From a background in fashion design to the aesthetics of the plate, without neglecting taste and space design: Xin Ge Liu shakes up Florence's gastronomic scene with a sign distinguished by originality and appeal.
The Establishment
You'll be in Florence but find yourself in an extraterrestrial terracotta-colored container where you can trust the calmness and sweetness of a fascinating Xin Ge Liu. To some, it may seem like a video game, the room of a ship, perhaps to others a dream, but it will certainly not leave you indifferent.
This is the proposal of the restaurant Il Gusto di Xinge which shapes dim sum, bao, soups, and other preparations of the infinite Chinese cuisine. Sip on an eight treasures tea and let yourself be guided through the ritual of discovery and exploration. Wherever you think you are, the dream is guaranteed.
You'll be in the hands of the charming Xin Ge, born in '93 and with a past study dedicated to Fashion Design at the Polimoda in Florence, a reason that brought her from China to the city of the Renaissance. But taste, as it is known, when it's there, it's there. It's part of the DNA and is expressed in whatever way possible. In her case, it deviated into the world of cuisine, always maintaining elegance and appeal in what she does and what surrounds her.
Starting from the details and peculiarities of the restaurant located outside the tourist city center which, as mentioned, welcomes you in a container of certainly unconventional shapes, as well as colors and up to the minimal but impactful furnishings. The effect of Xin Ge who has chosen everything to her taste, starting from some vintage chairs purchased and restored or from the wall made of ancient tea containers.
But what strikes you, crossing the threshold of the restaurant born just over a year ago (before there was only, and there still is, a few shop windows further on, the first Xinge Gogo, a tiny roast meat shop to eat in or take away), is precisely the only room that extends in length with a delicately curved shape, through an irregular passage created specifically to give movement and greater curiosity to the experience.
Warm terracotta brick derived from Chinese lacquers and bright Bbu china, create a contrast that takes shape in the story of two worlds that the chef makes coexist, East and West. Passion and imagination, combined with the technique and skills that Master Lou has transmitted to her, have led to a delightful proposal enclosed in a menu that satisfies body and soul, where food becomes discovery, exploration, and sharing.
As she herself affirms, the three words on which Il Gusto di Xinge is based are "Courage" to take risks and challenge habit, "Tenacity" to pursue a vision and shape it, "Love" to create desire and build beauty.
The Dishes
"To touch the heart," this is the meaning of Dim Sum, dishes to be shared, here thought of in various ways like stages of a journey in taste, emotions, and desires. Those of Chef Xin Ge are extremely delightful, as well as being representations of a truly well-executed aesthetic. The Goldfish Shumai steamed containing turkey, shiitake mushrooms, shrimp, and parsley: "We followed the traditional recipe of my master Lou - dim sum chef from Hong Kong - adding parsley to make the dish fresher and more fragrant, finished with salmon roe and lumpfish roe to enhance the flavor of the shrimp."
Of unparalleled craftsmanship. The Har Gow with shrimp, bamboo shoots, and pork fat with the savory touch of lumpfish roe. Two out of many that make room for soups, such as the Cha Zen with light broth with shrimp and Chinese garlic in a perfect balance. And then the Bao, as tasty as they are soft and crunchy, a fusion of seemingly distant universes; the Sheng Jian Bao, also known as Sheng Jian Mantou, are a popular dish typical of Shanghai that Xin Ge proposes as round ravioli with the classic flour dough, where worlds meet.
One filled with pork and French foie gras enriched with balsamic vinegar pearls from Modena, the "3 Treasures" filled with scallops, soy noodles, cooked garlic, and shrimp, the "Meng Ding beef and onions," an ancient dish whose name recalls the nails on the doors of the Forbidden City in Beijing, made with fresh Charolais beef and sweet Tropea onions, or even the special with chicken curry, potatoes, and carrots. Expression of precise and stimulating research, of a personal desire to make a difference and amaze, deservedly.
And don't forget the interesting pairing with drinks from the small internal cocktail bar, a space dedicated to high mixology made of parallel universes here as well, where matcha tea, sake, katsuobushi, and sakura interact with artichoke, gentian, truffle, and much more tricolor. A completely personal and captivating cocktail list. Furthermore, for a complete experience, treat yourself to one of the many teas offered on the dedicated menu!
Contacts
Il Gusto di Xinge
Viale Belfiore, 2, 50144 Florence FI
Phone: 320 968 1806
Website: https://ilgustodixinge.com
E-Mail: hello@ilgustodixinge.com
