Testina

一直都好想嚟食呢間餐廳終於趁佢執之前試一次😅 裝潢有種意大利懷舊嘅味道唔會太過花巧好貼地既感覺🏠 一直無黎食係因為對佢唔少嘅食材有內臟有一點卻步🫀食完覺得佢嘅調味同手法都好出色特色得黎完全沒有內臟嘅怪味❤️以唔係主打精緻米蘭小餐館嘅定位嚟講價錢稍高🥹但係味道食得出係出色的😜⭐️ Blood Orange Carpaccio, Whipped Ricotta, Sicilian Anchovies & Fennel 🍊橙肉嘅甜配上Ricotta Cheese既鹹香好平衡🧀 Anchovies點提帶出意大利獨特嘅風味🐟可惜當日用上普通橙而非血橙賣相同埋風味都打咗折扣😪⭐️ "Trippa Fritta" Fried Honeycomb Beef Tripe & Rosemary 🍖牛肚炸得酥脆沒有內臟嘅腥味🔥好有意大利地道街頭小食嘅風味🇮🇹⭐️ "Lingua Tonnata" Milk-Fed Veal Tongue, Tonnata Sauce, Sicilian Capers 👅又係另一道經典嘅菜色🥰 小牛舌嘅軟嫩度值得一讚🐮配上吞拿魚醬嘅鮮味樸實但係有層次🐠⭐️ Homemade Cavatelli, Sicilian Red Prawns, Fish Broth, Tomatoes & Amalfi Lemon Zest 🍲自製嘅Cavatelli口感特別有咬口👍🏻 配上魚湯濃郁得嚟好有海洋既感覺🌊 可惜唔係好突出到西西里紅蝦嘅既精華🦐⭐️ Homemade Tagliatelle with Duck Ragu 🦆用上鴨肉做成Ragu口味更加濃郁香氣更加獨特😗Tagliatalle掛汁能力一流可以沾盡肉醬的風味🤪⭐️ Roasted Mediterranean Octopus, Capers & Dry Tomato Oil, Romesco Sauce 🐙八爪魚熟度烹調得啱啱好肉質新鮮彈牙💙Romesco Sauce既調味同樣係保守嘅配對🍅 好味穩陣但係比起Pasta同Antipasti稍欠亮點🙂⭐️ Tiramisu 🍰最經典嘅意式甜品有家庭味既Rustic感覺🇮🇹 咖啡味同Mascarpone Cheese既口感好平衡🍦Creamy既幼滑感係圓滿既感覺…查看更多

