Va Bene (已結業)

We came here randomly for sunday brunch, the minute we sat, we knew it was mistake but decided to give it a go , minestrone, prosciutto and melon was unexpectedly good. But all other food (including main dish)was too blend or over seasoned. The food menu coordination was poor as well, thoughtless menu and proportion. They should really think about serving 2-3 excellent dish then serving 10-15 depressing food to lower the hospital quality.

We parked nearby and had to look a bit until locating the restaurant, which is along wilmar St. Saturday night, we were one of two tables there. very attentive service. We started with tuna tartare (168), tasty but the portion is small and pricey. Tanglioloni with sea urchin is very good, Al dente, and fresh (258), recommended. Highlight of the meal was sea bass in pizza dough (328), really fresh and innovative, the meat is tender and is treated with almost no bones. fish oil absorbs into the do

We have tried the brunch menu here on a lovely Sunday. We are a group of three, and the serves of the brunch is both versatile and plentiful. The serving is perfectly fine for two guys and a gril (probably even better for a group of four girls)We were quite overwhelmed by the amount of the meals served by them. I would totally recommend my friend to try the brunch.

Was here for lunch with my colleague. The decor and the service here is absolutely terrific. However, the food was very mediocre. For the appetisers, we ordered the tuna potato salad and the seafood salad. The seafood salad was more like a quinoa salad instead of a veggie salad. The tuna potato salad was delicious. We ordered the margherita pizza and the roasted chicken for the main course. The chicken, priced at $188, was very disappointing. The meat was very dry- way too dry. The margherita pi

The polite (Italian)manager left a deep impression on me. But I think it's a better place for chatting rather than eating.

生日老公帶了我來這間類近西營盤地鐵站的西餐廳食晚飯可能星期日晚的關係吧，人不多，樓底很高很舒適。先是送的welcome fishball salad~ simple but nice!麵包我們點了兩道appetizers, 老公的是牛仔肉切片配吞拿魚片~好食!我呢個海鮮達人, 點了波士頓龍蝦沙律! 當然一樣好食, 菜色的presentation都靚靚!來自意大利的manager介紹有來自南法的生蠔, 我們點了四隻, 每人兩隻, 海水味中等, 不會太淡但不會像Belon食生鐵般, nice!Main course of hubby: Lamb Loin羊肉, 又稔又濃味, nice!我的main course: Risotto with Saffron & Crabmeat, 我好鍾意食risotto, 沒有特別同waiter講唔好煮咁稔, 試下餐廳default的硬度...硬度非常好, 我就是喜歡那種咬口。平時都是配cream和cheese, 第一次食saffron蕃紅花汁炒的，配搭新鮮！dessert: 我點了penna cotta with baked pineapple；老公點m

相約兩位很久不見的朋友飯聚，選了這家主打新派意菜的Va Bene。　自從港鐵西港島缐通車後，引來不少特色餐廳進駐，令西營盤這舊區形成一番新氣象。比友人早一步到達，從西環漫步至西營盤，錯縱街道、古老店舖、舊式唐樓，當中穿插高樓建築、文青cafe、型格酒吧......正是港島西的獨特風格。走着走着，Va bene就在眼前。可友人就没這麼幸運了，拐了個大彎才發現它就在港鐵站旁，路是枉走了。　大家都是愛新事的人，才會成為投契的朋友吧！原址在蘭桂坊的Va Bene主打傳統意菜，遷往西謍盤後，邀得意大利米芝蓮二星廚師Enrico Bartolini擔任顧問，改走現代意菜路線。所謂的現代意菜，其實是在傳統的基礎上，加入創新的煮法及呈現方式，是個挺吸引的賣點。進入Va bene，你會被那特高的樓底吸引，現代感的風格，開揚寛廣的内廳，異色的玻璃杯子，型格中不失華麗。中央是偌大的酒吧，一旁是開放式廚房，外藉廚師穿插其中。客人以外國人為主，氣氛卻是熱鬧輕鬆，挺舒適的用餐環境。　餐桌，是優雅而正式的，fine dining的感覺。只是意菜不像法菜，雖門檻不低，消費仍較為親民一點，氣氛亦輕鬆一點。點餐前侍應先端

