Dinner at ANT Restaurant & Vacation Apartments

Dinner at ANT Restaurant & Vacation Apartments

at Ant on 5 January 2022
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210
Meal Views
246

Unripe peach, miso caramel & maldon salt
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Dinner and a room at @ant_ristorante ANT in Novello in the Langhe region of Italy. I am nicking a big chunk of my friend @spiritof_burgundy Greg Love's post on this place as he describes it better than I could. Also if you want an in-depth perspective of the regions wines and vineyards then there probably isn't anyone better than Greg to follow.
"ANT is in a restored Piemontese farmhouse with unique architecture, consisting of interconnected rooms and a number of eclectic chambers, that include a 30 metre deep glassed-in well, a series of walk-in cellars where you can choose your wines for the evening and a central dining room that has a great feel to it. The menu is built around fresh seasonal ingredients from top suppliers in Piedmont, and the inspired use of Asian and European cooking techniques, and ingredients. The menu consists of seven courses created by Alex and his team of two and changes every five days. To give you some idea of their style, here is the Aperitif starter which kicked off the evening. Tempura of pressed and sliced pig's ear inside a mustard seed and nori salt batter: so crispy outside and unctuous inside. The togarashi mayonnaise had a fresh peppery kick. Served with an Aperitif drink made from their own black locust Vermouth and citric blueberry syrup, topped up with sparkling water with a fresh basil leaf."
(I hope you don't mind Greg)
Absolutely worth a look if you are in the area. The rooms are also very comfortable with a kitchen, dining room and great views of the surrounding landscape.
.
Michelin Guide -
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100

Unripe peach, miso caramel & maldon salt
.
Dinner and a room at @ant_ristorante ANT in Novello in the Langhe region of Italy. I am nicking a big chunk of my friend @spiritof_burgundy Greg Love's post on this place as he describes it better than I could. Also if you want an in-depth perspective of the regions wines and vineyards then there probably isn't anyone better than Greg to follow.
"ANT is in a restored Piemontese farmhouse with unique architecture, consisting of interconnected rooms and a number of eclectic chambers, that include a 30 metre deep glassed-in well, a series of walk-in cellars where you can choose your wines for the evening and a central dining room that has a great feel to it. The menu is built around fresh seasonal ingredients from top suppliers in Piedmont, and the inspired use of Asian and European cooking techniques, and ingredients. The menu consists of seven courses created by Alex and his team of two and changes every five days. To give you some idea of their style, here is the Aperitif starter which kicked off the evening. Tempura of pressed and sliced pig's ear inside a mustard seed and nori salt batter: so crispy outside and unctuous inside. The togarashi mayonnaise had a fresh peppery kick. Served with an Aperitif drink made from their own black locust Vermouth and citric blueberry syrup, topped up with sparkling water with a fresh basil leaf."
(I hope you don't mind Greg)
Absolutely worth a look if you are in the area. The rooms are also very comfortable with a kitchen, dining room and great views of the surrounding landscape.
.
Michelin Guide -
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100

Pork cheek, green curry, banana
.
Dinner and a room at @ant_ristorante ANT in Novello in the Langhe region of Italy. I am nicking a big chunk of my friend @spiritof_burgundy Greg Love's post on this place as he describes it better than I could. Also if you want an in-depth perspective of the regions wines and vineyards then there probably isn't anyone better than Greg to follow.
"ANT is in a restored Piemontese farmhouse with unique architecture, consisting of interconnected rooms and a number of eclectic chambers, that include a 30 metre deep glassed-in well, a series of walk-in cellars where you can choose your wines for the evening and a central dining room that has a great feel to it. The menu is built around fresh seasonal ingredients from top suppliers in Piedmont, and the inspired use of Asian and European cooking techniques, and ingredients. The menu consists of seven courses created by Alex and his team of two and changes every five days. To give you some idea of their style, here is the Aperitif starter which kicked off the evening. Tempura of pressed and sliced pig's ear inside a mustard seed and nori salt batter: so crispy outside and unctuous inside. The togarashi mayonnaise had a fresh peppery kick. Served with an Aperitif drink made from their own black locust Vermouth and citric blueberry syrup, topped up with sparkling water with a fresh basil leaf."
(I hope you don't mind Greg)
Absolutely worth a look if you are in the area. The rooms are also very comfortable with a kitchen, dining room and great views of the surrounding landscape.
.
Michelin Guide -
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100

Shortrib ‘manti’
.
Dinner and a room at @ant_ristorante ANT in Novello in the Langhe region of Italy. I am nicking a big chunk of my friend @spiritof_burgundy Greg Love's post on this place as he describes it better than I could. Also if you want an in-depth perspective of the regions wines and vineyards then there probably isn't anyone better than Greg to follow.
"ANT is in a restored Piemontese farmhouse with unique architecture, consisting of interconnected rooms and a number of eclectic chambers, that include a 30 metre deep glassed-in well, a series of walk-in cellars where you can choose your wines for the evening and a central dining room that has a great feel to it. The menu is built around fresh seasonal ingredients from top suppliers in Piedmont, and the inspired use of Asian and European cooking techniques, and ingredients. The menu consists of seven courses created by Alex and his team of two and changes every five days. To give you some idea of their style, here is the Aperitif starter which kicked off the evening. Tempura of pressed and sliced pig's ear inside a mustard seed and nori salt batter: so crispy outside and unctuous inside. The togarashi mayonnaise had a fresh peppery kick. Served with an Aperitif drink made from their own black locust Vermouth and citric blueberry syrup, topped up with sparkling water with a fresh basil leaf."
(I hope you don't mind Greg)
Absolutely worth a look if you are in the area. The rooms are also very comfortable with a kitchen, dining room and great views of the surrounding landscape.
.
Michelin Guide -
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100

