The Principe di Savoia Hotel’s signature restaurant is Acanto. It’s a restaurant specialising in serving traditional Italian dishes, with a keen focus on presentation which is complimentary of the traditional fine dining atmosphere.
We visited in December, so the hotel’s Italian garden terrace was transformed into an opulent winter wonderland. This added an air of magic as we gazed out of the windows over the picturesque light display.
The restaurant is the perfect juxtaposition between traditional and forward thinking. They use only the finest locally sourced classic ingredients, married with a technical precision that creates the perfect dining experience. Dining in the evening provided a gourmet spectacular and we love the concept of having a create-your-own tasting menu. This was a great way to sample the chef’s culinary expertise, while having your own personal taste considered.
"There is a mark of excellence and a level of professionalism at Acanto that many other restaurants should aspire to."
We started our evening with an aperitif, two fine glasses of Veuve Clicquot Brut Rose. A powerful, fresh champagne, which provided the most enjoyable start to the evening.
After browsing the menu we decided to start with the Langoustine and Foie Gras Green Apple, with rose champagne and ginger as our antipasti choice. The langoustine was superbly prepared and the ginger infused a lovely warm flavour. We also sampled the Rocket Salad, with Parmigiano Reggiano cheese aged for 36 months, pomegranate walnuts, apple, beetroot, and an olive oil powder. We were taken back with the sheer craftsmanship going into the thought and execution into both of these dishes, leaving us eagerly awaiting our next dish.
Our first course dish was Pacchero pasta cheese and pepper, ossobuco memory. The ossobuco comprised of tender cuts of veal shanks and a divine jus. While the pasta was as you would expect, authentic tasting with the perfect texture.
For our main course we ordered the Beef, potatoes, with aubergine dumpling and bone marrow. The aubergine dumplings were delicious little packages bursting with flavour. We also sampled Guinea Fowl Supreme, with cheese, pumpkin, and chestnuts. This dish is a must, the fowl is served table side, giving you an up-close and personal experience of one of their skilled staff at work. Prepare to be impressed.
For dessert, we enjoyed a tasting platter of Parmigiano Reggiano matured 36, 48, and 58 months, served with acacia-blossom honey. The Parmigiano Reggiano was served on a beautiful, long wooden plank with bread and walnuts, this is an enjoyable way to end a pleasant evening.
To drink, we ordered a bottle of 2011, Barone di Serramarrocco, Sicily, Italy. A smooth, velvety, full-bodied wine which complimented our dishes wonderfully.
There is a mark of excellence and a level of professionalism at Acanto that many other restaurants should aspire to. We had a pleasurable evening, every dish was a joy to experience.
