Matteo Ferrantino describes his kitchen as having only two ingredients, love and passion. Sometimes however I wish he would add some food which he sources more carefully than what he is serving now.
His new restaurant in Hamburg is a ultracool space on two levels with an olive tree from his home in Apulia in the middle.
The front office is extraordinarily efficient, competent and friendly without missing a beat.
The food is ambitious with three menus on offer which all start with a firework of amuse bouches. It continues with free format Mediterranean dishes with some unusual flavour combinations.
The carabineros, the loup de Mer and the scallops were very good, perfectly executed and the taste well calibrated.
The let down was the 100% prensa which simply was not of the quality which one wold expect in a place where the cook had 2 stars.
Overall a very enjoyable meal, with the entire combination of kitchen and front office being well in sync.
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