RISERVA ROOFTOP, A POSILLIPO TERRACE WITH A VIEW
Riserva Rooftop is a restaurant with a terrace overlooking the sea of Bagnoli from the Posillipo hill.
Where there was the now disused cable car that connected the residential area with that of Fuorigrotta, Reserve Rooftop offers cuisine, brace e cocktail bar.
THE LOCAL
The project comes to life in April 2019 by the will of Salvatore Maresca, Roberto Bianco and his brother Andrea, after the group's experience Muu Muuzzarella.
Riserva Rooftop is a design venue, with a modern style and warm colors.
It is characterized by rounded shapes, which are found in the various metal elements - lamps and chandeliers, mirrors, swings – and in the sofas.
The internal rooms are completely surrounded by wood.
on sight, the corner of the embers, with the meat display cell from which to choose.
All’esterno, the large terraces offer a panoramic view of the gulf, particularly impressive at sunset.
THE PROPOSAL
Italian cuisine and international cocktail bar: this is the proposal of Riserva Rooftop.
Lo chef Salvatore Incoronato periodically draws on the traditional recipes of the various Italian regions, reworking them creatively.
Naturally, there is no lack of Campania cuisine classics on the menu.
The selection of meats is remarkable, which ranges between national and international references.
The cellar curated by the sommelier Roberto Irati includes labels from around the world, including a large list of French bubbles.
The cocktail list is no exception. The Bar Manager Stefano Grieco has devised numerous original drinks, including those dedicated to the twelve zodiac signs and the "Riserva Mule", territorial review of the Moscow Mule.
Il locale, directed by Carlo Chiariello, also works for private events.
THE TASTING
On the occasion of the presentation of the menu to the press by Mia Communication, we got to taste different dishes, also according to the different needs of the diners.
Therefore our report will be in two voices: Daniela for the meat free part, Roberta for the omnivorous one.
The dinner was preceded by an aperitif on the terrace, with finger food and bubbles.
The Parmigiana di Melanzane in the house version is a breaded ingot, topped with meat sauce and mozzarella emulsion.
The breading gives a more crunchy texture than the traditional preparation.
Homage to Trentino Alto Adige and mountain recipes: Deer with spinach sautéed in Normandy butter and blueberries.
The wild notes blend well for a perfectly balanced dish, pleasantly welcoming the glass of Barbaresco “Chicken” of Neive Castle. A red glass of good intensity and structure, with two passwords: elegance and delicacy; complexity given to the maturation of 12 months in wooden barrels for a full and round sip.
Egg pasta tortello stuffed with aubergines with a restricted sauce and cacioricotta fondue, poured into the plate at the time of serving, instead it celebrates Sicily and its pasta alla Norma.
A light pastry wraps the aubergines, which go perfectly with the full-bodied sauce.
Very Neapolitan the Candele alla Genovese with onion chips (enriched by the passage in rice flour).
La Genovese is prepared with three different types of onion: bianca, copper and red.
The idea of onion chips is perfect to give crunchiness.
Among the alternatives of seasonal vegetarian first courses, Tagliolini with asparagus cream.
The Prussian Manzetta comes from northern Poland, cooked on the grill and accompanied by mashed potatoes in the classic version.
Great for taste, dissolvability and cooking.
The glass is well matched, a Campi Taurasini by Luigi Tecce Satyricon 2019. With a deep ruby red color that turns to purple, an important nose between notes of black cherries and plums and tertiary and undergrowth hints. The sip is of great juice, powerful and warm but balanced and persistent.
Egg cooked at low temperature with bread cream, broccoli and truffle is served in an egg-shaped container, uncovered at the table.
The combination of egg and truffle is always a winner, with the territorial touch of broccoli.
End of dinner entrusted to a revisited and decomposed Santa Rosa sfogliatella.
Riserva Rooftop
Via Manzoni, 308 - Naples
such. 081/6125267
https://riservarooftop.com/menu/