Il Giardino
The name is a program. And this charming place is just 5 steps from our flat in Perugia.
It is a Restaurant garden with stunnig views on the walls of part of the city center.
![](https://wuhan-umbria.com/wp-content/uploads/2023/10/ambbiente-1-769x1024.jpg)
![](https://wuhan-umbria.com/wp-content/uploads/2023/10/vino-769x1024.jpg)
What we did not realize at the first visit; They cook also very well and it is worthwhil to eat there.
It is a natural wine Place. Who reads me knows that I am not a friend of natural wines (as of other “natural” phenomena) . In most case natural wines are unbalanced exceeding in tannins and acidity and yes, for me it is a dirty taste. I have some natural wines, I like and all ancestrale bubbles. Others I can accept as a beer substitution, but I have not found upto now (not even at cantina Bea) a natural wine that escited me also considering the price/v=quality relation
In the “giardino” they serve Natural wines from the tap. And this I like. Most opoen house wines are undrinkable rubbish. The 5 natural open wines they offer are not. We had two half litres of two different whites and we finished them both, what taks for itself.. I will need to write about this in a separate post/
As food we had
- a tempura of triglie:
- Fregol cacio e pepe with flavors of Lago trasimeno
![](https://wuhan-umbria.com/wp-content/uploads/2023/10/tartar-1024x769.jpg)
![](https://wuhan-umbria.com/wp-content/uploads/2023/10/sgombro-1024x769.jpg)
![](https://wuhan-umbria.com/wp-content/uploads/2023/10/fregola-1024x769.jpg)
![](https://wuhan-umbria.com/wp-content/uploads/2023/10/trigletempura-1024x769.jpg)
- chapati roll of sgombro
- Tartare di manzo
And none of the dishes was banal! The fregola sauce was made with broth from tinca and smashed shells of shrimps. It was mixed with a bit of fagiolina and crispy lentils/
The Triglia tempura was simply perfect
The tartare was hand chopped, had a real meat taste which was gentled by a lemon jam that Nixy thought was directly from China.
The sgombro in was a perfect example of succeeded fusion cooking. The Chef is Indian.
And then the highlight
![](https://wuhan-umbria.com/wp-content/uploads/2023/10/madeleine-1024x769.jpg)
Madeleine! has gorgonzola icecream, is nearly not sweet, combines fruit with icecream and cake, is creativ and pleases a palate that normally does not give particular regards to “Dolce”
Next time we will try the aperitivo of the “giardino”