2020凤凰网美食盛典上海提名餐厅丨IL RISTORANTE NIKO ROMITO
上海宝格丽酒店大楼 IL Ristorante Niko Romito
地址：上海市河南北路33号宝格丽酒店, 宝格丽酒店大楼47层
秉承北京及迪拜同名餐厅优雅精致的意大利设计风格，位于上海宝格丽酒店 47 层的米其林一星 Il Ristorante Niko Romito 俯瞰恢弘壮丽的鸟瞰都市景观，彰显丰富的意大利历史文化传承。宝格丽酒店及度假村与 Niko Romito 再度联袂，倾力将 Niko Romito 精心打造的当代意大利烹饪艺术杰作带到上海，Niko Romito 作为当代烹饪大师之一，由他主理的位于 Abruzzo 的 Reale 餐厅为其赢得米其林三星荣誉。Niko Romito 在意大利总部亲自培训每一位驻店意大利主厨，为上海宝格丽酒店宾客体现“意大利制造”文化、优雅和活力的意式佳肴。名厨 Niko Romito 为 Il Ristorante 度身定制 “宝格丽菜单”，以创新方式演绎经典意大利传统珍馐，无论是食材、食谱，还是呈现方式和服务理念都融合了当代精神与传统文化。Niko Romito 注重食材简单纯粹的本味，将意大利美食文化与当地优质食材相结合，以高超的技艺将简单质朴的食材化为珍馐美馔。原汁原味的意式头盘令客人领略意大利全境的饮食文化。意式肉酱宽面、米兰式小牛排、墨鱼汁意面配小土豆、提拉米苏……林林总总不一而足，让您人未至心已尝。不论是研磨帕尔玛干酪屑（永恒的意大利餐桌仪式）、为意大利浓汤淋上生橄榄油还是滴上意大利香醋，餐桌上任何一处细节都体现了精益求精的匠心精神。餐厅酒单以来自世界各地的醇正葡萄酒为主。采用传统极少人工干预方式酿造的美酒呈现出风土和自然的韵味。侍酒师臻选来自皮埃蒙特、托斯卡纳和香槟区的一系列有机和生物动力法红酒，其中也不乏让鉴赏家惊喜的稀有产区和葡萄品种，还包括中国新疆的红酒。同时， 客人可在餐厅品味来自 Giovanni Bulgari 先生 Podernuovo a Palazzone 酒庄为宝格丽酒店及度假村量身定制的 250 瓶附有签名和编号的限量版佳酿。餐厅将提供零点、套餐及分享菜单三种不同的菜单供客人选择 : 其中套餐和分享菜单配有专属红酒酒单供客人选择。Il Ristorante Niko Romito 为宾客臻呈午餐和晚餐，优雅迷人的氛围令人宛如置身浪漫罗马。
餐椅和罗马柱包裹深棕色皮革，与柚木地板和墙壁的浅色调相映生辉。餐厅点缀着意大利“甜蜜生活”时代的明星影像，也正式从这个时代起，电影明星们开始热衷于典雅华美的宝格丽设计。餐厅采用三层挑高天顶，Murano 灯光装置如同漂浮在空中的气泡，由历史悠久的意大利玻璃品牌 Barovier & Toso 打造。宽大的餐桌错落有致， 带来出类拔萃的视觉效果，并确保每一位用餐者都能分享恢弘壮丽的都市美景。
招牌菜品介绍：
Scampo alla griglia con patate, aglio, olio e peperoncino
Grilled Iceland scampi with potatoes, garlic, olive oil and chili pepper
香煎冰岛鳌虾配土豆，大蒜，橄榄油及辣椒粉
Lightly pan-seared scampi to remain the original texture and flavor of the scampi itself, served on the bed of potato puree (which has been mixed together with olive oil to make it very silky and aromatic) topped with fresh salad and some shrimp roe.
Spaghetti Cav. Giuseppe Cocco, aragosta e gamberi rossi
Cav. Giuseppe Cocco spaghetti, lobster and Spanish red prawns
Cav. Giuseppe Cocco意面配龙虾及西班牙红虾
Cav. Giuseppe Cocco pasta is one very famouse pasta in italy and the chef to cook it very authentic. Sauce is made with lobster and red prawn shells and coral to give the intense flavour. At the end the lobster and red shrimp meat are cooked with the temperature of the pasta to retain the texture of the ingridient itself.
La lasagna
Milk-fed veal and tomato lasagna
自制传统蕃茄小牛肉千层面
Homemade lasagna presented in a different way to allow the guest to be able to see the fillings in between the pasta. Outside keep the crustiness to deliver the traditional texture when the mum is cooking at home.
Tortelli di ricotta e spinaci al burro e salvia
Ricotta and spinach homemade tortelli with butter and sage
自制意式菠菜及乳清芝士饺子配鼠尾草黄油酱汁
A classic dish homemade tortelli filled with ricotta cheese and chopped spinach. At the end toasted with sage butter and sprinkled with some parmesan cheese. A very light and not too creamy dish.
Il Pane
The white bread
白面包
The chef prepared the bread for over a week to allow the bread raise properly. When the chef prepare the bread they also mix together the traditional Italian flours and potato to create the very soft inside and outside very crusty with very aromatic taste.
