Whoever lives to eat rather than eats to live deserves the chance of a dining experience such as this. To say that it was spectacular is understated. I have had the pleasure of having dined in several of the top 50 restaurants in the world, why this is not yet one of them is beyond me. Michelin, better give this place another review, an additional star is in order. Three amuse bouches might have been the initial indicator that I was in for a treat.
Signori Tucci greeted me shortly after my arrival with some of the best bread I have ever had along with his personally home made olive oil. I would have been happy just to have sat here all night and eaten the bread and this great oil, but no, I had to opt for the 9 course tasting menu, that was nothing short of incredible. Yes the plates are all small, but it does
I ordered a wonderful Gruner Veltliner Oeuvre which is seldom seen on the best of menus. The owner seemed to like it as well as his tasting glass looked pretty healthy to me. Started with a white asparagus combined with duck liver cherry blossoms and kimizu. What looked like a solid was a mouse, what appeared to be, just wasn't, and this was a common theme throughout, providing tasting surprises at every turn. The razor clams with a black garlic accent was scary good, making me think that "it can't get much better than this", but I was wrong as usual. The langoustine was - wait a minute they snuck in a langoustine broth that surely accounted for one more dish - was perfectly prepared with young pea purée and baby onions. This chef knows how to combine flavours to deliver a complex dish, dish after dish.
The codfish tasted like sea bass, accompanied by morels which I never would have thought to pair. the John Dory grilled in denmiso, had so many complex layers that it was virtually indescribable. It was simply amazing in terms of a character and signature dish. The lamb which followed was very good, but very good in terms of the totality of the experience almost made it pale in comparison. I have to confess that reaching a critical mass of endurance may have played a role in its evaluation. Fortunately a delicate ricotta with pistachio arrived to cleanse the palate preparing me for a floral delicacy, a rhubarb desert that was simply unique in terms of creativity. To top it all off Signori Tucci introduced me to a new grappa, Marolo, which was superior to my previous favorite Roccanivo. Now I will have to go back to Italy to get a bottle or two, gratie Signori!
All this just to deliver the piece de resistence prepared by my new global favorite pastry chef from of all places Sudbury Ontario. How she has risen so quickly to superstar status (at least in my books) and capable of creating a mille feuilles masterpiece is beyond me. After so many delightful plates to say that I almost licked the plate and asked for another serving should give you a glimpse as to how awe struck I was by what has to be the most appealing desert I have had in many years.
This is a culinary Mecca, chef Nakamura arigato. The next time I am in Germany I will layover in Munich just to re-engage