This is part eighteen in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time: Reto Kistler of restaurant Sureno in the Opposite House. (This is the third post from the Opposite House: see these ones with Leo Liu of Village Cafe and Louis Wu of Punk.)
What is the “must try” food at Sureno?
The handcrafted ravioli (RMB118) with buffalo mozzarella, fresh basil, wood-fired smoked ricotta, fresh tomatoes and Spanish extra virgin olive oil. An amazing pasta dish: simple but beautiful. I have to mention our Sunday brunch (RMB298), with free-flow Champagne and great choices from our set menus instead of the typical buffet stations with food heated under lamps.
What is the “must try” drink at Sureno?
Watermelon Negroni (RMB70): a great aperitif. The watermelon makes it more accessible and the citrus foam on top offers a nice tangy kick. For wine, hearty Chianti is always a great companion for Mediterranean food. The Frescobaldi Nipozzano Riserva Chianti Rufina is an example. It has berry and floral notes with delicate spices, and a refreshing crispness for which the Sangiovese grape is renown.
What are three “must try” items at other venues in Beijing?
For Beijing kaoya, The Fat Duck at the Renaissance offers an absolutely delicious one.
The River Club has some amazing tortello–stuffed with cheese and mortadella and a cream sauce.
There are times when a juicy burger is just what the doctor ordered. My dear colleagues at the Village Cafe do an amazing job. Top quality beef and lots of toppings. Finger-licking good and messy. The way it has to be.