Alto Vino — Restaurant in Pune

Hello🌎

People,today's review is on alto vino✍️

If joy be the food of life,then i.e 👇 Burratta-Made with cow milk.This fresh mozarella balls had a soft outer layer with a creamy center. When,one slices into it,the gooey cream just oozes out. The blend is surreal with heirloom tomatoes,basil,olive oil,a little balsamic goes a long way.

Pizza 4 cheese with asparagus & sundried tomatoes Mains👇This had chef christain's touch:Made with just a brush of olive oil to the almond base and amazzing combinations of 4 cheese 1)Parmeasan:Salty and nutty 2)Brie:Truly soft and creamy 3)Feta:This adds a salty yet rich flavour that brings zing to the dish. 4)Fresh mozarella:Soft outer layer and creamy center with these combinations how can a pizza get wrong noh!

Beetroot gnocchi:This little red clouds,which are soft as feathers get nestled warmly inside the pesto sauce. So festive!

3)Fontina cheese gnocchi:Complete treat to the senses! Rich and so creamy,nutty yet buttery with just a hint of nutmeg and black pepper. Btw!The cows responsible for fontina cheese,come from valie d'osta.

4)Butternut squash ravioli:These were delicate,light,melt in the mouth! This was like a festive fall perfection on a plate!

Dolce niente:Relax

5)Beetroot flavoured spaghetti arabiatta:This was made with chefs who labour intensive love made inhouse fresh beetroot paste,soft yet not one bit mushy!Cooked to perfection with blend of olive oil,tomatoes,garlic,red chilli,mixed herbs.Medium-spicy.Done! Super healthy!!

6)Saffron tagliatelle AOP:Spend a cold winter afternoon at the fine dine and dig deep into this freshly made inhouse pasta with a hint of gold saffron threads. This flecked tagliatelle,is served in a simple spiced butter sauce.

7)Eggless Tiramisu:Means pick me up and how! So egge free So alcohol free The spongs,it is always all about the sponge.Baked a day before contains the perfect texture. With a good dollop of mascarpone cheese,so soft and creamy,like a cloud. Cream and good masculine touch of COFFEE,Shud i just stop!!!

Good Cuisine: buona cucina

All the best:tutto bene

Best wishes:tante...

I had the opportunity to patronize Alto Vino on 3 separate occasions within a week, two times for business dinners, once private. On all three occasions, the service and food was top notch. The decor is modern chic with a mixture of glass encased Industrial chic and comfy furniture. I had heard that it was very expensive but the prices for most items seem very reasonable for the overall experience. Many standalone restaurants boast of authenticity but actually engage in rampant substitution of key foreign ingredients. Alto Vino felt much more authentic. For the private dinner, three of us paid about Rs. 4,500, inclusive of taxes (500 gratuity extra), which included btwo generous size pizzas, one risotto, a mocktail, two beers and a Tiramisu. We had gone with a full appetite but had to bring back half a leftover pizza in a doggie bag. One of the pizzas had a very generous Parma Ham topping and by generous, I mean the pizza was literally covered by thin layers of it (no skimping on the ingredients, very delicious). The complementary bread basket had very delicious bread with pepper aioli and olive tapenade that you could just eat by itself. The only disappointment, albeit very slightly so, was that the EVOO (Extra Virgin Olive Oil) that they served tasted (and looked) a tad more like a light olive oil. The balsamic vinegar was, however, good.

The servers seemed to come from different geographies, which added to the charm. The service was smiling, friendly, and efficient.

This meal costed us roughly 1.5 times what we have been paying in some top standalone city restaurants. But we've been disappointed with the lack of degrading standards, authenticity and increasing pretentiousness amongst them (at least that serve foreign cuisine). Alto Vino seemed like a far better deal overall. It's worth going out half as many times as our usual rate but sticking to such restaurants that need to uphold a much bigger global brand.

Good...

At times when you start taking excellence granted, you get affronted with the reasons of that excellence by omissions. Our recent visit to Alto Vino, when Chef Christian was away from the kitchen, was a surprise in a negative way. Uninspired flavours with over cooked chicken and fish was the start, but, when the signature tiramisu was lacking it's spiritualness, we knew something was missing.

This review is not about that one off dining experience, but about the magic Chef Christian brings to the table and makes you frequent that experience time and again. If you are looking for molecular gastronomy, rebase your expectations. At Alto Vino, molecules are made more in nature and less in kitchen. If you just love good, robust food based on well chosen ingredients from nature, put together with magic, this is the place for you. Every morsel is full of naturalness of ingredients, be it flavours, taste and texture on your palate. These ingredients are put together to compliment and make you wonder. Often earlier, plating was not insta friendly, but all that is past with the new menu.

In many ways, the naturalness of gastronomic experience is rooted in the Chef's origins. Use of truffle oil with mushrooms, give a feel that truffles are picked from wilderness and put on your plate. But, to experience the minimalist yet exceptional experience you need to join the sea food brunch at Alto Vino. A just rightly brazed fish, shrimps or lobster from the oven with some herbs and juice of lemon can give you a spiritual experience.

Apart from the kitchen, the team at this restaurant makes this place nearly reaching...