Gusta

I had to go to Rome to fetch my visa.It happened that the visa business was finished at noon and I had another appointment only at 6 pm – at Tiburtina station. I decided to go for a lunch experience and opened the map to look for something interesting in the neighbourhood, and I found a place called “Gusta” just around the corner of the railwat station of my departure . Found a place half a motorbike shop half a restaurant. In contrast to most Roman eating places, a very modern installation, with space and light with a lovely welcomming atmosphere

the menu was seriously interesting and when the chef noticed my interest, he offered me half portions to give me the possibility of tasting more. It was a one page menu and some dishes at the blackboard,but by no means banal: “misticanza di erbe spontanee, gel di limone, semi, polveri aromatiche”, “Pepperoni arrosti tonnati, nocciole, titntura di peperoni, capperi di Pantelleria” . “Tartar di fassona con midollo”

I had some reservations about their wine selection, which was on the expensive side with only a very few bottles under 40 €. I chose t to have individual glasses of wine instead of ordering a full bottle. The first was a distinctive Tokay, quite mineral and herbal – I expected it to pair nicely with my first orders. Later I continued with a Grignolino and finished with a Cannonau – all three wines were worth their price.

My first orders werre suffcient to convince of the chef. Bruschetta con Gallinelli. rosted peppers and a ceviche. the bruschetta was soaked with the sauce of the mushrooms, the mushrooms were perfectly roasted the little amount of a Bechamel added the fat to the dish; with the mushroom bruschetta was served a little bowl of Giardiniera, marinated vegetables. I love Giardiniera, ma in 9 ou of 10 cases it is not well prepared, because with too much vinegair. This gardiniera was perfect. then the roasted pepper, garnished with tuna sauce and hazelnuts, any doubts abot the combination were taken away by the taste. I don’t like always Ceviche, sometimes too lemonish and too much marinated. Yhis was Sashimi with a Ceviche marinate made at the moment: the fish was the fish,

At this point I enjoyed how the wine evolves as it warms – a trademark sign of a great bottle.

Half portions were still three times as muc as you get with the usual tasting menus.

Between fish and Tatar I chose the wild herbs with aromatic powders and lemon gel. Alone for this dish the Restaurant should get a premium – a wonderful medley of wild and cultivated aromatic herbs,

And now the most spectacular dish: Tartar from Fassona beef with little condiment and a bone with marrow, hot and cold. It fits and it is feast for carnivors like me

This was well accompanied by a glass of Grignolino

Next, the main dish, affectionately named Abanico, a Spanish pig. It was cooked to perfection over a bed of herbs , succulent with a rosy heart, and the accompanying potatoes were the best I’ve ever tasted – crispy on the outside, fluffy inside, and brimming with flavor.. I’m curious about the preparation of these potatoes, but the chef had left to pick up his children from school – an endearing touch of normalcy.

The dessert served as the cherry on the cake – a sublime chocolate cake, velvety and surrounded by a bitter coffee cream.

Without a doubt, this ranks among the best restaurants I’ve tried in Rome, and the location by the Tiburtina station is quite convenient for me. I would certainly love to revisit this place.