Il Ridotto, Venice, 10/21/16

img_1917
Exterior

Il Ridotto is a small place with just two rooms, one having just 4 tables.  Chef owner Gianni Bonaccorsi watches over all from the front counter and you will see the staff running across the walkway to another building where some of the supplies are kept. We were here before for lunch, several years ago, and while the interior feels unchanged chef doesn’t seem to be doing the cooking now.  At dinner he offers 2 tasting menus, one of meat and the other seafood. There also is an a la carte menu and this evening a truffle menu too.  The tables are set with lovely linens,  Venetian glassware and modern comfortable chairs. I heard more Italian than English on this visit. The staff are friendly and helpful, but not overly so. We had the 5 course tasting of the land for which the chef makes the selection of your dishes except for dessert, which you get to choose. 

img_1919
Window sign
img_1921
Table set up
lunch menu
lunch menu
Tasting menu options
Tasting menu options
a la carte menu
a la carte menu
img_1936
Dessert menu
truffle menu
truffle menu
img_2029
Frankie admired the glassware

 

This evening the amuse bouche was a combination of pumpkin, chicory, cheese and anchovy. The anchovy was an interesting blend with the tasty, sweet pumpkin, but the overall taste of the dish was mild.

img_1941
Pumpkin, chicory, cheese and anchovy
img_1948
Breads
img_2004
Frankie gave the oil a sniff
img_1954
wine

 

Our tasting started with the langoustine and cauliflower puree.  A very pretty presentation but again a mild flavor content.

img_1958
Cauliflowers, langoustines and almonds
img_1961
As plated
img_1968
another angle
img_2038
Chef/owner Gianni Bonaccorsi
img_2094
Frankie found a plant

 

The beef tartar was in two forms, one with parmesan and the other with truffle, which were bridged by a cascade of nuts and mustard. The nuts were a good mix and the truffles added some real flavor, enough that I wondered if the meat might have been seasoned with truffle oil too.  The parmesan crisp was tasty but I’ve had much better. The mustard seemed an unusual addition for Italian cooking but it was good with the tartar whose meat texture was more ground than chopped.

img_1989
The two beef tartares, with tomato powder and black truffle
img_1981
As plated
img_1999
Frankie admired the dish

 

The fish soup featured 2 pasta shapes, fish, shrimp, mussels, clams and squid rings. It was all garnished with a peeled grape tomato.  The color of the broth made me keep expecting it to taste like pumpkin. The seafood was all cooked nicely but nothing was really special here. It could have benefitted from a salt shaker or some kind of seasoning.

img_2016
Tubetti – pasta- in stock of the local Fish “Go” and aromatic herbs
img_2015
as plated
img_2099
Frankie always enjoys art

 

The suckling pig was served with a bean purée which had taste but seemed wrong with the pork. The seasonings used gave the dish the essence of sausage rather than pure roast meat.  It was dry, as to be expected for tenderloin and the vegetable medley felt like a pathetic attempt.  My carrot slice had been carefully cut into a triangular shape and yet left a large portion of the green top in the cut. The vegetables had been barely cooked and the sauce lacked any richness.  Again this dish needed some taste.

img_2059
Filet of suckling pig with puree of beans and raspberries sauce
img_2046
as plated
img_2070
Layers of the potato
img_2076
close up pork
img_2084
Frankie helped separate the potato layers

 

For dessert the ricotta cheese ice cream with pistachios had candied orange peel and cookie crumbles underneath.  The cookies melted into the ice cream and sauce and was very good but was an unattractive plate. Just close your eyes and eat.

img_2111
beginning
img_2115
Add sauce
img_2125
Finished – Ricotta cheese ice cream with salted pistachios, candied orange and hot chocolate sauce
img_2121
As plated
img_2147
Frankie watched the chocolate drip

 

The mille-feuille was accented with pear purée, red wine sauce and preserved pear.  Pear was also inside the layers of the dessert. It was tasty but I found the wine sauce to be too tart a contrast with the sweet and buttery pastry.

img_2141
Mille-feuille with Mascarpone cream and red wine scented pears
img_2146
closer
img_2152
Frankie checked the empty plate

 

In Michelin style a tray of extra treats was served.  Included were an out of season raspberry on an un-buttery crust which was not that good. A tandoori apple was nicely spicy and fairly tasty. The cream puff with a crispy sugary top had the cream of the mille-feuille inside and was actually pretty good.

img_2159
Extra treats
img_2164
Raspberry stuffed with cream on crust
img_2179
Frankie studied the raspberry
img_2166
Tandori apple
img_2177
Cream puff with crispy sugar top
img_2185
Chef watches over all from the front desk
img_2105
Frankie looked over the towel tray
img_2102
Frankie said the toilet paper matched her fur

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s