Metamorfosi - Rom

Piatti ricercati così come i vini. Menù degustazione interessante m. Troppo lunga l’ attesa tra una portata ed un’altra.

Da provare assolutamente. Esperienza olfattiva fantastica

E da marzo che sto cercando di contattarli senza nessuna risposta per il rimborso del voucher..????

Nel mese di marzo avevo prenotato un voucher regalo, ma il giorno prima della prenotazione sono stato contattato in quanto il ristorante il giorno della mia prenotazione sarebbe rimasto chiuso per lutto. Poi causa lockdown non è stato possibile prenotare. Ora è dal post lockdown che provo a contattare in tutti i modi il ristorante ma senza nessuna risposta inoltre è da mesi che scrivono che stanno riaprendo ma rimandano sempre la riapertura senza dare risposta e senza rimborsare. pessimi

Serving Rome since late-2010, Metamorfosi has carved a niche amongst Rome’s largely traditional dining scene, Chef and owner Roy Caceres doing so by taking local Ingredients and “transforming” them into plates that evoke ideas and emotions. Located on Via Giovanni Antonelli, in the Parioli area, it is immediately upon entry that guests are drawn in by neutral colors and wood, the warmth exuded by staff expected from a Michelin-starred Restaurant and service particularly attentive on Monday evening where only three other tables were occupied over the course of 140-minutes. Deliberately paced, and referencing everything from Chef Caceres’ Colombian childhood to time in Japan, diners are asked to decide between tasting menu and a la carte after Water is poured, the latter chosen out of desire for specific items and beginning with benign Wheat Crisps followed by far more interesting housemade Bread with a blended spread of Honey Butter and Olive Oil. Dabbling in modernism, an iSi charger undoubtedly involved in Potato Foam with Octopus and Onions to whet palates, course one featured Metamorfosi’s signature “Carbonara Egg 65°” riffing Rome’s signature dish via immersion circulator with suspended Chicharrones while Scallop Ceviche approached a South American spice profile using Calabrian Sausage in place of Aji Peppers. Whimsical again with Primi, Caceres’ S-foglia replacing Pasta with Broccoli surrounding Pork bathed by Almond Cream, “Encased” Risotto hinges more on the tableside preparation than anything else, a bit gimmicky though the taste and texture of Rice, Mushrooms and Hazelnuts are delightful. Suggesting the €85 wild-caught Mallard “for two,” a tableside preparation plating Breast alongside Carob and Squash with its Seeds, steep-pricing became justified through the addition of satellite plates offering Confit with Chestnuts and Liver beneath Truffles lightly sweetened by Balsamic. Using English Stilton wrapped in White Chocolate as a bridge to Dessert, an unexpected but enjoyable choice in Italy, it was after a somewhat protracted delay thay “Malaga 2.0” arrived, the idea somewhere between Halo Halo and deconstructed Panettone thanks to Egg Yolk Ice Cream, boozy Raisins, Citrus and Bread.