Marea

We returned to one of the most famous restaurants in the city, the realm of chef Michael White, alongside a fantastic collection of wines assembled by Francesco Grosso. We started with a tuna carpaccio, with a successful play of fruit and almonds. Then, risotto with porcini mushrooms, well blended but with Parmigiano covering the flavour a little too much. The spaghetti with clams was a little undertone and not too well mixed, with a soupy base that had us a little perplexed. The raw material is not discussed, of course the authentic Italian flavour was a little less. We will come back to try the glorious fusilli braised octopus & bone marrow. The service is perfect, starting with the sommelier. The wine list, we said, is a dream, with a quality in particular on Italian white wines that’s hard to find in the best restaurants of Italy.