Discolored Hard Lump Dog's Lip

The Dream - Finale Ligure

Via Brunenghi, 151
Finale Ligure (SV)
Tel. 019 695472 - 349 5282014

Data Reportage: 8-1-11
Tipologia del Locale: Ristorante
Chef: Shpetim Xhakosi

Il ristorante Il Sogno -affacciato sulla via che Finale Ligure-Finalborgo colleague has just moved here from Borgo Verezzi, the district in which he had already previously built a solid reputation.
The dream in question is the owner and his wife Timi Flora, of Albanian origin, arrived in Italy in the 90s and here the protagonists of years of playing and hard work aimed to emerge and get to run a restaurant with full autonomy .







The restaurant is tastefully renovated and good attention to detail, surrounded by a large garden and summer houses an enjoyable outdoor living.
The entrance to the bar and cabinet for the case serves as a hallway to the kitchen and two dining rooms.





Furnishings feature terracotta tiled floors with alternating linear patterns in the mosaic, in warm pastel walls, white vaulted ceilings and tables set with damask table linens in white and brown.







In the previous photos, the images of the bright room where we had lunch, and in those to follow, the second collection from the lounge chairs embellished with padded backrest.







In one corner stands a small table with a collection distillates.



With Shpetim Xhakosi (for all "Timi") co-wife Flora in charge of the service in-room Erion and Nikolina.





The cuisine of Il Sogno is based on selected products, and fresh, with a particular fondness for fish and shellfish catch, to quote the poster prominently displayed with the outside.
the baskets with the catch of the day deserve a closer look.











Timi-portrait here in company with your reporter Sandro Giobbio-is rightly proud to show us a little "gem"-l 'extraction from fine-roe of sea bass in the video below.



The careful mise en place "includes cutlery and glasses Sambonet Rastal for wine.







Timi and Flora were divided equally homework: he in the kitchen, in her room, with a sweet smile for everyone.

Our meal



The bread is homemade daily, twice daily: sandwiches and five blacks cereals, white bread, focaccia and breadsticks.

Appetizers





Champagne Brut Rosé Premier Cru Brochet Vincent Hervieux-, quality product Écueil (F).
obtained by adding 10% of Coteaux Champenois rouge drafted by the House for a traditional Champagne has aromas of candied fruit and hints of toast.





It starts with a good hake in batter, with roe and fried tomatoes.









The inviting raw seafood: scampi nostrani, gamberi rosa, carpaccio di ricciola, triglia e tartare di palamita condita con concassé di pomodoro fresco, olio, sale, pepe e salsa di soia.



Una vera coccola di ispirazione orientale, la ciotola con acqua tiepida, fiori di ciclamino e fettine di limone per sciacquarsi le mani.





Ultimo antipasto, la triglia nostrana ripiena, sfilettata e spinata, farcita con porri saltati in padella, pinoli tostati e maggiorana, cotta al forno e servita su crema calda di patate profumata al pepe di Sechuan, con olive taggiasche e cubetti di pomodoro secco.

Primi piatti





Rich and fragrant, paccheri pasta with shrimp and eggs of Imperia our own lobster.





Ravioli stuffed with ricotta and artichoke sauce with chicken. Main courses







Fragrant Fried red mullet, hake, shrimp and squid. Very enjoyable!



Our future sea bass baked in the kitchen before being cleaned with the removal of his mullet.





... And here in the dish: sea bass steak with potatoes, olives and artichokes; its great meat, firm and flavorful.

Dessert



Passito Moscato di Pantelleria DOC Fortified VLQPRD Yanir 2006, bottled in Sciacca (AG) from Palermo Wineries Miceli, will accompany the dessert with his nose and the intense sweet taste and aromatic.









Timi and Flora have called Sweet Dreams: This is the taste of all the delicious desserts.
The pear tart with ice cream mozzarella, eggplant terrine with chocolate and sponge cake (review of a typical southern recipe) the parfait with figs, walnuts and honey, chocolate soufflé with warm and soft inside, topped with crème anglaise.



To finish in beauty, pastries, served along with coffee, including meringues, kikingeri covered with chocolate, cookies and chocolate kisses lady.



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