【 Quinto Quarto (the Fifth Quarter) 】據聞古時羅馬人，一頭動物宰殺後，肉以質素分成五份：最上等的給貴族，然後依次是祭師、資產階級、軍人；第五份（內臟）是奴隸吃的。內臟大概是動物四份一 (a quarter) 重量，所以叫 quinto quarto  —— 第五個四份一。From nose to tail dining ，在豐衣足食之前的年代，人吃內臟本求溫飽，不浪費食物 🥺， 時移勢易，吃內臟（或者可以加上非上等的肉）在義大利已經由糊口之事成為高尚傳統啦 。Testina 把米蘭的 Trattoria Trippa 的「牛肚」😌 料理和味道帶來香港。其實義大利人也吃其他部份例如肺，Testina 未有全部牛雜供應。【 香港的 Testina 】Testina 的 dining room 有份樸素氛圍，是舊日的簡和美以當下的心思去佈置，似停留往昔，然而黃與綠主色展現當代的美學，相比米蘭 Trippa 餐廳的芥末黃色（深刻而大膽的用色），Testina 的黃壁略為素淡，有點兒似 Arnaldo Clinica Gastronomica （那一家仍然用好似香港牛雜檔車仔奉客的高級餐廳 😃）的傳統，但 Testina 更富現代感，且更耐看。相對現在太多餐廳過猶不及的裝潢（一部份的 Caprice 和黑和紅的 Robuchon 算是表表者），看到 Testina 的素淨，小妹覺得十分舒泰。多說一句，不是整間 Caprice 都是不美的，dining room 部份仍然保持了法蘭西新古典主義的莊重和貴氣喔 ☝🏽😎。好了好了，午餐開始啦。【 Highball 】****下午要工作，不便有酒意，來一杯沒有酒精的 highball ，都很好味嘅 😋。【 Bread Basket 】****有 focaccia 也有 grissini 和一款似 pane tuscano 的麵包，不知是買回來還是自己做呢？水準很高，focaccia 很好味、有質感；grissini 是不可以跟 Grissini 比嘅，不過不差。義大利餐廳，小妹認為是十分重視麵包喔，不論麵包是否 made in-house，Testina 沒有令人失望。頭盤。當然要吃 signature 之一的牛仔舌啦。 【 “Lingua Tonnata”｜Milk-Fed Veal Tongue | Tonnata Sauce | Sicilian Capers 】****牛仔舌味道淡，不過襯有酸度的 capers 和 deeply savoury and full of umami （旨味）的 tonnata sauce 是天作之合。小妹覺得牛仔舌切得略薄，在口中缺乏點質感，不過可能那是傳統吧，也許太厚難嚼啦，米蘭 Trippa 的都是這個模樣呢。還有，這道菜的 tonnata sauce 和牛舌比例均稱。Tonnata sauce 是濃郁的吞拿魚和鯷魚醬，太多過鹹，過猶不及。看看上面的照片 ☝🏽，當知對比只有幾片牛舌，醬料比例適中。而且 Testina 擺盤也較米蘭 Trippa 精緻呢。雖然單單味道未必五⭐️，用整全一道菜去看，小妹不會猶豫給予五⭐️的。【 Homemade Tagliatelle with Duck Ragù 】****追加的 pasta。$248。Tagliatelle 厚重，煮得軟硬適中 perfectly al dente。鴨肉醬香濃甜美，沒有 gamey（其實小妹並不抗拒 game 味的，反而很喜歡到歐洲吃 gibier，日本也有很出色的「野味」餐廳喔 😋），要批評的話，可以說味道雖濃卻單調，稍欠 umami 複雜層次而已。【 Charcoal Grilled Beef Heart｜Seasonal Vegetables 】****牛心爽而美味，只需切成薄片，簡單地撒上鹽巴和胡椒去烤，炭火焦香，加上蔬菜墊底，一點蔥花在上，少許肉汁，Testina 這個主菜就是這樣簡單，已經是很美味的菜式，不用畫蛇添足。【 Melon Ice-cream and Coffee 】****有甜品和沒有甜品午餐相差一百塊錢，要甜品只是多一球雪糕，連一點 garnish 都費事，縱然好味，未免太乏誠意了 😅。就此一道甜品，抵食已經口了兩顆星星啦。之後小妹得知午餐甜品選擇已有改善，再無這樣毫無心思的雪糕啦 🙄。****咖啡沒有特別，無用多所搖舌了。【 對義大利料理的經驗 】小妹覺得義大利菜跟義大利酒一樣（當然小妹飲義大利酒有限，只能說是自身經驗 😬），有獨特而單一的 character，對比法國料理的繽紛而世故，小妹吃過的義大利菜多美味則較為樸素（EP 除外，請看下一段），菜式較少花枝招展，也無需修飾造作。順便一提，半山堅道那一家 Florence Trippa 的 Lampredotto 味道都是一貫的樸素而平淡的。不過好味道的義大利料理，絕對是世間世外道美味。小妹吃過最美味的義大利菜是在 Enoteca Pinchiorri 💖，其實好似 Super Tuscany 的酒，EP 是有點兒「法國化」的，那一家翡冷翠的餐廳無論料理和服務都是 head and shoulders 超過其他（小妹吃過的）義大利餐廳，而且酒單的豐富，幾近不可思議 😳。 EP 是有一家分店在名古屋的，小妹未有緣一試。不過講到義大利以外，最好的義大利菜恐怕仍在東京 —— 代官山的 Aso 也好，Bvlgari 酒店的 Il Ristorante - Niko Romito 也好，資生堂的 Faro 也好（有機會不妨試下，然後對比香港最好幾家，看看小妹有沒有「打誑語」🤭），從未令小妹失望，義大利菜本質中加入日本人一絲不苟的面影。恐怕義大利以外，最好的義大利菜還是要數日本㗎啦。還有一點，義大利雖然不是很大，料理還是很 diverse 的，不是 carbonara 和 pizza 可以概括。例如西西里料理深受中東人影響，味道大膽，多彩多姿，Tuscany 則簡單樸素，食材新鮮，米蘭（Testina 的家鄉）所在的 Lombardy 地方，也許可以說「濃油綽醬」也很香口惹味的，例如 Cotoletta alla Milanese，正宗義大利菜可以分別很大喔。【 總結 】Testina 的料理整體來說質素高（例如 pasta 和牛心烹調恰當），擺盤漂亮（剩係那道牛仔舌頭盤比米蘭 Trippa Trattoria 的要精緻得多）。至於味道嘛，不是驚艷，義大利煮「牛雜」的傳統風格，小妹覺得那份味道濃郁卻樸素的料理其實不差。Testina 是 trattoria ，比較 casual，料理也簡單，不能跟翡冷翠的 EP 或者香港《八部半》 (都是 ristorante) 相提並論嘅。對比香港，Testina 的料理雖然簡單，又比一些沉悶的提供 spaghetti carbonara 自稱義大利菜「西餐廳」精彩得多 。服務正常，並不 personal，沒有犯錯也沒有覺得很用心。吃午餐 + 單點，今天埋單近一千元一個人遠遠太貴啦。那一百元的 melon ice-cream，事實有點過份 😡。如果有 Restaurant Week 特價不妨一試（當然未必有你心儀的菜式選擇，要自己衡量啦）。所以整體用餐體驗還是一個 OK 而已。…查看更多

