MOSTOBUONO, RESTAURANT WINE BAR IN VOMERO
pedestrian island of Vomero there is a wine bar restaurant open seven days a week, both lunch and dinner, happy hour compresa: Mostobuono.
The name has a double reading; recalls the pleasure of drinking wine, but it is also an exclamation of satisfaction: "Mo 'I'm good", Now yes I'm fine!
And well it's really.
THE LOCAL
The restaurant has small dimensions, but nice atmosphere.
Opposite the entrance, the bar.
On the walls, the countless bottles are mixed with vintage pieces, while old cutlery hanging from the ceiling.
Some table outside, Perfect for the summer season and in particular for the aperitif.
A place from multiple declinations, suitable for long-term parking and expeditious, for a full meal or a glass of wine, to choose from among approximately 100 available tags.
THE KITCHEN
The kitchen is the chef Antonio Siesto, whose resume includes experiences in the brigades Gordon Ramsay, Jamie Oliver and Alfonso Caputo, the latter paid homage by bringing paper Spaghetti alla Nerano.
His is a Mediterranean cuisine, from the traditional root, without special excesses.
Il menu degustazione da 4 portate ha un costo di 35 Euro, quello da 7 dishes it costs 55.
EVENT RED GOLD
On Wednesday evening 26 June Siesto and his longtime friend Charles Green They have created a dinner for four hands to celebrate the tomato, the Red Gold of Campania.
The event's menu was built entirely around the tomato Quisisana hill farm LADY, fondata nel 2015 da Marianna D'Auria. The young entrepreneur has followed in the footsteps of his ancestors farmers for generations, reviving production – strictly organic – the characteristic cherry tomatoes of stabiese area, the typical shape of a "light bulb" and sweet taste and brackish.
At the opening of tasting path, a Bloody Mary made with DAMA tomato by the barman Giuseppe D'Antonio. The famous cocktail for the occasion has been proposed in a special edition very spicy; This recipe has been added to the list as well drink Mostobuono.
A mo 'straw, one broken zito, in ottica plastic free.
A seguire, piccolo appetizers, a Polpettina of grouper with citrus scents.
As a starter, "Bass hooked" marinated fennel, tomato coulis, fresella southern oregano Sorrento. Extremely fresh tomato sauce in the emulsified version.
The simplicity of spaghetti with tomato sauce is always winning, but the ingredients and execution must be flawless. The coup succeeded with "Red Gold", long spaghetti pasta factory of risottati bulb fields with tomato and basil. Perfectly done.
In the second fish "Palamita the Mediterranean" the tomato is only costar, along with mozzarella sauce, polvere di capperi, dried black olives and small basil, and then reappear as a real star in the dessert "Pomo d'Oro", parfait tomato, the crunchy nuts and basil macaron.
Congratulations to the hosts The David Schiano Moriello and Paolo Del Franco, creators of a culinary actually born in 2016 which is gradually consolidating.
Mostobuono Ristorante Vineria
Via Enrico Alvino, 50 - Naples
such. 081/0168733
www.facebook.com/mostobuono
AGGIORNAMENTO: The restaurant closed in September 2019.