Just opened, Coro Ristorante in Orvieto is a very pleasant surprise worth discovering. A colorful, comforting cuisine of flavor, raw material and great technique; an elegant setting; service definitely up to par.
In Orvieto, right in the center, a few steps from the Duomo, inside the Palazzo Petrvs, a beautiful and luxurious 16th-century historic residence, recently opened, you will find the elegant restaurant Coro.
Ristorante che a sua volta è carved out of a very old deconsecrated church, with soaring ceilings and brilliant architectural recovery.
I tell you about it because my acquaintance with this restaurant happened by chance, and as life often teaches us, I immediately knew that I had an indirect connection with the two partner-owners: Montalcino.
In fact, all of us, although at slightly different times, have lived and worked in the capital of Brunello.
They, Francesco Perali in the dining room and Ronald Bukri chef, they did in fact run the Osticcio Restaurant.
Then, due to the usual problems of finding a permanent location at a reasonable price, they decided to leave Montalcino to land precisely in Orvieto..
The night we met, we talked for a long time and, of course, realized that we had common friendships and great passion for the restaurant business in the round.
Unfortunately, our visit was drawing to a close, and we said goodbye with the promise that we would later return to try the restaurant.
Our long talks had been so engaging and tantalizing that we decided to return the following Sunday for lunch.
The modern elegance of Coro Restaurant
So, as I said, the restaurant is very elegant; a modern elegance, lots of wood, warm lighting and modern touches that absolutely do not clash with the centuries-old majesty of the whole.
Wide tables, without tablecloths and a minimalist and well-kept equipment.
Carta dei vini non enorme, con una voluta ricerca delle produzioni locali, meglio se non blasonate. La good sommelier will know how best to advise you, just as he did with me, surprising me, for example, with a valuable “natural” wine.
Francesco Perali runs the room with lightness and fine craftsmanship, understanding on the fly the kind of hospitality the customer is looking for.
We didn’t even open the menu. We had the chef do everything, trusting that his multiple experiences, including international, in multi-starred restaurants, were a guarantee: we were not wrong.
The lunch was held according to the classical rites: chef’s welcome, multiple scrumptious and delicious amuse bouche, two appetizers, two first courses, one second course, one dessert, and final fruit instead of small pastries.
A meal that was a delight
Chef Bukri has a light hand, uses many vegetables, for a colorful, comforting cuisine of flavor, raw materials and great technique.
Ad esempio il Gambero rosso crudo con olio, limone e miele, è spettacolare per l’apporto del multisensoriale condimento che non sovrasta il gambero.
Oppure la Bieta e Ceci con una inimmaginabile foglia di cappero, unisce la concretezza del legume alla semplicità della bietola, per un piatto di grande impatto gustativo.
Poi siamo passati a degli Spaghetti con parmigiano, limone verde e paprika, che tutto erano fuorché semplici.
Quindi siamo arrivati al piatto che mi è piaciuto moltissimo, forse il più buono dell’ultimo anno: Pasta con estrazione di lenticchie di Onano, cozze alla brace e limone nero.
Una frustata sensoriale, dove grassezza ed acidità si rincorrevano, con a gustatory power almost off the scale.
Ne avrei mangiato un chilo!
As a meat main course, an unsettling and very tender Coppa di maiale with tomato sauce extract and roast gravy.
Finally, a delicate spoon dessert, of Honey, fresh pollen and finger lime, topped with a delicate crispy wafer that recalled a hive of bees.
Look at the photographs of the dishes in the gallery, you will understand that nothing is left to chance and that a different league is played here, of the highest level.
Hanno aperto da poco, lasciamoli lavorare, chi deve accorgersi di loro immagino sia già stato allertato.
Noi siamo capitati per caso, eravamo andati a visitare la struttura che li ospita.
Siamo stati decisamente fortunati.
Ah, the same management as Coro, also has Gocce, the attached cocktail bar, which between indoor lounge and elegant outdoor courtyard, with a refreshing, dripping fountain of running water, will pamper you for an aperitif or after-dinner value.
Again, nothing is left to chance.
PHOTO GALLERY.
RESTAURANT
