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Il Ristorante - Niko Romito Dubai Reviews from The Last Year
Aperitif cocktail
We went to the bar for an aperitif and the expectations were very high but they were all widely respected, from the welcome of all the staff to the service, including the splendid location And the smile of the staff was directly proportional to the quality of the cocktails, from their exciting version of the Negroni to the forbidden kiss, for lovers of peated whisky.. Don't miss it
Nice place with some details to improve.
Beautiful place. But a little disappointed. Indeed. Several points that concern me... The Michelin guide was luckier than me. It's worth 1 star and not 2. Entries ok. On the other hand, problems with hot pasta not cooked at all. Raw fish also. He. Missing 1 minute of cooking time for these 2 dishes. The meat and dessert were good. The dessert could have been more generous. Good after dessert and the 2 small glasses at the end offered. But it's everyone's taste. Staff on the other hand very attentive, kind and Italian. Interesting view of the exterior. Addition of Dubai i.e. expensive compared to Europe. Especially wine which is multiplied by 8 or 10 x its starting price. We still appreciated the place and these details on the dishes can easily be improved.
Inches away from greatness
Very picturesque venue with spacious indoor and outdoor seating area. Seemingly a full-Italian or at least full-Italian speaking team. Elegant uniform. High professionalism from beginning to end. All very much on par with 2 Michelin Stars and Bulgari. Since it’s a 2-star, it would be ridiculous not to try the degustation menu. Went for the 8-course option and started with an Americano Chinato. Tamarind soda was a subtle but certainly perceived touch. Delightful Prosecco foam on top to round out the bitterness of the Americano. You wouldn’t expect anything less from a classic Italian cocktail at this place. Starting with a vegetable consommé with a drop of olive oil and a micro sage leaf before the menu to open up the palate. Light, warm, comforting. Three types of breads are served separately to the table. It’s exactly what you would expect from a restaurant of this calibre (if not better). The baked bread is excellent: apparently using two types of imported flour and resembles a sourdough. First course is a warm lobster with celeriac puree and thin slices of celeriac, frisée salad, and pink peppercorn. Delicious, but not particularly outstanding. Followed with a dish consisting of mushrooms, hazelnuts, and Parmigiano Reggiano. Delicious again indeed, but slightly too heavy for my palate. This would be a bit of a recurring theme for the degustation menu. Roasted tuna belly, pumpkin allumettes, orange dressing. Wonderful dish. The tuna belly was a bit fatty, but it’s perfectly incorporated with the citrus dressing and the lightly acidity pumpkin allumettes. I thoroughly enjoyed this fantastic dish. Spaghettoni, scampi, Manteca butter, anchovies and marjoram. Equally fantastic as the tuna dish. Trout, almond, figs and bay leaf. A piece of trout stuffed with some figs and covered in a rather heavy sauce. I didn’t like this dish a lot since the flavour combination was rather bizarre. Everything was cooked properly and at Michelin level, obviously. However, I felt like the ingredients didn’t work together. Possibly because I’ve never been exposed to this very specific flavour profile. I guess it’s more of a personal preference thing. I am more exposed to, say, “generic” Italian cuisine with no particular regional focus. As far as I understand, Niko Romito’s menu is largely more region-specific. The fact that we are in Dubai does not do any good to a region-specific menu either: which ingredients should you import from Italian and which ingredients should you source locally? Sadly, this dilemma haunts so many top restaurants in Dubai. Chose to try a mocktail called Cashmere. Coconut, apple, raspberries, Indian curry. Interesting combination of flavours. On the sweeter side, but perfectly balanced. The curry taste is noticeable for the first half of the drink. With dilution, it goes away rather quickly. A small shame. But such is the nature of dilution. Cauliflower steak with hazelnuts. A dish that features cauliflower in multiple textures. Delicious, but again just a little bit over the edge with the heaviness. Beef tenderloin medallion with green peppercorn sauce. I didn’t enjoy this dish too much. It was a fair dish, but the beef itself was slightly underwhelming. Seemingly slow-cooked (no sear on top and bottom), the beef itself did not have a lot of flavours. The peppercorn sauce was ok and nothing special. A rather lacklustre dish in my opinion. Pre-dessert is beetroot in different textures. Again, fair pre-dessert. Chocolate and gold for dessert. Fantastic. Not much to say. Ending the dinner with an Italian version of a softer choux pastry dusted with granulated sugar, and filled with vanilla pastry cream. Some lemon-infused water as a final palate cleanser. The gentleman was kind enough to bring out a small glass of digestif made with chocolate liqueur and Branca Mentha which was very, very good. Unfortunately I just couldn’t finish the digestif. Overall, I felt like the degustation menu deviated a bit from my usual palate. However I have to admit that I did spent the afternoon drinking a white wine with a