Good mix of local produce and imported seasonings

By Ye Jun (China Daily)
Updated: 2010-04-03 09:22
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Good mix of local produce and imported seasonings

Good mix of local produce and imported seasonings

I was on my way back from Bacco Ristorante and Bar, and I had just told my driver my destination, when he turned around and asked: "Did you eat garlic?"

Oh that was embarrassing. But I had to get back some dignity. So I quipped: "That means it was good-quality garlic."

The cause of our repartee was the mashed garlic on bread, served as appetizer at the newly opened Italian restaurant, one of nine bread varieties on the menu. An hour earlier at the tasting, Dr Luigi Azzaro, its executive chef, had said they try to combine fresh local produce with authentic seasoning imported from Italy.

My meal started with an egg and bread soup. The brandy-poached egg was exceptional soft, and the soup tasty and light. My main course, rack of lamb, was very satisfying, succulent and chewy. But I didn't expect to have three racks on a plate, which was a bit more than I could handle.

The pizza was flavorful, although the base was thicker and not as crisp as I had expected.

Azzaro is a professional sommelier and manager who has toured across Europe, Asia and Oceania. He wants to introduce to China not just representative Italian dishes but also wines from the country. The restaurant is named after Bacchus, the Roman god of wine. The dcor is high end, with elements reminiscent of ancient Rome.

Average spending comes to more than 200 yuan per person. The restaurant is currently offering a set lunch from 52 to 102 yuan per person. 2-6 pm is afternoon tea time. They also organize wine tasting parties.

Daily 11 am-10 pm. 13-3, 1/F, Ruichen International Center, Tuanjiehu, east of Changhongqiao, East Third Ring Road, Chaoyang district. Tel: 6585-2188

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