Castellana Restaurant (已搬遷) 新店位置

先不講食物，那張凳我企圖兼懷疑是淘寶貨。我吃到第二個course 已經覺得很不耐煩，望望周邊發覺有另外一個女生詢問要枕頭墊腰，我就知咩事，我問朋友有冇覺得坐得好唔舒服，大家都想快點食完走。食物方面，好像叫了個$1700個餐，有樣嘢好難忘，就是alaska cod with vanilla sauce. 唔食過唔會知點解我反應大到要同餐廳反應魚，係唔應該同咁濃烈的vanilla sauce 放在同一個碟上面， 試幻想魚肉vanilla 雪糕你就明白（我建議大家去試試，再反映意見，證明我不是異類）。翌日，我在ig 上見到有個吃貨KOL大讚這道菜，無言...唯一我較喜歡的就是餐廳格調，細細地幾cozy, 又有一d 有privacy gei tables. Wine list 都有幾多選擇。

人地話Castellana係香港唯一嘅 Piedmont cuisine，其實同一般嘅Italian/ french 都唔係話太大分別😅.揀咗五個course嘅lunch，5個course嚟講價錢幾平🤑，appetite 揀咗trou🐟t，魚肉身比一般食開嘅紮實，另一個appetiser 叫咗湯🥣，上面有個鵝肝🦆做嘅薄片，攪勻左落湯之後湯有淡淡嘅鵝肝味，呢個幾特別😆.Main嘅pasta我哋就叫咗佢哋嘅signature carbonara tagliolini🍝，Pasta配左慢煮嘅芝士蛋黃醬🧀，sauce唔會太thick，所以都唔使驚會太滯，芝士味鹹香幾正😋.另一個main叫左risotto，都係用咗芝士🧀，不過隻芝士味就同carbonara嘅好唔同，比較偏向少少似blue cheese嘅味道，不過都係好香嘅芝士味🤤.比較之下，下兩個main就比較普通一啲😞，分別揀左多寶魚🐟同埋牛面珠燈🐂，魚都真係冇乜嘢好comment，不過個牛面珠燈就唔知點解好鹹🙊.最後嘅甜品係黑朱古力🍫雪糕🍨配上幾塊truffle🍄，雪糕自己本身就冇特別啦，係多咗幾塊松露，有少少松露嘅香味

Sometimes restaurants confuse fancy with good food. Castellano is fancy. If that’s all that you care about then stop reading here. But if you care about whether the food is delicious, or even good, then read a little further. We dined on a Tuesday night last week. I eat a lot, but my guest is a light eater. Despite that, even she was still hungry at the end of a 7 course meal. More importantly, the food wasn’t special at all. For those who have written that carbonara is worth trying, all

Bad bad food experience.I had 4 courses lunch at almost 600hkd per person without any wine. Honestly except the sourdough bread, everything tasted like a bad canteen food badly presented. Starting with salmon bar very average to the signature carbonara that was tasteless, to the deep fried beef??? Underseasoned and dry meat to the purple dyed veggies that looks disgusting, to pumpkin puree that didn't do anything to elevate the dish, to the gelato that wasn't creamy but foamy instead with some s

Authentic Piedmont Cuisine located in Causeway Bay. Piedmont is located in northern Italian, the cuisine has a silky texture and hearty aroma since the heavy use of butter and lard.start with a cold soup 𝐂𝐥𝐚𝐬𝐬𝐢𝐜 𝐏𝐢𝐞𝐝𝐦𝐨𝐧𝐭 𝐒𝐭𝐚𝐫𝐭𝐞𝐫 𝑳𝒊𝒏𝒈𝒐𝒕𝒕𝒐 𝒅𝒊 𝑴𝒆𝒓𝒈𝒐𝒛𝒛𝒐𝑴𝒆𝒓𝒈𝒐𝒛𝒛𝒐 𝒕𝒓𝒐𝒖𝒕 “𝑶𝒓𝒂𝒏𝒈𝒆 𝑩𝒂𝒓”Orange bar means raw salmon. They rest for 3 hours and are topped with flowers. The salmon tastes tender and fresh, the texture does not feel like Japanese one. Rating (5): ⭐⭐⭐⭐ 𝑽𝒊𝒕𝒆𝒍𝒍𝒐 𝒕𝒐𝒏𝒏𝒂𝒕𝒐𝑽𝒆𝒂𝒍 𝒘𝒊𝒕𝒉 𝒕𝒖𝒏𝒂 𝒔𝒂𝒖𝒄𝒆, 𝑷𝒂𝒏𝒕𝒆𝒍𝒍𝒆𝒓

