The brand-new elite dining establishment Atelier Premium in Gatteo Mare sticks out for its offering of “starred” meals at economical rates
Nouvelle cuisine gets here in Gatteo Mare with an appealing proposition: a brand-new elite dining establishment that opens its doors to consumers trying to find starred meals at economical rates. The Atelier Premium, inaugurated last September at number 3 of Via Matteotti, a stone’s toss from Viale delle Nazioni, uses a top-level cooking experience even throughout the traditional “lunch break”.
La filiera a km 0
The dining establishment, led by the gifted chef Aldo Santoro, sticks out for the special usage of basic materials originating from its own farm in Calisese. After having actually acquired substantial experience in catering in Belgium, Santoro chose to purchase the development of a farming business which, with seventeen hectares of land devoted to natural farming, without pesticides or chemical ingredients, produces white wine, oil, high quality grains, vegetables and fruits. The production of red wines, with 4 unique labels, and oil is just the start. Thanks to the partnership with a regional mill, the Atelier Premium ensures fresh homemade dough every day, both for very first courses and for pastries. Just recently, a location was devoted to the veggie garden and fruit, enabling the dining establishment to ensure a constant supply of fresh basic materials, constantly appreciating seasonality. This viewpoint, which prefers regional provenance and the freshness of basic materials, is shown in the meals served by the Atelier Premium, using consumers a special gastronomic experience.
The environment
A big counter with noticeable bottles of liqueurs, where you can likewise take in a great coffee accompanied by little pastries, invites those who get in the space. The Atelier Premium, whose name in itself is currently extremely welcoming, is striking for its atmosphere: home furnishings and fittings stimulate the environment of Parisian restaurants. The design is contemporary and important, like in a genuine style atelier, whatever remains in its location and provided with flawless taste. The soft lights, the brightened display screen cases on the walls and the predominance of wood add to making the environment warm and inviting. Little information and style things that are distinctly uncommon, such as the circular panel with a blue sky highlighted above among the tables, together with comics, director’s chairs, cylindrical-shaped tables and couches, make the plans especially scenographic and offer a touch of color. Even the toilet with the neon indication includes a touch of creativity.
The tasting
We were invited by Dayana, Aldo Santoro’s sweet child who finished from the Alma cooking school. While the kitchen area remains in the specialist hands of Santoro, the bakery is delegated to the extremely competent Pastry Chef Debora Vella (EmergentePastry 2024), who worked together with the two-starred chef Giancarlo Perbellini.
As a welcome glass of bubbles, a Crémant D’Alsace Willm, straw yellow in color with greenish reflections with a flawless pérlage. Fragile flower subtleties and tips of pastry specify the olfactory variety. On the sip, the exceptional synergy in between freshness and effervescence leads towards a long citrus surface.
Chef’s welcome: cream soup with speck fall apart and chilli pepper, double cream soup with salmon and peas, olive croquette
The velouté has a soft consistency, enhanced by a crispy fall apart of speck and a thin and ornamental tip of chilli pepper. Concerning the 2 creamy soups, noticeably colored, the fragile smoky fragrance of the salmon integrates with the freshness of the peas, using an arrangement that evokes the fragrances of the sea and the countryside in spring. At the very first bite, the olive croquette exposes a crispy crust that opens to expose a soft and succulent centre, which launches an extreme flavour.
Paired with Rubicone Bianco Très Bien Trebbiano. Straw yellow with significant greenish reflections. On the nose it uses enjoyable flower and fruity fragrances. The sip, with its welcoming freshness, shows the olfactory acknowledgments.
Tuna and amberjack tartare duo, Sardinia Villasimius purple prawn, gradvalax salmon, Gillardeau oyster & avocado quenelle
The meal emerges with a creative structure of colors and shapes. The very first taste exposes a symphony of fragile flavours: the 2 tartares are fresh, with a soft texture, and the oyster includes a briny note to the ensemble, while the avocado quenelle offers a somewhat herbaceous flavour. A refined and well balanced meal, which pleases both the taste buds and the sight with its appeal and intricacy.
Cappellacci packed with goat cheese with asparagus creamed in blue crab butter
This course exposes a well balanced mix of tastes. The fresh pasta, soft and fragile, mixes harmoniously with the goat cheese filling, while the blue crab butter finishes the meal with a velvety texture. A refined meal that commemorates the tastes of the earth in a single unified structure.
In mix, Elbe, Albana, Dorato lucente. Olfactory profile used experiences of Mediterranean herbs and apricot. The gustatory expression is fragile, with a fresh-savory texture that is not incisive, however efficient in carefully leading the development of the sip.
Veal fillet on fried polenta, confit shallot with Sangiovese decrease sauce, green seasonal veggies
At the very first bite you are instantly struck by the severe softness of the veal, which actually melts in your mouth, launching a succulent flavour. The polenta finishes the meal with its soft texture and a little sweet corn taste, while the confit shallot uses a sweet note. The celeriac chips include a crispy touch, with the seasonal veggies providing freshness and spiritedness to the meal. A mix of tastes that mix harmoniously, developing a gratifying tasting experience.
Paired with Rubicone Sangiovese Bel Giovese. Of a stunning brilliant ruby red color, the nose reveals itself with tips of corns and a herbaceous element normal of the vine. The tasting exposes excellent freshness and level of acidity, with constant tips of fruit.
Pre-dessert: avocado sorbet with pea shoots on avocado and mango tartare
The avocado sorbet uses a well balanced sweet taste and a velvety, creamy texture, with the pea shoots including a touch of color to the structure, while the avocado and mango tartare uses an enjoyable mix of tropical flavours, developing a rejuvenating taste experience.
Sacher dishevelled
The chocolate fall apart uses a note of crunch, while the sweet and compact apricot sphere includes a fruity and a little acidic experience to the dessert, completely stabilizing the taste of the chocolate. The chocolate mousse, light and velvety, finishes the meal with its soft texture. A well balanced dessert, which commemorates the ideal mix of sweet taste and crunchiness.
Paired with, Passito di Pantelleria Ben Ryé 2021 Donna Fugata, extreme and fantastic amber. Sophisticated series of olfactory subtleties, consisting of orange peel, apricot and light balsamic whiffs. Soft and sweet, it stabilizes with enjoyable level of acidity and yummy taste, for an outstandingly well balanced taste buds.
Chocolate egg with 3 creams and meringue
This scrumptious tribute to Easter is available in a sophisticated shape, with the 3 creams, specifically organized inside the egg, including various tones of color and variations in tastes and fragrances. The meringue, light and crunchy, finishes the structure with a touch of beauty.
The Atelier Premium sticks out not just for the quality of the meals used however likewise for the attention to information, the freshness of the items and the benefit of the rates. It is the regional taste for those trying to find specials without investing expensive amounts, a location to thrill the taste buds with signature food. If you remain in Gatteo Mare and wish to change your lunch or supper get into a cooking experience to bear in mind, the Atelier Premium is the ideal location to dive into a world of flavours, imagination and goodness of basic materials.
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