{"id":20693,"date":"2022-11-16T16:28:20","date_gmt":"2022-11-16T15:28:20","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/andiamo-al-mirtillo\/"},"modified":"2022-11-16T16:28:20","modified_gmt":"2022-11-16T15:28:20","slug":"andiamo-al-mirtillo","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/andiamo-al-mirtillo\/","title":{"rendered":"Andiamo al Mirtillo"},"content":{"rendered":"
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Far from social networks and other technological platforms, the restaurant <\/span>Il Mirtillo<\/a> is a hymn to Italian gastronomic traditions, with a particular focus on Roman wonders. Once comfortably seated, whether you’re a lucky regular or an inexperienced neophyte, it’s the proprietor who comes from table to table to give his recital. With the same enthusiasm as always, he recounts the day’s specialties, which come together to the delight of a clientele won over to his gourmet cause. His amberjack tartare plays elbows with fried calamari, artichokes, also fried (and entitled “\u00e0 la juive”), or a splendid <\/span>puntarelle<\/em>..<\/span><\/p>\n<\/div>\n

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Edouard Amoiel<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

Observation round<\/h2>\n

People flock to this elegant country inn at the gateway to Geneva, not far from the Sardinian city. Open every day of the week, Il Mirtillo has a knack for being one of the glamorous, gourmet stables that enrich Geneva’s culinary heritage. A discreet cook behind the stove, chef Vincenzo Concolino clearly has something to do with it. Maintaining a cheeky consistency since its inception, the restaurant has won the hearts of discerning gourmets since it opened in 2005. It’s hard not to salute such consistency. <\/p>\n

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Edouard Amoiel<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

As the evening progresses, the decibels rise to the rhythm of the conversations in a packed room. Words fly, eyes meet and customers observe each other… It’s around 9 p.m. that the restaurant really comes into its own. Without anyone noticing, the kitchen and dining room become one to ensure the frenzied rhythm of such a dinner. What a joy it is to take part in this dynamism that the health crisis has tried to temporarily take away from us.<\/p>\n

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Precision cooking<\/h2>\n

A rarity in Geneva: the quality of the contents of the bread basket must be emphasized. Led by a focaccia to die for! It’s hard not to be seduced by an assortment of starters, starting with this marvellous puntarelle<\/em>, perfectly complemented by a lightly lemony sauce containing a few anchovies. A salad of finely sliced raw artichokes accompanied by a few slices of Parmesan cheese plays the role of gourmet spoilsport, before giving way to the bewitching gnudi<\/em> with ricotta and spinach, which has been poached beforehand and simply served with a knob of butter. Magical! The salt-crusted bass remains a sure bet for its meticulous cooking. Accompanied by grilled zucchini. Have a nice trip Il Mirtillo, and see you soon! <\/p>\n

Il Mirtillo<\/a>, 130 route de Veyrier, 1234 Vessy. Phone +41 22 784 26 26 <\/p>\n

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Thank you!<\/div>\n
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Always with the same phlegmatic approach, the Il Mirtillo restaurant under the leadership of Paolo Venezian continues to seduce with its traditional transalpine dishes.<\/p>\n","protected":false},"author":4,"featured_media":20695,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Andiamo al Mirtillo | Restaurant | Edouard Amoiel","description":"Always with the same phlegmatic approach, the Il Mirtillo restaurant under the leadership of Paolo Venezian continues to seduce with its traditional transalpine"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[356],"tags":[379,522,378],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-20693","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","tag-gastronomy","tag-gourmet","tag-restaurant"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/20693","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=20693"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/20693\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/20695"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=20693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=20693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=20693"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=20693"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=20693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}