Calabria is experiencing a very happy moment from a gastronomic point of view. A new generation of young chefs are bringing this region to national and international prominence thanks to the quality of what is offered. Among the flag bearers of this new generation of chefs is Luca Abrruzzino. He gained his experience in some great Italian and foreign restaurants and then returned to direct the kitchen of his family’s restaurant. The dining room was renovated a few years ago. It is sober, modern and elegant. The service is coordinated by the mother of the young chef. She is friendly, precise and able to make you dine in complete tranquillity. Among all the well-made appetizers, noteworthy is the Campari ball, the fake mussel, the tart with fish tartar and pepper foam and the tuna tart. The raw shrimp with almond and onion is a beautiful execution of a Mediterranean cooking concept. The peach and tomato water denotes the chef’s desire for creativity. But it is with the first courses that this cuisine finds new tastes and unexpected combinations. The sesame black spaghetti with anchovy, spring onion and raisin sauce, and the squid and liquorice risotto are delicious. The main courses are also impressive, like the grouper with cooked cucumber, olive cream, clams and oyster sauce. The dessert is quite unexpected. It was bread with oil and sugar. What was considered for most children from past generations as a typical snack has become an incredible dessert. The wine list is smart, containing many labels from Calabria as well as national and foreign labels. The refills are more than correct. A very young team with a brilliant cuisine which makes lightness and continuous references to the Mediterranean their greatest strength.
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