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If you're ever in Orvieto, eat at Zeppelin |
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written
by Megan Brewster / 07.04.2004 |
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Location and Hours |
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Zeppelin is located in Orvieto, just north of Roma (one hour train ride towards Florence), at Via Garibaldi 28. I didn't get their hours, but their phone number is 0763.341447, cell 348.8550625, and email lorenzopolegri@tiscali.it.
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Price Range |
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For anitpasto, primo, secondi, and 0.5 of a decent bottle of wine (as in, I went with another person): EUR 30.00 per person (not including tip).
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Time of Visit |
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A lovely 8th of September, 1 to 4:30 pm.
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Description |
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Zeppelin acquired its name from its long, narrow shape, similar to the Zeppelin blimb. And also because of Led, of course. It is a semi-formal restaurant, all of the tables are great, dinner will most likely be the best time to see the place in full-swing. One note: on the menu is "Selection Brave." I recommend you order this immediately and do not look back.
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Menu |
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The menu impressed me after reading just the first antipasto dish, so we (me and a buddy) chose to hand-select three dishes and then let the chef select three more ("Selection Brave 3").
ANTIPASTI. (1) Chickpea flan with basil-cheese green sauce, thinly sliced prosciutto, nectarine, roasted orange bell pepper (almost like dried mango). (2) eggplant mush that was battered and fired like steak with black truffle sauce (that was on practically everything, their pride and joy, and for a good reason), some pureed herbs with oil much, and little ball things into which all of the yummy goodness listed above could be stuffed.
PRIMI. (1) Wild boar in red sauce over pagliterri pasta (looks like intestines, was absolutely delicious, both pastas were definitely homemade). (2) This wonderful green sauce with pesto, ground-up nuts, basil, and some sort of cheese (maybe pechornio?) over spaghetti.
SECONDI. (1) Rabbit that had been flattened and rolled with yummy goodness inside (figs?), more orange bell pepper, truffle sauce, and some sort of sweet sauce to balance. (2) Fried zucchini flowers stuffed with tiny shrimp and some light cheese, topped with that green puree and black truffle sauce.
DOLCI. They had handmade gelato. And we couldn't do it. We couldn't eat anymore. I didn't have dolci for probably the first time in my entire life, the entrees were that good.
VINO. The wine list was obviously well thought out, with vini rossi divided by region. We chose a local (Umbria) Rubisco (2001) that was a fantastic palate cleanser.
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Review |
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Everything was unquestionably gourmet-- the innovative food (obviously), the impeccable service, the beautiful presentation... simply wonderful. I recommend everything on the menu.
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