|
L'altro Mastai
Address:
Via Giovanni Giraud 53, corner via dei Banchi Nuovi
00186 Rome
City centre, Piazza Navona
Tel. +39 06.68301296
Fax +39 06.6861303
Email: restaurant@laltromastai.it
Website: www.laltromastai.it
Aperto: solo la sera dalle h. 19.30
Giorno di chiusura: domenica
Tipo di cucina:
creativa e del territorio
Chef: Fabio Baldassarre
Sous-chef: Saverio Fabio Abbattista
Maitre: Adriano Basso
Sommelier: Alessia Meli
Carte di credito accettate: tutte
Tavoli all’aperto: no
Ferie: agosto
Prezzo medio (bevande escluse):
Menu degustazione E. 95
Alla carta E. 90-100
I giudizi delle Guide:
L’Espresso 2008:
16 – 1 cappello – il bicchiere
Michelin 2008:
3 forchette e 1 stella 
Gambero rosso 2008:
82 e 2 forchette (cucina 48
cantina 16 – servizio 8
ambiente 8 – bonus 2)
chef's recipe
Oysters with celery jelly, candied apples and Gorgonzola cheese
Menu
- Amouse bouche: mandorle ricoperte di polvere di zenzero, crostini al lardo, grissini aromatizzati, polpettine di pecorino e rafano...
- Appetizer: crema di foie gras e insalatina, pane da lievito madre di 70 anni
- Gamberi rossi al timo di montagna con gelatina di anguria e ricotta speziata
- Battuta di carne cruda, gelato di barbabietola e pesche
- Polenta estiva con tagliatelle di calamari, alghe e merluzzo lardellato
- Ravioli di testina di maiale in salsa di mascarpone di bufala e caviale
- Astice arrostito al basilico con pomodoro bianco e rosso e mozzarella di bufala
- Guancia di vitello brasata con salsa al prezzemolo
- Pre-dessert: crema al miele e pesche
- Dessert: cilindro di cioccolato al latte farcito di crema, quenelle di gelato al lampone, pallina di cioccolato fondente al tè verde, crema e cioccolato bianco, soufflè di cioccolato
- Piccola pasticceria
Wines
Champagne Perrier-Jouët Grand Brut,
Epernay, France
Mirum Riserva 2004, Verdicchio di Matelica D.O.C.,
La Monacesca, Marche
Nebbiolo Occhetti 1999, Prunotto, Alba (CN), Piemonte
Moscato di Pantelleria
Mueggen, Salvatore Murana,
Pantelleria, Sicilia
|
|
|
restaurant
|
Anthelme Brillat-Savarin, in his work named “Physiologie du Goût, ou Méditations de Gastronomie Transcendante” [The Physiology of Taste, or Meditations on Transcendental Gastronomy], writes that inviting a person means to take charge of his happiness as long as he be beneath your roof. This is L’Altro Mastai’s philosophy: a perfect example of welcome and hospitality. In this elegant restaurant everything take part in the host well-being: welcome, elegant environments, refined equipment, care of the details, professional service and harmonious staff. Interesting wine cellar and a menu that entices all senses.
Emotion wish please: this is Fabio Baldassarre’s credo. This brilliant Chef was born in Rome in 1971 from a family of cooks of Abruzzi origin, and flavors, perfume and tastes of Mediterranean cuisine finds a pleasant echo in his preparations, in which he balances harmonious and contrasting combinations. His training in Germany and Bretain (with masters as Heinz Winkler, Raymond Blanc and Heinz Beck at La Pergola in Rome) today flows into a cuisine that derives tastes from ancient prescriptions, obtaining dishes rich of character and shades. Never static and yet solid. A cuisine that reveals devotion, curiosity, research. An harmony often perfectly reached, like the braised cheek of veal, at the apex of the taste, the pig-head ravioli whose delicacy is extended by the mascarpone cheese sauce, the game of appetizing calls between red beets ice-cream and row meet savours.
Once in the quarter where L’altro Mastai restaurant born went through the procession after the papal investiture and L’Altro Mastai (literally The Other one Mastai) get inspiration just from a Pope. Pio IX, in the world Giovanni Maria Mastai Ferretti, who suggested the Giosuè Carducci poem: “I propose a toast to liberty: Citizen Mastai, let’s drink a glass of wine”.
Many thanks to Fabio Baldassare, restaurant staff and press office for courtesy and photographies.
“We ate everything there was to eat on the table. We ate like there was no tomorrow.” Raymond Carver, Cathedrale
|
|
.
.
.
.
