Continuing to receive a 'hat' in the Good Food Guide 2020, Osteria Oggi has also been awarded the best restaurant interior by World Interiors News and named as one of the top ten new restaurants by CNN in previous years. And, now having dined there, it is not hard to see why. Their piazza setting comes complete with cobblestone floors and arches while their food is sophisticatedly inspired by the Italian tradition.
After spending a few minutes perusing the list of available dishes, we finally decided to go for the standard four-course CASA tasting menu. But, mind you, four courses do not mean four dishes. It was more like eight shared selections made by the chef.
Our first course consisted of Sicilian green olives, kingfish crudo and beef steak tartare. Being one of Italy's most popular snack, the bright green olives had a lovely mild flavour with a somewhat meaty and buttery flesh which suited our taste buds very well. The light kingfish crudo dish was then a great start to the meal. It had a clean and delicate flavour accompanied by radish and ruby grapefruit. And, the beef steak tartare followed very soon after allowing us to dive straight into it. For those who are not familiar, this is a dish made from raw minced beef seasoned with egg yolk. I was very pleased to find that our beef was of a fine quality, and its taste was further enhanced when eaten together with the beetroot chips and horseradish.
Not long after we had finished, our second course was promptly served. We really enjoyed both the parmigiano flan and the blood orange salad. Served warm with meat ragu, the parmigiano flan was just so rich and comforting. For a cheese lover like myself, it couldn't get any better than this. The blood orange salad with witlof, squacquerone, fennel, pistachio and vincotto was also just as amazing. I loved the wonderful subtle flavour of the lettuce-like witlof and the delicately tangy taste of the fresh wobbly squacquerone cream cheese. Plus, the sweet thick vincotto simply added another level of flavour to the dish.
Then, with a short rest in between came our third course - the mains - crab tagliatelle and wild boar saffron maccheroni. Both dishes were once again beautifully executed. The freshly made pasta had been cooked al dente retaining its firm texture. The wild boar ragu served with our saffron maccheroni was intensely delicious in flavour while the pecorino cheese finished the dish perfectly. As for our crab tagliatelle, we really loved its ideal combination of tomato, black garlic and chilli with delicate crustacean and charred corn.
Lastly, our fourth course was a luscious and creamy panna cotta served with blood orange and pistachio. Wobbling just like it should be, the panna cotta was well-sweetened but not too overpoweringly sweet. Only downside was we wished there were more of it to share.