Gourmet trip to Italy on the terrace of Da Renato
Renato Saracino expands his terrace to offer more tables to his customers, happy with his Italian specialties composed by chef Jonathan Van Develde.
Steve Iuncker-Gomez
It is very beautiful, the terrace of Da Renato in Carouge. And it expands to receive more customers. We therefore feel comfortable enjoying a Margherita pizza with yeast dough, very soft, not really crispy but quite pleasant, topped with tomatoes and melting balls of mozzarella. But let’s attack the classic menu with this octopus salad, an octopus cut into small cubes with artichokes, mesclun, cherry tomato, not to mention a lemon wedge.
Vongole Spaghetti.
Steve Iunker-Gomez
You can also set your sights on the plate of homemade antipasti. While nibbling on a focaccia, you can taste charcuterie (mortadella, coppa and chorizo), grilled aubergines and courgettes and cheeses, burrata and pecorino. With a glass of pinot grigio it is delicious. There is no question of skipping spaghetti with vongole. Pasta al dente, fresh seafood stripped of their sand, a fruity olive oil, especially no Parmesan, amazing.
Veal saltimbocca a la romana
The veal saltimbocca a la romana also looks good. Slices of meat topped with a leaf of sage and San Daniele. A little overcooking unfortunately dries out the preparation a little. Fortunately, a very tasty juice comes to the aid of the taste buds. This dish is topped with zucchini, cauliflower, yellow pepper and broccoli. But also fritters, which are not really worth the detour.
The panna cotta served for dessert is more believable. She shakes her dish: “Fortunately!” says Renato. The jelly becomes liquid in the mouth. A splash of red fruit coulis decorates it together with a strawberry cut in half and two large blueberries. The chef could be a bit more generous, but the essence is still in this promising shake!
Restaurant Da Renato, Rue Jacques-Dalphin 14, 1227 Carouge, tel.: 022 345 50 00; Mon-Sat 12.00-14.30, 18.00-23.00, closed Sunday, menus 50 to 100 fr., counters 75 fr a la carte.
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