Just got back from Beba, where we had a wonderful meal.
We ordered a la carte, we enjoyed every dish, but our favorites were the fresh pasta with porcini and the guanciale cotto.
Flavours are bold, execution is spot on, and I found the cuisine to be very generous. I'm not referring to the portion size (it was perfectly adequate), but rather in their use of premium ingredients.
Pistachio? Tons of them. Morels? Here's a few handfuls. Great tuna? Covers half the plate. I've rarely seen such a generous use of quality premium ingredients. If an ingredient is mentioned on the menu, don't worry, you'll find it in your plate.
Also, the desserts. Wow. We had the flan and the pistachio semifreddo. Both were great, but the semifreddo was absolutely amazing, perfectly balanced and light.
On the negative, the wine list is a bit underwhelming (but cocktais are good), and I found the red wine to be served too warm, should have been served 3-4° colder.
Will definitely come back.
The stuffed dates were amazing. So much flavour in one bite, but still very well balanced. The seafood salad feature was a pleasant surprise too. The rabbit was cooked perfectly. The ragu tagliatelle was really good, although the pasta could have used a little more salt. Both desserts were delicious as well.
The food was good but a bit too spicy 🥵 for my taste and they unfortunately don't mention it. For the first time in my life I was shocked how spicy 🔥 two different pasta 🍝 dishes can be. Besides that the food was actually very good. I would of really appreciated a warning ⚠️ in the menu or from the staff about the heat level. Otherwise the service was great and the over all vibe was ok.
Every single dish I tried was delicious. I really appreciate that they offer portion options for solo diners and it made it so much easier for me to be able to try a wider variety of dishes.
One thing that truly surprised me was the appetizer with dates and foie gras. I’m usually not a fan of foie gras, but since it was so highly recommended, I decided to give it a try—and it’s definitely the one that suits my taste the most.
The steak and the clam and beans dish i had that day were also excellent. I’d love to come back and try their new menu!
Beba— Michelin level on its day. A small, but intimate space, and compact kitchen means that inconsistencies arise day by day. However, to me, that makes the experience more exciting, knowing I am having a unique meal rather than one that has been practiced thousands of times.
The food was terrific, with a focus on local ingredients. The Mackerel, was a standout smaller dish and was a unique fusion between Eastern sushi and western flavors and techniques. We also had a confit beef cheek with morel mushrooms that was the best bite I have had this year.
Drinks were unique and exciting, and the server did not push us to order alcohol, which I feel often happens at too many smaller/more expensive meals.
While you should expect to spend $100+, I felt that the priority of highlighting fresh local ingredients was worth it, and felt that Beba never skimped out on the expensive ingredients in a dish (peep how many morel mushrooms we got!).
