The story
In the heart of Teramo, Spoon has become a destination for precise, modern Italian cooking. Chef Marco Cozzi, a student of Niko Romito, runs the intimate dining room solo alongside his partner. As *Where The Foodies Go* noted on their Teramo food tour, the chef "has improved even more" since their last visit, and the six-course tasting menu with wine pairings was deemed excellent.
The meal unfolds with a *Battuta di Marchigiana* with aged caprino and porcini powder, followed by *Topinambur in Due Consistenze* with quail egg and black truffle. A highlight is the *Tubetti* with champignon cream and Amatriciano prosciutto, while the *Stracotto di Manzo* marinated in Montepulciano d’Abruzzo delivers deep, braised comfort. Dessert, a milk chocolate mousse with chestnuts and balsamic, rounds out a tasting menu that earns its 4.7-star rating.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
The Bufalina croccante earns rapturous praise for its crackling crust and creamy interior, while the overall vibe is one of unpretentious, deeply satisfying comfort.
“The beauty of the dish is the balance between the crunchy part and the soft part, between hot and cold. Very important also the use of the Pera d'Abruzzo tomato, which we never tire of saying is the best in the world. All together it's truly stratospheric goodness.”
What creators say
1 creator has covered Spoon. Most active: Where The Foodies Go
Spoon is a fantastic discovery — chef Marco Cozzi, a student of Niko Romito, has improved even more, and the six-course tasting menu with wine was excellent, all managed alone by the chef and his partner.
Dishes mentioned
Battuta di Marchigiana con Caprino Parmigiano 30 Mesi e Polvere di Porcini
The meat itself is delicious, the raw cardoncello mushroom gives an earthy kick, there's the acidity of the citronette, but what will drive my wife crazy is the goat cheese that marries wonderfully. I think even with Chupa Chups, wherever you put goat cheese it works — let alone on a Marchigiana tartare.
Hummus con Crema Yogurt e Kefir e Pane Cotto
We're halfway between a felafel and hummus. The base is hummus, so the consistency will be that, on the flavor we'll be much more on the felafel side — yogurt and kefir cream, parsley emulsion, natural carrot, we finish with pane cotto, an extra push of acidity with a vinaigrette. I really like this acidic push that makes the dish very fresh, and then the pane cotto gives crunchiness.
Topinambur in Due Consistenze con Uovo di Quaglia e Tartufo Nero
There's a technical term to describe this dish: it's good. A triumph of earthy flavors — truffle galore, Jerusalem artichoke that we've praised in a thousand videos, this magical tuber that tastes of artichoke and potato, here in two consistencies: cream and whole. The quail egg gives creaminess, and the twist of this dish is the coffee powder that gives that fantastic extra aromatic touch — it's crazy.
Tubetti con Crema di Champignon e Prosciutto Amatriciano
I don't even see the tubetti — I already like that. Delicious. It's really a play on the boscaiola sauce. The aftertaste of olive oil is wonderful in this dish. Depending on the bite you take, you get more or less saltiness. A rich dish.
Stracotto di Manzo Marinato in Montepulciano d'Abruzzo
Holy cow, that's good. The meat literally disappears in your mouth. Excellent use of acidity both from the sour cream and the carrot cream. A very balanced dish that reminds me of our trip 'Solo l'Europa' — it has those Eastern European flavors. Very, very good.
