{"id":9256,"date":"2018-04-07T23:07:28","date_gmt":"2018-04-07T23:07:28","guid":{"rendered":"https:\/\/amiamo-lagodicomo.com\/2018\/04\/07\/culinary-indulgence-at-restaurant-feel-como-in-como\/"},"modified":"2024-08-06T06:31:09","modified_gmt":"2024-08-06T06:31:09","slug":"culinary-indulgence-at-restaurant-feel-como-in-como","status":"publish","type":"post","link":"https:\/\/amiamo-lagodicomo.com\/en\/2018\/04\/07\/culinary-indulgence-at-restaurant-feel-como-in-como\/","title":{"rendered":"Culinary indulgence at restaurant Feel Como in Como"},"content":{"rendered":"\t\t
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Culinary indulgence at restaurant Feel Como in Como… Tonight, we treat our taste buds. This time, not in a traditional trattoria or osteria, but in a top-notch restaurant. There are several culinary spots around Lake Como, some even Michelin-starred. During the Easter holidays, we decided to be the test subjects for once… <\/p>\n

We chose Feel Como. We’ve been following this restaurant in the center of Como<\/a> for a while on Instagram. Each time, the photos of the dishes posted are creative masterpieces. The chef, Frederico Berreta, and his wife have been running the restaurant since 2014. Meanwhile, Feel Como has been praised in various culinary guides. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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We've been following this restaurant in the center of Como for a while on Instagram. Each time, the photos of the dishes posted are creative masterpieces. <\/p>\n<\/div>\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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A week in advance, we reserve a table through their somewhat curious website: Do you enjoy a kitchen without limitations? Don’t like fish, meat, or are you vegetarian? Bringing children under 10 years old? Have you looked at the menu and understand that reservations are only valid after phone confirmation? No worries, we enjoy everything, we’re not bringing children, we’ve looked at the menu, and you may call us. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The restaurant door is locked but is quickly unlocked. Immediately, we’re asked if we have a reservation. Abbiamo prenotato! <\/p>\n

Our coats are taken, and we are shown to a table that exudes simplicity: a wooden table for two with a simple gray cloth, two water and wine glasses, two sets of cutlery, two napkins, and a designer lamp. Nothing more, nothing less. <\/p>\n

The interior, with old stone vaults and an authentic floor, is appealing. A few photos hang on the walls. Not too many frills, modern and intimate with dim lighting, and not at all pretentious. It’s perfect for a cozy or romantic evening out! <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Ristorante Feel Como in Como<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The waiter arrives and is happy to explain (in English) the philosophy of the house. At Feel Como, they work exclusively with local products found somewhere between the peaks of the Alps and the depths of Lake Como. A beautiful introduction\u2026 And so, this restaurant fits perfectly into our quest for everything related to the region. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Het interieur is gezellig, modern en helemaal niet hoogdrempelig<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The menu offers a few \u00e0 la carte dishes, but the waiter rightly suggests that we let ourselves be surprised by the meat or fish tasting menu. No further details. Not being able to choose at a restaurant is sometimes a plus for us, as long as you like everything, of course. But the curious website had probably already passed that information on to the kitchen. For four courses, you pay 60 euros, and for eight courses, 90 euros. If you want matching wines, they cost 30 or 50 euros, respectively. <\/p>\n

Tonight, the chef welcomes his guests with two amuse-bouches. Describing these flavor bombs takes more time than eating them. Here we go: a tender piece of veal with a crispy Milanese crust and a lemon cream, followed by a salted pastry with carp mousse topped with walnut crumbs, accompanied by carrot and potato chips, green vegetable mousse, wild mushroom crumbs, and a mayonnaise. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Konijnenniertjes<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Ravioli met geitenlever\n\n<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The sommelier passionately explains in Italian why, after much deliberation, he chose the first wine. It’s a pleasure to hear him talk so enthusiastically. The wine indeed pairs perfectly with the first course: finely sliced rabbit kidneys with a black garlic sauce, a hint of black olives, black garlic powder, and a grilled rosemary sprig. <\/p>\n

The second dish arrives at a pleasant pace. We are served homemade ravioli filled with goat liver, a ricotta and rosemary sauce, a foam of green herbs, and wild strawberries, once again paired with a delightful red wine. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Eend met paardenbloem<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Parfait met caramel<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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We savor the third dish, although it’s not entirely clear what we’re eating. It’s perfectly cooked duck breast in its own jus, served with three preparations of tarrasco. The waiter struggles to translate tarrasco or dente di leone into English. A quick Google search reveals that we just enjoyed delicious dandelion. <\/p>\n

And then, unfortunately, we’re already at the fourth and final course. For dessert, we taste a rose and milk parfait, sprinkled with Amaretto powder and hints of caramel, naturally paired with a sweet white wine. <\/p>\n

Well, should we or can we even describe how delicious our meal was? Finger-licking good. Top-notch dishes with local products, beautifully presented on your plate. Be aware that the portions are small. We might recommend opting for the eight-course menu… <\/p>\n

Feel Como offers an exquisite culinary journey, more than an all-you-can-eat moment. This is evident in the table settings too. No distractions, the focus is on the dishes! A coherent story, an absolute must-visit for foodies! <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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