Booked Testina at the very last minute when the restaurant week was almost over, and luckily we still managed to get a table for Saturday lunch. Testina is known for utilizing every part of the animal, including offal, and turning it into delightful dishes. During the restaurant week promotion, a 4-course lunch cost only $428 per person.🥂 Milk-fed veal tongue, tonnata sauce, Sicilian capersThe veal tongue was sliced very thin like ham, and I loved the creamy tuna sauce, it paired beautifully with the veal tongue.🥂 Fig, lardo from Nebrodi, ricotta and balsamicoThe surface of the lardo was lightly torched. Combined with the ricotta and sweet fig, the dish was soft yet chewy, and the sweetness of the fig complemented the flavours perfectly.🥂 Fried honeycomb beef tripe and rosemary (+$108)I’ve often had beef tripe at dim sum, but this was my first time trying it fried in an Italian style. It was surprisingly addictive.🥂 Homemade tagliatelle with beef heart Bolognese raguI hesitated at first, knowing beef heart was the main ingredient, but it didn’t taste much different from regular beef. The tagliatelle had a nice, firm texture that I liked.🥂 Burrata ravioli, tomato sauce and basilI’m usually not a fan of ravioli, but this one was delicious. The tomato sauce was rich and flavourful, enhancing the overall taste of the dish.🥂 Handcrafted cavatelli pasta, red prawns, fish stock, peas and tomatoes (+$288)The red prawn pasta was truly impressive. The fish stock was full of flavour, and I didn’t expect the cavatelli to have such a perfect texture.🥂 Trippa stew all’ AmatricianaThis dish combined four different parts of the cow in a single stew. The sauce was rich and everything came together beautifully.🥂 Testina pig’s head with salsa verde, mustard grain jus and fresh horseradishTheir signature pig’s head reminded me of Chinese-style roasted pork. The skin was crispy, and the balance between meat and fat was just right.🥂 Melon sorbetA refreshing and rare melon-flavored sorbet was the perfect way to end the meal, along with a hot coffee..Overall rating: 8/10…查看更多

