Moreno Cedrino opened his now Michelin ⭐️ ⭐️ in 1984 and the age of 20 , located just a stone throw from his childhood home . For 40+ years he has been driven by the tenets of creativity , originality and fun , and he delivers it in spades @madonninadelpescatore .
His current menu is a study of fish bones , he uses a Korean pan called... More
Moreno Cedrino opened his now Michelin ⭐️ ⭐️ in 1984 and the age of 20 , located just a stone throw from his childhood home . For 40+ years he has been driven by the tenets of creativity , originality and fun , and he delivers it in spades @madonninadelpescatore .
His current menu is a study of fish bones , he uses a Korean pan called an Ocoo to deeply caramelise the bones then ages them for around 3 months before grating them , they offer a Smokey Unami quality and are a great condiment to many of his dishes .
The menu starts with a cube of amberjack crudo , a salty rhubarb sauce and a biscuit made of the aged amberjack bones in the tradition of cats tongue biscuits . A great example of the type of creativity delivered here .
Pate en croute is next , utilising monkfish head and tripe , sea bream sausage , red shrimp , cuttlefish and octopus. The garnishes of local herbs , yuzu , pistachio mousse and port jelly are all ideal foils for the rich seafood preparation.
A truly unique dish sees a mix of herbs burnt over charcoal and paired with a yeast miso and a dressing of aged turbot bones .
Toothfish is confit in oil , served with a pumpkin sweet and sour sauce and cucumber oil, the collagen of the Toothfish is served stuffed into an oven roasted cherry tomato .
The pasta course was the dish of the night . Maccheroncini made with both white and green seaweed , tuna belly bacon , tomato and sea buckthorn fume , turbot bones and pecorino .
Tail pieces of the tuna are slow cooked to create Tuna Ossobuco , paired with a punchy green sorrel sauce , cauliflower jardinera and mostarda , this is another standout .
Lamb is mellowed for one month under beeswax , served with a cacciatore sauce and celeriac with lamb jus .
The palate cleanser is a savoury herbal tea with mushrooms and grated smoked pumpkin , perfect reset .
Pre dessert aims to showcase the desert , spiced meringue sand , dates , chocolate and a gin and tonic sorbet portray the landscape .
Finally creme caramel which is also cooked on the Ocoo pan is charred and served with pumpkin gelato and black garlic . Less
