Long goodbye reunion, this week with relatives and friends to 8 1⁄2 Otto e Mezzo Bombana lunch, tried the air-dried tuna heart made spaghetti, so magical recipe! It is said that the recipe is circulating in southern Italy, where two chefs have re-enacted the ancient recipe, and Bombana needless to say, who is Nicoló Rotella, the young chef after the 90s of the restaurant? The handsome guy of 190 has a bright Michelin-star chef experience, from Il Sorriso, Il Piccolo Lago to Da Vittorio, all the way to the glory of the famous store, from the junior chef all the way to the current 8 1⁄2 Otto e Mezzo Bombana young chef. The restaurant produces authentic Italian dishes that match the experience of the famous Italian restaurant along the way by Chef Nicoló. I have a passion for Italian dishes, and the big reason is because of its sincerity. No dazzling display, sputum, unnecessary decoration, but its wind bones, materials, layers, inner, let people fall in love with it minutes. amuse bouche is a super classic Masurira cheese mousse of 8 1⁄2, the flavor of the warm and salty Burrata cheese superimposed the sour taste of tomato fragments, just right, the clarified tomato water and the refreshing basil leaves fly lightly, the dense and delicate, the entrance-instant air texture in the mouth produces happiness Taste. This bluefin tuna tata is interesting to taste with machine pumpkin juice. Tata is placed on the bottom, caviar on the top, add grapefruit peel, citrus and sugar-stained ginger, and drizzle with organic pumpkin juice. The taste filters out the sweetness of the pumpkin and retains the fragrance of the melon. Asked the waiter, only to know that he also added pineapple juice, with the fruit flavor again balanced fresh salty, light and unburdened. Italy is a must-do for 8 1⁄2 families, compared with the Italian lobster noodles before Cavaliere Giuseppe Cocco, this homemade Italian fine noodles with boiled small carp is also unforgettable, especially thrown into the air-dried tuna heart, not only completely suppressed the fishy smell of seafood, it can be said that it is added, domineering mountain pepper, Smoked seafood juice and other slightly heavy seasonings are all overwhelming, only I respect, taste bud experience quickly uplift. This crispy scales with lettuce milk, learn from the Japanese-style standing scale roasting method, fish scales crisp and tender and fish meat delicious, add Gina dough foam to add flavor, lemon zest, finger orange chopped taste balance fish oil. Carbon roasted Uruguay M9 beef upper brain with artichoke, honey mustard, charcoal roasting makes beef skin crisp and tender, the inside is juicy, the beef tendons on both sides of the spine are slightly unbeautiful, and the others are free of sputum. Dessert with pumpkin clove ice cream, paired with chestnut flower cream, with black brown, lemon, orange made plum sauce to add sour and sweet flavor, pumpkin seed crispy added crisp layering, visual red color saturation is also very high, people like it at a glance. For a full lunch, Petit four is a colorful debut, orange fudge, macarons, faffna doss chocolate, tangerine peel, lemon peel, chocolate wrapped in roasted dumplings and pistachios, and a ton of beans mixed with sea salt and caramel. #Food Xunweihui #Michelin Restaurant #Italian food #A must-go place to eat #Star Traveler Visitor