The longer days are making me happy.
I looked up the other evening as I walked into my apartment and realized that it the sky was still light and I was home.
There is no better feeling in the world then a small bit of daylight all to yourself.
With spring beckoning, we were thrilled with an invitation to enjoy lunch all’aperto, overlooking the city at L’Uliveto.
Settling into an outdoor table at the Rome Cavalieri restaurant, we started off strong with cheese.
Three kinds of mozzarella?
Actually, Jimmy had to order his own plate because I quickly inhaled the smoked, treccia and bufala.
Mint and macadamia added crunch and freshness to a beautiful tuna carpaccio with shrimp tartar.
The beef tartar with quail egg and black truffles was almost too pretty to eat.
I had to coax Jim into sharing a bite of duck with mulled wine sauce.
And my seared sea bass was perfection.
Never one to turn down gelato, I made sure I still had room to sample the homemade ice-cream.
The spread is clearly gorgeous, but what I love most is that Chef Boschero is pressing his own olive oil and planning to turn some of the exclusive hotel’s 35 acres into a garden for fresh food.
Located at one of the best hotels in Rome, the idea of a fresh food garden on the grounds is incredible. The dishes are Mediterranean with an international twist, so the homegrown ingredients will add a hyper-local touch.
Up on the hill of Montemario, everything at L’Uliveto is pure luxury. It is very ladies-who-lunch, and the perfect splurge for a sunny day.
The pool opens this weekend– the first to open in Rome, so plan to make a day of it above the Eternal City.
Many thanks again to L’Uliveto for the invitation!
Waldorf Astoria Hotels & Resorts
Via Alberto Cadlolo 101
Phone: +39 06 3509 2145
Open: Everyday for lunch from 12 pm, with service continuing for dinner through 11:15 pm.
2 thoughts on “Lunching at L’Uliveto”
My friend’s and I are traveling in Oct. Can you recommend a tour where we can harvest, press, bottle our own oil? And/or a cooking combo?
Here is where I did a day of harvesting, cooking, and eating in the Sabina hills.