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Osteria di Russo & Russo
L'avis de Gault&Millau
Update: Chef Bryan Gerlini has been appointed subsequent to the below review.
Osteria di Russo & Russo is run by father and son Pino and Mark Russo. Head Chef Mark Russo is inspired by modern cooking techniques fused with Italian flavour combinations.
Unassuming from the outside, the interior of the restaurant has been thoughtfully decorated with old family photographs, lace curtains and warm lighting.
Chef Russo’s food is what makes the meal most memorable. He brings together traditional Italian dishes and modern execution, and the dishes and ingredients are experiments that change daily. Start with beautifully presented zucchini flowers, teamed with a goat milk ricotta topping and finished with lemon aspen and chilli salt – this dish is a crowd pleaser. Served cold, the potato cannolo filled with confit duck neck is accompanied by candied olive and orange marmalade. For mains, try the funghi with semolina dumplings, parsnip, pecorino crisp and preserved lemon, which brings together contrasting flavours, or perhaps opt for the well-executed and warming risotto, which comes with truffle as an optional extra.
PSST! Osteria di Russo & Russo regularly hosts regional wine dinners featuring feasts from different regions of Italy.
Reviewed for the 2019 Guide