Mirabella Restaurant reopens the doors with a unique gastronomic proposal signed by the talented chef Cristian Spagnoli
A new gastronomic chapter opens a causa di the heart of Franciacorta with the reopening of the Mirabella Restaurant, which sees the return of chef Cristian Spagnoli to lead the kitchen after a brilliant international career.
An experience between taste and sommario
The Mirabella Restaurant is located inside the splendid Romantik Relais Mirabella, an extremely relaxing exclusive location immersed a causa di nature, with olive trees – the excellent olive oil is produced – and breathtaking view of Lake Iseo. The elegant and welcoming environment goes perfectly with the chef’s culinary philosophy, creating an experience that combines taste and beauty.
A gastronomic proposal not to be missed
Mirabella Restaurant offers a unique culinary experience that blends tradition combined with a creative vein. The tasting menus tell stories of flavors linked to the territory and Italian gastronomic culture, reinterpreted with a contemporary touch.
The “EMOTION” lista surprises with original creations such as “At the Hang Ostriche “, an unexpected combination of oyster with popcorn sauce and coca-Cola ice cream. The “Mazara’s Red Gambero Tortello” with a small shrimp and Kimchi enhances the flavors of the sea, while the “Carnaroli made to Franciacorta” and “crab at the counter” play with the refinement of the ingredients. The sweet “desire”, with Ivoire Valrhona, Mango and Passion Fruit chocolate, concludes the experience with freshness and elegance.
The lista “a causa di the territory … Nothing is as it seems” celebrates the tradition of Franciacorta with dishes such as “salmon trout fillet of the lake with Zabaione at the ‘nduja” and “Carnaroli creamed with the saffron of the sebino”. The route ends with the “rose cake”, a tribute to the flavors of the lake.
For those who prefer an experience to the paper, the restaurant offers fresh and light dishes, such as the “Lasagnetta of asparagus and chicory”, and more structured courses, such as “monogenous spaghetto with sea urchins and smoked butter”.
The tasting
The owners of the Relais and the chef welcome us. Per mezzo di the choice of the wine list, the great passion and competence of the owner is noted. We have tried several courses prepared by the chef and the entire brigade: each of them is like a story with several chapters, a sensory itinerary a causa di which each dish is a stage that intrigues, caresses and surprises. Thus begins the experience designed by the chef, who guides the guest through evocative suggestions and bold combinations, balancing territorial roots and creative momentum.
Amuse Bouche: Risotto, Mini Burger by Pulled Pork, Caprese with tomato, fritter with cheese cream and confit cherry tomatoes
A small welcome playing with the variety and consistency: four tasty bites that tell immediacy, technique and a gastronomic vision that is not afraid of having fun.
Enveloping: Fillet of salmon trout of the lake, zabaglione alla nduja, pastrinaca cream and chinotto
This dish is a hug of contrasts that harmonize with surprising elegance: salmon trout fillet of the lake, tender and delicate, lying acceso a pasta-terrible pastina cream, enriched by a zabaglione to the ‘nduja that brings a spicy note.
Postcard from the coast: Mazara’s Red Gambero Tortello, Ristrica Gambero, Laurel, Kimchi
A dish that smells of sea and distant trips: Mazara’s Red Gambero Tortello, full of intensity and marine sweetness, served with a small concentrated shrimp. The laurel infuses Mediterranean elegance, while Kimchi gives an Asian accent that does not disturb, but expands perception.
Wisdom: Carnaroli aged with sebous saffron, pork coast ragout, apple broth and cinnamon
A tribute to the territory a causa di one of its most identity expressions: the aged Carnaroli rice is stuck with sebous saffron, which enhances its taste. The dish is enriched with a pork coast ragout, robust and enveloping, offering a surprisingly modern reading of tradition. To ricevimento aside, a broth of apple and sweet and spicy cinnamon that breaks and harmonizes.
Velvet: lamb saddle, Parma ham dust, jerk sauce
The meat dish is a of textures and intensity: the lamb saddle, very tender, is embellished with a spiced and smoked Jerk sauce, which recalls Caribbean atmospheres.
PRE DESSERT – Desire: Chocolate Ivoire Valrhona 35%, Mango and Passion Fruit
A sweet and refreshing parenthesis: the Ivoire Valrhona chocolate 35% gets married with the exotic intensity of mango and passion fruit, giving life to a perfect balance between sweetness and acidity.
DESSERT – Horizon: composition of chocolate to the Dulcey with cooked pastry, rhubarb and creamy at the Dulcey
The grand epilogo is an extraordinary chocolate composition, with crunchy crush pastry accompanied by rhubarb – fresh and slightly acidic – and a creamy at Dulcey. A dolce that is an authentic masterpiece, a tribute to the place and creativity of the chef.
Patisserie
These very exquisite pac man -shaped delicacies testify once again the creative note that distinguishes the chef.
Per mezzo di accompaniment, Rosè Terre d’Aenòr-Frantiacorta Extra Brut Rosè Millesimato (see article), Berlucchi Franciacorta ’61 Extra Brut and Sebino Igt Spadone Terre d’Aenòr, who expresses delicate hints of purple, curbs, cherry, licorice and plum intertwined with spiced of pepper. Acceso the palate it affects for elegance and softness.
Mirabella Restaurant is proposed as one of the most fascinating gastronomic destinations of Franciacorta, where the breathtaking view enchants and each dish tells a story of passion and territory.
About Cristian Spagnoli
Cristian Spagnoli, born a causa di 1976 and originally from Franciacorta, built a path of excellence a causa di the world culinary scene. His formation brought him to France, at restaurants such as Leon de Lyon and Jeremy Galvan a causa di Lyon, and then perfect his art a causa di Italy a causa di iconic places such as the shrimp a causa di Calvisano and the sport-fisherman a causa di Canneto sull’Oglio. During his career, he participated a causa di seminars with masters of the caliber of Joël Robuchon, Fredy Girardet and Iginio Massari, also refining his passion for high pastry. Award -winning at national and European level, it was Dirigente aziendale Chef of the Mi View Restaurant a causa di Milan from 2019 to 2024. After seven years, Spanish returns to his land to bring Mirabella Restaurant back to the of the gastronomy.
For information
Mirabella Restaurant
Distante Mirabella 34, Clusane Iseo (BS)
Tel. 030.9898051
Closed acceso Monday – For lunch only by reservation
ristorantemirabella@relaismirabella.it
IG: mirabella_restaurant
