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  • 1 Review on “Mater Terrae”

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    • Cody Kuchirka
      8 years ago

      Hotel Raphael invited Giselle and I to a vegan tasting menu created by Fabrizio Marino, former head chef of Joia-the only vegetarian restaurant with a Michelin star rating in Italy. Fabrizio now graces the guests at Hotel Raphael with his fabulous dishes.

      We felt extremely fortunate for the opportunity to try chef Fabrizio’s creations, and we enjoyed our time immensely. The menu at Hotel Raphael is organic vegan and vegetarian. You can also find clearly labelled vegan options in the wine menu.

      To start off the night, we were served an amuse bouche of watermelon sashimi. The watermelon is baked which takes on the texture and appearance of raw fish, right down to the white lines through the sliced watermelon. Amazing.

      This particular dish was marinated with seaweed to give it the familiar flavours of the sea. We were really impressed with this vegan sashimi. It was sweet and the flavours were not over powering.

      1st Course
      Hummus towers with roasted sweet peppers, raspberry coulis, sprouts, golden raisins, and edible charcoal.

      We were a bit surprised by the choice of hummus as a starter, but we loved this lite appetizer just the same. The hummus and sweet roasted pepper are a natural combination, and the charcoal added an interesting and unique touch.

      2nd Course
      Saffron risotto with smoked carrots, and black truffles.

      This was our first time trying truffles. We have tasted flavoured oils in the past, but nothing compares to an actual truffle. Truffles have a mysterious flavour, and can be described as a gourmet mushroom. These fungi are grown in fields, but are also foraged in the wild making them an extremely expensive product.

      They were quite a treat. The risotto itself was cooked to a perfect al dente texture, and the subtle flavours of the saffron matched the bold earthy flavours of the truffles.

      An incredible dish.

      3rd Course
      Baked vegetables with beetroot carpaccio.

      Zucchini, beets, and potatoes baked for 5 hours on a bed of beetroot carpaccio. A simple and delicious rustic meal that simply pays homage to the natural flavours of vegetables. A wonderful non-pretentious dish. Also, my favourite.

      4th Course
      Peach cake with basil cashew ice-cream, berries, and aquafaba meringue.

      We’re not sure why every gelateria in Italy isn’t serving basil ice-cream, but we were extremely happy to try this creamy vegan cashew based dessert. One would expect that a basil based ice cream would be overpowering, but it was quite subtle and well paired with berries and the peach cake. Giselle will be trying her hand at basil ice-cream once we return home.

      If you find yourself in Rome, I would highly recommend eating at Mater Terrae.

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