西環的Va Bene，小妹曾與友人到訪。環境，食物，都教人稱心滿意也！那時候，從待應口中，得知餐廳聘請了最年輕米芝蓮二星大廚之一的Enrico Bartolini為 Va Bene 的主廚顧問，設計了數款既特色又味美的菜單。最近，聽說Enrico特意從意大利飛來香港獻技，為客人呈獻只此一晚的特別餐單，機會難逢，小妹當然不會錯過啦！Let's go......七點，客人陸續就座，餐廳座無虛席，好不熱鬧的！來自五湖四海的客人，聚首一堂，為的就是要親嚐米芝蓮二星名廚 Enrico Bartolini 的手藝。據資料顯示，Enrico 師承三星名廚 Massimiliano Alajmo，當年以 33 歲之齡，成為最年輕的二星名廚之一。今夜的餐單，共有六道菜，索價$888 一位。貴或不貴，因人而異。只是，happy Friday二星米芝蓮意大利fine dining之夜，沒有酒水，似乎是講不過來的！好杯中物的友人，點來了一瓶紅酒。小妹淺嚐了少許，酒味不太過濃烈，馥郁果味重，喝罷齒頰留香。「三軍未到，糧草先行」，主菜未ready，那只好先送上餐包了。一籃子雜錦麵包，內有三四款不同款式的麵包，口感

Va Bene is a Italian restaurant serving Halian Contemporary Trattoria since its opening in December 2015. The restaurant has a high transparency in the dining area as well as the kitchen. We particularly liked how they use green carpet to blend with the black and white table settings and wall. Besides, aren't the olive oil and vinegar bottles just too cute!?We are here today for their special menu by 2 Michelin Star Chef Enrico Bartolini on available one night on 23rd April 2016 for $888 + 10% p

這個週未真的很特別，因為我特別有機會和很幸運地和食友, 一起參予這千戴難逢祇有一晚和我最喜歡的意大利名廚Enrico Bartolini 的意大利之夜! 地點當然落在最有名氣的Va Bene 這間華麗的高級意大利餐廳!我很希望在這裏介紹我的米芝蓮二星大廚Enrico Bartolini , 他是一個很有天份的大廚，在他廿九歲時己成為米芝蓮一星大廚，在他三十三歲時己成為米芝蓮二星級的大廚師，並且是世間聞名的大廚，他有一個天賦，就是可以把最簡單的食材也可做到一級的水準，今晚就是這位天材廚師表演之夜，我又怎能錯過這個華麗之夜!首先第一樣送上的是熱辣辣，卜卜脆的意大利麵包，咬了一口，外脆內軟，真的胃口大開!第一道頭盤Onion, Mango and Foie gras, 賣相簡單但特別，因為鵝肝很有創意地炸脆，真的有別於一般做法，而且最特別是想到用芒果醬把醃洋葱和鵝肝連在一起! 鵝肝炸脆但仍有濃濃的香味，芒果的清香和醃洋葱正好把鵝肝的濃味配合到天衣無縫!第二道菜是Red prawn in two steps, 這道菜仍然貫徹Enrico 的理念，用簡單的設計，做出2種不同的食法! 碟的中間放上

Gaia Group 是香港其中一個著名的飲食集團，旗下有多間富質素的食肆如 Isola Bar & Grill、Glasshouse、Greyhound Cafe、王家沙等等。是日造訪的 Va Bene 亦是其中一員，餐廳主打中高階的意大利菜，店內裝潢簡潔得來又不失一份華麗。店中設有開放式廚房，在享用美饌的同時可即場欣賞大廚們獻技。在彼鄰的另一端，亦設有一個敞大的酒吧供品嚐各式佳釀。 今日前來的主要目的，主要是要親嚐米芝蓮二星名廚 Enrico Bartolini 的手藝。Enrico 師承三星名廚 Massimiliano Alajmo，以 33 歲之齡便已成為最年輕的二星名廚之一。Enrico 現為 Va Bene 的主廚顧問，最近特意從意大利飛來香港獻技，並只推出特別餐單一晚。機會難逢，特別相約了三數食友一同享受這場盛宴。這份特別餐單有六道菜，價錢 $888 一位，以主廚的身價及餐廳的格調定位來說，定價合理。一如其他意大利餐廳，首先送上是一籃雜錦麵包，內有三四款不同的麵包款式，口感有軟有脆，只是食感不夠暖和有點美中不足。第一道菜是頭盤 Onion, mango and foie

