Acetaia in München
October 12 2020
because of the pandemic it has been hard to eat out especially in the last few months due to the every changing regulations. however we decided to treat ourselves, head to the city and try a new restaurant.
Bread of a letter a, which i assume is for the name of the restaurant. it was served with a light fish cream.
amuse bouche of chickpea cream and pasta. very tasty dish but it was DEFINITELY not the normal size of an amuse bouche, it was more than just a bite. the pasta was still al dente, the chickpea cream was very tasty. a very nice start to the meal.
Lamb fillet, "smoke", borage onions with balsamic vinegar and lardo. when anything is revealed with a cloud of smoke it is always a nice show and gives you smell of what is coming next. the lamb was very tender and the flavor of it was not too overpowering. It was a nice combination with the richness and slight sweetness of their famous aged balsamic vinegar.
Baked tuna on beetroot cream and leek. What a beautiful plate of food.
Artichokes with olive filling, quail egg, buffalo cream and orange flavor. interesting presentation, definitely not what i was expecting. it was light and airy.
Fjord trout, grilled eggplant, peppers, buffalo ricotta cream, pepperoncino sauce. the fish was cooked perfectly, the skin crispy was very crispy, the eggplant was cooked nicely and a nice balance of flavors with the cream sauce.
Fresh sheep's cheese ravioli with butter, marjoram and traditional balsamic vinegar. this is one of their signature dishes and I can taste why, especially their aged BALSAMIC vinegar. it is worth to go just to try the vinegar. although they only give you three pieces it was just the right amount as the flavors are quite rich and very delicious.
Picture from Open Table