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| Restaurant
Belvedere |
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| Sardinia
- Italy |
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Extraordinary - Merit
May - 2007 |
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5 Stars
& 4 Stripes
Overall - 'Cuisine & Service' |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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| Cuisine in Sardinia like the music of the traditional
launedda (ancient flute) is the most distinctive of Italy's regions, which is
mainly due to the island's geographic isolation from the rest of the mainland.
Although the launedda is played using extensive variations on a few melodic
phrases, the opposite is true regarding Sardinian cooking style, which is less
complex than other regions and relatively straightforward so as not to
overwhelm the food's natural flavor. The Belvedere Restaurant at the Forte
Village, led by Executive Chef de Cuisine Antonello Arrus epitomizes the
creative use of the typical local ingredients that are very different but at
the same time simple and natural. |
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“The Belvedere Restaurant at the Forte Village, led by Executive
Chef de Cuisine Antonello Arrus epitomizes the
creative use of the typical
local ingredients that are very different but at the same time simple and
natural.” ~ TB |
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| Our visit to the Belvedere
Restaurant was punctuated by a glorious display of culinary originality during
the event of a leisurely lunch tasting menu. A coveted table with a view of the
not too distant coast was arranged for us. Looking directly towards the beaches
one can certainly feel the ambiance of a homogenous village-like setting
covered in palm trees and backed by a semi-circle of bucolic hills. The
persistence of light background music and sincere smiles from the staff helped
to define the character of the restaurant as an elite casual dining facility in
a relaxed upscale resort. |
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| Chef Antonello was decidedly in charge of our dining
experience as most of the menu items featured on the tasting menu are his own
individual creations, influenced by his cultural apprenticeship as a youth
growing up in Sardinia. Our delightful tasting menu presented some outstanding
selections from deep within the inspired mind of Chef Antonello. Of particular
interest to us was the Citrus Tuna Tartar with "Cifraxiu" Bread Croutons and
Ginger Chips, made with a typical bread of bran baked in very old ovens and
tempered with the sharp flavor of ginger, both adding character to the soft
tender texture of tuna tartar. An appropriate bottle of Sardinian vermentino
varietal in the form of Tuvaoes Cherchi 2006 featured surprising
elegance and complexity along with distinctive hint of fresh sea and pleasant
bitter almond tinge. Another standout was the Toasted Fregola Pasta with
Aspargina and Lobster Cassoletta essentially made with Sardinia's version
of cous cous, which clearly illustrates the Arab influence on Sardinian cusine.
The wine of choice was Santa Maria La Palma Chardonnay displaying an
elegant velvety texture with straw-yellow color and soft bouquet reminiscent of
golden apples and fresh mint. |
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| 2007
Award: Restaurant Belvedere, Sardinia - Italy |
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A fillet of fish offering
proved unequaled as Chef Antonello presented the little known but tasty John
Dory in Lemon Sauce over a 'Sfogliata' of sliced Potatoes and 'Calamaretti
Croccanti'. This delicious fish is pan seared and doused with a lemon sauce
and then served with a 'sfogliata' or thinly sliced potatoes and fried 'crunchy
squid'. A delicate golden yellow Villa di Chiesa Cantina Santadi 2004
presented a fine bouquet of peaches and mangos with a long finish of raw
almonds. To compliment an outstanding gastronomic experience we were treated to
Grilled Sardinian Seadas served with Vanilla ice cream in Filu Ferru Grappa
sauce and honey. The ethereal aftertaste of grappa was a pleasant reminder
that these thin-rolled fried pastries filled with fresh cheese, and served with
honey were a fitting end to a splendid dining experience. |
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| We felt that throughout the entire event we were in
the capable hands of Chef Antonello who is a master in the art of
interpretation of all that is extraordinary about this special corner of the
world. |
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| “The perfect match in team play - empowered by
charismatic
leaders.” ~ TB |
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by
Edmund & Thorsten Buehrmann
Editor: John
Lomitola
Editor-in-Chief: Ingrid Lemme |
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| © 2007 ~ Seven Stars and Stripes, Inc. |
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