This ristorante has been open since 1782, so they’ve had time to get things just right. The food is amazing. Of course, they quickly provide the water, breads, and breadsticks. They greeted us with glasses of spumante and two amuse bouches. One was a pastry filled with anchovies that was simultaneously, entertainingly flaky and salty. The second were deep fried little meatballs the size of marbles. With all the courses, we e drank a local DOC wine, Urlo di Lupo 2007. Duchessa di Lucca. Colline Lucchesi.
My first course was a cold rabbit salad with lettuce, tomato, olive oil, and balsamic vinegar. Sounds simple but so complexly good in its balance of flavors and textures. My pasta was a hare pappardelle, perfectly cooked homemade egg noodles and tender pieces of hare, which is a little gamier and leaner than rabbit but tastier. I’m not a big pork fan, but the waiter recommended the roast pork with truffle cream sauce, roast potatoes, and green bean soufflé. The pork was perfectly done, tender and juicy, the potatoes were sliced into perfect size bites, and the soufflé was surprisingly intense in taste. Oh and the truffle cream sauce? Does that even need explanation as to how good it is?
Dessert was baked caramelized fruit with chestnut gelato. So good. Hot and cold. Crisping and melting. Sweet and creamy. The Sauternes dessert wine we had went excellently with it also.
My first course was a cold rabbit salad with lettuce, tomato, olive oil, and balsamic vinegar. Sounds simple but so complexly good in its balance of flavors and textures. My pasta was a hare pappardelle, perfectly cooked homemade egg noodles and tender pieces of hare, which is a little gamier and leaner than rabbit but tastier. I’m not a big pork fan, but the waiter recommended the roast pork with truffle cream sauce, roast potatoes, and green bean soufflé. The pork was perfectly done, tender and juicy, the potatoes were sliced into perfect size bites, and the soufflé was surprisingly intense in taste. Oh and the truffle cream sauce? Does that even need explanation as to how good it is?
Dessert was baked caramelized fruit with chestnut gelato. So good. Hot and cold. Crisping and melting. Sweet and creamy. The Sauternes dessert wine we had went excellently with it also.
Via Della Cervia 3
55100 Lucca, Toscana, Italia
+39.0583.55881
+39.0583.3121999 Fax
http://www.bucadisantantonio.com
Closed Sunday evening and Monday
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