My friend deliberately searched for this Italian resto specialising in offal in Central to celebrate my birthday! .Our dinner started with a complimentary Bread Basket accompanied by a small plate of olive oil. The basket included sour dough, grissini and focaccia. Then, we ordered the following dishes to share:-Antipasti:-Lingua Tonnata, Milk-Fed Veal Tongue, Tonnata Sauce, Slicilian Capers (HKD298)The ox tongue was thinly-sliced and placed prettily like flower petals. It was paired with the rich tonnata sauce, made from tuna, sour cream, lemon sauce, oil and salt, adding a sour touch and enhancing the savoury of the melt-in-your-mouth ox tongue. -Fassona Beef Tartare, Caper Leaves, Marinated Egg Yolk & Fiore Sardo (HKD288)The lean meat had a nice texture and tenderness, being succulent with a sweet taste. The caper leaves provided a briny, slightly acidic counterpoint to the richness of the beef. The egg yolk sauce elevated the freshness of the tartare. -Pasta:-Homemade Pappardelle with Chicken Offal Ragù (HKD298)The pappardelle had an al dente texture and was paired with various flavourful and fragrant chicken offals, including gizzards, testicles, etc. They didn't emit any unpleasant odour and were pleasantly chewy. Parmesan cheese was sprinkled on the pasta, making it cheesier. -Secondi:-Charcoal Grilled Beef Heart, Seasonal Vegetables (HKD298)Definitely the MVP of the night. Exuding an intense charcoal-grilled aroma, the beef heart was extremely tender and juicy with an alluring pink appearance. The onion sauce paired nicely with the beef heart. -Dolci:-Hazelnut Cake & Piedmont Hazelnut Zabaione (HKD148)With a thick layer creamy hazelnut zabaione at the bottom, the cake was soft and light with a nutty aroma. I could taste the earthiness and buttery texture of the zabaione and the cake at the same time when enjoying the dessert. They used chocolate sauce to write the bday message on the plate to celebrate my bday. -Tiramisu (HKD158)This tiramisu was pretty standard, being moist with the right amount of coffe and alcohol. It was not particularly memorable and quite expensive. .The resto is decorated in the Milanese style of the 1970s, with terrazzo floors, olive green furniture and mustard yellow walls. There are also private rooms available in case you prefer more personal space. .The staff were friendly and attentive. They introduced their dishes to us patiently and suggested the Monsanto Chianti Classico Riserva for pairing. …查看更多

Parma Ham, Pickled Vegetables & Crispy Bread醃菜出色，非常清新，柔和酸味恰好平衡番火腿嘅鹹香，簡單開胃Beef Carpaccio, Piedmont Hazelnut好味! 蛋黃醬、chives、果仁等令到味道層次更加豐富，但又唔會互相搶味，夾埋十分和諧，非常出色Linguine with Walnuts Pesto & Spicy Oil麵條口感偏硬有質感有咬口，果仁醬汁清新無油膩感，加少少辣油提味，配搭新穎Homemade Tagliatelle with Bolognese Ragù手製意大利麵煙韌且有蛋香，麵條本身非常出色，肉醬濃郁，剩下嘅肉醬醬汁沾麵包一流Roasted Mediterranean Octopus, Capers & Dry Tomato Oil, Romesco Sauce八爪魚烤得焦香，香味四溢，內裡非常軟腍，調味足夠，甚至不需要沾醬也好味"Testina" Pig's Head & Salsa Verde, Mustard Grain Jus, Fresh Horseradish豬面頰肉燉得非常軟腍，油脂半溶化，啖啖充滿油香，搭配新鮮嘅辣根碎完美中和油膩感Crispy Apple Strudel & Crema Inglese酥皮香脆，餡料有濃郁嘅玉桂蘋果香，配搭奶油醬，甜而不膩Homemade Sorbet苺果口味清爽可口，為整餐飯畫上完美句號…查看更多

間Testina裝修幾有feel㗎，懷舊得嚟又唔老土，好似返咗70年代嘅米蘭咁，啲Terrazzo地板同橄欖綠傢俬都好正！"Veal Tonnato", Tonnata Sauce, Sicilian Capers呢個牛仔脷好滑溜，Tonnato醬又夠味，酸酸咪咪幾開胃，不過可能切得太薄，口感爭少少🤏。整體嚟講都唔錯，四粒星🌟🌟🌟🌟！Peach, Lardo, Ricotta Cheese & Balsamic Vinegar嘩，呢個蜜桃配Lardo真係正到爆！Lardo嘅油香同蜜桃嘅清甜簡直係天作之合，加上Ricotta cheese嘅creamy口感，正呀喂！五粒星🌟🌟🌟🌟🌟！炸牛肚個炸牛肚就真係估佢唔到，炸到卜卜脆，點埋椒鹽，食落好似炸魚皮咁，又似金錢肚，好有鑊氣！估唔到意大利菜都可以咁中式風味，堅正！四粒半星🌟🌟🌟🌟⭐！Yellow Chicken Roll, Mashed Potatoes & Rosemary Jus雞卷好扎實，雞肉又嫩滑，最正係個醬汁，好香Rosemary味，撈埋薯蓉一齊食，正到dum手指！四粒星🌟🌟🌟🌟！Tagliolini, Chicken Combs, Red Prawns呢個紅蝦麵一食落去真係嘩一聲，個醬汁太正啦，啲紅蝦又彈牙，麵條又掛汁，簡直係perfect match！五粒星🌟🌟🌟🌟🌟！總結：Testina真係一間好有特色嘅意大利餐廳，將啲內臟煮到咁好味，真係好犀利！不過價錢就偏貴，lunch都要成千蚊一個人，如果Restaurant Week嚟試下就抵啲啦！…查看更多