I never managed to get to Va Bene when it was in its Lang Kwai Fung home, although it had very much been on my radar. Recognised as the original Italian trattoria in Hong Kong, the famous restaurant was one of the few places in the notorious LKF where you could escape the madness at any time of the night for a more-than-decent-meal.Located just off Queens Road West in Sai Ying Pun, the new Va Bene seems just a little out of the way, and while not too far from PoHo, it required a little bit of an

First time to have lunch here and unlike the busy dinner scene there were few customers. perhaps that allows the chefs to put all their mind on our dishes which are superb! Bread is warm and fresh, served with extra virgin olive oil and vinegar. I ordered the white bean soup and lamb shank as recommended by the handsome waiter. A bit more seasoning would have made the soup more attractive but still it's the soup, garnished with nut, crouton and herb is very appetising.The lamb is well seasoned a

早前，得知在中環蘭桂芳迄立二十多年的傳統意大利菜餐廳 Va Bene，搬往西環皇后大道西的西浦地舖；那麼，對於上環區工作的的我十分方便！  只要搭一個地鐵站到西營盤 A1 (皇后大道西) 出口， 餐廳坐落於西環皇后大道西的西浦地下，先見到一間 Salon，餐廳門口卻是要轉入內街才找到！  較為隱蔽！ 餐廳內樓底高！  走簡約型格路線！環境寧靜，可以靜靜地細味意大利菜！  卻是街景一般！ 據悉，餐廳特別邀請了意大利米芝蓮二星廚師 Enrico Bartolini 作為餐廳主廚顧問坐鎮！  聽起來真是信心保證！令我們更期待即將來臨的菜色！ 當晚，有位意大利籍經理熱情招呼我們！令我也差點意亂情迷！  相信熱情的靚女朋友被他迷倒了！臨走還跟他來張合照！後來，3日後，我搭地鐵碰見他，他竟然在地鐵上做出一些令人反胃的動作，  我並告訴她，她一定什麼美好的幻想也幻滅了！  Set Dinner $488/ 位 (另加一服務費)三道菜包括：前菜、主菜、甜品各一款，咖啡或茶麵包籃麵包包質密度不高，白麵包煙韌，黑麥包包邊香脆較美味！  略嫌太乏味的話，可淋上橄欖油及黑醋！Spa

講到食意大利菜，不外乎意大利粉，Risotto，又或者Pizza。好似食嚟食去都係果D，難得嚟到由蘭桂坊搬到嚟西營盤嘅Va Bene，竟然發現意大利菜都可以搞搞新意思。搬咗去西營盤，可能冇中環咁貴租，地方闊落咗，樓底也高了，感覺比舊舖多咗一啲啲『潮』味。第一眼就見到醒神嘅open kitchen，不過坐響table seat又好似唔係好睇到廚師們嘅手勢有少少嘥咗。。 除咗Open Kitchen，餐廳仲有一個open bar，不過我不是很飲酒，所以問佢哋有冇Mocktail （因為drink menu冇），佢哋即刻話冇問題，仲推薦咗Virgin Morjito，Mocktail黎講算係OK，fresh得嚟味道也不錯。之後，佢哋又整咗strawberry milkshake同fruit punch俾我哋試，不過還是覺得杯Morjito最啱我口味。當然重點還是食物。Menu講真唔係超多選擇，有三個廚師推介，我哋就叫晒嚟試。先講下麵包籃，有三款麵包，不過不是特別出色。反而我鍾意佢哋裝橄欖油同醋嘅樽，metallic得嚟又帶點型格 Appertizer有佢哋推介嘅Potato Cream同S