Giorgio Nava’s latest project continues the traditions that make 95 Keerom and Carne SA so exemplary: top quality ingredients and authentic Italian flavours. But here, the overall experience is enhanced by the spectacular scenery that surround this serene lakeside eatery.
The concise yet varied menu is divided into Antipasti, Paste, Pesci (fish), Carne (meat), Contorni (sides) and, of course Dolce (dessert). I resisted ordering the lamb ravioli (my very favourite of all Giorgio’s dishes), starting instead with the calamari salad, which was sublime. The seared tuna was the perfect main – ridiculously fresh, and seared to perfection. And for dessert, I reluctantly forewent another one of Giorgio’s signatures – the chocolate fondant – so I could try the crème brûlée. And I’m so glad I did. A masterclass in dessert, its crisp shell gave way to a rich, silky layer of vanilla-kissed custard. A thing of sheer beauty.