Tordomatto - Roma

Our first Michelin Star Restaurant experience – amazingly overwhelming in the most positive way. The combination of taste and texture was something we have never experienced! Can't wait to try more Michelin Star restaurants! We had the Intramontabili course and it was incredible.

Excellent food! Experimental, but still traditional. Wonderful presentation. We had the cheaper choice of wine packages to our tasting menu, but still the wine bars could have been a bit more generous. Service was good and it was nice to meet Adriano.

Nicely executed dishes with unexpected flavors, which together remarkably. My standout was the lamb with Cumin and Swiss charcoal; despite the known spice meat combination, the lamb herd was exceptional, which left meat juicy and tender. The 7-course meal Dessert cost €70pp including taxes and earned its Michelin star 2019.

The best pasta in my life! Service was excellent.

Tordomatto is a culinary adventure that, despite two minor missteps, is well worth the relatively affordable cost. The dishes are exceptionally prepared and the staff are perfect hosts to a culinary adventure. There were two noteworthy missteps The turmeric pasta did not flow well with the overall theming of the menu (without a proper explanation and the Ox Tail was served much too hot to be enjoyed which resulted in a burned mouth on the bite despite being presented as a bite sized dish. The restaurant itself is decorated exceptionally and the staff hosting the dining experience is exceptional. Our first plate was a lovely oyster with a caremelized crust topped with a Moscato foam. The dish was incredible in the flow in which the flavors transitioned through the palate. The caramel helped transition to the salty flavor of the oyster that ended with the sensation of sitting on a beautiful beach with the breeze bringing the scent of the sea gently towards you. The first plate was incredible and well executed! The only drawback was that it was presented as a single bite. This single bite was slightly larger than what I would be comfortable considering bite sized. The second dish was a play on an espresso and biscotti. It was a cod espresso combined with a salty croissant with a lovely combination of flavors. The espresso was quite fishy on the first bite. However, after adjusting the palate, the second bite brought all of the flavors together from the buttery foam to the croissant with the cod. It was a well executed dish! The third dish was the delight of the evening. It was a langostino dish with a sea sponge and combination of sauces that perfectly balance the dish. A slight bit of crunch balanced the textures perfectly and served as a great transition away from the sea and to the other dishes for the evening. Our next plate was the low point of the experience. The dish was a simple pasta dish of spaghetti with Turmeric and other curry spices. The dish tasted reasonably good. However, the flavors did not marry with the other plates and seemed disconnected. If this was an attempt to transition from seafood starters to a more hearty main course, it fell flat. At this point, it was clear that the chef had an intent with the courses (my thought is maybe a circumnavigation of the Mediterranean but that intent was not explained and therefore left us guessing and perplexed. The pasta was not good enough to stand on its own. Therefore, it needs an explanation of why it is so out of place. The fourth dish was a fried stew of ox tail in a single cube. It was a good bite not a great bite. The major misstep in technical execution was the temperature in which it was served. A customer at a restaurant of this caliber should expect to be able to take that bite when it is served. After waiting 30 seconds for the explanation and a sip of wine, I put the cube in my mouth and bit down. I was burned on my tongue and roof of my mouth to the point that I had white spots on my tongue later that evening. This temperature ruined the flavor of the dish save a last nibble I was able to save. The fifth plate was a lovely “Lamb two ways” with a lamb loin and grilled lamb rib chops. The loin was perfectly prepared and the chard was a perfect balance to the protein. Overall, a great dish! The dessert was a collection of quick bites that ended the evening perfectly. The highlight was a challah with butter and a vanilla “ice cream” sauce. Another great bite was a type of fudge that was an explosion of peanut flavor that tasted entirely like a peanut. A final note of the evening was the wine. The main misstep was the size of the pour. There is always a balance of not pouring too much to prohibit an enjoyable meal and being too frugal with the pour to not make the tasting (an extra €40 worth it. Tordomatto steered towards the latter. In the future, a stronger pour of wine (add 2 3 ounces will add to the journey rather than leaving me slightly disappointed with the wine pairing.