very high level of acidity: probably messed up my digestive system a bit and killed off a bit of my appetite. But the point still stands that, at the very least, the bigger format of the degustation menu was tolling on the stomach. The culinary skills of the kitchen team is not to be questioned, obviously. Perhaps I would have enjoyed my dinner a lot more going with a la carte or rather the shorter format of the degustation menu. Very unfortunately, Il Ristorante Niko Romito does not compare well against Trèsind Studio and Stay by Yannick Alléno. Trèsind Studio is a lot more robust and sometimes goes all-out with the flavour combinations and the element of theatre. Stay by Yannick Alléno boasts a more elegant European style yet not necessarily too reserved: symphony of flavours combined with classy aesthetics. Strangely, Il Ristorante Niko Romito has a rather lower level of aesthetics when it comes to plating: perhaps because of a seemly excessive use of sauces on certain dishes. There’s a certain pattern that some dishes followed back-to-back, building up some fatigue with the food: mentally and physically. Still a restaurant with very high standards, but as far as the menu is considered: probably not the best 2-star set menu you’ll find. A very sad 4 out of 5: it was just a little bit underwhelming. Almost there but not quite. I hate to say this but Il Ristorante Niko Romito is nothing special.
It can be done better
I must immediately say that the quality of the food as a raw material is very good but the dishes arrive at the table almost lukewarm/cold... the octopus is very salty (tasting before bringing out the dishes is essential, especially in a 2 star hotel). There is no tablecloth, I find it a sign of order and cleanliness, and then the seats and low tables are very uncomfortable... good and attentive service at the table. Rating 6 but I don't know if I would return....
PERFECT
BUSINESS DINNER IN THIS PERFECTLY BALANCED RESTAURANT REFINED AND HARMONIOUS CUISINE OF EXCELLENT QUALITY
This review makes me sad.
Writing this makes me sad. The hostess amazing, head Barman, got my name from the hostess asked me what kind of drink I liked and made me the most wonderful south of France martini. Sat me on the terrace. Sommelier and wine selection unparalleled, i took the list. Walked to the bathroom the head bar guy checked in with me by name to check my night was amazing, but. The food. First course on the 8 course degustaiton menu - the soup, amazing, one of the best soups i have ever had. After that. Lobster in heavy cream sauce, mushrooms in heavy cream sauce, trout in heavy orange sauce, cauliflower in heavy cream sauce, steak in so much cream sauce i had to shovel it off with my knife, and dessert. Partially frozen, partially warm but all wrapped in gold, you are not a serious restaurant if you wrap your dessert in gold.everything is 5/5, service, wine, people, ambience, but the food its 2/5 i wish the chef would trust themselves and not blanket everything in cream, i was there on a Friday night and i could have walked in with a party of 20 and been immediately seated at any time from 7-11. For the people that work there who i met for only a few hours i want this place to be better but as soon as Michelin come back they are f**ked. The locals have already spoken, empty on a Friday.
Disappointing
Really disappointing- I’ve been to several Michelin star restaurants around the world and cannot understand how this restaurant even managed to get 1 star.
Sweet surprise
I loved the degustation menu. The waiter explained each menu and was really polite. The food and drink were amazing and the dessert, OMG a little taste of heaven. When you leave the restaurant you receive a little package with a sweet surprise
Horror!
In a word, nonsense. Starting from the taste of the dishes and ending with the presentation. The salad, which takes 10 minutes to make at most, was brought in 25... I’m silent about the rubber meat. Oh... yes, dessert. It's actually not bad, but not for this price.
Jewels in the kitchen
Two Michelin stars are not enough to describe an excellent experience, a journey through simple dishes cooked in a sublime way and new combinations that surprise with pleasure. Young and highly trained staff, chefs who express all the passion for the work they do. Worth visiting without a doubt, the Bulgari/Romito combination is a joy.
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LOL. Thank you The New Yorker.
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Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
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Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee |
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
Congrats on 3 mil |
🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
Need to cancel a bid, not getting a response… how do I do it? |
Click on "Take off the Market Option" in your portfolio
Working on your bid? |
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from? |
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered? |
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
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I am interested if you are willing to negotiate. Post on my wall if/when you see this.
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has this happened to anyone?
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