An Italian restaurant bringing authentic cuisine from the Piedmont region of Italy that focuses on rich and dynamic flavors. The 4-course lunch tasting ($398) was a bit of a hit and miss for me. It started off on a high but unfortunately gone awry as the meal progresses.Their sourdough deserves a special mention as it is of excellent quality, perfectly crunchy crust with prominent fermented flavor and a fine inner structure.Beginning the meal with a very simple yet sophisticated starter of a cur

Had a terrible experience at Castellana. Service was mediocre. Food was horrible... everything was under seasoned , almost tasteless... including their signature homemade pasta dish. Had both their truffle menu $1880 and their Prix fixed menu $980. Both not worth even for $200 hk!!! Fish was dry and overcooked. The beef terrine was tough and dry with sauces and truffles that do not match. The eggplant parmigiana had a raw tomato taste... The white truffle was not fragrant enough to hero any

早前去過都靈，想一試香港的北義大利菜是否也有當地水準，專程到此午饍。前菜Mergozzo trout ‘Orange Bar’：鱒魚據稱是慢煮的，食落的確是半熟，保持了肉質鮮嫩，但魚的鮮味被酸性調味料蓋過，違和；洋藉侍應話，因為魚質較韌，切的時候要因應每朵小花的距離一刀過，不要拖割，仲以為有什麼特別，原來係gimmick，而小花只是增加色彩，毫無味道。招牌菜Homemade tagliolini, ‘Au Koque’ Carbonara：幼身麵條，份量不多也不少，用gin酒調味，即時弄破溜心蛋，混和意粉濃汁，出奇地配合；有一片脆口豬肉乾在碟頂，麵中加入了牛肉粒，增加咬口。主菜Orbetello seabass, baby carrots, ‘thunder’ almond cream：魚肉唔腥，但亦無味道可言，也無肉汁，是外國入口貨的通病，幸好煮功到家，魚身弄得幼嬾；義大利黑松露夠香，驚喜位是配菜好新鮮，並且充滿甜味，完全搶咗魚肉的地位。甜品是朱古力布甸，有強烈可可味，配合杏仁汁，一絶。額外叫了一杯illy expresso，正宗；可惜附上的杏仁餅解凍不足，中心位置仍冷，哀收尾。相信

香港餐廳如天上繁星，說得出的地方菜基本上都包羅萬有。這次光顧的『Castellena』，難得的是全港唯一一間提供意大利西北部皮德蒙特區 (Piedmont) 菜式的餐廳，由曾經榮獲二星的主廚Marco Sacco 主理。這地區靠近法國和瑞士，除了盛產美酒和松露，由於北部氣候不適合橄欖生長，所以烹調上多用牛油代替橄欖油，手法上也多用慢燉處理，口味更加濃郁厚重。𝐀𝐦𝐮𝐬𝐞 𝐁𝐨𝐮𝐜𝐡𝐞: 𝐊𝐢𝐧𝐠 𝐒𝐢𝐦𝐨𝐧, 𝐌𝐚𝐧𝐠𝐨, 𝐑𝐚𝐬𝐛𝐞𝐫𝐫𝐲 𝐒𝐚𝐮𝐜𝐞⭐𝐇𝐨𝐤𝐤𝐚𝐢𝐝𝐨 𝐬𝐜𝐚𝐥𝐥𝐨𝐩 𝐚𝐧𝐝 𝐰𝐡𝐢𝐭𝐞 𝐭𝐮𝐫𝐧𝐢𝐩 𝐦𝐢𝐥𝐥𝐞𝐟𝐞𝐮𝐢𝐥𝐥𝐞北海道帶子煎得半生不熟，質地軟糯。比較令人驚喜的是牛奶醬汁，含蓄地襯托了帶子的鮮甜和豐富了層次。伴碟的白蘿蔔同樣香甜。🧅𝐌𝐨𝐧𝐭𝐨𝐫𝐨 𝐎𝐧𝐢𝐨𝐧 𝐒𝐨𝐮𝐩金黃透徹的清湯，濃鮮得簡直令人難以置信只用了蔬菜燉製，只好再三跟待應查詢，確認真的沒有加入法式洋蔥湯常用的肉類高湯，甚至清湯的主材料也不是洋蔥。清湯中央的蒙托羅洋蔥，鮮甜得令人讚嘆，香味獨持，少少一攝已經為清湯帶來洋蔥的主調，簡直妙不可言！🐽𝐆𝐥𝐚𝐳𝐞𝐝 𝐁𝐥𝐚𝐜𝐤

