MICHELIN Guide’s Point Of View
With its air of old-world sophistication, Acquerello is the kind of establishment where one dresses for dinner, which is always an occasion. The room feels embellished yet comfortable, with vaulted wood-beamed ceilings, warm orange walls and contemporary paintings. It seems to draw celebrants of a certain age who are happy to splurge on a white truffle-tasting menu. Chef Suzette Gresham's menus promise expertise and finesse, with a carefully curated wine list to match. Count yourself lucky if your meal begins with their famed parmesan budino surrounded by black truffle “caviar.” Pasta must not be missed, such as the very fine and vibrant tajarin with a tableside shaving of impossibly earthy truffles. Venison medallions wrapped in crisped pancetta are served with beautiful simplicity alongside pear slices, onion jam, chanterelles and butternut squash purée. Refreshing desserts include delicate almond milk-panna cotta covered with vin santo jelly and crowned by buttery crushed almonds, quince and tufts of dehydrated balsamic vinegar. Save room for one of the best mignardises carts you will ever encounter, stocked with superlative house-made chocolates, macarons, pâtes de fruits and caramels.