TOP ITALIAN RESTAURANTS
TOP ITALIAN RESTAURANTS IN RUSSIA
QUADRUM
PINZERIA BY BONTEMPI
Novinskiy Blbd., 8/2
Ulitsa Okhotnyy Ryad, 2
Bolshoy Znamenskiy
MOSCOW +7 4952870515
MOSCOW
MOSCOW
www.lottehotel.com
+7 4992777100
Average Price: ₽ 7000.0
Average Price: ₽ 700.0
www.fourseasons.com
Valentino
Bontempi,
chef
Emanuele Pollini is our Chef of the
A refined Italian experience inside the
from Brescia, never stops. In
Year. We were literally bewitched
Four Seasons Hotel, with beautiful
Moscow for the past 15 years,
by his cuisine: creative, risky, in-
views out on the Red Square. We are
before launching forcefully into the pinsa
stinctive, authorial. The restaurant
in the realm of chef Christian de Na-
project, he wrote several cookbooks and
is housed within the Lotte Hotel in Mos-
dai, of Treviso origin, who has dedicated
today manages five restaurants. He suc-
cow. Appetizers start with fried nettles
perseverance and quality to his work here
ceeded in standardizing and re-propos-
and pork cracklings, then comes a warm
since 2015. Good opening appetizer, both
ing his format with great success, which
vegetable extract to open up digestion
the focaccia and the intensity of extra vir-
revolves around a long-leavened pinsa,
and spike appetites. This dish made us
gin olive oil, juicy olives and oil preserved
the result of deep research on flour, and
prick up our ears: seared squid, lime, pak
artichokes. We enjoyed the ricotta ravi-
sold at very affordable prices. To be on
choi. Depth of flavours, complexity, the fin-
oli on a Parmigiano mousse, the delicate
the safe and quality side, choose a Mar-
ish is very long, including a reduction of
branzino with pak choi, olives and black
gherita or the tuna version. The wine list
aromatic herbs. Never leave without the
truffle. Christian has an excellent hand on
is more than valid. Open a good bottle
mind-blowing lasagna-filled tortelli, what
risotto and could not be otherwise given
and enjoy.
a simple and magnificent dish. We warmly
his DNA, so be sure to order some. Wine
recommend the lamb chops, served in a
list with classic labels, well structured and
saucepan together with tomato, capers
graphically supported. The service is in
and their congealed fat: sopping up sauce
tune with the offer.
with bread is a must. Leave room for desserts, the chef’s penchant, to say the least, is his imaginative interpretation of tiramisu. Professional service and a wine list divided between Italy and France that could need a little update. This is an amazing experience.
MOSCOW
GAMBERO ROSSO
26
DECEMBER 2019
MOSCOW
MOSCOW
OVO BY CARLO CRACCO