First time trying the cuisine and ethos of @nikoromito , chef has 17 restaurants around the globe and is the holder of 8 Michelin stars .
His Il Ristorante concept is a JV with Bulgari hotels and @bvlgarinikoromitodubai has so far attracted the most accolades receiving 2 Michelin stars .
The cuisine is simple with a capital S , but it is truly thoughtful and rewarding . Dishes hone in on 3-4 ingredients at most and specifically focus on particular flavour profiles within those ingredients and seek to amplify them, familiar dishes crafted through a different lens .
The menu starts with a dish developed in the Paris Bulgari , a poached egg , asparagus and caviar . The runny yolk hides below a cloud of sabayon , asparagus , caviar for salinity and tarragon extract for roundness .
Cuttlefish is paired with peas and chilli , the peas bring the texture with a lovely sauce that gives ham and pea soup .
The signature dish is mind blowing , spaghetti , san Mariano tomatoes and lemon . San Marzano tomatoes are often balanced with sugar , here they are sent in the opposite direction with the acidity of the lemon giving this dish multi layered sharpness . It is simply superb .
Orzo risotto is served cold with asparagus and an unexpected peanut sauce that leans Asian . A fun break from tradition.
Cannelloni is stuffed with gorgeous slow cooked veal , provolone is charred atop the noodle , and the duo of veal jus and pepper extracts bring the oomph . Love this .
Monkfish is treated as meat , chargrilled its Unami notes and meaty texture are highlighted . The loins are served simply with a rosemary and olive extract . No further garnish necessary .
Welsh lamb “cacio e Pepe “ is the Final savoury course , the sauce of egg and pecorino is the star here and the pepper notes come from late season chicory .
Dessert is full of beautiful elements , marinated strawberries are vibrant , rice pudding is smoothing , and Fior de latte ice cream and almond biscuit complete the oeuvre .
The kitchen sent out an extra dessert , this one had just two primary ingredients, yet each had three different preparations, hazelnut and bergamot .
