L'osteria del Viale

L'osteria del Viale 12 décembre 2010 à 16:23  

Appréciation générale :

Addition payée: 270 EUR (5 couverts).

Carolin F. (151 pts de réputation)

Many years ago I discovered on the most beautiful Mediterranean island, Sardinia, a restaurant that became my favorite. The Osteria del Viale is located in the historical center of Calasetta, a small city on the island of Sant Antioco, in the South of the Sardinia. The owner Chiara Cogotti, a “kitchen fairy", is creating magical dishes in the kitchen by using the best local organically produced products selected with care. For example, the potatoes considered as adequate for the exquisite dishes are brought from a valley in the centre of the island 200km north!!! No need to travel so far for the fish as it comes straight of the sea around the small island of Sant-Antioco. Waving her magic wand over pots and pans, Chiara creates a "Nouvelle Sardinian Cuisine", updating traditional and ancient Sardinian recipes with a respect of the product we have not seen in many locations. Here a few samples of her creations we tried out in summer and October of this year: Starters: A local cheese selection with home made fig chutney. The cheese is mainly from the city of Santadi that produces as well one of the best wines of the Island (Terre Brune). The homemade pasta: Ravioli with potato-truffle filling, Maloreddus (little Sardinian gnocchi). Fish: Fish soups, Lobster with lemon pesto, (please note that as the Mediterranean lobster is extremely rare, Chiara will need to know in advance should you wish to have some as it needs to be reserved with the fisherman), fresh tuna with tapenade and capers, burrida (fish stew), couscous with seafood. If you are trying from time to time to prepare fish yourself you will recognize that this is probably the most difficult meal to cook as timing needs to be exact if you don’t want to end up with sushi or overcooked dry slices of fish. In the seafood couscous (upon request), Chiara will serve you a large variety of fishes all perfectly done which is a challenge in light of the large variety of shapes, sizes, texture and preparations. Meat: beef tenderloin with truffles, the Sardinian maialetto (made by spit-roasting a piglet over juniper wood during many hours to get it extremely soft), meat pies (Panadas, Impanadas), Dolce: Seadas, (Sebadas) and Raviolini dolce, which are made with fresh cheese, lemon zest and honey, Cixirau (chickpea-pudding with honey and orange zest) Homemade bread, a.m.o. If you happen to be in this region, we wish you a lot of pleasure!

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