這家隱藏在中環擺花街的意式餐廳驚喜連連！餐前麵包有三款，各具特色。招牌豬頭肉（Testina Pig's Head）外脆內嫩，膠質與香草交織出絕妙口感；紅蝦寬麵（Red Prawns Cavatelli）蝦鮮麵彈，醬汁濃郁得讓人舔盤！慢煮牛舌（Lingua Tomata）柔嫩入味，鴨肉醬寬麵（Tagliatelle with Duck）風味樸實卻深刻。搭配Nebbiolo紅酒完美昇華內臟料理的層次。環境復古工業風，服務貼心。人均$600+雖偏高，但每一道都是味覺盛宴，絕對值得回訪！…查看更多

Miss咗restaurant week，就試咗weekday lunch menu $398 2 courses 再加咗炸牛肚 $218Set lunch menu (Jul 2025（忘了影餐包 有三款暖served 好食！Appetizers "Veal Tonnato", Tonnata Sauce, Sicilian Capersserver推介的!前兩日pici lunch 都食咗vitlello tonnato，相比起tuna醬唔會咁鹹 肉味更香！不過唔特別開胃🌟🌟🌟🌟Peach, Lardo, Ricotta Cheese & Balsamic Vinegar超鍾意！完全開胃 lardo豬脂肪 冇油膩或者臊味 酸甜好balanced🌟🌟🌟🌟🌟炸牛肚 哈哈哈哈我就係衝住炸牛肚save咗 Testina，第一個感覺係 炸魚皮x椒鹽九肚魚x金錢肚 feel，味道好中式。成件事係惹味同好正嘅（我覺得河粉舖都可以考慮加入呢個菜式🌟🌟🌟🌟🌟Yellow Chicken Roll, Mashed Potatoes & Rosemary Jus雞卷扎實 肉質很嫩 靈魂之處係嗰sauce❤️🌟🌟🌟🌟Tagliolini, Chicken Combs, Red Prawns (Add 98)Deliziosa！！！一食落去就驚艷到我，個醬🥹欣賞紅蝦切粒 大小剛好又掛到汁🌟🌟🌟🌟🌟Sparkling/ still/ hot water $38 each to free-flow👍🏻總結：整間餐廳活用內臟煮出surprising嘅意大利風味 I love it! 調味偏濃 餐廳嘅環境、人、音樂都好cozy❤️ perfect date!💰：$1,207 lunch for 2 …查看更多

Came here for restaurant week, first had the Lingua Tonnata which the veal tongue just melted in your mouth a very light dish however personally would have preferred a stronger tuna flavor from the tonnata.Bolognese Ragu the pasta was al dente and cooked perfectly however the ragu itself lacks a bit of depth in flavor.Octopus was cooked perfectly not chewy nor dry. The sauce complimenting it was smokey and didn’t overpower the octopus itself.However the highlight of the meal was the dessert. The apples were seasoned with just enough cinnamon, the crispy pastry gave texture.Overall very decent meal but like said none of the dishes was outstanding to the point which will make me come back for them nor were they dishes I couldn’t find better elsewhere. Worth trying though would come back to try their other dishes that use offals.…查看更多

因為farewell個同事去咗呢間餐廳食lunch。佢係open kitchen可以見到廚房有好多廚師。前菜嘅生牛肉十分出色，平時我唔食榛子，但係呢個配搭出奇地美味。pasta彈牙而chicken leg都夠嫩滑。要留意返高級餐廳水要收$38/位。…查看更多

