Member Reviews (3)
- PomodoriMember ofLuxury TravelersFirst to ReviewJul 05, 2012
Jefferson Rueda and Rodrigo Martins don't have a cubic centimetre of Italian blood between them. Until recently they had never even visited the country. But none of that has stopped them creating a convincing replica of a fine ristorante in, say, Milan or Turin. Their food is a loving homage to quality cooking with the emphasis on northern Italy: ossobuco is served with risotto Milanese and a bone-marrow sauce; rabbit is rustically roasted with potato purée perfumed with black truffle. Occasional nods to their origins such as carne seca (Brazilian sun-dried meat) work well within the Italian context. If the pleasant dining room is small (reservation essential), the minuscule kitchen must break the world record for the number of cooks per square metre. It's not cheap and extras such as imported Italian water push the bill skywards.