(由 Google 翻译)我们在 Pupetto 海滩俱乐部度过了一天,并在 Ristorante Pupetto 餐厅吃晚饭。
Pupetto 的 Maître D' 整个晚上都做得非常出色。 他很有魅力,乐于助人,在管理整个房间方面表现出色,同时又让每张桌子都感觉很特别。
餐厅本身很华丽。它面向大海的一侧开放,有一个完全覆盖的部分(3 堵墙)和一个未覆盖和部分覆盖在天篷下的开放区域。 第二个区域还设有舒适的沙发组,营造出更休闲的环境。 到处都是美丽的花朵。
Pupetto的厨师和主人一样火了🔥。 他正在抛出美味的菜肴,简直就是艺术品。 感谢您的欢迎
金枪鱼开胃小菜。
我们从 Carpaccio di tonno agli agrumi 开始。 寿司级金枪鱼首先用柑橘腌制,然后切成薄片,并饰以红洋葱刺山柑和调味蛋黄酱。 我喜欢把茎留在一些刺山柑上,以强调视觉吸引力。
我们点了一份 Primi 和一份 Secondi,第一份是 Tagliolini agli agrumi。 对于意大利面,厨师在其中加入了柑橘风味,并配上水牛克雷森扎奶酪、黑松露和龙虾鞑靼。 这道菜的特色是减少了烹饪汁液。
另一道主菜叫做 Rombo Crunch。 这是一块撒有乡村面包屑的大菱鲆鱼。 最后加入茴香、柠檬和小菠菜。 鱼下面有漂亮的绿色酱汁。
我们决定跳过甜点,喝完一瓶美妙的长相思。 我们的主人给我们送来了四个小馅饼来搭配葡萄酒享用,这是一种轻松的方式来结束这顿饭。
你必须走一段路才能到达这家餐厅,但我向你保证,这些额外的步骤是值得的。我们在 Pupetto 海滩俱乐部度过了一天,并在 Ristorante Pupetto 餐厅吃晚饭。
Pupetto 的 Maître D' 整个晚上都做得非常出色。 他很有魅力,乐于助人,在管理整个房间方面表现出色,同时又让每张桌子都感觉很特别。
餐厅本身很华丽。它面向大海的一侧开放,有一个完全覆盖的部分(3 堵墙)和一个未覆盖和部分覆盖在天篷下的开放区域。 第二个区域还设有舒适的沙发组,营造出更休闲的环境。 到处都是美丽的花朵。
Pupetto的厨师和主人一样火了🔥。 他正在抛出美味的菜肴,简直就是艺术品。 感谢您的欢迎
金枪鱼开胃小菜。
我们从 Carpaccio di tonno agli agrumi 开始。 寿司级金枪鱼首先用柑橘腌制,然后切成薄片,并饰以红洋葱刺山柑和调味蛋黄酱。 我喜欢把茎留在一些刺山柑上,以强调视觉吸引力。
我们点了一份 Primi 和一份 Secondi,第一份是 Tagliolini agli agrumi。 对于意大利面,厨师在其中加入了柑橘风味,并配上水牛克雷森扎奶酪、黑松露和龙虾鞑靼。 这道菜的特色是减少了烹饪汁液。
另一道主菜叫做 Rombo Crunch。 这是一块撒有乡村面包屑的大菱鲆鱼。 最后加入茴香、柠檬和小菠菜。 鱼下面有漂亮的绿色酱汁。
我们决定跳过甜点,喝完一瓶美妙的长相思。 我们的主人给我们送来了四个小馅饼来搭配葡萄酒享用,这是一种轻松的方式来结束这顿饭。
你必须走一段路才能到达这家餐厅,但我向你保证,这些额外的步骤是值得的。
(原文)
We spent a day at the Pupetto Beach Club and stayed for dinner at Ristorante Pupetto.
The Maître D' of Pupetto did an amazing job all evening. He was engaging, helpful and excellent in running entite room, yet making each table feel special.
The restaurant itself is gorgeous. Open on the side facing the sea, it has both a full covered section (3 walls) and an open area both uncovered and partially covered under canopy. This second area also had comfortable couch clusters for a more casual environment. Beautiful flowers everywhere.
Pupetto's chef, like the host, was on fire 🔥. He was slinging delectable dishes that were works of art. Thank you for the welcome c
tuna hors d'oeuvre.
We started with the Carpaccio di tonno agli agrumi. The sushi-grade tuna was first marinated in a citrus before being sliced thin and adorned with red onions capers and a flavored mayonnaise. I liked how the stems were left on some capers to accent the visual appeal.
We ordered one Primi and one Secondi, the first a Tagliolini agli agrumi. For the pasta, the chef infused a citrus favor into it and served the dish with buffalo crescenza cheese, black truffle, and a lobster tartare. The dish was accented with a reduction from the cooking juices.
The other entrée was called Rombo Crunch. It was a piece of turbot fish sprinkled with rustic bread crumbs. It was finished with fennel, lemon, and baby spinach. Beautiful green sauce resulted underneath the fish.
We decided to skip dessert and finish our wonderful bottle of Sauvinon Blanc. Our host sent us over four small pasties to enjoy with the wine and was a relaxing way to finish the meal.
You have to walk a bit to get to this restaurant, but I assure you it is worth those extra steps.We spent a day at the Pupetto Beach Club and stayed for dinner at Ristorante Pupetto.
The Maître D' of Pupetto did an amazing job all evening. He was engaging, helpful and excellent in running entite room, yet making each table feel special.
The restaurant itself is gorgeous. Open on the side facing the sea, it has both a full covered section (3 walls) and an open area both uncovered and partially covered under canopy. This second area also had comfortable couch clusters for a more casual environment. Beautiful flowers everywhere.
Pupetto's chef, like the host, was on fire 🔥. He was slinging delectable dishes that were works of art. Thank you for the welcome c
tuna hors d'oeuvre.
We started with the Carpaccio di tonno agli agrumi. The sushi-grade tuna was first marinated in a citrus before being sliced thin and adorned with red onions capers and a flavored mayonnaise. I liked how the stems were left on some capers to accent the visual appeal.
We ordered one Primi and one Secondi, the first a Tagliolini agli agrumi. For the pasta, the chef infused a citrus favor into it and served the dish with buffalo crescenza cheese, black truffle, and a lobster tartare. The dish was accented with a reduction from the cooking juices.
The other entrée was called Rombo Crunch. It was a piece of turbot fish sprinkled with rustic bread crumbs. It was finished with fennel, lemon, and baby spinach. Beautiful green sauce resulted underneath the fish.
We decided to skip dessert and finish our wonderful bottle of Sauvinon Blanc. Our host sent us over four small pasties to enjoy with the wine and was a relaxing way to finish the meal.
You have to walk a bit to get to this restaurant, but I assure you it is worth those extra steps.