🧑‍🍳🙌 𝑻𝒆𝒔𝒕𝒊𝒏𝒂 𝒙 𝑵𝒐𝒕𝒕𝒊「六手聯乘」🇮🇹意大利風味盛宴👨🏼‍🍳餐廳背景同主廚來頭📍𝗧𝗲𝘀𝘁𝗶𝗻𝗮（香港）🌟米芝蓮推薦＋𝖠𝗌𝗂𝖺'𝗌 𝟧𝟢 𝖡𝖾𝗌𝗍 𝖱𝖾𝗌𝗍𝖺𝗎𝗋𝖺𝗇𝗍𝗌🌟✨Testina 係由米蘭人氣小店 Trippa Milano 同香港灶神集團聯手搞嘅✋最出名玩「nose-to-tail」（即係由頭食到落尾）😎專攻豬頭肉、牛舌、內臟呢啲刁鑽部位👨🏻‍🍳主廚 Marco Xodo之前喺上海米芝蓮二星 Otto e Mezzo Bombana 做過🎖️手勢夠正宗又帶啲現代感✨佢嘅招牌菜好似「雞內臟肉醬闊麵」同「豬頭肉青醬」😆粗獷得嚟又講究細節🤏食落有驚喜🤣📍𝗡𝗼𝘁𝘁𝗶 (深圳）🌟2024年中國酒單大獎【三杯卓越獎】✨植庭飲食集團旗下浪漫意大利小館🌹由義大利籍主廚 👨🏼‍🍳Andrea Tartamella同Federico Li👩‍🍳聯手執掌✋專注南北義料理融合🇮🇹並強調菜式同葡萄酒平衡搭配🍷🥗前菜｜Antipasti1. 金槍魚薄片 × 葡萄柚羅勒🎏✨Notti 海鮮美學🔪藍鰭金槍魚大腹薄切🤤以葡萄柚汁取代傳統檸檬醃漬🍇果酸更細膩🤏葡萄柚選自西西里血統品種✨呼應Testina的南義根源😎 2. 小牛牛舌 × 金槍魚醬 🐮✨Testina 鎮店技法🐄 牛脷好軟嫰🤤鋪滿鯷魚金槍魚醬🤏上面撒埋西西里酸豆碎👍鹹香鮮三連擊😆送酒一流🍷🍝主食｜Primi Piatti3. 蟹黃手工麵🦀🥚蛋麵勁掛汁！麵質彈牙👍蟹黃醬用蟹殼熬到超濃郁🤤加埋刁草碎吊味🤏4. 雞雜肉醬寬麵🐓🐔雞肝雞心燉到化晒🤏肉醬超濃郁😆刨埋36個月帕瑪森芝士落去🧀鹹香奶味爆棚😜食完成個口腔仲有餘韻🤤🎣主菜｜Secondi Piatti5. 多寶魚🎏🐟魚皮煎到脆卜卜✨鳳尾魚醬用蒜片橄欖油打成🤤鹹香得嚟唔會遮住魚鮮👍白蘆筍清甜平衡返夠6. 招牌豬臉肉🐷✨Testina鎮店之寶💯豬臉肉墩到超級超級超級(好重要要講三次🤣）軟嫩似慢煮牛🐮青醬混入山葵吊出微辣🌶️個芥末籽肉汁濃烈🤤會想再回訪食多次😆 🍮玩味甜品 ｜Dolce7. Panna Cotta🤤 ✨甜品質感滑溜🤏面頭竟然噴些MANDARINO食用香水👃一啖食落去先聞到佛手柑香😍跟住先湧出雲呢拿甜🧴相當創新👍超有記憶點既一道甜品🌟總結🌟👐今次六手聯乘並非單純菜單拼湊🙌而係精心設計既聯名菜單📖將Testina濃郁內臟料理同Notti既清新海鮮完美融合🤏食客可以享受南北意大利風味既對撞🫸🫷從開胃小菜到主菜都充滿層次感🤌呢次合作絕對係意大利餐飲界一大盛事🥳…查看更多

如果你想認真享受食物，千祈不要來！晚餐只限你兩個小時加上不斷提醒你時間已到。 地方環境食物還可以，但要為食客加上時段馬上降級變成茶餐廳，為求賺錢完全放棄服務精神。…查看更多

