When the legendary "Osteria due" was demolished a few years ago, its concept lived on in the "Osteria da Francesco" - with host Francesco Delvecchio and head chef Jochen Kempf. But when this business also closed overnight last year (officially due to a lack of staff), everything happened quickly: the luxury hotel "The Fontenay" decided without further ado to continue the restaurant under its original name in its own building - once again with Delvecchio and Kempf. The motto is clear: no experiments. Neither with the menu nor with the music. But now to the real thing - the dinner: under "fried gamberetti with orange-fennel salad and bergamot" you might expect a small selection of prawns. In fact, there are only two - immaculately fried, but just two. Accompanied by a little fennel salad, two rocket leaves, two orange segments and a few dabs of mayonnaise. The bergamot? Presumably there, but you couldn't taste it. The wafer-thin pizzetta with truffle salami and mozzarella, on the other hand, is a real delight. The crustacean cream soup is also convincing: aromatically dense, with crunchy pieces of prawn. The spaghetti carbonara, on the other hand, is disappointing. Pancetta is used instead of guanciale and the typical aroma is missing. Fortunately, the slices of veal liver deliver exactly what you want: well-fried, perfectly pink on the inside, served with fluffy puree, aromatic sage butter and sweet braised Tropea onions with raisins. If the weaknesses are ironed out, the Osteria could once again become an institution at its new location.
Route