Marinated egg, veal consommé, bone marrow, tete de moine & truffle pizza
.
Dinner and a room at @ant_ristorante ANT in Novello in the Langhe region of Italy. I am nicking a big chunk of my friend @spiritof_burgundy Greg Love's post on this place as he describes it better than I could. Also if you want an in-depth perspective of the regions wines and vineyards then there probably isn't anyone better than Greg to follow.
"ANT is in a restored Piemontese farmhouse with unique architecture, consisting of interconnected rooms and a number of eclectic chambers, that include a 30 metre deep glassed-in well, a series of walk-in cellars where you can choose your wines for the evening and a central dining room that has a great feel to it. The menu is built around fresh seasonal ingredients from top suppliers in Piedmont, and the inspired use of Asian and European cooking techniques, and ingredients. The menu consists of seven courses created by Alex and his team of two and changes every five days. To give you some idea of their style, here is the Aperitif starter which kicked off the evening. Tempura of pressed and sliced pig's ear inside a mustard seed and nori salt batter: so crispy outside and unctuous inside. The togarashi mayonnaise had a fresh peppery kick. Served with an Aperitif drink made from their own black locust Vermouth and citric blueberry syrup, topped up with sparkling water with a fresh basil leaf."
(I hope you don't mind Greg)
Absolutely worth a look if you are in the area. The rooms are also very comfortable with a kitchen, dining room and great views of the surrounding landscape.
.
Michelin Guide -
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100

Chinese chicken foot taco
.
Watermelon ‘carpaccio’, burnt onion, fresh cheese
.
Dinner and a room at @ant_ristorante ANT in Novello in the Langhe region of Italy. I am nicking a big chunk of my friend @spiritof_burgundy Greg Love's post on this place as he describes it better than I could. Also if you want an in-depth perspective of the regions wines and vineyards then there probably isn't anyone better than Greg to follow.
"ANT is in a restored Piemontese farmhouse with unique architecture, consisting of interconnected rooms and a number of eclectic chambers, that include a 30 metre deep glassed-in well, a series of walk-in cellars where you can choose your wines for the evening and a central dining room that has a great feel to it. The menu is built around fresh seasonal ingredients from top suppliers in Piedmont, and the inspired use of Asian and European cooking techniques, and ingredients. The menu consists of seven courses created by Alex and his team of two and changes every five days. To give you some idea of their style, here is the Aperitif starter which kicked off the evening. Tempura of pressed and sliced pig's ear inside a mustard seed and nori salt batter: so crispy outside and unctuous inside. The togarashi mayonnaise had a fresh peppery kick. Served with an Aperitif drink made from their own black locust Vermouth and citric blueberry syrup, topped up with sparkling water with a fresh basil leaf."
(I hope you don't mind Greg)
Absolutely worth a look if you are in the area. The rooms are also very comfortable with a kitchen, dining room and great views of the surrounding landscape.
.
Michelin Guide -
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100

Tomato, furikake, herbs & flowers
.
Dinner and a room at @ant_ristorante ANT in Novello in the Langhe region of Italy. I am nicking a big chunk of my friend @spiritof_burgundy Greg Love's post on this place as he describes it better than I could. Also if you want an in-depth perspective of the regions wines and vineyards then there probably isn't anyone better than Greg to follow.
"ANT is in a restored Piemontese farmhouse with unique architecture, consisting of interconnected rooms and a number of eclectic chambers, that include a 30 metre deep glassed-in well, a series of walk-in cellars where you can choose your wines for the evening and a central dining room that has a great feel to it. The menu is built around fresh seasonal ingredients from top suppliers in Piedmont, and the inspired use of Asian and European cooking techniques, and ingredients. The menu consists of seven courses created by Alex and his team of two and changes every five days. To give you some idea of their style, here is the Aperitif starter which kicked off the evening. Tempura of pressed and sliced pig's ear inside a mustard seed and nori salt batter: so crispy outside and unctuous inside. The togarashi mayonnaise had a fresh peppery kick. Served with an Aperitif drink made from their own black locust Vermouth and citric blueberry syrup, topped up with sparkling water with a fresh basil leaf."
(I hope you don't mind Greg)
Absolutely worth a look if you are in the area. The rooms are also very comfortable with a kitchen, dining room and great views of the surrounding landscape.
.
Michelin Guide -
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100

Smoked oyster, cherry, shiso, apricot
.
Dinner and a room at @ant_ristorante ANT in Novello in the Langhe region of Italy. I am nicking a big chunk of my friend @spiritof_burgundy Greg Love's post on this place as he describes it better than I could. Also if you want an in-depth perspective of the regions wines and vineyards then there probably isn't anyone better than Greg to follow.
"ANT is in a restored Piemontese farmhouse with unique architecture, consisting of interconnected rooms and a number of eclectic chambers, that include a 30 metre deep glassed-in well, a series of walk-in cellars where you can choose your wines for the evening and a central dining room that has a great feel to it. The menu is built around fresh seasonal ingredients from top suppliers in Piedmont, and the inspired use of Asian and European cooking techniques, and ingredients. The menu consists of seven courses created by Alex and his team of two and changes every five days. To give you some idea of their style, here is the Aperitif starter which kicked off the evening. Tempura of pressed and sliced pig's ear inside a mustard seed and nori salt batter: so crispy outside and unctuous inside. The togarashi mayonnaise had a fresh peppery kick. Served with an Aperitif drink made from their own black locust Vermouth and citric blueberry syrup, topped up with sparkling water with a fresh basil leaf."
(I hope you don't mind Greg)
Absolutely worth a look if you are in the area. The rooms are also very comfortable with a kitchen, dining room and great views of the surrounding landscape.
.
Michelin Guide -
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100