Thank you Roberto, General manage there and all nice chef and staff there!!!!!!Bread: fresh baked sourdough- very fresh, perfect match with the extra virgin olive oil !!!!!!!1st course: Italian premium pork wrapping tuna- very creative, but perfectly match. Great combination. Very nice appetiser, not so strong, just right 2nd course: egg and asparagus- First try! Good transition from appetiser to main course. 3rd course: Carbonara -the most unforgettable Carbonara I have ever tried!!! I am the p

Complimentary beef tartar-The herb was too overpowering, couldn’t taste the beefBread: 1 sourdough bread cut into 4 pieces- Eric Kaiser makes better bread. We paid over 1k per person. They can at least give us a selection of bread. The better restaurants would have already tried to wow customers with their bread selection but it’s a total lack of effort here.1st course: scallopNothing impressive. Passable. Joke from the waiter: “I think you will find the scallop quite... big...” well if the sell

Cam here for lunch and they have reduced prices compared to a few months ago. The lunch menu is only $280 for 3 courses or $380 for 4 courses. Quality of the dishes was okay, but there was really no wow factor nor is anything particularly memorable, but it's understandable/reasonable considering the price. The major disappointment was however the dessert, which was a chocolate lava cake that had no lava at all and was just completely solid and was in fact a bit salty, which was quite strange. If

五月中旬·晴疫情之下，不能外遊，大家會不會是「食左當去左？」。當然其實不可以的，但「食」呢一環好重要。是日，來這裡吃意北菜。分別試了兩個tasting menu的幾道菜，吃過餐前麵包，第一道菜式就是北海道帶子及白蕪菁千層餅。帶子本身是預期中的煎得出色，表面微焦呈焦糖化，內裡未全熟帶點溏心狀態的。以切薄片的蕪菁疊成的千層餅好吃，但墊在帶子上的蕪菁蓉卻更軟滑甜美，不錯。最出色的就是澱粉質菜式，Gnocchi及Carbonara都出色。肉類主菜試了珍珠雞及蜜汁豬肋骨，都出色。七道菜的「Castella意大利之旅」及「Marco Sacco環球之旅」分別宗價$1,080及$1,280，不是離譜的價錢，是值得一試的。

My husband & I enjoyed a dinner there because- hope to support some restaurants under this difficult situation.- HSBC card promotion buy 1 get 1 free.The waiter gave us an new envelop for putting the face mask in🙈 We ordered the 7 courses menu, and my hubby has extra ordered 7-course wine pairing.Welcoming snack: black truffle & macaron❤️The menu overall is very “spring” feel, beautiful presentation with mini flower! We love the black garlic risotto and the lovely dips the most👍🏻👍🏻My hubby’s 2nd

At this time corona virus is sending fear across the globe and everybody is on high alert and do what’s necessary to prevent from being infected.  This restaurant is doing the same on the surface.  All the waiters are wearing mask and customers need to have the body temperature measured before entering the restaurant. However, inside the kitchen, it’s a totally different situation.  None of the cooks wear mask and they talk to each other right in front of the food !  Needless to say, all the foo