Back to search results

Fani
1720

Everything about this restaurant is an ode to the best that Italy has to offer. Chef Roberto and his team transform everything into a treasure to be savoured. From the diaphanous crunchy appetizer, to the pearly shellfish, to the simplest of dishes, which is sometimes the most extraordinary, as he proves with his linguine with mussels, tomato and marjoram, a preparation of intense depth from which it is hard to recover. Then there are the crisp risottos, including the smoked butter and Amalfi lemon risotto, with its meticulous balance and lashings of Royal Belgian Caviar Platinum. The highlight of this year's show was once again a Franciscan preparation, the lobster just warmed and its shellfish and plankton "mayonnaise". This marvel gave the impression of diving into the ocean, the hazelnut aromas of the lobster meeting the power of the iodine. Last but not least, meats with noble fat and incomparable tenderness, such as the Fassona beef, are a sensual and sensory explosion, as a prelude to desserts full of freshness and fiendishly gourmet chocolates. What more can we say than "go for it"!