Coincidently, Domenico Stile's surname means style' in English. And it couldn't be a more appropriate description for the service, cuisine and location of Enoteca La Torre. This fine-dining... Read More
Coincidently, Domenico Stile's surname means style' in English. And it couldn't be a more appropriate description for the service, cuisine and location of Enoteca La Torre. This fine-dining establishment is housed within the elegant Villa Laetitia - a property owned by the Fendi family, of international fashion house fame. Again, a fitting location for Stile's philosophy because the stunning Art Deco interiors, particularly the floor-to-ceiling glass arched doorways that look out on to the property gardens, are as impressive and refined as his plates. Born in the Gulf of Naples, he began his career at age 15 and it has taken him across Italy and even as far as Chicago. In Italy he learnt from the best having worked with Antonio Cannavacciuolo, Enrico Crippa and Massimo Bottura - to drop just a few names. He and his brigade have managed the kitchen here since 2016 and at 28, is the youngest chef in Rome to have a coveted star in the Michelin Guide. He is accompanied by talented sommelier Rudy Travagli, the impeccable Luigi Picca as Maitre and a wonderful service team. The dishes here provide the perfect balance between Stile's technical capabilities and his passion for innovation and outstanding produce. His amuse bouche can include anything from toasted pasta parcels filled with carbonara to a play on the Ferrero Rocher with hazelnut-encrusted blu veined buffalo cheese balls. Highlights on the entree and first course list include tuna tartare with beetroot, Greek yoghurt and a roasted rabe broth; red shrimp with cardamom, stracciatella cheese, caviar, citrus essence and mint croquettes; pasta filled with coda alla vaccinara' (roman-style braised oxtail); amatriciana semolina rice with a smoked squid twist; and a divine risotto infused with lemons from Amalfi. Take your pick for second courses with one of the standouts being the flame-grilled duck with coriander, offal croquettes, fennel chutney and blood orange. Like all the perfectly presented dishes, desserts are a treat for all the senses, particularly the adventurous meringue and biscuit crumble with wasabi sorbet. Outside the a-la-carte menu, there are two (blind) tasting degustations to choose from: 5 course at E95 or 7 at E130 (excluding beverages). Closed Sunday and Monday at lunch.