner so that he can stay there with his brigade. Abstracted from the room, the kitchen is at the height of a Michelin star.Congratulations again to the chef whose restaurant is only run by his work and that of his brigade.
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