Classa di T Restaurant
Classa di T Restaurant
Recently opened, without exaggerating, with a lot of money invested in it, Classa di T easily outruns most of the luxurious restaurants. The terrace is a little Paradise, with a lot of vegetation very well balanced among some statues that don?t look at all bad, with a lot of grass and well taken care of, a green fence that isolates visually and considerably even phonically. The umbrellas are of high class and they even have some bushes of Mediterranean origin (I wonder what they?ll do with those this winter). Everything looks brand new, as if it is not even in Bucharest. Inside everything has an aristocratic air, with all the expensive details, even the bathroom with its last generation sanitary installations is sparkling clean, unlike other allegedly high-class restaurants where the airs and graces are pathetically moderated by low-budget equipment.
The food is delicious, the catering is good and quick, despite the fact that the waiters do not rise to the level of the place appearance. And this is about their attitude of boys going out in the garden and speaking loudly, exchanging opinions about who-knows-what existential matters they have at their age. Something does not match between them and the look of the restaurant: they have no class! I ordered an anchovy salad and gorgonzola, and here comes the surprise of the show: gorgonzola. Why the surprise? Because the black waiter with a slightly aggressive attitude brought the plate on which, in the centre, rested 8 plump Italians of a perfect white just like fresh milk, cut in half in the area of the pubis. I don?t know if you realized from the description, but your taste papillae would not have given a chance to make any mistakes: those were the classic mozzarella balls! I called the waiter with the little scar on the forehead, not to bring him to account, the poor thing, but to let him know, at least.
I say: Sir, is this gorgonzola?
He says: Yes. And he was pretty convinced.
I say: I thought gorgonzola is extremely salty and has some bluish mould on it, this is white and has salt in it as if it?s for hypertensive people.
He answers, already a bit unsure, but eager to rebuff me: I tell you that we have a cook that surely wouldn?t do this kind of things.
Faced with this argument, I had nothing to reply; I said: ok, if you say so?.and I continued eating.
The idea is that it wasn?t bad that thing with mozzarella, but it was obviously not the gorgonzola from the menu.
As a second course I ordered a small tomato with Mediterranean herbs (not those from the garden), which was impressive. The tomato fillet had a Pancetta border, and an excellent sauce balanced between elegance and the exotic flavor of spices of the old Roman interiors. On top of the fillet rested a fresh rosemary branch. I think one can?t do better than that.
This is Classa di T, where man, unfortunately, did not change the place, on the contrary. Because, no matter how much money they invested, not even the superb arrangements can raise mozzarella to the level of gorgonzola. And the waiter, instead of taking the plate, going to the kitchen and telling the cook about the problem, he being obviously overwhelmed by the difference in the types of cheese, chose to use his ?power? of persuasion. I don?t know what makes me think that the cook would have apologized for the mistake and would have fixed it somehow. I believe that, because whoever cooked that little tomato in that absolutely gorgeous way would not have spoiled his image in such a cheap manner.
Anyway, it is currently the most luxurious restaurant in Bucharest, and the prices are low for what it offers. Good luck!