Restaurant review: Pjazza – Italian cuisine at its best

16 05 2015

Pjazza - reijosfood.com

Restaurant Pjazza was opened in Autumn 2014 providing Italian cuisine in quite impressive facilities. Restaurant area consists of several dining spaces like main dining room, loft above dining room, so called boulevard right after main entrance and small round table.

New Bepop Bar & Lounge was just opened on Ascension Day Eve providing better use for separate space. There is also VIP Lounge available and if you need Ballroom or seminar room, G18 is rented by Pjazza. And new terrace when ever the weather allows dining outside.

First visited the newly opened bar and tried Aperol Spritz. It is the best drink to review bar drinks and Pjazza did good job.

One interesting detail is that bar offers some snacks on Friday between 17-19. Typical for Italian bars, but not before in Finland.

Aperol Spritz at Pjazza

Pjazza personnel - reijosfood.com

On Sunday you can enjoy brunch buffet and what is definately welcomed speciality, live jazz three times a week! Even during brunch you can listen live jazz, which makes event lively and distinguish Pjazza from other brunch spots.

Pjazza bar - reijosfood.com

Menu consists naturally of Italian dishes. You can start the dinner with Antipasti, continue with Primi Piatti (pasta), enjoy Secondi (traditional Italian meat or fish) for main course and finalize ensamble with Dolci (dessert). But what differs Pjazza from other Italian cuisine restaurants in Helsinki?

Pjazza dining room - reijosfood.com

If you like to eat pizzas then you must try Pjazza. Dough used is left to rise for a minimum of 72 hours, and even up to 96 hours. And you can order all pizzas glutein-free. Nowadays quite necessary option. Tried neighbours pizza and it was one of the best in Helsinki.

First you are served some just baked bread with olive oil. One good example of Pjazza’s commitment to Italian cuisine. And when it comes to red wine you can buy a bottle of it with the price of 29€. And this time I mean wine is not basic carrafe wine, it is definately better than basic red wines you might think to be drinked.

Bread. olive oil and wine - reijosfood.com

For starter had Affetati Italian Misti Cold cuts including ham and salami. Especially liked procioutto cotto, which was delicious and fresh without any ham fat. Perfect starter as also olives were small and tasty with stones.

Antipasti at Pjazza - reijosfood.com

For main course decided to taste pasta, as it is best proof of capability of providing Italian kitchen for customers. Chose FETTUCINE GAMBERI E ZUCCHINI Fettucine with prawns, zucchini, cherry tomatoes and garlic.

What were pleasant surprises?

First of all pasta was al dente, which is not the case typically in Finland. People prefer unfortunately over cooked pasta. Then there was big king prawn included in the portion, which made the dish perfect. One of the best pastas available in Helsinki.

Pasta at Pjazza - reijosfood.com

Had to try Tiramisu for dessert. It is the only Italian dessert I can really compare. And Pjazza survived perfectly!

Excellent serving bowl, which completed enjoyment.

Tiramisu at Pjazza  - reijosfood.com

Food at Pjazza is excellent. If you are friend of Italian kitchen, then you go to this restaurant.

Maybe it is due to personnel working at Pjazza enabling Italian flavors really to carry the country on to your table.

And take a look at wine list. One of the best red wines is really under 30€ per bottle. Tasted also pinot grigio with pasta and it had enough character. Grappa selection is also reasonable. Without that digestive restaurant would not be Italian.

Grappa at Pjazza - reijosfood.com

When summer comes the terrace will be the spot for next dining experience. Improvement from previous a little bit “cold” restaurant is significant. Different spots for different moods. Please prepare to book table in advance.

Pjazza terrace - reijosfood.com

REVIEW: FOOD 4,5/5 – SERVICE 4,5/5 – OVERALL GRADE 5-/5

etusivu | Pjazza.





Restaurant review: La Bottega (Tallinn, Estonia)

16 07 2014

Trattoria La Bottega offers a cross-section of the Italian cuisine, with a special emphasis on Italian food and wines consistency. Sardinian origin chef Nicolo Tanda favorites, fish and seafood are represented in restaurants menu.

La Bottega is part of Sparkling Group which owns several fine dining restaurants in Tallinn.

In Italian restaurant you must start the dinner with aperitivo. As Aperol Spritz was not available, we enjoyed Campari Soda’s.

Campari Soda's at La Bottega - reijosfood.com

For starters we ordered Antipasti and Prawn tails in spicy fresh tomato sauce and grilled focaccia.

Antipasti plate was generous including salami, Parma ham, eggplant, bruschetta,…..one of the biggest antipasti portions seen for a while. Tomato sauce with prawn tails was really scrumptious. It could have been used as pasta sauce, on top of a pizza or even to be eaten as such. Best flavor kitchen servedduring our visit.

Antipasti at La Bottega - reijosfood.comPrawn tails at La Bottega - reijosfood.com

Primi Piatti, or actually pasta, Spaghetti with garlic oil and chilli and Tomato salad with mozzarella buffalo cheese.

Had to order pasta in order to try how kitchen manages. And it managed well; spaghetti was al dente and garlic and chilli tasted nicely. As restaurant does not serve gluten-free pasta ordered caprese salad (tomato and mozzarella) for another Primi Piatti. Genuine Italian mozzarella di bufala beats cheeses made of cow milk.

Spaghetti at La Bottega - reijosfood.comMozzarella and tomato at La Bottega - reijosfood.com

Main courses this time were Herb marinated quail with oven baked eggplant and Braised rabbit in white wine and olive sauce, potato-spinach puree.

As La Bottega had quite challenging and rare meats on it’s a la carte list, had to try couple of them.

Two small quial legs made us mention to waitress that portion should be starter. The answer was separate side dishes are because of that. You have to choose them with certain portions. We had ordered two side dishes; Baked aubergine with garlic and parsley and Rucola and tomato salad. Unfortunately quail legs were also a little bit dry and should have been starters, with or without side dish.

Rabbit included side dish but rucola salad paired nicely with it. Meat was overdone, otherwise it tasted like rabbit should be.

Quail at La Bottega - reijosfood.comRabbit at La Bottega - reijosfood.comSide dishes at La Bottega - reijosfood.com

Wine list consists only of Italian wines. We chose Gavi di Gavi Fossili which paired well with all dishes. The dinner was finalized with Italian digestives, Grappa and Limoncello, of course. Taste of lemon was quite thin in Limencello and the color was not so deep yellow as it should be.

Espresso and grappa at La Bottega - reijosfood.comGreen tee and Limocello at La Bottega - reijosfood.com

Dining rooms are cozy and first one behind entrance is really high in old historic building. We arrived so early that dinner time had not yet started.

La Bottega dining room - reijosfood.com

If weather allows you can also have lunch at the terrace; why not even dinner if evening is warm. Terrace is also perfect place to observe by-passers and other terraces close to La Bottega‘s one.

La Bottega terrace - reijosfood.com

La Bottega is good Italian restaurant with ambitious menu. No pizza’s which of course prune customer base. But you get a chance to eat in more peaceful athmosphere than in many pizzeria/trattoria type of restaurants in Old Town. When it comes to food, would classify La Bottega as ristorante but based on decor more trattoria type.

REVIEW: FOOD 4-/5 – SERVICE 4/5 – OVERALL GRADE 4+/5

http://labottega.ee/








%d bloggers like this: