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😍 5/5 - Pure Poetry
By 👻 @floit, 09/12/2022 3:00 am
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Tèrra was the choice to celebrate our daughter’s birthday. Not as a restaurant. But as an experience of the senses. We did accept from the beginning the concept of this unusual place and chose the tasting menu with wine pairing. And then the magic happens: The chef prepares his stories of small servings where glimpses of techniques and traditions from many countries appeared in the dishes served in front of us. We listened carefully to what was told about each dish and then we “relived” the story while tasting it. Ingredients carefully selected. Daring preparation techniques. An unusual combination of tastes and textures that lasted days after the dinner…. The plethora of taste surprises was challenging to the brain, and several times during the dinner, we had to ask ourselves: What is this wonderful taste? A fresh leaf with a tempura fried monkfish liver inside – surprise, tasted like the antique Roman “garum”, elegant and rich. Risotto with Ramsons – al dente Italian style but with the Nordic twist. Calamari served with the texture of lard with small salted lemon zests. Halibut gently “aged” in salt fried hard on the skin side to leave a crisp skin and a wonderfully and (not salty!) cooked fish meat texture. Raw fish and fish eggs with local seaweed and unusual dashi. The use of salt is being pushed to the limit – a dish with salted capers that exploded with taste and salt. A sweet dessert with cucumbers…. The brain was constantly stimulated to identify Italian & International techniques blended nicely with Nordic raw materials. In parallel with the food experience, a completely different but intertwined experience unfolded: A divine wine paring with selected wines to go with each of the unusual dishes. The elegant hostess had a profound understanding of wine and knew important and relevant details of even rare wines from around the world. Her selection of wines and her explanation of how the different wines would work with the dishes were spot on and correct. The choice of an orange wine in the middle of the meal was courageous – this specific wine from lava soil in Sicily and this specific vintage which made the wine slightly oxidated – would have resulted in the client returning it in a normal situation. Not this time! The slight marsala taste with mineral aftertaste was described as an introduction and we were to expect it to blend well with the dish – not alone. And it did. A wine like this is nearly impossible to pair with food. Bold but exact. Every single wine chosen by the hostess worked really well with the dishes and lifted the experience to another level. Our expectation was not to dine in a typical Italian restaurant: In fact, after this experience the three of us concluded that this was not a restaurant – this was 3.5-hour pure poetry with stimulation of all our senses in a professional and calm environment. A place where Italy meets Nordic and where a new type of poetry is being told.
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