Capri, IT-NA 80073 Italy 081.837.0788 http://www.quisisana.com/en/dining
Chef Stefano Mazzone of Capri’s cappo di tutti capi luxury hotel takes a light, nouvelle approach to seafood, making some of the Meds heavier fishes delightfully airy. The arrival of the hotel’s newest restaurant, the street-level Rendez-Vous, probably gave Mazzone a few tips, with its sushi-influences. Scallops, for example, are “tinted” lightly with broccoli, parmigiano and Modena Balsamico. Lobster gets gnocchetti, foie gras has an escort of brown sugar, rose leaves with rhubarb compote and raspberry coulis. Honey and black pepper spice up pink duck breast while veal is caramelized baby onions. It’s top-of-the-line luxury that with good wine is rich going, to the tune (a la carte) of €150 and up. Prix fix menus are lower.
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