Achtung, ein Juwel! Su Murruai ist trotz der Bescheidenheit seines Küchenchefs eine echte Gourmet-Adresse zu vernünftigen Preisen. Die feine Dekoration, die gedämpfte Umgebung und die hellen Beigetöne sind ein Echo auf Mutter Erde. Diese Finesse setzt sich auf dem Teller mit Gerichten mit klaren und subtilen Aromen fort. Hier wird das Produkt nicht verfälscht, erinnert mich der Chefkoch, sondern so serviert, wie es ist, damit es sein ganzes Wesen entfalten kann. Slow-Food-Philosophie und km Null sind das Credo der Boutique. Extra frisch und von hoher Qualität natürlich, um solche Höhen zu erreichen. Wir lieben es!
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Meinungen der Mitglieder zu SU MURRUAI
Die nachstehenden Bewertungen und Meinungen geben die subjektiven Meinungen der Mitglieder wieder und nicht die Meinung von Le Petit Futé.
The streetlighting on the outside of the restaurant and the interior design alerted us that this restaurant was different. Whereas other restaurants here fall into the warm somewhat messy traditional style or the cold modern style, this restaurant managed to create a beautiful warm and welcoming modern style with a harmonious contrast to what was the interior of an old flour mill.
We ordered the seven-course tasting menu for what turned out to be a reasonable 75 €. Sensibly, they insist that for the tasting menus everybody at the same table should eat the same food. The amuse-bouche was a bit bland, not really something that tickled one’s sensations. While not bad, the first course of artichoke filled with fish mousse and topped by streaks of celery purée didn’t really come together. And the bread was not what one could have hoped for. Why not serve bread with some of the marvellous latest harvest olive oil from the area instead butter that can never compete with Northern European butter?
But after that, things took off – sweetbreads flavoured with liquorice root; fish and octopus with eucalyptus smoke, wild herbs, and horseradish; pork with oriental spices; coffee-flavoured white chocolate with capers. Apart from all dishes being well-prepared, they shared a streak of well-balanced aromatic bitterness. This sort of careful exploration of a sensation is what one wishes for in a fine-dining restaurant.
While eating, we wondered about the name of the restaurant, Su Murruai. But it wasn’t until the day after that we found out that Su Murruai was Sardinian for the scent that can only, but not necessarily, be achieved by Vernaccia wine that has been aged at least ten years. That is what the chef managed to capture in these dishes.
The Sardinian wine we ordered was good. The service was impeccable – kind, friendly without being intrusive, efficient, and perfectly timed. An added plus for the great consideration to my wife being celiac. Thank you for a wonderful evening!
Abbiamo assaggiato più piatti sia di terra che mare e tutti hanno soddisfatto le nostre aspettative.
Davvero consigliato.
Lo consiglio, per una esperienza unica.