Beyond amazing.. one of the best meals of my life. Service was incredible and made us feel like we were their only priority. The menu was explained every step of the way... every question answered and explored. The waitstaff were extremely kind, personable, professional and they made accommodations for us and the dog that followed us from our hotel... it felt like family. The wine list was exceptional and highlighted local fare. Wonderful narrative on places our waiter traveled and how similar experiences inspired the fusion creation of the chef. We ordered the following:
Aubergine "parmigiana" with provola cheese (made from buffalo's mik) and tomato
- it stayed together really well and was easy to cut despite being completely stacked with goodness, the red sauce was light and refreshing, and the mozzarella was really fantastic, maybe the best application of mozzarella to a dish we saw throughout our whole trip, even on pizza.
"Red passion (7 pc.): Tuna Uramaki, avocado, Philadelphia with tuna top, teryaki and wasabi masago
- just so many flavors going on here, very delightful and at the waiters recommendation (when you'll try anything, it's hard to know what to order; we appreciated the passionate response to our food questions).
Pacchero of fresh pasta with pachino tomato sauce and amberjack ragu
- this was one of our favorite types of pasta that we were introduced to while in Italy. Fun, tasty, holds the sauce well, big. Non-fishy fish pairs really well with pasta and this traditional ragu (using a very popular, fresh and local fish) and amberjack was found on almost every menu - very light, versatile and nutritious.
Risotto with daily fresh seafood
- the Asian fusion really came through in this dish, absolutely packed with flavor, umami for days. I was stuffed to the gils and still kept forking bites down the hatch. A really complete variety, and plenty of, fish and shellfish included, in a fun presentation. The calamari was perfectly sliced for that dish, not too big.
- as much as I love sushi, I don't like raw prawns, they're too gelatinous for me. That being said, it's very popular to serve them that way in Italy and you'll find it offered on most good menus, it's just a personal preference and has nothing to do with the preparation method here at Kalma. They're actually really fun and you can terrify your kids and spouse with them.
Bathrooms were top notch, atmosphere and decor were so tranquil and fitting of the experience. Local limoncello, creative and unique flair on traditional dishes. Exceptional attention to detail, quality, high-end service. If this isn't worthy of at least one michelin star, I don't know what is. Get there, experts, you won't be disappointed. Just incredible!! Thank you.