Antine - BARBARESCO

To begin by saying that this is the second time I lunch at the antinè; the second time as for all, because in good it is in bad proof of appeal I consider it mandatory and the antinè has confirmed its excellent level, are not for weaving with the description of the food, just say that the high standards of cooking are known and applied with rigor, the flavors are well defined, balance and contrasts are propedeutic in the form of second. the wine card, decidedly wide with particular attention to the territory, correct embroidery, some exceptions, but in a positive sense. service: without frills, courteous and attentive. Waiting for time. as necessary. price: more than correct. Finally, the title: Five instead of four because. *for custom, traditionally, a table table table would have liked a lot, for this my vote would have been 4 °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° the 5th°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

We turned up for lunch without a reservation and thought it was closed especially as it has bars on all the windows and doors (it was a prison! . We then we discovered the bell and we were ushered upstairs to a wonderful modern but intimate dining room. We had wanted a light lunch and were in a slight hurry as we had an appointment at 3 pm 20 minutes away. The staff were charming and took all this in their stride. The charm was underlined by our asking one of the waiters about a dish; he replied with a twinkle and a smile: “I can’t tell you I’m only the sommelier!” but went to find out. We had some great amuses bouches including a beautiful beetroot crisps with light cheese (see the photos . On display were two of the biggest white truffles we have ever seen. So a white truffle dish was irresistible. We had the carpaccio of veal with funghi porcini and white truffles on top. This was a wonderful combination which brought out the flavour of the white truffles. My wife followed this with a deconstructed chilli squid dish which looked and tasted amazing while I had spaghetti with ragu “which is not there”. This is one of the best pasta dishes I’ve ever had; The Ragu had been reduced to an exquisite sauce. We were in a hurry to leave (or we weren’t as we would’ve liked the dessert, but we had to but they insisted that we had the wonderful selection of petits fours as we paid the bill. This was an amazing experience especially as we had started off by only wanting one simple course. We were blown away. This restaurant certainly deserves a Michelin star: its cooking is of the highest order with great service. We had had dinner the night before in a Michelin star restaurant where the food and the service completely failed to live up to Mr Michelin’s standards. The Michelin inspector needs to call at both restaurants but with a different objective in each case! PS don’t forget the bell!

For lovers of fine traditional food this is not a restaurant to be recommended. The plates are often as bare as the walls. The willful combinations of flavours and the presentations of unrecognizable food groups very often distort the palate and clash with the enjoyment of the wines. This restaurant is most likely striving too hard for a Michelin star. Good luck.

Definitely deserves 5 stars Did not get any truffles here but really nice piedemonte specialties very fresh and delicious plus a few glasses of wine Place is very chic and upscale on the inside but reasonably priced in a small pretty, famous village of barbaresco I would come back

Unfortunately, I cannot understand the assessment of my flagrant jan g in any way. because of his rating, I had long visited the antinè on 21.04.2022. we have dared it anyway and we are not disappointed. already the greeting from the kitchen, the giardinera with espuma from thunfisch not only visually a pleasure, but the perfect balance between aromen and acid. the following cure, the gardasee trout in the teigmantel. handmade perfect and kreatiw exceptionally successful implemented. because no rhymes. it followed excellent tajarin with ragu from the cannon, a perfectly fassona carpaccio with cheese mousse, as the main course in barbaric with perfectly reduced glacier, kartoffel and polnta sail. the desserts, 100% nuts, panna cotta from goat milk, as well as the tiramisu convinces on a whole line. the recording and always act in the background, as well as the perfect weincard is worth mentioning. also the terrace that is served after dessert. for the offered, the price-performance ratio fits 100% I do not think that my why always disappointed Swiss describing will be ideal in raffinesse and quality at this price in its home country. is a long search.