Pino's

What more does one need when experiencing what a restaurant has to offer? Great service, beautiful atmosphere, amazing food and an ice cold negroni served in a paper thin glass.

Driving down a quiet suburban street in Alexandria, undecided on where to eat, a lighting thought came to mind, the cute corner restaurant situated by the roundabout. I instantly pulled over, parked and walked down the tree lined street, entering the wooden gates of Italy. My left hand holding my partners palm, my right used to push the door.  Upon entering, my neck rotating and jaw dropped like a tourist lost in the streets of Rome, examining a candle lit ambiance with dark wooden features, a delightful site to behold.

We were greeted at the door by a sharply dressed waiter and with a shy croaky voice, I muttered “table for two?”……”no reservation”. Praying to the food gods for an availability. The waiter walked away and checked the computer screen. My legs trembling and fingers crossed, he returned with a big smile as he informed us that a table just cancelled and there was a spot for two available, hallelujah!

Jackets hung, menus delivered, water poured and first drinks ordered, a great start for what was a stunning evening. Having a glance over my shoulder I could see a hole in the wall kitchen pass, with steaming hot plates being carefully examined by the chefs trained eye, looking for any imperfections and ensuring the food is up to his standards before its final stop to the dinner table. A fine display of passion and care for the customer.

Swiftly consuming my stomach opener while nibbling on a bowl of warm olives socked in a puddle of the finest extra virgin olive oil, we moved onto our raw starter, Sydney rock oysters topped with aperol spritz granita. What a great combination of flavours, adding fresh and acidic elements, without overpowering the natural taste, however enhancing the sweetness of the succulent Sydney oyster.  Following the oysters, moving onto a salmui and formaggi plate consisting of childhood classics like mortadella and the queen of the cured meat, prosciutto parma, along with hard and soft cheeses (truffle pecorino and Bert tre latte), pickled veggies and bread. All top quality, with hearty aromas and flavours. A perfect paring to our Balter Sauvignon from Vallagarina.

Following our preserved meat and cultured dairy course, the board cleared, plates replaced, and wine glasses topped up, we then indulged in some gorgeous baby octopus skewers, holding real-estate next to a potato cream, topped with what I think were crispy potato flakes, a meal which was well balanced and o so delicious.

Partnering the octopus on the table was a classic in anyone’s eyes, burrata, however enhanced with eggplant and a trapanese sauce, topped with fresh basil. What a killer dish, the nuttiness and texture of the trapanese sauce a great paring for the eggplant and creamy burrata. Another dish which has further increase my appreciation for the cuisine.

With our entres licked off the plate and wine glasses bone dry, a break was needed. Through this interval, I was enjoying the candle lit ambience, observing the great passion expressed from the vibrant floor staff, adding a welcoming energy into this fine venue.

Once the entres had digested the waiter placed a white plate of spaghetti, with chilli, pistachio and bottarga (dried fish roe) followed by a “Bon a petit”. As I look over the plate, the grated bottarga looking like glitter glistening on the plate. I instantly dropped my head and inhaled the aromas leaking off the plate. My surroundings seemed to disappear as I swirled my fork through each strand of spaghetti, and o my lord, what did I just eat! The perfect example of Italian cuisine, minimal ingredients prepared to perfection. The fat creating an emulsification with the extra virgin olive oil and starchy pasta water, forming a light creamy sauce coating every noodle with elegance.

The dish vanished before my eyes, and with every bit of strength and dignity I held back my temptations to lick the plate clean. What an amazing dish, just writing about it now is making me salivate. Pairing the mains we enjoyed a delightful Vermentino from Lazio, a perfect pairing to what was an amazing bowl of spaghetti. As a side dish we went for some roasted fennel in a vermouth sauce, topped with a herby bread crumb. A great pairing, with amazing texture and anise flavor. The herb crumbing bring great heartiness to the dish.

Following the main, we finished the meal with a tiramisu. One square slab of coffee soaked lady fingers, lathered in mascarpone cream and dusted with a sandstorm of cocoa. A perfect tiramisu and a perfect pairing to my Montenegro.

Finishing the evening, the bill was dropped and the question asked “how was everything?” I looked up with a big smile, no words were needed as we both laughed. A meal to remember, leaving slightly tipsy and very full as we exited through the wooden doors of reality.

Taxi!