TAVERNA ESTIA
Two stars in the Michelin Guide indicate excellent cuisine, made with the best products from a talented chef. Ecco, This is exactly what we found at Taverna Estia.
"An oasis of rustic elegance, a fireplace and exposed beams ": so the red Sposito describes the family restaurant located in Brusciano, about twenty kilometers from the capital of Campania.
A place that is a real bonus for the context in which it is located.
A small herb garden entrance.
A single large room, directed masterfully by Mario Sposito; the kitchen with direct view instead his brother's kingdom Francesco Sposito, child prodigy who won the first star when he was just 25 anni.
Three tasting trips available: di terra (85 Euro), di mare (110 Euro), 8 plates of free interpretation of the chef (140 Euro), in addition to individual calculations that make up the a la carte menu.
La cantina, neanche a dirlo, it's important. Lots of pleasantly bottles arranged on shelves in strategic corners.
We had already met the chef at some events and tasted some of his creation, but as first time at his house we wanted to try the sea route, made of traditional dishes that have marked its path.
After the bread and the oil of the house, five small courses Aperitivo to eat with your hands (we have taken note of all the ingredients, I apologize): abate pear Lollipop; Soft pea with bacon; Watermelon, wasabi e aringa; Tartlets shrimp and apple; Cannoli bologna; Pane, burro e alici, all accompanied by chips algae.
Iconic appetizer noodles true squid with its black, one of the chef's strong points.
A fake raw, actually cooked at low temperature, pleasantly citrusy.
How delightful interlude, a little salty croissant and a mini focaccia.
For the Risotto with lemon jam, purple raw shrimp, clams and oil to the pistachio is no single definition can: fantastic! A harmonious and well-orchestrated symphony.
Virata decided on dell'amaro tones for Sword in Tataki cooking, cream of green chillies, Red fruits and fermented black garlic.
Pre-dessert fresh and delicate: Pistacchio, White chocolate and raspberry mousse.
The proposal is for the tasting menu full table, so we both tasted the same dishes, but for dessert we asked for a change compared to the expected Neapolitan Pastiera my way; each of us has chosen another cake from paper, in order to try two different.
We could not give all'arcinoto millefeuille Normandy butter, chantilly cream dulce de leche, caramel and raspberries, that made us go back to the memory Parisians millefeuille emerging triumphantly from the comparison.
Angelically snowy the white chocolate mousse, melograno, ice cream to prickly pear and almond mousse.
A fascinating experience, far from the beaten destinations that worth the detour.
Taverna Estia
Via G. Ruggiero, 108 - Brusciano, Naples
such. 081/5199633
www.tavernaestia.it
Two Michelin Stars