Fase - Cucina Spontanea — Restaurant in Rome

🍝 - Food: 4/5 🛎️ - Service 5/5 📍 - Location & atmosphere 5/5

I recently visited "Fase - Cucina Spontanea," and it met my expectations. From the moment you step inside, there's a distinct vibe that's refreshingly different—a modern, contemporary atmosphere that’s hard to come by in Rome. This isn’t your typical trattoria; it’s a stylish and refined spot. The environment is incredibly inviting, boasting minimalist yet tasteful decor. One of the first things that caught my eye was the pristine cleanliness of the entire establishment—a true rarity and a testament to their attention to detail. You feel right at home from the get-go. The standout feature here is undoubtedly the cuisine, which I would describe as "spontaneous" yet executed with admirable technique. The experience kicks off on a high note with some exceptional homemade butter served alongside warm bread. The menu is captivating, and the chef isn't afraid to take risks. I tried the now-famous Katsusando in a revamped version, which I found absolutely delightful. However, I must admit that the "NON È UN' AMATRICIANA" (It’s Not An Amatriciana) was a bit of a letdown. While the idea was intriguing, I found the seasoning to be relatively dry and didn't discover the innovative twist I expected given the bold name. A pity, really. On a sweeter note, the Tiramisù with Maldon Salt was a surprising finish, skillfully balancing sweet and salty that won me over. It’s evident that the chef knows their craft, expertly blending tradition with modern techniques and an international flair. The staff at "Fase" truly deserves commendation. They exemplify professionalism and warmth in equal measure. Every detail is meticulously handled; they are attentive without being intrusive and provide excellent recommendations for both dishes and wines. The service was flawless from start to finish. Now, let's discuss the pricing: it falls within the mid-to-high range (I paid € 85 per person). While it's not the cheapest option, the overall quality—from the food to the ambience and service—justifies the price tag. In summary, "Fase" was a fantastic find, despite a minor setback with one of the dishes.

If you're looking to indulge in a top-notch culinary experience in Rome, breaking away from the norm with dishes that leave an impression, this is the place to be—highly recommended! But don't ask for the Amatriciana. That dish belongs to the...

FASE is what you get when you take ambition, talent, and vision, and present it in a well balanced experience. it was an absolutely delightful experience and I recommend putting your dining adventure into the hands of the chef and go on an exciting trip.

FOOD

the food itself is delicate, delicious, and delightful. we got to experience the five course tasting journey, with each course coming in perfect portions, not overwhelming you before the next dish arrives. as each dish came, the chef explained what it was and what the best way to eat it was. if you have any allergies or restrictions, the chef takes it into account as they modify the dishes. the flavors of each sauce highlighted, but did not dominate each dish, letting the main ingredient rise to perfection. the cuisine isn't strictly Italian, but takes influence from other cultures as well, but not in a fusion type of way. the dishes remain authentic to their origins but each course hops from place to place sending you on a tasting journey, evoking a global trek.

EXPERIENCE

the menu, and the theme of the restaurant, is spontaneity. the chef explained they go out every day, buy ingredients, and then prepare a menu. this was reflected in their menu, which was written out on paper seemingly that day. as each dish came, the chef tells you how it's prepared, why the ingredients are chosen, and the best way to eat it. the dishes are playful, multi sensory experiences that are surprising and amusing as well as being absolutely delicious. for example the liver amuse bouche has a small but explosive finisher of a raspberry vinaigrette to not only surprise you at the end of your bite, but also to wash away the film left by the liver in your mouth. it's fun, it's practical. it's a delight!

I would love to revisit FASE next time I am in Italy again and look forward to seeing what new and exciting (and delicious) experiments they have in store...

Le tre stelle sono motivate dal fatto che questa sera da fase avevamo grandi aspettative date dalla storia del cuoco, dalla sua voglia di coniugare cucina romana con quella umbra e asiatica e ahimè questa poesia si è intravista in parte. Il locale è veramente molto carino, si vede che è stato inaugurato circa 1 anno fa, la cosa che mi è balzata di più agli occhi e la cucina a vista. Il servizio onestamente lo trovato un pochino sbadato e frettoloso da migliorare. Veniamo al cibo, come non scegliere il katsusando pan brioche con cotoletta di maiale di Norcia, cavolo viola e salsa asian bbq. Iniziamo con il dire che le materie prime sono di qualità e questo lo abbiamo riscontrato in tutte le portate, però sebbene abbia mangiato uno tra i pan brioche più buoni della mia vita( pane passato leggermente sua pianta fatto a regola d'arte burroso e con la giusta dose di zucchero)non posso dire lo stesso della cotoletta, infatti a mio modesto parere lho trovata troppo tenace in bocca, spessa e con una percentuale di grasso a mio modo di vedere eccessiva, per mangiarla si doveva tagliare con il coltello, per il resto l'equilibrio di sapori si sentiva, peccato x la cotoletta. Poi come primo abbiamo preso il risotto zafferano, tartufo a scaglie, coniglio e glassa di aceto balsamico come specificato dal personale di sala,quindi i clienti hanno recensito in base a quello che ha confermatoil.responsabile di sala, ammettendo che ci fosse una riduzione di coniglio comunque in bocca l'acido dell aceto si sentiva e sovrastata la riduzione di coniglio.

( nota agli addetti ai lavori tutti gli ingredienti devono essere elencati x un fatto di correttezza e sicurezza, la glassa non era menzionata nel menu). Che dire piatto più bello che buono nonostante come sottolineato in precedenza la materia prima è di qualità. Il.riso a mio giudizio era avanti di cottura, lo avrei gradito più tenace in questo frangente, la glassa di aceto mi dispiace ma prendeva la scena comprendo il sapore delicato dello zafferano, anche dal punto di vista della nantecatura ho trovato l'insieme un po troppo liquido mi dispiace fate maggiore attenzione alla cottura della carne, coniglio gradevole un pezzo meno l'altro. Conto alla mano abbiamo speso x un antipasto un primo, 2 calici di vino rosso, acqua, coperto amaro 100€. Altra nota il pane al burro e focaccia il commensale non lo chiede sarebbe più carino.offrirlo 5€. Conclusioni posto a mio avviso a molti margini di crescita, lasciamo a casa i virtuosismi e...