Per Me Giulio Terrinoni, Rome, 4/11/18

exterior
exterior

Per Me Giulio Terrinoni is a one star Michelin restaurant with a modern motif that opened in November of 2015.  The front door is locked so you need to ring the bell to get ushered inside.  It is dimly lit with dark wood small tables and dark bench and chair seating.  There were only 7 tables in our room but I saw another room toward the back.  Nice background music plays and small lights are behind the walls with small holes to let light through.  The light walls are sparsely adorned and the only windows are in the front tables.  The nicely spaced tables have a drawer on the sides that contain the good sized cloth napkin and an extra utensil but these were not replenished during the evening.  A single bloom flower decorates each table.  There is a large a la carte menu or 2 tasting options.  The four course is your choice and the 10 course is determined by the chef.  Both have wine pairings offered.  We chose the longer tasting and ordered our own bottles of wine.  

interior
interior
interior
interior
Frankie checked out the table drawer
Frankie checked out the table drawer
interior
interior
interior
interior
about per me
about per me
menu 1
menu 1
menu 2
menu 2
menu 3
menu 3
menu 4
menu 4
menu 5
menu 5
menu 6
menu 6
Frankie tried out the pillow
Frankie tried out the pillow

 

While we enjoyed a glass of the Italian equivalent of champagne we were presented with some snacks.

sparkler
Italian sparkler

A ravioli made with rice flour was stuffed with smoked pork and floating in a mushroom broth.  The ravioli was tender and nicely stuffed.  The broth was highly flavored and good.  This was a very nice amuse bouche.

amuse
smoked pork ravioli in mushroom broth
dumpling
ravioli

A fried olive was served with a spicy mustard.  The mustard was not too spicy and the olive was stuffed with white grouper.  We were told that it is a typical dish from the market.  The brininess of the olive worked well with the fish.

fried
fried olive
inside
inside

Caponata with a liquid center were served alongside red onion rolls stuffed with broccoli and codfish.    The red onion was sweet but seemed like it should be crispy which it was not.  It was okay.  The caponata was on a thin crisp cookie and presented a nice contrast in texture.  I also liked the flavors better on this one.

red balls and cabbage roll
red onion roll with codfish / caponata with liquid center
closer
closer
kitchen
kitchen
Frankie posed with the table flower
Frankie posed with the table flower

 

The bread basket contained a seedy flat bread, foccaccio, breadsticks and a brown bread.  The housemade breadsticks were crisp and tasty.   I also like the seedy flatbread.

bread basket and olive oil
bread basket and olive oil
Frankie sniffed the olive oil
Frankie sniffed the olive oil
wine
wine
wine
wine

 

A plump oyster was in the shell with gorgonzola cheese, little chunks of bread and a red onion sorbet.   All blended together well for a really tasty couple bites.  This was said to be a gift from the chef.

oyster
oyster and gorgonzola cheese

 

A fish explosion of the strengths of the sea was dressed with an apple sauce at the table.  It contained sea beans, oyster, shrimp, calamari and several kinds of fish (amberjack, red mullet that I caught).  The apple blended well with all the fish flavors.  It was an explosion of the sea.

presentation
presentation
raw fish
Fish explosion – strength of the sea
closer
closer
another angle
another angle
Frankie explored the bench seating
Frankie explored the bench seating

 

Scampi prawns were pounded into a carpaccio and adorned with foie gras and red onion jelly.   The prawns were actually scoop-able off the plate surface.  The foie gras added a nice richness to the flavor.  It was also drizzled with olive oil that introduced another flavor.  Generally I’m not a fan of raw shrimp because of the ‘flour-like’ component to their taste but somehow these didn’t have that element and were just sweet, rich and lovely.  I stand corrected on raw prawns, this was very good.

thin shrimp
Scampi Prawns Carpaccio with foie gras and red onion jelly
closer
closer

 

Burned Mackerel was served with chef’s special dashi, burrata cheese and red cabbage.  The mackerel was nicely caramelized and was as crispy as any bruleé topping.  The burnt sugar really helped neutralize the strong taste of the fish.  Mixed together it was all very nice.   The dashi was mildly flavored but worked really well with the warm dish.

