mbernstein

1- Pasta: I was in Italy for 17 days and I discovered that for me (let's never forget this) the pastas in the better restaurants (see # 5 below) I went were a bit disappointing compared to the ones from simpler, less ambitious places. Of course I could have been influenced by the other courses of the menu in each restaurant, but honestly I remember better a Tagliollini al Tartufo Nero that I had at the Matricianella in Rome (very good for everyday meal), or a Pasta I had in a very hidden restaurant in Sicily called Vittorio (this is a must in Sicily - simple but tasty as hell) than in those better ones. May be a sacrilege, but... 2- Atmosphere: yes, formal, you can say a bit stiff and DON'T FORGET YOUR JACKET, although no tie needed. The decor is not to my taste at all. It is something that should have been "sophisticated" 20 years ago that aged not so well. Although it is pristine, immaculate. The view is a big charm. 3- Price. Your prices on the tasting menus seem correct. Let's see the reason it added to 460. We didn't have any alcohol. We drank only water. But there is a big menu on water with prices varying from EUR 7 to 30, 40 (?), if I'm not mistaken. We probably had 4 bottles of the 10. Then I gave probably 50 bucks as a tip. I didn't think it was fair to give any less. From the level of care it seems that the waiter doesn't wait on more than 2 tables. 3 at the most. And they rare eally attentive and take their time with you if you need info on the dishes and preparation, etc. There you have: 190+175+50+40=455... 4- I didn't want to take a look at the wine list as I didn't want to be tempted! My wife doesn't drink and there is no wine to harmonize with such a vast menu. I was told there is a restaurant in Rome called Agata and Romeo, if I'm not wrong, that has one glass of different wines for every course of the tasting menu. I didn't go there, but this seems a really great idea. 5- Prices 2: I've been to one Michelin one star, which is better regarded in other guides (Torre del Saracino) and one Michelin two stars (Taverna del Capitano) and they cost both 195 for two tasting menus with no wine again. That's the range of prices in center/south Italy for this level of restaurant. And in Rome they would be even more expensive. As a consolation think that in France they are even more expensive...than in Rome! best

Sorry if this is a dumb question, but what is the main criteria so I can understand the list better? Wine or food? The combination? Because I've been to both La Pergola and Torre Del Saracino last month. I had no wine in both, and, to my taste of course, although Torre is a fine restaurant it can't start to compare with the wonderful La Pergola.

I was there last July and the tasting menu was as follows: -Warm carpaccio of tuna on "pappa al pomodoro" -Duck liver escalope caramelized in balsamic vinegar on lemon foam with mint ice-crush -Green tortellini with seafood -Medallions of lobster on clear coconut water with vanilla perfume -Intermezzo of white asparagus, mushrooms and Parmesan mousse -Fillet of sea bream in liquorice crust with sweet pepper and tarragon sauce -Fillet of calf marinated with yoghurt on purée of apricots and “mou” "sauce -A fine selection of cheese from the trolley -Grand dessert Of course appreciation is very personal and dependent on your day. I went there kind of unnoticed as I was on a waiting list, and had had lunch kind of late, having just arrived from Brazil in that very day. So I went there tired and not too hungry… But the fact is it was really great. Sometimes amazing, ranking along Arzak and Can Fabes as my greatest dinning experiences so far. To my taste, in order of preference: The Fois Gras was sensational – not disliking, but not being a huge fan of traditional “lamb with mint” (one can have much better lambs), this one is a completely different experience. When you put the fois and the lemon foam in your mouth, it is already great, but then you add mint ice crush, and it explodes in your mouth…Jesus. Aspargus is not my forte. I don’t eat it normally. But this one is a revelation. Its interaction with the mushrooms and the mousse… If my memory does not fail me, there was a bit of traditional balsamic vinegar to add to it. Quite a good surprise. Calf – the sauce was delicious and the meat one of the softest I’ve had, it melts in the mouth. Only thing is, the taste of the meat itself could be a bit stronger. I’ve had this type of meat before in France and the flavor was more present. But I make this comment because of the level of this restaurant. In other places I would not even think about it. The Lobster was pretty good, very subtle. The taste grows in the mouth. Amuse-Bouche was three slices of different fishes with various sauces with increasing present taste. It was a really good start. Sea Bream and Carpaccio the less good, more regular, but nicely done. The Tortellini was perhaps the less interesting. Well done and all, but just good pasta. Now with no preference order: Cheese was of top quality as usual in this type of restaurant, some really interesting ones with truffles and so on. Pastries are a succession of delicious goods with every taste and sweet. I had to ask for another one of the passion fruit. Then there are variations on Tiramisu, chocolates. A feast. And the service is the finest I’ve ever had. It was said they have a book on the matter and they are well suited to write it. All in all, I had the full above menu, and my wife the variation with two less courses. Without wine it cost us EUR 460. I hope this helps…and remember I’m just a food lover, not a real gourmet as others here, so you don’t have to raise your expectations too high with my comments and get disappoint when you get there! 

To my recollection, it was definitely not spice. It might have some, but nothing that stroke me as "spice food".

I've been to Astrid y Gastón last month, July 07. Excellent. A good tip is to ask the chef to send various appetizers of his liking instead of having any main course. It will be like a delicious tasting menu (my friend from Madrid who took me there said their appetizers really outperform main dishes, and after having the meal I could only trust him).