At Mirabelle restaurant, the classicism of a cuisine that is ageless: inside the Hotel Splendide Royal, Stefano Marzetti interprets dishes with French cues and Mediterranean flavors, in a place that enjoys a privileged view of the Eternal City.
The restaurant
“If we want everything to remain as it is, everything must change.” One of the most famous phrases from the book The Leopard by Giuseppe Tomasi di Lampedusa, it is the ideal incipit to describe the identity of the Hotel Splendide Royal, the five-star Capitoline hotel that has housed the Mirabelle on the seventh floor of the structure since 2000. A restaurant - as well as the hotel - with an austere charm, it has remained faithful over the years to its philosophy, which is reflected in a refined elegance that distinguishes the furnishings and spaces of this sign.
From the rose-colored marbles with precious veins to the gold that caresses the details, from the velvets in taupe and emerald tones that make the environment soft and enveloping to the muted nuances of cream tones. If the place is reminiscent of a grand Belle Époque salon, the terrace (open year-round) with a privileged view of Rome - where Trinità dei Monti, St. Peter's and Villa Borghese can be clearly seen - is the added value of Il Mirabelle, composed of a solid team led by Food&Beverage Director Luca Costanzi, Restaurant Manager Roberto De Carli, Roman chef Stefano Marzetti and pastry chef Sebastian Delandre.
“We have outlined a proposal that allows for a dialogue with anyone who wants to indulge in a moment to remember, in perfect relaxation ,” Luca Costanzi says. “ A location like this, with its aesthetic impact so important, needs a gastronomic, enological and atmospheric offering that does not allow for mistakes, and for all this it is necessary to be able to orchestrate an impeccable room service. With my team, we play a true team game: I do not give strict instructions to my staff and I do not expect a rigid service scheme from them. Everyone is free to interpret it with his or her own personality, always keeping in mind that it is necessary to always present oneself with a smile, elegance and cordiality in order to accommodate the guest's wishes: these are the cardinal principles of our service."
Stefano Marzetti has been directing the kitchen of this sign for more than 10 years now, with a menu that tells of the land and the sea and where Mediterranean flavors are the common thread of the gastronomic proposal, while Head Sommelier Fabrizio Colaianni is in charge of the administration of the wine cellar, an enological treasure of more than 750 references. The Roman chef thus does justice to the elegance of the Hotel Splendide Royal with aesthetically impeccable and colorful dishes in which taste is essential and the classicism of the courses, combined with a French technique that returns more in more preparations, is consistent with the philosophy of the hotel owned by the Roberto Naldi Collection.
The cuisine
Marzetti is linked to his hometown and demonstrates this with several recipes that meet Roman tradition, such as the Roman-style Artichoke Rocher, with creamy egg yolk on a pecorino fondue and candied lemon. An astute and clever dish, where the creaminess of the egg is the winning key. The second appetizer, Red mullet in kataifi pasta with smoked ricotta, pumpkin velouté and chicory salad is an ambitious idea with harmonious flavors.
The chef interprets porcini mushrooms with a water-and-flour Tagliatella well blended by a cream of Mantuan pumpkin and taleggio cheese that not only binds the pasta but also doses the flavor of the porcini.
Entertaining and pleasing to the palate is the Pan-fried Turbot with broccoli and anchovy variation accompanied by a crispy potato tagliatelle and a black garlic bagna cauda, a dish that anticipates the splendid orange “barbierie” Duck with caramelized apples and spinach sprouts, where the French influence that pervades Stefano Marzetti's cooking is unmasked, and we approve.
For dessert, the “ball” passes to pastry chef Sebastian Delandre who brings to the table a very pleasant and refreshing Chamomile Bavarese with lemon chantilly and crumble and arbutus honey.
Contact
Mirabelle Restaurant
Via di Porta Pinciana 14, 00187 Rome
T. 06 4216 8838
