Lacucina di Ciro

This is precisely what Ciro Molinaro has been doing for the last 10 years with lots of passion and enthusiasm, but no fuss or pretence.

Besides his excellent culinary skills, Ciro is also an engaging and charming host and the restaurant exudes an old fashion charm with its soft painted walls, assortment of wrought iron chandeliers and window seating with lots of plump cushions.

The open plan kitchen with its array of gleaming saucepans, maybe compact, but it is a hive of activity with Ciro at the helm.

The Mediterranean menu is small, but with good reason, as each dish is a careful blend of tastes, textures and colour. Starter recommendations are the polenta, herb and parmesan torte, or the exotic quionoa salad with its blend of Middle Eastern spices.

The pasta dishes offer enticing options for vegetarian like the linguini with wild mushrooms, sage and roasted pine nuts. Main course specialities are the pan-fried calves liver with lentils and port wine sauce, and the grilled fillet wrapped with Parma Ham.

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