(由 Google 翻译)更新:
第二次光顾让我心碎。据说只有周末厨师才会来做晚餐。通常她早上来,准备肉酱之类的。但晚餐服务却留给了线下厨师。
这意味着菜品的水准参差不齐。这次的菜真的很糟糕。牛排是我最近吃过最难吃的牛排。就连我们之前最喜欢的提拉米苏,也远不及昨天的美味。
如果以这次的体验来算,这家餐厅的一切都堪称三星。
这次的体验和前一天大相径庭,我们一度以为是自己感冒影响了味蕾,结果怪罪了自己。但走出餐厅时,我们看到有人端着一盘明显是干巴巴的意面,这说明那天的问题是他们,而不是我们。
只在周末晚餐时间来,确保厨师在场,而且菜品质量和我们第一次体验到的一样好。
原评论:
我几乎不给五星好评。更难得的是,所有方面都得了五分。但这家餐厅真是太棒了!
服务热情洋溢,他们人也特别好。一开始,他们就看到我们带着行李,所以在我们提前到达的时候,提前为我们开门。之后,他们把一切都解释得非常详细,耐心地解答我们的疑问。他们为我们办理了入住手续,让我们感到宾至如归,却又不至于太过分,感觉很自然。我们非常非常享受他们的服务,甚至想给小费,虽然我们以前从来不给,但他们拒绝了。
食物或许也同样令人惊艳。摩德纳香蒜酱简直太棒了,味道浓郁,和你的绿色香蒜酱一样,只是用猪油代替了橄榄油,口感要好得多。
提格拉酱就没那么好吃了,口感比较浓稠。 Squecquerone 奶酪味道不错,内部像布拉塔奶酪一样顺滑,略带酸味,不粘腻,还有一丝蒜香。
千层面非常美味,表皮酥脆,这在当地是罕见的。意面味道也不错,整体口感不错,尤其是马苏里拉奶酪和帕尔马干酪奶油酱汁的滋味。肉味略带一丝,但块头不大。
Gramigna 奶酪口感极佳,弹牙但不至于过硬,而 Ragu 则浓郁醇厚。虽然不是非尝不可,因为在博洛尼亚,很多地方可能都做得不错,但这丝毫不会影响它的美味,尤其是在博洛尼亚以外,很少有地方能做到如此完美。
提拉米苏是我吃过的最好吃的,我吃过很多次了。它改变了我的一生,我不知道还能说什么,尤其是奶油。有人告诉我,这主要是因为马斯卡彭奶酪的质量,而且制作过程也非常讲究技术。唯一的小缺点是海绵蛋糕有点太湿了,但味道无可挑剔。
一定要试试,我对这家店赞不绝口。我们第二天还会再来。
(原文)
Update:
Second visit broke my heart. Apparently only weekends are the chef present for dinner. Normally she comes in the morning and prepares the Ragu and such. But the dinner service is left to the line cooks
This means the standard of the food varies wildly. The food was really bad this time. The steak is the worst steak I've had in a while. even our previous favourite, the tiramisu, was nowhere near the world beater they were yesterday.
This would be 3 stars for everything if we based it on this visit.
It was so different from the previous day that we thought maybe it's our fault that we had flu and that affected our taste buds. But when we walked out we saw people with plates of unmistakably dry pasta, and that told us it's definitely them, not us that day
Come on weekend dinners only, to make sure the chef is there, and the food is of high quality as we experienced the first time
Original review:
I hardly give out 5 stars. And even more rare is scoring 5 on all levels. But this place is insane
The service is so effortlessly charming, and they were so nice. From the start, they saw that we had our luggages, so they opened the restaurant earlier for us when we arrived early. Then, they were great in explaining everything, and patient in answering questions. They checked in on us and made us feel welcome without being overbearing at all, it just feels so natural. We really, really enjoyed the service and wanted to tip even though we never do, but they denied us from doing so.
The food is perhaps just as amazing. The pesto Modena was absolutely insane, a blast of flavour, and the same profile as your green pesto except much much better due to using pork lard instead of olive oil.
The tigella wasn't as good, quite dense.
Squecquerone cheese was pleasant, very creamy like the interior of a burrata, with a tad of acidity, no stretchiness, and a hint of garlic aroma
Lasagna was really good, the top was well crusted which is rare, the pasta was pleasant, and the whole thing has a nice body, esp from the cream sauce composed of mozzarella and parmigiana. Meat flavour comes through as a hint, it's not very big chunks
Gramigna texture was great, Al dente without being overly hard, and the Ragu was full bodied. It's not a must try because a lot of places probably do it well in bologna, but it doesn't take away from how great this tastes, esp since outside of bologna not many places get this right
The tiramisu is simply the best I've had, and I've had a lot. It's life changing, I don't know what else to say, esp the cream. I'm told it's the quality of the mascarpone, but also it's very technical. Only small complaint is that the sponge is a little too moist, but the flavour was impeccable
Must try, I've only good things to say about this place. We are going back again the next day