Janam Kundali Predict Marraige Date

Bordighera - Romulus Amarea

Seaside Argentina, 1
Bordighera (IM) 261 105 0184 Tel


Report Date: 29-10-10
Type of Premises: Restaurant
Description
.

Romulus Amarea-restaurant la plage, as the subtitle of its name ... And à la page, add us, playing with words is in a privileged position in Bordighera, on the beach right at the bottom of the walk.





came down the ladder that starts directly from the promenade, flanked by the blackboard menus show-Romulus Mare is located in a bright modern building on the beach, well protected from the disastrous winter storms due to the presence of the pier.





The exteriors are decorated with fine wicker gazebo, terraces and large solid wood white umbrellas that shelter tables.











The interior is divided into two large rooms, the first of which turned into a lounge bar with free WIFI.
Romulus Mare has a structure certainly fits the "large numbers", but this did not compromise on quality, service with a young, casual and fine cuisine, no doubt thanks to a meticulous owner and great job.









The indoor dining room is strongly characterized by the "sails" that decorate the ceiling.
rectangular wooden tables are set with tablecloths runners very trendy, you sit on wicker chairs in the dark.







few images of well organized kitchen, Nadi, Beppe, and Simon the pastry chef at work. In the operating room Savior.





The "mise en place" is enriched by Rastal glasses for wine and dark glasses for the "water.







The owner Romolo Jordan is located on the shields since 1984, when he began to Giappun Vallecrosia; qualche anno dopo, il successo arrivò improvviso con il Mistral di Bordighera, frequentatissimo dai gourmet. Nel 1993 ebbe inizio la grande avventura de La Via Romana, ristorante di lusso e stellato di cui Convivium ha pubblicato un ricco reportage .
Oggi Romolo ha deciso di tirarsi fuori dai clamori della ribalta e del giudizio critico, "solo per il piacere di coloro che si verranno a sedere a queste tavole, sperando che oltre ad un piatto, un bicchiere ed un sorriso possano trovare il valore aggiunto che solo tutto quel che è stato può dare".



La carta dei vini è presentata in maniera originale e simpatica, suddivisa nelle macroregioni who preceded the unification of Italy. A wide selection
but not thought out, that will please the fans, organized in:


some bubble
* * *
small bottles by the Kingdom of Sardinia from the Lombardo Veneto

* * * from the Italian Tyrol
Grand Duchy of Tuscany

* * from the Papal States by the Kingdom of the Two Sicilies
* the * pink
some red for the sea ... from north to south
* to accompany the desserts ... or meditate

card



The raw seafood of the day ... (Proposal on slate in part, on the day of our visit: Raw tuna tartare and prawns € 17.00)

Stoccafisso whisked to brandacujun € 14.00
Bruschetta with octopus and clams € 15 , 00
Bagnun anchovy € 13.00
shrimp fry, made with pumpkin, shallots glazed € 16.50

Paccheri seafood
Scialatielli white € 18.00 calamari with rosemary and € 14.00
Gnocchi with eggplant and swordfish sauce € 14.00
with Noodles cream horns and squash blossoms in tempura € 12.00

Bouillabaisse of turbot with croutons and rouille € 20.00
Caught in a crust of herbs, beans in cream Pigna € 18, 00
Lamb baked, potato rosti
€ 16.50 Seared tuna wrapped in bacon, white sauce € 18.00



Cheese Pecorino Pienza, Drunk with the dregs of Refosco, Toma di Savoia, Sheep Brigasca, Castelmagno, Roquefort, Stilton, Cabrales

1 sampling € 5,00
3 assaggi   € 8,00
la ruota assaggio   € 12,00

Dolci, dolci, dolci

Mousse al cioccolato fondente, salsa al caffè   € 7,00
Crumble di mele con gelato al caramello salato   € 6,00
Torta di ricotta e gelato al cioccolato   € 6,00
Croccante all'arancia con crema allo zabaione   € 7,00
Sfogliatina con mousse al caramello, composta di rabarbaro   € 7,00
Sciümette con crema inglese, mandorle tostate   € 6.00
Cutting hazelnut gelato with hot coffee
Sorbets € 6.00 € 4.50 to the tastes of the time

Our meal



The plate of bread slices.

Appetizers



Riviera Ligure di Ponente DOC Pigato du Nemu 2009, bottled by Azienda Agricola Luca Dallorto , Dolceacqua (IM).
It 's the first year in which it is placed on the market, and aside from the fact that it is always a pleasure to discover new producers, it is certainly a wine that promises very well.





Il succulento "bagnun", preparato in questa occasione non con le acciughe ma con le sardine disponibili al mercato del pesce.





Gamberi in padella, composta di zucca, scalogni glassati.
Un abbinamento semplice e perfetto, volto ad esaltare i sapori primari.

Primi piatti





Magnifici scialatielli in bianco con calamaretti e rosmarino.





Tagliolini con crema di trombette e fiori di zucca in tempura.
Eleganti, profumati e molto ben legati, merito della crema a base di zucchine trombette...

Secondi piatti





Freschissimo, ben consistente e saporito, il tonno scottato in camicia di lardo, guarnito con il tortino di ratatouille.







Ricca Bouillabaisse di rombo con crostini e salsa rouille (a base di aglio e di peperoncino, usata nella cucina della Francia del Sud per accompagnare i piatti a base di pesce).

Dessert

I quattro dessert a seguire rappresentano la conclusione degna e trionfale di una degustazione di valore assoluto...





Sciümette with English cream, toasted almonds. The
sciümette are soft, creamy "meringues", made with egg whites whip, floating on a warm English custard, a recipe from Genoa of rare goodness!







a great personality, the puff pastry with caramel mousse, rhubarb compote.







Apple Crumble with salted caramel ice cream ... So delicious that we immediately tried to remake it at home!







Crunchy orange with zabaglione cream.



Coffee final.

Comments

Whom we have followed so far, we believe we have provided sufficient information to form their own independent review.
Who wants to know even our own, accompanied by other information such as an interactive map with the routes, the closing days, the website address and e-mail, as well as from our usual souvenir photo with the chef, the patron and the restaurant staff, we address the call for a full reading of that article on our site Convivium , with the caveat that even there, to proceed further il medesimo sbarramento, gli occorrerà registrarsi.
La registrazione in Convivium è semplice, veloce, sicura, gratuita e assolutamente rispettosa della vostra privacy.
Qui sul blog -luogo interattivo per definizione- lasciamo invece spazio a voi e ai vostri commenti.