MAME OSTRICHINA
In the premises of what was once the glorious sushi restaurant Kukai (now become TO and spostatosi in Via Nardones) You have just created a new creature: Mame Ostrichina.
The parent is always the same, the entrepreneur Monica Blacks, this time he wanted to create something different. Not just a restaurant, but a project, a space dedicated to the wellness of body and soul.
Così, the body will be heartened by the culinary proposals inspired by the Mediterranean which also include vegetarian cuisine designed by chef Fabio Borruso, while the mind will be comforted by "meditations of the moon", introspective paths, autobiographical writing courses and much more.
Until the most spiritual part takes off, we focused on that taste, who wants to be much more than just nourishment.
The intention is in fact to sustainable food with low environmental impact, and individual and collective care, through limiting the use of everyday industrial products – whose use of packaging, transportation and production system have a major impact on the environment – and the elimination of meat and farmed fish products.
Perciò, here it is all produced at home, including bread and crackers.
We reveal the meaning of the name. Mame It is the seed (bean), Ostrichina is a tribute to King Ferdinand IV of Bourbon, who spread the techniques of cultivation of oysters in Europe.
In fact, in paper there are various types of oysters, from small Sandalia (Italian), alle medie clear Fine, to large Gigas.
In the menu also "Sushi&Susci "chef Alejandro Aguirre, preparations ranging from traditional to innovative sushi rolls, up to an all-vegan line takeaway.
Among them raw, “Ceviche: Tonnetto, mango and garden critters ". The tuna is caramelized with leche de tigre, a Peruvian sauce for marinating.
Also excellent "Mazzarella: red shrimp from Mazara del Vallo, guacamole, freeze blackberries, rice chips, platano” (a delightful set of colors and textures) and "SasCimi: Wild salmon marinated in pepper sauce on batata ".
Many types of rolls in the mix of Susci Chef, with tasty combinations and sometimes unusual. Original especially the one with the fried quail egg.
The refined "Pollok devilled: Astice, Beet wasabi, edamame puree and lobster "mayonnaise is a warm dish.
The crustacean is cooked only on the side of the back in brown butter. The tapioca chips with sepia confer crunchiness.
Scenic presentation of "A whole beer: Smoking cold amberjack, onion cream to beer, mushroom ", in which the dish is served under a glass cloche, that once raised the smoke leaves evaporate.
For the conclusion, Fabio Borruso a tribute to his brother Antonio, starred chef, with his famous dessert: the soup Neapolitan pastries, the version of the traditional spoon sweet Neapolitan.
In the beverage there are biodynamic wines and craft beers.
Mame Ostrichina wants to be the taste of home, environmental sustainability and well-being: Long life to the project great Mother Monica Blacks.
Mame Ostrichina
Via Carlo de Cesare, 52 - Naples
such. 081/18165838
www.facebook.com/mameostrichina/