Tordomatto - Menu

"tordomatto is a culinary adventure that is worth not only two small fail steps the relatiw affordable cost. the dishes are exceptionally prepared and the staff is perfectly hosted for a culinary adventure. there were two notable failings the turbulent pasta floss not...good with the whole food card (without a proper explanation) and the ox tail was served much too hot to be enjoyed, which led to a burned mouth on the bite, although presented as a bite. the restaurant is located directly outside the vatikanstadt in an opposite, which has not come down but also not down. it is only 10 minutes walk from the petersplatz. the restaurant itself is exceptionally decorated and the staff that hosts the culinary experience is exceptional. a note. at the end of the meal the table had a sense that the collection of plates served a conscious vision. it was difficult to determine, however, and there were courts that seemed confusing, why they were chosen. for our presentation I felt that the idea was a trip around the middle sea. the personal presented a basic description of the board and went off. without the history is tordomatto in the order they serve, subtlely disjoined. our first plate was a beautiful oyster with a careful crust that is covered with a Moscato foam. the court was unbelievable in the flow in which the aromes crossed through the palate. the first note was the mosquito foam. the caramel helped the transition to the salty taste of the oyster, who ended with the feeling of sitting on a beautiful beach with the brise, which gently bring the scent of the sea to them. the first plate was incredible and well executed! the only disadvantage was that it was presented as a single bite. this single bite was a little bigger than what I would consider if I were bite-sized. the second court was a game on an espresso and biscotti. it was a dorsch espresso combined with a salty croissant with a beautiful combination of aromen. the espresso was quite fishy on the first bite. after setting the palate, however, the second bite brought all the aromen from butter foam to croissant with the dorsch. it was a well-run court! the third court was the joy in the evening. it was a longostino dish with a sea sponge and combination of sauces that perfectly balance the dish. a little bit crispy balanced the textures perfectly and served as a great transition from the sea and to the other dressed for the evening. our next plate was the low point of experience. the dish was a simple pasta dish of spaghetti with turmeric and other curry seasoned. the court tasted quite good, however, the aromen did not marry with the other plates and seemed separated. if this was an attempt to change from seafood to a hearty main course, it fell flat. at this point it was clear that the cook had a intention with the curses (my thought is perhaps a circumvent of the medium sea), but that intention was not explained and therefore let us guess and confused. the pasta was not good enough to stand on itself. therefore it takes a statement why it is so out of place. the fourth court was a fried stew of ochsen tail in a single cube. the presentation was simple and elegant and the aromen were a reminder of a bark stew from home. it was a good bite not a great bite. the great misstep at the technical performance was the temperature in which it was served. as a single bite on a teller, a customer in a restaurant this caliber should be able to take this bite when it is served. After waiting for 30 seconds for the explanation and a swallow weeping, I put the cube in my mouth and knocked down me. I was burned on my side and the dach of my mouth until I later had white flee on my side. this temperature ruined the taste of the plate, but I could warn the rest of the table and they were more careful. while the aromen were good (I tried some of my wife bite) the high temperature was another low point. the fifth plate was a beautiful “Lamb two ways” with a lambweb and grilled lamb ribs. this court and the langostino are in close competition for the best to the evening. the lunge was perfectly prepared and the chard was a perfect balance to the protein. a great court! the dessert was a collection of fast bites that finished the evening perfectly. the highlight was a challah with butter and a vanilla ice cream sauce. another great bite was a type of fudge, which was an explosion of peanut flavor, which tasted like an earthly taste, also the taste of the dish came through magically. the dessert has cut off a fine evening of food with only a few technical and programmatic questions. a last note of the evening was the wine. the initial foam wine was a beautiful chardonnay with a buttery old taste that perfectly married to the oyster and langostino. the other weeping were not remarkable, but were accordingly matched to the court. the mainfall step was the size of pouring. there is always a balance, not too much to pour to forbid a pleasant meal and to be too frugal with the pouring to not make the tasting (an additional €40 worth it. tordomatto steered against the latter. in the future will add a stronger weings (approximately 2-3 ounces) of the trip, instead of letting me be somewhat disappointed by the pairing of weeping. overall tordomatto is a great restaurant with incredible service and an adventurous menu. the meal is worth the cost, despite a few smaller steps and pour a lighter wein."