CottoCrudo

The CottoCrudo restaurant maintains its reputation for Italian cuisine with a modern twist, set in the elegant surroundings of the five-star Four Seasons Hotel. Even if you are not staying here, it is definitely worth a visit. Smoked and marinated peppers with salsa verde, Italian bagna cauda sauce, and tonburi vegetable caviar were an unusual combination of flavors. Raisins added a surprising counterpoint. The bagna cauda sauce was an original vegan version made from almonds and soy sauce. It was delicate and creamy, with an umami flavor, as if it was the original. The whole dish was well thought out. For the main course, the Chef managed to transform a simple ingredient such as cauliflower into a sophisticated vegetarian dish that played with textures and flavors. The earthiness and minerality of the cauliflower was complemented by a delicate sauce made from yeast, juniper, and horseradish. Lemon gel then added a strong flavor accent to the end of the palette. The lightness that carried the entire evening’s experience was brought to a close with the dessert, the Chef’s take on the well-known mille feuille. The combination of ultra-thin layers of pastry and cream was a real treat – their delicacy and elegance could only be compared to a silent ballet on the palate, disturbed only by an excessive desire for visual effect.