Ristorante San Domenico, Imola, 5/5/16

Exterior
Exterior

Imola is a 30 minute train ride from Bologna and the restaurant is an easy walk from the station. It is a large restaurant divided up into lots of nicely appointed small rooms. Tons of artwork adorn the walls and each table is decorated with objects and flowers. The staff was helpful and spoke good English but they maintained a professional distance instead of establishing a connection with the guests. They offer 2 tasting menus, one featuring meat and the other fish, as well as a la carte options.  They also offer a business lunch of 3 courses that is a good deal but the choices didn’t appeal as much so we chose the tasting of meats.

by the door
by the door
entry
entry
entry
entry
more seating
more seating
interior
interior
interior
interior
interior
interior
Frankie tried out the booth seat
Frankie tried out the booth seat
menu cover
menu cover
fish tasting menu
fish tasting menu
tasting with meat
tasting with meat
sparklers
sparklers
a la carte firsts
a la carte firsts
a la carte seconds
a la carte seconds
lunch special
lunch special
allergy information
allergy information
restaurant info
restaurant info
menu cover
menu cover
starting sparkler
starting sparkler
table set up
table set up
Frankie checked out the table flowers and decorations
Frankie checked out the table flowers and decorations

 

The amuse bouche was a bean soup finished with a lovely, strong tasting olive oil. It had a velvety texture and was quite tasty. The table was given an assortment of breads which were too cottony in texture for me but the breadsticks were a better choice.

Amuse: cream of bean with black truffle and olive oil.
Amuse: cream of bean with black truffle and olive oil.
close up
close up
breadsticks
breadsticks
bread plate
bread plate
butter
butter
Frankie liked the breadsticks
Frankie liked the breadsticks

 

Next was a goose liver terrine with apples which was absolutely delicious. It was served with a brioche and nutty breads and while both were nice the latter was really good.  However in general I prefer to eat the terrine plain so I can savor the fine taste and this was no exception. It combined well with the fruit and jelly on the plate. The crisp dried apple slice was particularly fun.

Goose liver terrine with apple sauce,  crisp apple, and port jelly
Goose liver terrine with apple sauce, crisp apple, and port jelly
close up
close up
breads to go with terrine
breads to go with terrine

 

The roasted quail was juicy and tender. A very tasty preparation that had me picking up the bones to get every morsel.

IMG_9923
Roasted quail with black truffle sauce. Mashed broccoli and potatoes, pureed carrots
another angle
another angle
wine
wine

 

The roasted sweetbreads were creamy and perfectly fried to make a light, crisp crust. The purée was a bit much but it all worked nicely together. The farro(?) grain was cooked to add an additional bit of crispness to the plate. It was a wonderful course.

Roasted sweetbreads with black truffle sauce. Violet potatoes, red cabbage
Roasted sweetbreads with black truffle sauce. Violet potatoes, red cabbage
Frankie approved!
Frankie approved!

 

The giant ravioli was made of all locally sourced ingredients – a dish they’ve been serving for all of the 43 years they’ve been open. I can see why. If was very nice with lots of great flavors.

Ravioli with egg, parmesan, and truffle
Ravioli with egg, parmesan, and truffle
another angle
another angle
inside
inside
Frankie liked it
Frankie liked it

 

The veal sirloin was a little duller which was no fault of the ingredients, veal is just very mild. The sunflower cream was a nice twist on the usual cream tastes and another crunchy grain was included to give texture contrast but it would have benefitted from a dusting of salt.

Veal tenderloin with sunflower cream, leek and grain crumbles
Veal sirloin with sunflower cream, leek and grain crumbles
another angle
another angle
Frankie thought they made breads in shape of an "h" just for me
Frankie thought they made breads in shape of an “h” just for me

 

Oddly the extra treats were served before dessert the course.  It was a chocolate cookie on top and underneath a chocolate cake all coated with chocolate icing, accented with a couple meringue drops. Thankfully the ice cream was such a mild chocolate you wouldn’t have guessed it was chocolate. Overall nice, but with the combination I hoped for killer. The extra treats were fine, I particularly liked the puffed on top of the cooked which was a nice sweet finish.

extra treats
extra treats
jellies
jellies
dipped strawberries
dipped strawberries
macaroons and cookies
macaroons and cookies
Frankie checked out the fragrances
Frankie checked out the fragrances
Chocolate cake, chocolate ice cream with cookies
Chocolate cake, chocolate ice cream with cookies
Frankie found a nice pile of towels to rest on
Frankie found a nice pile of towels to rest on
lots of plants to explore
lots of plants to explore
Some art that spoke to me
Some art that spoke to me
Frankie liked the head in the bathroom
Frankie liked the head in the bathroom

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