Food & Fun menu

MARCO BISTARELLI

Menù

MARCO BISTARELLI


Mozzarella di Bufala, crudo di piselli, coppa di testa, capesanta e lime

Buffalo’s mozzarella, raw peas, head’s capicola, scallop and lime


Risotto, liquirizia, lingua di bue, crema di acciughe

Risotto, licorice, ox tongue, anchovy cream


Baccalà arrostito sulla pelle, gelee di latte di avena, nocciole tostate

Salt cod seared on the skin, oat milk gel, toasted hazelnuts


Collo di maialino morbido croccante, melanzana affumicata, broccoli, caramello speziato

Soft crispy pork neck, smoked aubergine, broccoli, spicy caramel


L’insolito tiramisu

The unusual tiramisu

Verð / Price: 8.900 per per.

bistarelli.jpg

“The story of Marco Bistarelli starts in Città di Castello (PG) where he was born in 1965. As a young boy he worked in his family’s pizzeria and at the same time he studied in Spoleto to become a maitre’d. He was mentored by chef Vincenzo Cammerucci of the restaurant La Grotta di Brisighella who taught him some tricks and secrets of the trade. In ’92, together with his wife Barbara, Marco took over management of the restaurant of the hotel Tiferno in Città di Castello.

The turning point was in ’97, with the opening, still in Città di Castello, in the heart of Umbria, of his own establishment after renovating an old coach garage: thus started the adventure of Postale, mentioned in the main fine dining guides and honoured by a Michelin star in 2000. A refined yet simple cuisine, able to juxtapose unusual elements in specialities from the Umbria tradition, as should be the case in fine cooking at its best. A sensorially thrilling cuisine starting from the menu: all it takes is a look at the titles of the tasting menus to accept an invitation to a new experience of the palate. “Dell’acqua” (“Of water”), based on ingredients such as oysters, pears and pepper, carpaccio of scampi breadcrumbs and tomato, passatelli in shellfish broth, roast fish and other delicacies, or “Sensazioni” (“Sensations”), which offers among other things a fatty liver escalope and mustard-pear gelato, veal tripe with fava beans and pecorino, to end with white chocolate and red beet gelato.

“”My dishes arise from ongoing research, an easel of flavours, shapes and colours, through which I try conveying my emotions,”” says Marco. Browsing the menu, one cannot but be struck by reminiscences of olden flavours, rediscovered along a daring route of innovation: the Sweetbreads with asparagus and parmigiano, the ox tongue with parsley and liquorice roots, the Colfiorito potato Gnocchi with farmyard animals are just some of the specialities from Marco Bistarelli’s cuisine.”