Named after BAROLO, the Italian crown wine region, it is a testament to the Italian restaurant's dedication to fine wine. As an Italian restaurant on par with MIO and OPERA BOMBANA, Barolo is sure to have its place in the high-end Western dining scene in Beijing.
Chef Amedeo Ferri has many years of culinary experience in Italy, Dubai, Japan and Thailand, and has worked with Michelin-starred chefs such as Enzo Depra, Heinz Beck and Takagi Kazuo. Amedeo Ferri also studied molecular cuisine with Ferran Adria, the father of molecular gastronomy and a Spanish national treasure of avant-garde cooking.
On the one hand, Barolo adheres to traditional Italian cuisine, and basically most classic Italian dishes can be tasted here; On the one hand, he adds Chef Ferri's personal style, and the more radical molecular cuisine is his specialty. Barolo also simply lists the chef's specialties separately and prominently displays them at the front of the menu. The slow-cooked beef tongue with pesto, vinaigrette and dried tomatoes in the appetizer is a typical molecular dish and one of the restaurant's signature dishes. Low-temperature slow cooking is a cooking technique that has been widely respected in the high-end catering industry in recent years, and it requires professional equipment as support. The beef tongue is slow-cooked at a constant temperature of about 60 degrees for more than 4 hours, which makes the fiber structure of the ingredients crushed to a certain extent, and the tough taste of the beef tongue is gone, and the meat becomes very delicate and juicy. When you put the beef tongue into your mouth, you can gently touch the tip of the tongue to the roof of the mouth, and the beef tongue meat will be crushed in an instant, soft as tofu, and you can clearly experience the touch of fine meat fibers. The structure of the beef tongue has been completely tampered with, and the combination of a refreshing and slightly pungent pesto sauce, a thick, sour vinaigrette and a sweet air-dried tomato is a wonderful and novel taste experience. Of course, there is no shortage of classic appetizers, such as veal salad with tuna sauce, octopus salad, foie gras with dried apricots, Australian Wagyu tart with truffle.
In terms of staple food, there is a wide selection of pasta and pasta. The classic garlic and spicy tomato oblique tube pasta, cuttlefish fish sauce seafood noodles are authentic, rich and smooth, and the saffron beef risotto and mushroom rice with black truffle are also recommended. Potato balls with bacon are also a staple dish with Italian characteristics, and the meatballs made from mashed potatoes and dough are firm and fragrant, and the red wine juice used is from the Italian BAROLO wine of the same name. Lobster risotto is the chef's specialty, lobster, green asparagus with caviar, thick and sweet rice; Tortellini is also one of the specialties of Italian cuisine, and Barolo's two tortellini, tortellini with cuttlefish sauce and crab meat and bacon and cheese dumplings, are both creative.
Among the meat and fish main courses, beef ribs stewed in red wine and grilled cod with passion fruit and lamb chops are the chef's recommendations, and the quality of these three dishes is a testament to Barolo's strength. BAROLO red wine is once again on the table, large pieces of cowboy bones are slowly simmered by BAROLO red wine, the sauce is crimson and thick, the meat is soft and juicy, full of strong red wine sweetness, creamy onion sauce and truffle corn puree slightly dissolve the ferocious momentum of red wine sauce, and the aroma of wine and meat bursts out in the mouth, which is very refreshing. Grilled cod is a delicate combination of creamy cod meat and refreshing passion fruit juice. Of course, the restaurant's selection of seafood, grilled grills and desserts are also of stable quality, so you can order with confidence.
In keeping with the wine theme, the restaurant is also decorated in burgundy. The area of the restaurant is not large, and the environment is a little simple and thin, but the environment is not flashy but it is small and exquisite, the style is simple and bright, and the lines are clean and clean. The seating is also comfortable, the light is suitable, and the open kitchen allows the chef to come and go and control the production. The restaurant is excellent, well-trained, warm and courteous, the waiters are responsive and responsive, and the service charge is 15%, which is basically good value for money.
