Rughetta Ristorante (已結業)

We went to this restaurant on saturday. This is a small and cozy restaurant, is was so full on that night. The food was nice.. We had calarmai and mussle for entree.. then... we had gooseliver paster. It really taste good.. and then.. the paster was not too soggy!!! Althought it is a little bit expensive.. but I think is worth it.. coz' the food taste good

I've dined at Rughetta a number of times with friends for the past year, but I never realized there were so many good restaurant reviews on this place (on openrice!!)Indeed I was first invited to this place by an Italian friend of mine who worked as a chef in a well-known Italian restaurant in NYC, and later I returned to the same place for a dinner party hosted by the people from the Consulate of Italy. Well, Rughetta must be famous among the Italian people.I'm not going to say much more about

門口幾隱敝, 隨時行過隴都唔知!!麵包籃有四款, 平時最唔鍾意既餅乾條反而最好味, 好香牛油味, 其他包唔夠熱同鬆軟!!叫左兩個main course:1.鵝肝pasta –兩大塊鵝肝鋪面, 雖然未煎到外脆內軟, 但係都幾香兼無渣, pasta係類似意大利雲吞皮既扁麵, 質地比較厚, 自己鍾意薄身多d, 香草白汁好得!!2.肉眼扒–好香既炭燒味, 肉味濃, 絕對岩我”食肉獸”口味!!另加兩個甜品:1.tiramisu –無酒味, 唔夠軟!!2.拿破輪–餐\牌無, 可能唔係成日有, 係waitress介紹!! 本身唔嗜拿破輪, 不過呢度既拿破輪係我食過覺得最好味, 覺得好過amigo, 或者係我鍾意夾cream多過生果既關係!! 層與層之間唔係夾生果, 係夾住好香既cream+牛油, 酥皮又好鬆脆, 不過比較creamy, 可能會覺得”流”!!員工香港人, 識講廣東話親切好多!! Serve我地個waitress好醒目, 唔使講都知我地share食, 上菜自動俾碟仔我地, 將食物放中間!! 上甜品仲醒, 一隻大碟放晒兩味, 洗少隻, haha…. 我見隔離”老外”嗰枱唔係咁serve架!

又係生日飯一餐, 今次我提議呢間地下意菜小店; 叫幾樣, 大部分好吃: 生吞拿魚沙律, Beef Capraccio, 海鮮墨魚麵, 煎牛仔肉, 燒羊架等等, 除煎牛仔肉唔口味外, 其餘幾項都相當有水準, 用料新鮮. 而甜品方面, 友人無買蛋糕, 安排侍應推介幾款甜品做併盤, 當中包括自家製tiramisu, 拿破倫餅同蜜桃雪葩, 拿破倫餅果然係正, 至於個雪葩都唔錯, 有舊蜜桃裝住, 不過蜜桃雪到勁硬, 食唔到, 慘!總括講, 食物水準好好, 服務亦可以, 都幾家庭聚會或三五知己吹水, 氣氛casual. 不過座位唔多, 留定檯穩陣!

這己是遲來既食評拉. 上年肥肥生日我精心安排來呢度celebrate.生牛肉伴rughetta/火箭菜- raw beef with olive oil, 微甘既salad菜同raw beef creates a incredicle and wonderful taste reaction - highly recommendedoctopus slice - can't remember exactly, but also at satisfactory level鵝肝薯蓉意式ravioli - 超正, filling creamly but not 漏, sauce amount and taste is perfectstrawberry napoleon and choculate pudding - 拿玻侖好食, cripsy layers

I love pasta but it's not easy to find nice pastas in Hong Kong. I've been to several places but Rughetta is the best choice for me these days. Their pastas are truly "al dente", the soup is nice (i haven't try other entree), we've ordered pana cotta & tiramisu for dessert but no surprise.We've ordered a bottle of wine, hence the per head cost is a bit high.

I went there with my family (totally 4 persons) at around 8:30pm yesterday. But there was no table available. We waited until 9:30pm and they offered 2 separated tables for us. We could not eat together until ordering the dessert.The food is just okay. The best one is the Goose Liver with noodles. The restaurant is too small and will be very noisy if it is full.

