Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the tiramisù, calling it a standout, while the overall vibe is one of warm, rustic comfort and authentic, satisfying flavors.
“This is not the classic deconstructed tiramisù — it's a proper tiramisù, a generous home-style portion, the kind you make the day before and put in the fridge so it sets well, with a nice dusting of cocoa and some bigger chunks. First test: the spoon plunge. It goes on and on. This mascarpone cream is uniquely delicate. There's so much of it. The ladyfinger, the mascarpone — all together, really volatile, ethereal, but still present. It's not one of those foams that vanish in your mouth — here it's full in the mouth. The ladyfinger is only at the base, two layers of ladyfinger and then abundant mascarpone cream, like putting a goose feather pillow in your mouth. It was worth it. And the little touch of cocoa on top gives crunchiness to a dessert that is basically a cloud. This is for two people — I can't believe this is a single portion. There's an avalanche of mascarpone cream. This is tiramisù as I like it. It holds its own against mom's.”
What creators say
1 creator has covered La Dispensa San Felice. Most active: Francesco Zini
Dispensa San Felice is known for its high-quality ingredients and innovative dishes.
Dishes mentioned
- Antipasto di verdure
Polpettine di baccalà
These cod croquettes look very light. The aroma is delicious and tempting. They basically made a potato croquette with mantecato cod — a way to eat the classic Venetian dish with your hands. So far the appetizers have been very agile, they went down really well, especially this mantecato cod which, despite requiring tanks of oil and being fried, is very delicate. I liked it, it's light. Four bites, pleasant.
- Diaframma d'asino
Lasagnetta di Dispensa San Felice
This is one of their must-haves here. The protagonist is the ragù, which comes from a steak dry-aged for 80 days, first grilled and then made into a classic ragù, assembled into a normal lasagna and finished in the Josper. The charcoal flavor is very evident — as soon as I cut it, it all came out. There are some bigger chunks of meat, the ragù is quite irregular. It's very different from the classic lasagna taste of béchamel, tomato, ragù — I mean the Emilian one. Here you get a bitter taste from the charcoal that you feel as soon as you start chewing. I didn't think they pushed the charcoal so much in this restaurant, and it's really exciting because it doesn't monopolize the dish, it improves it and accompanies it perfectly. The story is interesting too — it was originally a staff meal made from leftover steak trimmings, and the owner Michele tasted it and said 'this needs to go on the menu'. This is a half portion, a tasting portion, but it's full of flavor. It tires the palate a bit but delights the heart. One thing I don't love is the Parmesan — it takes up too much space.
Ribai marchigiano
Look at that beautiful eye of fat along the whole cut. I did well to go lighter with the previous dishes because this is very heavy. Important. The fat is buttery, warm, melts in the mouth. The meat has superb cooking, a good aging, the flavor is full and deep. One of the things that drives me crazy, besides the aromas and the taste of the meat itself, is the crust they managed to create from the cooking — caramelized, seasoned just right with a bit of oil, some Maldon salt crystals, and thyme. Simple, simple, spectacular. You have to meditate when you eat this, close your eyes, enjoy, savor these juices released during chewing. The roast potatoes are perfect too — creamy inside, well spiced. There's also a hint of charcoal here. Good, good, good. I couldn't come here and leave without having at least one cut of meat. This is a good business card for all the other selection they have.
