Casa Perbellini 12 Apostoli
Verona, Italy
⭐3 Stars
The Experience
From Michelin Guide
Giancarlo Perbellini returns to his origins in this historic restaurant in his native city, where every chef from Verona (and possibly beyond) would like to work. The updated decor gives the restaurant even more appeal, as does the culinary style and philosophy showcased on three tasting menus: “Io e Silva”, which includes decidedly imaginative dishes (such as cooked and raw shellfish with a dash of soya and peppers) and is dedicated to his wife; “Io e Giorgio”, dedicated to his mentor and former restaurant owner, which features more classic recipes; and, last but not least, the completely vegetarian “L'Essenza”. Special mention must be made of the wine list, which includes an extensive selection of French labels, of which both the sommelier and Giancarlo are huge fans. As a final attraction, make sure you find time to visit the Roman ruins in the basement. We also highly recommend booking the chef's table where you can dine as a couple yet at the same time enjoy the company of the skilled chefs whom you’ll observe working together like the well-practised members of an orchestra – an extraordinary sight!
Unique Things
From Visitor Experiences
- Unique Architectural Design: The restaurant was redesigned by renowned architect Patricia Urquiola, who maintained original elements like wood paneling while introducing new lighting effects and spatial divisions.
- Chef's Table Experience: Offers a unique dining experience at a chef's table seating up to 12 guests, allowing diners to observe the culinary process firsthand.
- Historical and Archaeological Setting: The restaurant features a cellar with a view of Verona's archaeological remains, adding a historical depth to the dining experience.
Ingredient Stars
From Visitor Experiences
- Sea Bass (Branzino): Used in the signature sea bass tartare with licorice sauce, where the fish is finely diced and paired with a subtle licorice-infused sauce and fresh herbs, creating a balance of freshness and umami.
- Truffle: Featured in the revisited classic “Truffle Sfogliatina,” where truffle is layered with Verona celery and gorgonzola, highlighting regional flavors and luxurious texture.
- Rice: Central to Perbellini’s homage to Giorgio Gioco’s tagliatelle, where rice is prepared with celeriac, Marsala wine, and smoked ham brunoise, showcasing the chef’s reverence for this ingredient.
- Licorice: Used as a sauce to accompany the sea bass tartare, adding a unique aromatic note and depth to the dish.
- Gorgonzola: Paired with truffle and celery in the “Truffle Sfogliatina,” contributing a creamy, pungent contrast to the earthy truffle.