Vanno

Some diners say that part of the pleasure of a course at Vanno is tasting each dish without knowing its name, then looking at the menu afterwards to ask themselves, “What was that?” and check their guesses.

Dishes mentioned by diners include chilled capellini with fruit tomatoes and burrata, and fried pike conger with marinated summer vegetables. The fine pasta makes for a fresh combination, while the light batter and the vegetables’ acidity complement the fried fish. Seasonal ingredients also feature in the pasta courses. One diner recalled house-made chitarra with Ezo abalone and a rich sauce made with its liver, saying the chewy pasta and deeply flavoured sauce left an impression. At another meal, a diner enjoyed aglio e olio with grilled aubergine and early-season Pacific saury, followed by Parmesan tortellini served in lobster consommé.

For the main course, diners have reported roasted lamb with a red-wine and Japanese peppercorn sauce, as well as duck. Desserts vary with the season and the course: one account mentions warabi mochi flavoured with lemongrass and mango espuma, while another describes gelato and coffee. The house-made bread has also won praise; some diners enjoyed it with olive oil, and one noted that a small baked treat came with the coffee. There are accounts of meals with wine pairings, too, making this an option for an evening when you would like to enjoy a glass alongside the food.

Those who had the lunch course mention an appetiser of mackerel and foie gras, pasta with lamb and mountain vegetables, and duck for the main course. Diners say the restaurant is small, with limited seating, so it may be worth considering a reservation if you decide to go.