Il Fagiano del Grand Hotel Fasano

Inside the sumptuous Hotel Fasano, chef Matteo Felter presents classics reinterpreted using all sorts of modern cooking techniques. If you read the menu quickly, you could consider the restaurant as traditional and a little vintage, but it’s just a play of mirrors: vintage setting, vintage dishes, contemporary flavours. Felter deserves praise for his masterful take on the difficult freshwater fish, as in the case of the Smoked and glazed coregone with teriyaki sauce, the tartare version with cashew nuts and fried vegetables.

Camilla Rocca

 

mentre studiava Economia a Verona, passava gli appunti ai compagni, imprenditori vinicoli della Valpolicella: da lì l'amore per il buon cibo e il bere bene. Collabora con Food24 ,Style, Ansa, Class, Il Giornale