Frankfurt is filled with financiers and businessmen who need a good feed and consequently the fine dining scene is thriving.
Carmelo Greco is a refined ristorante serving authentic Italian cuisine using the freshest produce, and as the weather changes the dishes transform making the most of seasonal ingredients. Chef Carmelo Greco is clearly very passionate about food, he hopes every guest will love their dining experience, whether they are visiting for a simple bowl of pasta or lingering over his immaculate tasting menu.
Carmelo insisted on preparing a special menu just for us, and our lovely smiley waitress introduced each course as it arrived from the kitchen. Initially I was a little disappointed as I had spotted several dishes I was desperate to try on the a la carte list, but I had to trust the man who seemed to be delighting the diners all around us, and sure enough his suggestions didn’t disappoint.
The meal began, as every meal should, with a glass of pink champagne, which we sipped whispering politely and observing the relaxed but smart ambience in the restaurant and the simple but attractive decor. We were seated at a lovely corner table, ideal for surveying the other guests. Wary not to fill up on bread, we only nibbled at the homemade olive loaf.
Mini amuse-bouches of melon with prosciutto and scallop with chorizo and cold pear soup whet our appetite; a taste of things to come. Starters were rich but petite, a creamy duck foie gras that had the texture of butter and pear ice-cream topped with Belper Knolle cheese shavings for me. My guest was thrilled to have Atlantic lobster placed in front of her: coral pink fleshy shellfish with tapioca and orange and olive oil sorbet. She loved the seafood but found the combination of flavours a little alarming.
The next course was delivered in response to my initial rant about ‘loving ravioli more than anything’. As if by magic Ravioli with Parmesan and Sicilian tomatoes arrived. It was exquisite, incredibly fresh and with a nice bite, I could eat this delicious hand-crafted pasta for every meal, everyday, it was THAT good.
For main course we tried Breton red mullet with peach and onion mousse, and Pigeon breast with polenta, cheese and pomegranate. Both were beautifully presented, carefully assembled meat or fish surrounded by ornamental vegetables. The pigeon was particularly impressive, perfectly cooked and coated in a crumbly powdery crust. The fish with a grilled golden edge and pristine white inside was paired with a soft sweet mousse.
The staff warned us about the bizarre dessert: soufflé with vegetable minestrone! The soufflé was light and airy, a sweet delight, thinly sliced and cubed vegetables definitely took on a new personality as the base of the soufflé though I still found the combination strange. Italian dessert wine was a welcome accompaniment to our pudding.
We left the restaurant almost hugging our waitress goodbye, she had been so accommodating, helpful and friendly, offering the most genuine service I have ever experienced. This personal touch, alongside the delicious and inspiring food makes Carmelo Greco a very special restaurant.
More information and book here: www.carmelo-greco.de/en/
