What Ugo Federico and Francesco Cury are trying to create is as much about culinary excellence as it is about their mission to combine artisan pleasures with their love for the earth and the produce it provides. Within love for the earth, there is their pride of their roots – Ugo, the chef, comes from Capri and Francesco, the sommelier, hails from Tuscanny – but also their respect for nature. Racines, their restaurant, offers dishes that marry the science of a terroir and products that are as fresh as they are responsibly sourced. The establishment also teaches new cordon bleu chefs about the virtues of ‘green’ cooking.
Chaussée d'Ixelles 353, Ixelles
- Red prawn Babbà”: Orange babbà, red Mazzara del Vallo prawns and buffalo Stracciatella
- Mackerel and mackerel: Sweet and sour mackerel and fresh filets cooked in salt
- Anacaprese-style potato croquettes
Bottoni, homemade fresh pasta stuffed with “cheese and pepper” and black Tuscan truffles
Line-caught sea bass, baked with fish row sauce, artichoke and Tropea onions confits
Cacao cannolo with buffalo ricotta and Bronte pistachios