Having for credo the completely revaluation of the italian “truth”, Giovanni Bruno has run Senzanome, a family restaurant, with his sister Nadia since 1997. The chef brings his unique touch to traditional Italian gastronomy and wins some awards thanks to this. Among these are a Michelin star since 2004, best Italian restaurant (in Europe) outside of Italy (2011 and 2012), and best Italian restaurant in 2012 (gourmet guides).
Dining at Senzanome is always an unforgettable experience. A meal there is akin to enjoying an unusual voyage through a form of cuisine that we think we know so well, topped off by the innovative and respectful master touches of Giovanni Bruno.
- “Ceci n’est pas une mozzarella”: toast topped with burrata and radish, black pepper and chives
- Cauliflower panna cotta, smoked herring caviar and deep-fried capers
- Prawn arancino
Lasagne with white pudding ragu, spinach and béchamel sauce
Second starter (only on Fridays and Saturdays)
Delight of seasoned vegetables and its filet of macro marinated in olive oil and fennel
- Waterzooi-style guineafowl stuffed with mortadella and Bronte pistachios
- Vegetable brunoise and poultry broth with cream
Strawberries with balsamic vinegar, Fior di Latte ice cream, speculoos crumble and cocoa sheet
Arniston Bay Chenin Blanc - Chardonnay
This lively and aromatic wine is full of the sun and heat of the West coast of South Africa. The fresh attack, followed by a fruity mid-palate form a beautiful balance with the creamy lasagna and spinach.
Stellenbosch Vineyards Bushvine Pinotage
This wine excels thanks to its elegance and intensity. The grapes are hand-picked from old vines close to the Helderberg region. After a rigorous selection process, the best grapes are vinified and aged in oak barrels. A fresh attack, followed by a rich and velvety body compliment the delicate guinea fowl meat beautifully. The spiced notes of the meal match with perfectly those of the wine.