The story
Located in the heart of Buttrio, Italy, Le Fucine Brasserie has quickly established itself as a premier destination for culinary innovation. The venue is celebrated for its ability to host incredible chefs who consistently push the boundaries of traditional dining. As the creators at *Cosa mangiamo oggi?* aptly noted, the brasserie is a "fantastic venue" that serves truly "mind-blowing dishes," making it a standout choice for those seeking a sophisticated gastronomic experience.
The menu is a testament to creative technique, featuring standout plates like the Nori Seaweed Cone with Marinated Salmon, the delicate Mozzarella Sphere, and the unique Risotto with Tarragon and Hay. Guests can also enjoy expertly prepared options such as Squid Cooked on the Grill with Its Ink and the indulgent Gianduia Dumpling. Whether you are sampling the Almond with Yolk Sphere and Sea Urchin Sauce or the Pasta with Glutinous Rice Flour, the quality is exceptional.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
Reviewers rave about the Gianduia dumpling as the standout dish, praising its decadent, silky filling. The overall vibe is one of cozy, indulgent comfort, perfect for a satisfying treat.
“This is a Gianduia dumpling made like a takoyaki. We took the Japanese technique and transported it to Alto Adige with gianduia. Then there's popcorn made with nitrogen. The hot-cold contrast is cool, and the interpretation of the popcorn popping on the plate is illegal. Glad I tried it.”
What creators say
1 creator has covered Le Fucine Brasserie. Most active: Cosa mangiamo oggi?
- Cosa mangiamo oggi?Loved
EIN PROSIT: Dietro le quinte dell'evento culinario dell'anno (che forse non conosci) ⭐⭐⭐👨🏻🍳👩🏻🍳 · @ 9:41
Le Fucine Brasserie is a fantastic venue that hosts incredible chefs and serves mind-blowing dishes.
Dishes mentioned
Nori Seaweed Cone with Marinated Salmon
This is a cone of seaweed with marinated salmon, sour cream, and salmon roe inside. It's the classic salmon with cream, and it's delicious.
- Oyster
Gianduia Dumpling
This is a Gianduia dumpling made like a takoyaki. We took the Japanese technique and transported it to Alto Adige with gianduia. Then there's popcorn made with nitrogen. The hot-cold contrast is cool, and the interpretation of the popcorn popping on the plate is illegal. Glad I tried it.
Mozzarella Sphere
This is the old mozzarella that we make like breadcrumbs with Nori seaweed, we make it into a liquid and do a reverse spherification. From the outside it looks like a Mochi but it actually has a completely liquid heart of mozzarella. Very delicious.
Pasta with Glutinous Rice Flour
This is the pasta we make with glutinous rice flour as if it were a kind of mochi paste. The pasta is bland but inside it is super intense. Then it's a bit disturbing, and then comes the vincotto, which completes the dish. Vincotto enhances the sweetness of the liver.
