01 / ABOUT THE PLACE
About this place
Tagliolini brings together the savoury saltiness of bottarga with the sweetness and bite of Kujo spring onions. At Fiorisca, the appeal of pasta lies in combinations like these. One account of lunch describes pasta with bottarga and whitebait, lifted by citrus, followed by ravioli with Fontina cheese and mushroom sauce. At a separate dinner, fresh pasta with spear squid and bottarga made a particularly strong impression. These dishes were enjoyed on different occasions, but together they suggest the pleasure of seeking out pasta that draws on the flavours of seafood and the richness of cheese.
The appetisers, too, showcase seasonal ingredients in unexpected pairings. A diner’s account of lunch describes cauliflower blancmange with white sesame soup and a touch of shiso flowers, as well as a Goto Islands yellowtail tartare served with turnip and ginger jelly. Other meals have featured Gorgonzola with figs, spinach blancmange with buckwheat, and horse mackerel with ginger gelée. One diner noted that hearing the story behind the ingredients made it easier to appreciate the thought that had gone into each dish.
The progression of a meal is part of the choice. One lunch account describes a sequence of appetisers, two pasta dishes, dessert and a drink after the meal; a separate dinner menu lists a 11-course chef’s-choice menu. Accounts of courses that also include fish and meat describe meals ending with dishes such as pan-fried Spanish mackerel or roasted wagyu. These are examples of meals enjoyed at the time, and the seasonal ingredients at their centre may appeal to diners who like to explore a succession of carefully composed plates.
Dessert and coffee are also served after the meal. The restaurant is closed on Tuesdays. On other days, lunch runs from 12 to 14, and dinner from 18 to 21:30. Reservations are recommended for both lunch and dinner.