caramelized fish
Burned Mackerel with my dashi, burrata cheese and red cabbage
closer
closer
another angle
another angle
Frankie wanted a bite
Frankie wanted a bite

 

Roasted cuttlefish were served with Roman artichokes and a sea urchin sauce.  The artichoke was excellent and the nicely browned cuttlefish still had some ink left inside.  They were tasty and tender.  Both of the ingredients were quite good but it did not strike me as a dynamic pairing of the good ingredients.

baby squid
Roasted Calamaro with Roman artichokes and sea urchin sauce
closer
closer
another angle
another angle

 

Red mullet was served in a ceviche sauce from South America with seaweed and pickled radish.  The seaweed had been fried tempura style and the small red mullet was also fried.  The various accompaniments helped dampen the strong taste of the mullet.  The fish took well to being fried.  It was crisp, tender and not at all dried out.  The seaweed retained its strong flavor.

fried shrimp
Globetrotter Red Mullet with ceviche sauce, oyster and bitter herbs
closer
closer
other side
other side
another angle
another angle
Frankie found a plant thing
Frankie found a plant thing

 

Spaghettone or Sea Carbonara “2006” was a large spaghetti tossed into a seafood version of carbonara.  It substituted bottarga for bacon and used fish eggs rather than chicken.  It still used parmesan on the perfectly cooked pasta but didn’t have the creamy, eggy feel you expect from carbonara.  For me it was not savory enough and had a bit of a gritty texture.  I’d call it okay.

pasta
Spaghettone, Sea carbonara
closer
closer
another angle
another angle
another angle
another angle
Frankie found an orchid
Frankie found an orchid

 

An onion was stuffed with foie gras and plated on a broccoli sauce with burnt chicory bits.  Visually it was a no-go but taste wise this one was great.  The foie gras worked perfectly with the onion.  It had a sort of slimy texture but it was good enough that I didn’t care.

onion
Melted onion with foie gras cream and rocket salad
closer
closer
inside
inside
Frankie spied a special occasion plate
Frankie spied a special occasion plate

 

Guinea Fowl was served with tubes of creamed potatoes, a dark sauce and pecorino cheese.  It was a visually fun dish and tasty too.

custard filled
Cappellacci with Guinea fowl, vegetables ragú, majoram and smoked pecorino
closer
closer
another side
another side
Frankie looked it over
Frankie looked it over
Chef visits with guests
Chef Terrinoni visits with guests

 

The evening we were there the menu was substituting rabbit for the lamb porchetta.   It was served on a skewer with smoked bacon, herbs, spring vegetables (peas, artichoke, asparagus) and crispy bread crumbs.  There was some spicy sausage in there too.  The rabbit was cooked a nice pink and was not dry.  The vegetables were wonderfully fresh and tasty.  It was a good dish.

meat and artichoke
Rabbit with smoked bacon and herbs
closer
closer
off skewer
off skewer
Waiter and Frankie
Head waiter and sommelier Fabrizio and Frankie

 

Black Forest  was made of creamy chocolate, blackcurrant sorbet, vanilla panna cotta and cocoa sponge cake.   The black currant was almost too tart but made a nice contrast with the number of sweet things.

dessert
Black Forest: creamy chocolate, blackcurrant sorbet, vanilla panna cotta and cocoa sponge
closer
closer
other side
other side

 

The Pear was made of ricotta, pear and chocolate with a sauce of passion fruit.  Some crispy bits of crumble added some texture.  The pear was coated with chocolate and filled with the ricotta, that didn’t have much taste, but the pear was nicely sweet.  It was the better of the two desserts but not a huge sweet fix.  The cookie crumble on the bottom was the best part.

pear
The Pear: with ricotta, pear and chocolate
closer
closer
inside
inside

 

Last treats were orange jam on shortbread, a beignet filled with pastry cream and chocolate truffle filled with peanut.  The last was totally yummy with a wonderfully smooth filling.

last treats
last treats
closer
closer
inside
inside
inside
inside
Chef and Frankie
Chef Giulio Terrinoni and Frankie

 

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