💡 **坊間義大利餐都大同小異？**Testina以「nose-to-tail」的烹飪理念，獨特的食材選擇帶來與眾不同的義大利餐體驗🥹🍽️ 前菜Trippa Fritta：第一次吃到用炸的金錢肚，外酥內嫩，也沒有過多的調味Lingua Tonnata：薄切牛舌配上濃郁的金槍魚醬汁，口感非常細膩Roasted Pointed Cabbage：主廚的家鄉料理燉菜，**搭配香草麵包碎、橙香和鱒魚卵把包心菜的甜味發揮到極致🍝 PastaCavatelli：紅蝦+魚高湯熬製的濃郁醬汁濃稠到可以直接當龍蝦湯喝！Cavatelli 本身的口感Q彈有嚼勁，超級無敵好吃！第一次用碗吃Pasta，這感覺真奇妙！🤣🔥必須推薦 ！🔥必須推薦 ！🔥必須推薦 ！Ravioli del Plin & Mushroom Jus：咬開是濃汁包裹奶酪起司的迷你餃子，配上濃郁蘑菇汁Tagliatelle with Duck Ragù：鴨肉慢燉醬汁配上手工製寬版意麵，掛汁力強，每條麵條都吸收了滿滿的🥩主食Pig's Head ：豬頸肉，外皮煎到金黃酥脆，內部則是滿滿膠質感，基本上入口即化但略感油膩Baby Lamb Belly: 第一次吃到羊腩版的Porchetta，超細膩層次感，且完全沒有羊騷味！ Charcoal Grilled Beef Heart：這道完全顛覆了「牛心」的刻板印象，意想不到的嫩！完全沒有內臟的腥味，甚至比一般牛扒更嫩更 Juicy！ 🍰 甜品**這裡的甜品，絕對值得期待**Hazelnut Cake：榛果蛋糕，帶有微苦、堅果香與淡淡焦糖感，甜度剛剛好，輕盈又moist！ Tiramisu：細膩且有高級感的提拉米蘇，濕潤度拿捏剛剛好，咖啡與酒香融合得天衣無縫，帶有恰到好處的回甘餘韻Panna Cotta：高級版奶凍，質地絲滑，沒有過重的甜味，而是帶有近乎「淡奶」的純淨奶香🔖**這家餐廳對內臟的處理真的超級強**✅ **甜品收尾完全不膩口！**…查看更多

位於中環既意大利餐廳，餐廳環境以綠色和黃色為主，有懐舊既情懷。由於食物價價錢屬於中高檔，所以食物亦如期望般不差，滿意👍🏼👍🏼👍🏼當日下午服務我哋係一個高大充滿紋身但非常友善既小哥，佢同我地用廣東話推介食物，非常好👍🏼👍🏼👍🏼👍🏼午餐：1）牛舌，沒有驚艷到我，雖然比平時大塊同新鮮，但值得一叫 👍🏼👍🏼👍🏼👍🏼👍🏼2) 炸牛肚，推介❤️❤️❤️特別又好味，中式既牛肚炸左，感覺好似食薯片咁～3）南瓜大通粉，打卡able ❤️❤️❤️❤️而且非常正～ 4）辣意粉，好味😋👍🏼👍🏼👍🏼5）八爪魚🐙，好味但有D貴👍🏼👍🏼👍🏼…查看更多

之前bookmark了一段時間但由於剛開始時booking比較full所以過了一段時間才過來一試這間意大利餐廳的款式主打以動物內臟為料理中菜相對食得多但西餐也是第一次(除咗雞肝醬同牛骨髓)由於同行的食量不大所以2人只叫了2頭盤2主菜1甜品而已"Trippa Fritta", Fried Honeycomb Beef Tripe & RosemaryChicken Liver Parfait, Saba & Dried ApricotHomemade Tagliatelle with Duck Ragù Veal Fassone Tenderloin Milanese Style, Seasonal VegetablesCrispy Apple Strudel & Crema Inglese麵包籃是多數香港餐廳必備的麵包口感非常好而我最鍾意的是麵包條但美中不足的是餐廳只提供橄欖油詢問能否提供黑醋但他們竟然說沒有的Chicken Liver Parfait, Saba & Dried Apricot正常發揮 沒有超大驚喜但雞肝醬比較”杰身”"Trippa Fritta", Fried Honeycomb Beef Tripe & Rosemary我來之前比較期待的一款炸的粉漿很薄身但調味方面有點像中式的椒鹽鮮魷Homemade Tagliatelle with Duck Ragù 我本人最喜歡😂因為意粉不會太淋剛剛好而且醬汁中有很多鴨肉Veal Fassone Tenderloin Milanese Style, Seasonal VegetablesTenderloin嫩滑而且不會過熟第一啖吃的時候有點像吉列牛排所以我不算太喜歡這粉漿因為油炸味相比牛肚那個比較遜色Crispy Apple Strudel & Crema Inglese有點像拿破崙又有點不像但蘋果脆卷真的很新鮮 非常脆口配上面凍凍的cream inglese可以balance 到意想不到的是跟他們requested慶祝他們額外送我們一個Hazelnut Cake & Piedmont Hazelnut Zabaione我比較喜歡這個因為蛋糕非常鬆軟而且hazelnut 非常新鮮…查看更多