Burlamacco Ristorante - Delightful, Rustic Italian Cuisine

Thanks to Restaurant Week, I was able to snag a chance to dine at Burlamacco since this place does not normally offer set menus on weekend afternoons, the only time I am free to check out the new restaurants. It is always exciting to suss out the gems and write about them.

The fresh bread signifies a good start since it is served warm, thus accentuating the fragrance of the dough. The balsamic vinegar has this subtle aroma and flavour that go so well with the dense yet fluffy texture of the bread.

I took a sip of my guy's pea soup, and I find that it is creamily good—the light, airy, quality cream, to be precise—and the taste of pea is enough to impart the unique, pleasant taste without being overwhelming.

However, I love my Tuna Tartare more. The texture is good in the sense that the very fresh tuna meat is well-cut so that there is no tough sinew or harder-to-chew spot. The exciting blend of tangy flavours, generous sprinkling of seasonings, creaminess of the avocado and subtlety of the olive oil, which also makes the tuna chucks smoother in texture, yields a delightful appetizer that wakes up my senses. One of my company was gushing over her truffle beef carparccio, but since I do not eat beef, I cannot delve more into the description of this dish.

The same goes for the slow-cooked beef ribs, which was hailed as excellent by another company of mine. He said that this is worth more than the price tag of the set lunch.

Oh well, I still have the Crab Meat Angel Hair Pasta to enjoy anyway. The tomato sauce of the pasta is unique and light, meaning it is slightly sour and sweet, yet it is packed with the robust and wholesome flavours of the tomatoes. And the crab meat adds the taste of unami into the sauce. Every strand of the pasta is well-coated with the sauce—in fact, the flavours soak into them already. So no surprise that I could actually finish the whole plate of pasta easily. The only complaint I have is that I wish there is more crab meat added.

The Panna Cotta is delightful to tuck into due to the smooth, slightly gelatinous texture—different from the usual Panna Cotta that is more custard-like—and the fresh creamy goodness incorporated into the dessert. And the sea salt caramel goes so well with the sweet pudding, adding variation and dimension to the overall taste. One of the best Panna Cotta I have? Most Probably, for now.

The service crew is friendly and responsive, minus the airs I had encountered in some restaurants. The chef even came up to us to ask for our opinions on the food. And given that the place is chic and rustic with a vibrant vibe, this is a good spot to enjoy good, well-crafted food in a let-your-hair-down environment. Though one thing to note: if you are like a dhampir—this means half-vampire, lol, who prefer to stay in the shade, for lunch, reserve a table that is not under the glass ceiling.

I do want to come back again to enjoy authentic, rustic Italian fare. If the timing is right, and I am free to do so. At least, I can add one more restaurant to my list of restaurants that I like and most likely patronize again.

My Thoughts: Delightful!

Nearest car park: Open air car park along Amoy Street (limited availability)

Nearest MRT: Tanjong Pagar

77 Amoy Sreet

Singapore

Contact No: 62201763