Il Ristorante Luca Fantin
Average price ¥ 17,000
If we were asked to bring one Italian chef back home, we would put Luca Fantin on the very top of our bucket list. His inspired hand, his ingredient-driven seasonal cuisine that cleverly sources extraordinary Japanese ingredients save for the excellent olive oil, Parmigiano and Carnaroli rice. His talent betrays Luca’s training under Italy’s best chefs, such as Cracco, Marchesi and Heinz Beck in Rome. The risotto – which betrays Luca’s Veneto origins – is one of the best we tried in the last few years. And we can't forget how tantalizing are his spaghetti single origin wheat by Felicetti with sea urchin. Memorable. During our last visit we started with Il Mercato secondo Luca, 10 super fresh, delicated appetizers, and then we had a delightful risotto with water chestnut and white truffle. Save room for the sublime desserts prepared by Fabrizio Fiorani, which we believe is the best Italian pastry-chef abroad. The wine list is deep and classic, featuring grand Italian and French wine estates in the lead. The service is excellent.
|Closing days:||Saturday and Sunday|
|Service:||American Express, Diners, Visa, MasterCard,|
|Year of rating:||2018|