<a target="_blank" href="http://ristoranteostescuro.tv/ita/index.php">L'Oste Scuro</a>

Vicolo San
Silvestro, 10

37122 Verona

Tel:&nbsp;+39 <a target="_blank">045 592650</a>

&nbsp;&nbsp;

BY IAN D’AGATA |
FEBRUARY 9, 2017

The food:

Small mixed fish fry with chutney
sauce (Piccolo fritto misto con moleche e
salsa chutney)

Black cuttlefish with Cabrette
potato foam, fried capers and sea urchins
(Seppie nere in umido con spuma di patate cabrette, ricci di mare e capperi
fritti)

Red prawns with pumpkin cream,
ginger, black olive and horn of plenty mushrooms (Carabineros con passatina di zucca, zenzero, olive nere e trombette)

Daily risotto (Risotto secondo il mercato)

The wines:

<table>
 <tbody><tr>
 <td>
 2009 Larmandier-Bernier Terre de
 Vertus Premier Cru
 </td>
 <td>
 93
 </td>
 </tr>
 <tr>
 <td>
 2014 Miani Friulano Friuli Colli
 Orientali
 </td>
 <td>
 91+
 </td>
 </tr>
 <tr>
 <td>
 2002 Bertani Soave Sereole
 </td>
 <td>
 91
 </td>
 </tr>
</tbody></table>

&nbsp;<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1486678530315-1-oste+scuro+copy.JPG">The characterisctic Oste Scuro menu

















Opened in 1998, Verona’s L'Oste Scuro
is arguably the city’s best fish restaurant today. Owner Simone Lugoboni and
his partners source outstanding fish and crustaceans. The raw seafood (carpaccio, oysters, red prawns, tartares) is exceptional and will take
you back to Parisian brasseries, a virtual association that Lugoboni wanted to
create (in fact, Osce Scuro even offers a “Plateau Royal”, much like you’d find
in the Ville Lumière), even though
the Oste Scuro’s interior decor made up of exposed wooden beams, pale cream
walls and linen tablecloths is more in tune with that of a warm, homey country
restaurant.<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1486678546343-2-fritto+misto+2+copy.JPG"> 













Small
mixed fish fry with chutney sauce 

















L'Oste Scuro is housed in a building
that boasts at least a century of culinary history. In fact, back in 1913, the
noble family that owned the building where the restaurant is now located used
to sell bulk wine out of a simple osteria
on the ground floor run by their driver’s wife. Later, in the 1980s, a new
owner enlarged the premises placing a cast iron, black sign depicting a chef
just outside the door. Hence the restaurant became known by its present day
name (oste scuro, literally dark
chef).<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1486678608917-4-caraibineros+copy.JPG"> Red prawns with pumpkin cream, ginger, black olive and horn of plenty mushrooms

















I always eat more or less the same
things when I dine at Oste Scuro, and I am rarely disappointed. The small mixed
fish fry with chutney sauce is a staple, while the various small fish,
crustaceans and squids are delicately fried to perfection (the chutney is
especially tasty). Red prawns with pumpkin cream, ginger, black olive and horn
of plenty mushrooms is a much more complex dish, but one that is perfectly
balanced, at once rich and light, a neat trick.&nbsp;<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1486678594188-3-black+squid+copy.JPG"> Black cuttlefish with Cabrette potato foam, fried capers and sea urchinsAnother classic that is always
a winner is the black cuttlefish with Cabrette potato foam, fried capers and
sea urchin. The sweetness of the potatoes provides a nice counterpoint to the
savory, flavorful black cuttlefish. This time around, the daily risotto is made
with lobster (risotto all’astice) and
is decadently creamy and luscious.<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1486678620266-5-risotto+all%27astice+copy.JPG"> Daily risotto that on the day of my meal was lobster risotto&nbsp;

















Fine Champagne always does the trick
to start dinner. The 2009
Larmandier-Bernier Terre de Vertus Premier Cru provides a tactile, savory
drinking experience offering dried apricot, green tea, and aromas and flavors.
Made from grapes grown in the Les
Barillers and Les Faucherets lieux-dits, it is bone dry (nature, or no dosage) and makes for a very rich aperitif; in fact, its large
bubbles and big size would allow this to stand up to white meat dishes too.
Tasty and structured, it’s maybe not the last word in finesse, but boasts lots
of flavor and complexity, and it has me going back to the glass time and again.
The 2014 Miani Friulano is a tour de force in such a rainy, cool
vintage, and though the nose (especially) is still noticeably dominated by a
sweet vanilla note, the wine has wonderful focus and precise Friulano notes of
almonds, sage and ripe citrus fruit. My last wine of the evening, the 2002 Bertani Soave Sereole, showcases
the staying power and age-worthiness that the Garganega grape can bring to the
table, and just how well Soave can develop, when well made. At fourteen years
and counting, it’s still youthful and fresh, with bright floral and orchard
fruit aromas and flavors lingering nicely.<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1486678631408-6-da+wiens+2+copy.JPG">

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