Rome Food experiences at the hotel
In the Eternal City from the many attractions there are also specialties as well aware of the chefs working in restaurants dream hotels. As the Splendide Royal, one of the most popular 5-star hotel by international stardom. Opened in 2001 after the renovation of an ancient palace of the late nineteenth century, is renowned not only for its central location, between Via Veneto and Villa Borghese, for the beauty of its Baroque interiors, but also for its intimate atmosphere and the famous Mirabelle restaurant, which boasts one of the finest gourmet terraces of the capital.
Located on the seventh floor of the hotel is characterized by large windows, the restaurant is the realm of the young chef Stefano Marzetti, which here presents his culinary art accompanied by spectacular views of the city, a perfect combination that earned the Mirabelle major awards. Stefano Marzetti was born in Rome and from an early age working alongside the practice in the study, with the experience for several seasons at the famous Forte Village in the province of Cagliari. After completing his studies continued his training in various restaurants and hotels of the capital including La Pergola Rome Cavalieri Il Convivio.
In 1999 he was offered the role of Sous Chef at the Relais Villa Arceno and the Relais et Châteaux Borgo San Felice, where you earn 1 Michelin star and then return to Rome to begin working Arco Antico that will take him to the office of Executive Chef. Always curious and eager to learn, work and attended numerous courses to continue to grow professionally. It dates back to 2007, the beginning of her adventure at the Mirabelle restaurant run by Mr. Bruno Borghesi, supporting the previous Executive Chef Giuseppe Sestito, which follows the recent passing of the baton in the sign of passion and creativity.
Also a truly special atmosphere at the Hotel Quirinale Via Nazionale, a hotel with a monumental lobby reminiscent of the romantic period of construction (late nineteenth century) with wall art, mirrors and columns. Rossini Restaurant, whose name is a tribute to the famous composer, with a bay window overlooking the quiet and reserved garden full of plants, where it is possible to eat in the summer months at the tables arranged under a pergola, heated in the autumn months.
Since the end of 2011, the kitchen of the restaurant Rossini is signed by Chef Diego Colladon, which has a predilection for raw dishes and fresh and the combinations in which the protagonists are fragrant scents of spices. Venetian by birth but very sensitive to the flavors of Southern Italy, Diego Colladon combines the traditions of his homeland with the southern ones: dishes based on fish that are not fully elaborated proposes to highlight especially the freshness of the ingredients, while the recipes of kitchen Roman demands especially among first courses, lightens the excesses.
Her cooking does not disdain the use of chili peppers, energizing and euphoric, so that for the cold months with a menu combined with spicy red fruits of autumn, which includes the Toast of burrata and ‘nduja, salad and balsamic reduction and fettuccine with fresh mushrooms, rosemary and chilli rings.
Other specialties of the chef to try those based on fish such as cod fish with cream of cannellini beans flavored with rosemary and polenta carasau, the cube of tuna baked with pistachios on sweet and sour red onion and grilled preparations. For those who prefer meat is great medallion of veal Rossini or the fillet of pork with grape sauce and chicory.
