Modigliani is a restaurant situated in the center of Bucharest inside of the InterContinental Hotel, at the ground floor. It's an Italian restaurant with an Italian chef, which uses authentic Italian recipes and ingredients. Thanks to its originality the restaurant has been certified with "Ospitalita Italiana". The atmosphere is elegant and sophisticated. While having dinner you also get to enjoy a soft live piano performance, which seems to relax the mind from all the hectic daily cares.
As you get seated at your table, the first thing you'll get are Tapenade, which are some fresh bread, olive and caper paste, olive oil and balsamic. These are given to all guest on behalf of the house, to enjoy while choosing their meals.
We started with some Antipasti freddi da condividere, per 2, which consist of Burrata, grana padano, bresaola, salami, rucola salad, tomatoes, prosciutto crude, bruschette and olives. From my knowledge you can't find Burrata in Bucharest, which makes this appetiser special. All the ingredients are typical Italian antipasti components.
Melanzana alla Parmigiana - Eggplant, mozzarella, tomato sauce, parmesan cheese and basil. I don't usually like melanzana, it doesn't appeal to me. However I can honestly say the way it was cooked here was perfectly delicious and even I loved it. It was crispy and cheesy!Yumm.
Flan di Parmiggiano Reggiano al reduzione di balsamic - Parmesan Cheese flan with balsamic reduction, which was a surprise from Alex, the new restaurant manager. It doesn't just look good, it also tasted lovely.
Fettuccine verde al pesto di pomodori secchi, ricotta salata, zucchini julienne. The pasta is freshly made, a detail that made the dish even more enjoyable. It was light and perfect for a summer day!
The fish was also fresh and served with some vegetables. Alex cleaned and cut it before our eyes, which was a lovely gesture, that you get to enjoy while eating at a good and qualitative restaurant.
Filetto Rossini - Grilled Beef tenderloin with goose liver and balsamic sauce. The beef was cooked to perfection, I haven't enjoyed such good grilled beef in a while now. The beef was laying on a crusted bread spread with onion jam. It offered a bit of sweetness that balanced out perfectly with the acidity of the balsamic sauce and the heaviness of the goose liver. The flavours went perfectly together and none was overpowering the other.