That night we first set out on another cocktail quest. Nouf had read about a cocktail bar located above a gay bar called Angel, in an alley called Sauna. We found a bar in Sauna alright, but when we perused the cocktail menu Nouf kept muttering "I can't find that cocktail everyone was raving about" and in the edn we found out we had ended up in the wrong bar. We weren't too happy with our drinks and left after a while to get to our dinner at Bocca
Bocca is an Italian restaurant under the same general ownership as Ö, so our expectations were high. The decor is beautiful, serveice very friendly and halpful. When Dennis and I had orderedn a glass of red wine, the waiter cam by after 5 minutes (when we had already taken a couple of sips) and poured us another glass of the same wine from a different bottle, and said that he apologized, he had realized the first glass was not good (possibly been open too long?) and that we deserved another glass. Since we had not complained at all I thought this a nice touch (and the second glass did, indeed, taste better.)
However, the food was a bit disapppointing. Maybe I had had my mind set for true Italian food, which this really wasn't: I would call it European food, with Italian influences. Our pastas were all swimming in pools of very heavy, creamy sauce, and the mains were very complicated with lots of things going on on the plate and again, a LOT of sauce. There were some great ingredients (wilde dove, wild duck, lamb sweetbreads, a whole grilled seabream) but instead of letting them speak, they were drowned in sauces that were (to my taste) too heavy.
Anyway, here's what we had:
Despite the fact that there was too much rich creamy sauce, this was a really good dish and my favorite of the evening: raviolo with rabbit, in a mushroom walnut sauce.
This was on the menu as "Gratinated goat cheese with cognac and acacia flavoured red onion", which made it sound much more intriguing and delicious than it was.
Dennis had a salad with fried sweetbreads that I seem to have no picture of.
Nouf had another starter, ravioli with smoked salmon:
Wild duck breast with savoy cabbage stuffed with foie gras and goat cheese in a Nebbiolo wine sauce
The meat was delcious and very well cooked, but the cabbage parcel with goats cheese and foie gras was just wrong. The strong tangy cheese completely overwhelmed the foie gras.
Dennis had "Oven roasted wild dove, potatoes topped with Gorgonzola and vegetables in a black truffle sauce" and Nouf "Grilled royal seabream with red chilli in mushroom sauce"... no pics.