From the Winter Menu 2015 – Met Restaurant

L’intuizione - Guancetta al cacao
Veal cheek marinated in red wine and cooked at a low temperature with hints of cocoa. The recipe is completed with chestnuts and pomegranate, adding new textures and the fruity flavours typical of winter.

L’intuizione - Orzotto al radicchio di Treviso e triglie
Pearl barley is soaked for several hours, dried, then cooked like a risotto. After the classical toasting and addition of “spadone” red radicchio, the barley is cooked until creamy. Mullet fillets flavoured with Mediterranean herbs complete the dish.

L’intuizione - Rossini a modo mio
Chef Luca Veritti’s interpretation of beef Rossini. The Piedmont Fassone beef is accompanied by potatoes in polenta flour, Mortara foie gras terrine and a soft spinach cream.

Contemporary - Sfera al cioccolato
A heart of passion fruit mousse enriches a sphere of plain chocolate sprinkled with white chocolate cream flavoured with alchermes. Savoury caramel and Madagascar bourbon vanilla crumble complete the dish.

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MET restaurant - Riva degli Schiavoni 4149 - 30122 Venezia Italy - T. +39 041 52 050 44 - F. +39 04152 23679
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