Dinner at the Argine is a nice little treat for yourself as well as friends and family because you will leave the place gratified and happy, satisfied by the taste of good cuisine, pampered by the waitstaff and by Antonia Klugmann, who prepares dishes of refined simplicity while complex in the research. Welcomed with very light and crumbly grissini breadsticks, and with two types of bread, fragrant, crunchy and very well leavened. You begin by reading the menu, and while you choose between the richest, the medium and the small, or à la carte; a 'welcome' sorbet with cucumber and elderberry arrives at the table, with salad, honey, and paprika sauce. Among the 'perlage' we choose, together with the good sommelier, a local sparkling wine (ancestral method). Then, the entrèe from the "Nostro menu" (the medium menu) arrives: amaranth cream, a sort of polenta with seeds placed on top such as: quinoa, rocket, sesame, and sunflower; a nutty flavor given by the sunflower seeds, which gives it caloric volume, combined with the creaminess of amaranth, which is persuasive. Each seed releases its own characteristic flavor; the whole determines an explosion of different but well-balanced aromas. At this point, we needed another wine, which accompanied the rest of our dinner: a Vitovska from the Slovenian Karst accompanied the eel perfectly, which is marinated in apple juice and cider; the addition of fried eel skin gives it a pleasant crunchiness. The typical fatty nature of this fish is not perceived, and it has a pleasant and quite particular texture, which is nicely contrasted by the acidity of the apple and the sweetness of the spinach. At this point, Antonia served us the all-vegetable lasagna, along with a black cabbage leaf which, rolled up, contains two different creams: one with tomato and the other with cabbage. All of it is 'au gratin' from the oven and accompanied by a sauce made from tomato water, centrifuged cabbage, and yellow tomato vinegar: the acidity that contrasts the sweetness and bitterness of the vegetables gives the dish the right balance. We recommend doing the 'scarpetta' using the yellow polenta flour ciabatta (made with re-milled semolina). You could also order the cappelletti stuffed with roasted wild boar, served in a broth of plums, straight from the garden: a mixture of sweetness and sourness which are typical flavor combinations of the area; and the Guinea fowl breast and thigh with cedar and pea puree, green beans, leek and kale, for a “super” main course. For dessert, water and coffee foam, gianduia and grappa ganache, Earl Gray milk cream, and chocolate sponge. A perfect ending to this exceptional, unforgettable dinner.
Utilizziamo i cookie per essere sicuri che tu possa avere la migliore esperienza sul nostro sito. Continuando a leggere acconsenti al loro utilizzo. Puoi disattivarli quando vuoi. AccettoRead More
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.