Silver and Gold Magazine N°3 Silver and Gold Magazine-N3-web | Page 72

A TIGHT-KNIT PAIR TO
CONQUER THE COMO SCENE
Federico Beretta a young, talented and clear-minded chef, you understand him even before coming to the
restaurant, down on his Feel Di Como website, a well-kept, clean, decisive website, not left to chance, to the
point of inviting you to read the menu before trying his kitchen.
Beretta decided to open the Feel almost 4 years ago, together with his wife Elisa and from the first day has
been a crescendo of innovation and pleasure, until the voices are said to be one of the most amazing and
convincing proposals related to taste and high cuisine of the Larian city.
A unique cuisine, strong, those punched in the stomach that does not forget, specialized in the territory, a
very specific territory that of the Alpine arch.
Feel is a nice abbreviation of their names, where he is in directing and manages the kitchen while she lords
the room, an impeccable service, perfect, precise where everything is studied and calculated in every detail.
Ah, forgotten Elisa is a sommelier so if I suggest you let yourself be enchanted by Federico’s kitchen, I invite
yo u also to let the game of what to drink on her lead you.
A clear and precise vision on the mountain territory of Lombardy, Piedmont, the Valle d’Aosta of Trentino
and Friuli with some passage in Liguria. A kitchen that is of wood, of lake, of hills, of research to always
find the perfect product. A Minimal card, neat, well done, 4 appetizers and the same for first and second
courses, a selection of eclectic products, passing from the Slow Food presences up to real goodies to upset
your conception of taste. It starts with a beautiful poker game of Amuse Bouche, to make you understand
from the beginning the “Feel-philosophy”, a pigeon pate
to leave you breathless to the rice chip, and 2 that changes
weekly with maniacal dedication to say.
Everything is perfect in every detail, from appetizers to
desserts. Federico Beretta does not miss a shot proposing
2 different tasting menus that I suggest you to fully
discover his idea of cooking.
​​
The products are the real ones, those that only a great
chef knows how to exalt and makes appetizing, lake fish
such as trout, carp, sturgeon, bottarga, eel and zander, to
go to snails, tongue, pigeon and vegetarian dishes like his
hay risotto.
The kitchen is real, it is strong, it is decided, it is the kitchen of the Feel. Our favorite dishes are those that
we show you in the photos, we start from the snails grazing, a soft cream of rebel historian, snail caviar and
buckwheat, a dish with character and taste.
We continue with the bottarga with bottarga, served with hunchback, bagna cauda and truffle, a strong and
delicious dish. As a second we could not choose the pigeon, one of the most cooked dishes by chefs around
the world that Federico does so sublime, chest and thigh in 2 cooking
with Jerusalem artichoke, undergrowth and carnelian, an incredible fabulous dish.
To end this marvelous supper in sweetness,
the rosehip parfait with salted caramel,
laticello and amaretto is, as we say, the
icing on the cake. A special note I have
to do also for the loaves, steamed, with
cereals with really unexpected condiments,
the delicious breadsticks sometimes purple
sometimes carrot and butter with alpine salt
with smoked salt.
They are young, they are beautiful, they
are good and talented, you just have to
come and discover them and let yourself be
pampered by their feel-philosophy.
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