写真を追加
53 枚の写真
Wak Hai Cheng Bio Templeを散策した後、多くの訪問者がこのレストランに立ち寄ります。幸運にも、ここでイタリアン料理を味わうことができます。よく ロブスターパスタ, 氷上のエビ と クリーミーなブッラータ は Altro Zafferano で注文する料理の中に含まれています。ほとんどのゲストは良いイタリアンティラミスを試すことをお勧めします。素敵な美味しい プロセッコ, ハウスワイン か 白ワインを楽しむのにぴったりです。ここで素晴らしい チョコレートフラッペ, エスプレッソ と お茶を飲むことができません。
お店の素晴らしい雰囲気で、あなたのパートナーをおもてなししましょう。このレストランの知識が豊富な スタッフは高いレベルのホスピタリティがあります。Altro Zafferano は、その訪問者に楽しい サービスをもたらします。ここでの価格は手頃な価格のと報告されています。デザイナーは良い 装飾を作成しました。Googleユーザーはここを気に入っており、4.5と評価しました。
レビューで頻繁に言及される
すべて見る少ない
Altro Zafferano に関する訪問者のレビュー
/ 582
Y
コンテンツの削除を依頼する
Yuta Musashi
7 ヵ月前 Google に
シンガポールにあるイタリアン料理のお店。 ビルの一階に専用の受付カウンターがあるので、そこで予約名を言うと上に通してくれます。レストランは43階にあるので、眺望はとても良いです。 今回はランチで利用しました。. Artisanal Fusilloniを注文。ムチムチのショートパスタはボリュームがあり、牛肉も美味しかったです。 接客もとても良く、いいレストランだと思います。. Food: 4 Service: 4 Atmosphere: 4 Meal type: Lunch Price per person: $30–40
L
コンテンツの削除を依頼する
L R
9 ヵ月前 Google に
美味しく高い
f
コンテンツの削除を依頼する
fatspoting
１ヶ月前 Google に
Perched high above the city skyline, Altro Zafferano became the stage for a beautiful meeting of two Puglian voices - Chef Federico Schiraldi and Michelin-starred Chef Felice Lo Basso - for a special four-hands dinner celebrating the soul of Southern Italy. Held alongside Italy’s Festa della Repubblica, the two-night collaboration was more than just a showcase of technique; it felt like a conversation between two chefs connected by the same roots, memories and love for their homeland. The true beauty of the evening was seeing two chefs express the same heritage in their own ways. Chef Felice’s creations leaned towards refined creativity, often surprising with unexpected combinations, while Chef Federico’s dishes carried a warmer sense of familiarity rooted in tradition, comfort and the flavours of family. Yet both shared the same philosophy of respecting ingredients, honouring memories and bringing people together through food. Together, the menu felt like a journey through Puglia: from the sea, the countryside, childhood memories and generations of Italian cooking. The evening started with a series of snacks that immediately introduced both chefs’ personalities. Chef Felice’s Il Mio Riccio di Mare showcased Hokkaido sea urchin mousse - delicate, silky and elegant - while the Red Prawn and Lemon Praline brought together sweet crustacean notes with a refreshing citrus lift. Chef Federico’s creations offered a different expression of Southern Italy: the Nori Crisp with Stracciatella and Caviar balanced creamy richness with a clean oceanic touch, while the Caciocavallo Bombolino with Turnip Tops Cream felt like a bite of Puglian comfort food elevated into fine dining. The starter, Bianco e Nero di Seppia, was one of the most memorable courses - slow-cooked cuttlefish paired with black ink ice cream and sea grapes. The contrast between savoury depth, cool temperature and subtle marine flavours created a dish that was both intriguing and beautifully composed. The pasta courses captured the heart of Italian cooking: simplicity elevated through quality ingredients. Altro Zafferano’s Tubettini with Potato, Alaskan King Crab and Provola was a comforting combination where the natural sweetness of crab met the creamy, smoky character of provola. It felt unmistakably Southern Italian - humble ingredients transformed into something luxurious. Then came Chef Felice’s La Parmigiana di Mia Mamma in un Risotto, arguably the emotional centre of the dinner. Inspired by his mother’s parmigiana, the dish translated a nostalgic family classic into a refined risotto format. The roasted eggplant, tomato notes and rich Parmigiano Vacche Rosse created a dish that felt deeply personal rather than simply technical. For the mains, Chef Felice continued his creative approach with Rombo, Peperoni, Burro d’Arachidi e Cialda di Funghi - wild turbot roulade paired with peanut butter beurre blanc, capsicum foam and mushroom chips. The combination sounded unexpected, but the flavours came together with surprising balance, showcasing his ability to push boundaries while maintaining harmony. Chef Federico’s Wagyu Beef Tenderloin with Foie Gras and Port Wine Reduction brought the evening back to elegance and richness. The deep, savoury sauce was balanced by fava beans and chard, creating a dish that felt indulgent yet restrained. The final note was the Almond Semifreddo with Figs, Honey and Extra Virgin Olive Oil - a graceful ending that highlighted Italian simplicity. Gentle sweetness, nutty flavours and the freshness of olive oil came together in a dessert that was understated but memorable. With the Southern Italian wines completing the experience, this collaboration felt like being invited into a shared story - one where every course carried a piece of Puglia. Meal type: Dinner Price per person: SGD 100+ Food: 5 Service: 5 Atmosphere: 5
すべてのレビュー
イタリアン, カクテルバー, ベジタリアンのオプション
$$$$
一人当たりの価格範囲
SGD 100
© OpenStreetMaps
contributors
住所
ラッフルズ・プレイス駅
10 Collyer Quay, Level 43, シンガポール, シンガポール
特長
テラス、アウトドアあり
クレジットカード利用可
配達なし
Wi-Fi
予約可
車椅子アクセス可
取り除く
パーキング
営業時間
| 日曜日日曜 | 定休日 |
| 月曜日月曜 | 11:30-14:30 17:30-22:30 |
| 火曜日火曜 | 11:30-14:30 17:30-23:00 |
| 水曜日水曜 | 11:30-14:30 17:30-23:00 |
| 木曜日木曜 | 11:30-14:30 17:30-23:00 |
| 金曜日金曜 | 11:30-14:30 17:30-23:00 |
| 土曜日土曜 | 17:30-23:00 |
ウエブサイト
Instagram
@altrozafferano.sg
情報の誤りを報告する
