Una stella MICHELIN: una cucina di grande qualità. Merita la tappa!
Prodotti di prima qualità, finezza nelle preparazioni, sapori distinti, costanza nella realizzazione dei piatti.
Frevo is that rare restaurant that flies just under the radar but deserves to be in the spotlight, as Chef Franco Sampogna and his team have serious resumes. It's a tasting menu-only spot that doubles as a gallery; in fact, even the entrance is as artistic as the canvases lining its walls. There are just 18 counter seats and a table for six here where the crew plates contemporary French dishes. Sea scallops seared a la plancha and plated with a saffron sauce dotted with Amaretto is a clever play on flavors. Madai grilled over binchotan gives the dense, silken fish a gorgeously crisped skin, while thinly shaved Comte cheese, aged 36-months, is paired with honey ice cream for a delightful contrast of savory and sweet.