Tuesday, October 4, 2022
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Ispinigoli – Stefan’s Connoisseur Weblog


This was our third meal at Ristorante Ispinigoli, after earlier visits in 2017 and 2019 that I didn’t weblog about. The lodge and restaurant is situated within the mountains on the east facet of Sardinia, close to the city of Dorgali and seashore city Cala Gonone. The picture exhibits the view from the terrace throughout lunchtime, made in 2019. This time we have been there for dinner. There’s à la carte in addition to two degustation menus: typical/meat (48 euros) and fish (55 euros), every consisting of a number of antipasti, a primo, a secondo, and dessert. The restaurant has a really in depth wine checklist with many wines from Sardinia, the reds additionally of older vintages. Since we had tried the meat degustation the earlier time, we now opted for seafood.

The amuse bouche was krupuk coloured with squid ink with beetroot and ricotta.

The primary antipasto was fried bites of monkfish with candy and bitter onions and tomato. The fish was moist and really crispy.

The subsequent antipasto was oyster with mutton tartare and samphire (finocchietto di mare). An uncommon mixture, however very good.

The next antipasto was cold-smoked tuna with corbezzolo (fruit from a strawberry tree, which isn’t associated to common strawberries), mirto, rosemary, and a dressing of olive oil with lemon juice.

Subsequent was frivolously charred squid with sautéed zucchini and a sauce of burned onion. The squid was very flavorful and tender sufficient.

The ultimate antipasto was uncooked native pink shrimp with a discount of orange juice and uncooked zucchini. The shrimp was impeccably contemporary and really flavorful.

The primo was ravioli from dough made with nettles and basil, full of grouper and served with bottarga and cherry tomatoes. A really elegant dish.

The secondo was grilled octopus, very flavorful, tender, moist, and crispy, with a cream of potatoes.

For the dessert we might decide something from the menu, and I selected juniper-flavored cremoso with chocolate crumble and apricot compote.

The meal ended with some good nut-based friandises.

Inispigoli seems like an old school lodge and the decor is outdated, particularly on the within. The standard of the meals is nevertheless very excessive, expertly ready from the freshest prime quality elements. The dishes keep near classics, with some twists that respect the unique. The costs are very low in comparison with the standard, so that is extraordinarily good worth for cash.

Thus far we’ve eaten at Inispigoli each time we have been in Sardinia, and we will definitely accomplish that once more subsequent time!



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