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2013-09-01
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我们和两位日本朋友曾经同游意大利南部普利亚(Puglia)，甚喜欢当地的食品和红酒，所以对这餐厅甚有好感。今次他们重来香港，一共四人一早订了枱，用心地拣选菜式和餐酒。点了两个头盆，青口和章鱼，两个Pasta 和羊排，味道不错，很地道。价钱在中环不算很贵，但份量也不算多。打开酒牌，Puglia的酒比其他意大利餐厅虽算充实，但种类意外地少，而且比其他餐厅标价贵了约40%。租金昂贵，也理解。主厨是老板Gianni, 不断在客人之间打转，介绍各式美食，感觉很热情。问题是，他不断向客人推荐这推荐那，不大给客人机会自己决定食物，亦甚少走入厨房打点。其实我整晚只见一个印度人在厨房工作。饭后约略一算，四人应该大约花费不到2000元。但结帐时竟收2700多！ 细看单据原来部分食品都未清楚问过我们便改大了份量，而且在问我们要不要再来一碟前菜(第一碟是免费的)时亦未有告诉我们第二碟要收钱。但问题是餐酒: 我们点了一枝三百多元的Barbera，结账时单上写的竟然变了600元的Barolo. 立即叫Gianni 的儿子过来问，他坚持我们开的是Barolo。酒是我们四人一起选的，而且我用意大利语落order，不
主厨是老板Gianni, 不断在客人之间打转，介绍各式美食，感觉很热情。问题是，他不断向客人推荐这推荐那，不大给客人机会自己决定食物，亦甚少走入厨房打点。其实我整晚只见一个印度人在厨房工作。
饭后约略一算，四人应该大约花费不到2000元。但结帐时竟收2700多！ 细看单据原来部分食品都未清楚问过我们便改大了份量，而且在问我们要不要再来一碟前菜(第一碟是免费的)时亦未有告诉我们第二碟要收钱。但问题是餐酒: 我们点了一枝三百多元的Barbera，结账时单上写的竟然变了600元的Barolo. 立即叫Gianni 的儿子过来问，他坚持我们开的是Barolo。酒是我们四人一起选的，而且我用意大利语落order，不可能会听错。结果我叫他把空瓶拿出来，我指着招纸给他看，他无话可说。这时Gianni 走过来，竟然说「你喝的Barbera是较高级的呀！」但他既没有承认单据上的Barolo是印错, 亦无法解释为甚么在餐牌找不到600元的Barbera，坚持不肯改单，并不断回避我们的问题。最后他突然跑入厨房拿出一枝Barolo来在我们面前开了，莫名奇妙地倒了一杯给我，然后叫我带走。朋友说算了，我也不想浪费时间。当晚一心招待两位日本来的好友，也不想闹得太僵，结果喝了一口Barolo，发觉只是恨普通的Barolo，也不带走就照价埋单算了。
Gianni 令我想起意大利南部不少做游客生意的餐厅。我钻研意大利酒十多年，到过南北大小多个意大利酒庄试酒都未遇过如此情境，今日竟然被误认作门外汉，可算是老猫烧须。
The food itself is pretty good, but as candy1981 mentioned below, the chef Gianni never takes too much time to work on the food. He kept talking to customers and advise them what food they should order.
The most amazing experience we had that night was the wine: We are very serious about wine - we had visited dozens of Italian local wineries. That evening, after tasting the not-so-good primitivo, we decided our next bottle will be a Barbera to match our pasta. The Barbera was very palatable, and reasonably cost (around three hundred dollars), but when we checked the bill it become a $600 Barolo. The son of Gianni tries to convince us that we had a Barolo, so we had to show him the emptied bottle. At this time Gianni come and said he changed it to a more "superior" Barbera which cannot be found in the menu. As most local Hong Kong diners cannot tell the difference between Barolo and Barbera, and Gianni could not explain why he printed "Barolo" on our receipt in the first place, we started smelling something here. He then took out a bottle of Barolo from the kitchen, opened it and poured a glass to me. I have no idea what that supposed to mean, and he told us to take that opened bottle home. As predicted, it is a young, flat and mediocre Barolo. My friends from Japan got tired and didn't want to spend any more time there, so we just paid and left.
If you still plan to go to this lovely restaurant, trust me, do not take any recommendation from the anyone, do not order wine, and ask about the price even they're printed on the menu, and you'll be fine.
题外话/补充资料：
外食の际、やはり油断してはいけないと改めて思いますね。赁金高腾の今の香港では、レストランの経営もいろいろ大変だろうと思います。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
