Berton, Milan, 9/7/16

building
building

Berton is a medium sized, one star Michelin restaurant with a modern decor. Spacious tables are provided for all guests.  They offer a broth tasting menu as well as a degustation tasting or a la carte items.  All tables are brought a rack of crispy chips to snack on while you look over the menu and wine list.  The rectangular one was tasty with a parmesan flavor. The staff were nice and friendly that were helpful and attentive. We chose the degustation tasting and the pacing moved along at a nice pace without too much lagging.  Most things were served more warm than hot and with the ingredients sounding better than the end result. The food was good but a little soulless, but overall it was a pleasant dining experience, just not one to repeat.  

entry
entry
greeting area
greeting area
interior
interior
table set up
table set up
Frankie liked the indented glasses
Frankie liked the indented glasses
tasting menu
tasting menu
tasting menu #2
tasting menu #2
Starters
Starters
first courses
first courses
Main courses
Main courses
interior
interior

 

The initial snack tray included a carrot and pine nut tapioca crisp with a touch of curry seasoning. It was the best of the three and quite yummy. The ball was a liquid parmesan, served cold. The bottom one they called a beignet topped with zucchini cream and roe. It had a nice crunch and good taste.

snacks
snacks
snack tray
snack tray
close up
close up
close up
close up
close up
close up
Frankie took a rest on the flatware rest
Frankie took a rest on the flatware rest

 

The first course was scallops and they were the smallest things you’ve seen. It was  really light dish with the licorice providing a sweet taste.

scallops with licorice
scallops with licorice
closer
closer
wine
wine
wine back
wine back

 

They brought more bread – 2 kinds of crisps, some white bread and olive rolls. The rolls were croissant like pastry with a very mild hint of olive but a lovely taste of butter. The bread sticks were thin and crispy and you could eat a ton of them.

bread service
bread service
and more breads
and more breads
Frankie checked out the table flower
Frankie checked out the table flower

 

The shrimp salad included some raw as well as fried shrimps. The greens had been seared which added a depth. It was served with a “hot sauce” that was not really hot but was fun to mix with the salad.  A really good course.

Shrimp's salad and cocktail sauce
Shrimp’s salad and cocktail sauce
closer
closer

 

The conchiglioni pasta was filled with a savory veal sauce. It rated an extra yum.

Conhiglioni pasta filled in with yarrow herb, horseradish, ginger veal sauce
Conhiglioni pasta filled in with yarrow herb, horseradish, ginger veal sauce
closer
closer
Frankie didn't think these shoes would fit
Frankie didn’t think these shoes would fit

 

The trout was cooked nicely but I had to peel the skin cause it lent a strong flavor I didn’t care for. The fennel was nicely cooked  but nothing on this plate wowed me.

White trout, celery, green apple and mustard
White trout, celery, green apple and mustard
closer
closer
Frankie took a nap on the purse stool
Frankie took a nap on the purse stool

 

The risotto was supposed to look like a pizza and it did.  It was covered with tomato powder and mozzarella. It smelled just like pizza but that didn’t translate into a similar taste. The rice was cooked nicely al dente but overall another blah course.

Risotto in pizzaiola style and mozzarella
Risotto in pizzaiola style and mozzarella
closer
closer
wine
wine

 

The eel was served with dots of swiss chard and basil and spinach.  However the green dots ended up tasting of liver instead.  The eel itself was oily but nice to have it not smoked.  This course called for a heavy wine and overall was interesting.

Eel, apricot and beans
Eel, apricot and beans
closer
closer
inside
inside
Found a smiley-face reflection in my glass
Found a smiley-face reflection in my glass

 

The lamb was served with leek and black garlic. It was a tad boring. This cut of meat had lots of tendons and fat chunks and needed the sauce. The meat was cooked a perfect pink but the course would only rate good not outstanding.

Roast suckling lamb shoulder, leek and black garlic
Roast suckling lamb shoulder, leek and black garlic
closer
closer

 

A pre-dessert was served that was not on the menu, of coconut ice cream and beet root. Some of the coconut reminded me of meringue squares and it blended very well. I enjoyed the intense tastes of this course a lot.  The waiter was most kind and brought us a glass of sweet wine to accompany our dessert courses.

Coconut ice cream and beet root
Coconut ice cream and beet root
closer
closer
wine
wine
Frankie checked out the bathroom
Frankie checked out the bathroom

 

The peach course looked spectacular but overall I’d say I liked it not loved it. Peaches underneath were cooked and thus had a bit more flavor but the raw ones on the top needed the herbs and cream to give them flavor.  This course looked better than it was.

Peach, almond and fennel granita
Peach, almond and fennel granita
closer
closer
inside
inside

 

The mango roll had a nice smokiness to it. It tasted good but it needed to be warmed in your mouth to get the flavor. When you did this it was tasty.

Mango roll and smoked tea ice cream
Mango roll and smoked tea ice cream
closer
closer
Frankie approved
Frankie approved

 

They brought some extra dessert treats that included a rectangular chocolate with peanuts,  macaroon with fennel and olive oil, a rhubarb tart, beignets with Marsala, and a long chocolate thing with corn.

Extra treats
Extra treats
Frankie checked for catnip treats
Frankie checked for catnip treats

 

The last dessert with a chocolate and mint that wasn’t as good as the tray of treats.  We were offered a tour of the big kitchen but by then the it had been mostly cleaned up but at least we got to meet the chef de cuisine.  Before leaving we were given one last bite – a cucumber, watermelon and vodka ball.

Chocolate, mint and liquorice
Chocolate, mint and liquorice
closer
closer
kitchen
kitchen
kitchen
kitchen
kitchen
kitchen
Claudio Catino, Chef de Cuisine
Claudio Catino, Chef de Cuisine
one last treat
one last treat
Frankie met a hand
Frankie met a hand

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