ROST, MILANO

​The name of a small island in the Lofoten in Norway famous for cod fishing and stockfish production, a distant land where the Venetian nobleman Pietro Querini found refuge after a shipwreck in 1432.
And, like Querini, the guys from Rést also come from Veneto after some experiences abroad and have set their restaurant on some cornerstones: Italian cuisine without any subdivision between appetizers, first and second, raw materials of incredible freshness (the menu varies precisely in relation to the availability of products), sharing more courses at the table to whet appetite and curiosity without getting tired of eating a unique dish that , if not perfectly balanced and in the ropes of personal tastes, sometimes it could tire.
And, from this point of view, I really liked the proposal of various glasses of wine in combination with each ordered dish: we are not necessarily talking about emblazoned labels but also wines from lesser-known but certainly interesting producers and that make the experience even more appealing.
But what struck me the most from Rést is the infinity goodness of all the dishes tasted, some from tears to the eyes, none of the 6 disappointed me, I was very happy!

Mondeghili, veal tip patties, tongue, mortadella and lemon zest: magical, super delicious but not tiring for the light acidity of lemon, some of the best meatballs I have ever eaten!

Bagged cod, purple collared turnip, fennel: a cloud of creamy cod welcomed in the bitter arms of turnip in perfect harmony.

​Red radicchio with blue cheese: perfect match, yummy!
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Veal liver and Toritto almonds: I do not like the frigate, most of the preparations based on liver are inedible for my personal taste, yet this dish is of a delicacy that I can not describe in words, you have to try it!

Smoked Pumpkin and Mustia Sarda

Frayed tongue, kale, brown calf bottom.
 
I can't wait to get back!