今晚食晚飯，叫pan fried turbot，嫩滑，味不錯，略嫌普通napolean pastry，做法正宗，pastry同custard creme都屬傳統，又不俗，不個個人比較喜歡以前le hibou既多，因其正宗得有變奏

Thanks to all the good comments, I decided to try this Italian restaurant. It's so true that the entrance is very discreet, as I pass by here a hundred times and never really notice it. The ambience reminds me of the Italian restaurants in Little Italy of NYC, the "Godfather" style. We tried the Caprese & Carppacio as appetizer, both are quite nicely done, mozzarella cheese & beef was very fresh. We also order the pasta with foie gras, and pasta in white clam sauce, quite tasty but the pasta

未到餐廳前, 行一條大斜路, 已經行到無咩力, 搵到餐廳, 發現無咩人, 早知唔洗book位啦! 餐廳環境ok, 夠晒靜, 想坐成晚談心就最o岩頭盤: goose liver, 較為熟, 不夠滑, 而且標油.Pasta: 白汁蜆肉扁麵, 蜆似非常新鮮, 扁麵熟既情度恰到好處, 味道亦不錯, 如果白汁可以再杰身少少就更加好了.Main Course: Veal Chop, 肉質鮮美, 可以一試Dessert: 拿破崙西餅, 老闆推介, 香脆可口, 做法傳統, 非一般店舖的變種拿破崙西餅。

在中環不知吃什麼，只是同朋友經過便入了這間在地庫的餐廳。環境不錯，係聚會的好地方。先來麵包籃，麵包很新鮮，點著黑醋及Olive Oil 吃很好味。再來鵝肝意大利麵及牛肝菌意大利飯，都非常美味。份量亦剛剛好，不會太大碟。甜品點了熱朱古力布甸及拿破崙蛋糕，兩款都很正！估不到亂撞入來都享受到一頓那麼豐富的晚餐，真的很開心呢！

我以前成日行過呢間舖頭門口都唔多覺佢嚮度，今次心血來潮走入去先發現自己差D走寶呀!最正係個生牛肉~~我好怕食生牛肉0架，因為多數都整得唔好食，有陣味。但佢真係好鮮味，好嫩滑，唔夠喉呀~~另外甜品0既朱古力蛋糕都好掂~好濃朱古力味~~服務都好好呀，好有耐心同客人講飲講食~佢0地仲會教埋點樣配至好食;仲會好康慨咁俾你試多D唔同gei野食tim~

This is my favourite restaurant. I will always go there if I want to eat any italian food. The chef is very experienced. Of course, the dessert is my favourite. Like Tiramisu, chocolate pudding, lemon sorbert etc. This is a very good place for candle night dinner.

RUGHETTA 呢間意菜館, 雖然地點隱蔽，但環境好COSY，食物有特色得來亦好食，嚟親都有驚喜。OCTOPUS CARPACCIO 又凍又鮮甜，好少地方有得食。墨汁意粉同其他餐廳好唔同，口感特別，彈牙爽滑之餘有種粗穬感，正!另外白酒大蜆意粉同鵝肝意粉亦好掂。(特別推薦用番茄做SAUCEPASTA, 幾REFRESHING)主菜方面，燴牛膝又TENDER又入味，海鮮大會勁鮮甜，燒雞亦做到皮脆肉嫩。甜品有多種特色選擇，推介酥香甜美嘅拿破崙餅同意大利朱古力撻，黑朱古力雪糕球都唔錯。但SORBET 就普通D.值得一提嘅係呢度服務一流。有次我心大心細唔知要邊個甜品好嘅時侯，餐廳經理竟然端出一個甜品拼盤(只收一個甜品價)，真係好好。

食咗set lunch, $105+10%bread: really good, hot, cripsy w/ good olive oil and balsamic vinegarappetizer: warm shreded chicken roman saladok lamain: grilled lamb chopreally very good, a bit surprise, meat fresh, sauce tasty, texture and taste really good (I seldom 稱讚食物)dessert: warm cheese cakesoft american style (quite like japanese one)麻麻地coffee: normal laenvironment is small but quite cozy, service ok la味道=4 全賴個主菜今次個主菜實在食得好開心ps: 呢到散叫都幾貴架,主要有魚同,好多價錢都係$188