At B13’s 10-year celebratory dinner, stoves were sizzling, wine was being poured, and appetizers were passed around, all while the owner, Luigi, welcomed guests at the door, shook their hands, and took their coats – immediately putting them at ease. Their slogan perfectly encapsulates this feeling: if you start to relax, you’re in the right place. And from the moment you walk in, it is clear – you are.
A Warm Welcome
I took my seat at one of the raised tables with a perfect view of the kitchen. When this opportunity arises to watch the staff prepare the food you eat, I take it upon myself to study the efforts of the chefs’, fascinated by their attention to detail. Not an aperitif out of line, nor a guest’s glass empty – their dedication to each plate reflected their pride in how far the restaurant has come in these past ten years.
The evening welcomed visits from regular customers, friends, family, and friends who felt like family, creating a warm atmosphere that complemented the evening superbly. Luigi made sure everyone was enjoying themselves, taking the time to speak with each guest – even though everyone wanted a moment with him. It was a lively evening, making it demanding for the chefs, who were on track to prepare seven courses, each unique in its own right.
Crafted Plates & Perfect Pairings
Aperitifs were offered on mirrored trays, adding flair to the three bites that were circulating the room. A burrata with grilled peaches and fresh basil was a pleasant start before moving onto the next canape, the tartine de tarama. This creamy fish pâté felt heavy for a starter and, while definitely an acquired taste, its luxurious flavours lingered before I tried the last aperitif – gnocco fritto topped with a slice of Iberica ham. While classic, its saltiness was a favourite among the guests, with no leftovers to be had – recognizing perfection in simplicity.
The first dish was a fresh tuna and melon tartare with a melon mûres, adding a pleasant sweetness to the dish, with an ideal ratio of tuna to melon. Next came a chicken skewer drizzled with Caeser sauce, bacon, crispy Parmesan and microgreens. The crunch and saltiness of the bacon and Parmesan, combined with the tenderness of the chicken, created a savoury, flavour-packed punch. The sixth course consisted of perfectly cooked fregola and razor clams. At first glance, the mollusc presented itself to be a mysterious species of mushroom, but to my surprise, it turned out to be the chewy delicacy that agreeably contrasted the softness of the fregola, delivering an indulgent, yet cozy meal. For the final dish, a carpaccio of heirloom tomatoes, seasoned with red onions and lemon zest, was paired with thinly sliced beef fillet, delivering a savoury flourish with every bite.
The grand finale was a sizable mille-feuille that took the pastry chef just under an hour to assemble. The foundation of each of the three puff pastry layers was caramelized sugar, adding sweetness rather than a crunch that one might be expecting. It did, however, lend itself to a warm and toasty flavour, beautifully echoed by pistachios scattered atop the seasonal fruits. Among the medley were strawberries, raspberries, blueberries, blackberries, passion fruits, and oranges, all topped with a few squeezes of lemon. Above the caramelized sugar layer rested a vanilla custard, carrying a refined sweetness in every bite – delicate yet never overpowering.
An Evening of Connection & Culinary Craft
A decade of dedication shines through every dish at this 10-year anniversary dinner, where tradition and innovation come together seamlessly. It’s clear that those refined flavours are not by chance – they are the result of ten years perfectly savoured.
