Saturday, July 07, 2007 Gustatory delights By Jenara Regis Newman
THE Gustavian has been there, along Maria Luisa Road, for about half a year. Finally, we managed to savor its cuisine on invitation of chef Robert Lilja who, with chef Dietmar Dietrich, makes this restaurant a great dining place.
And so we—a few media friends chef Lilja came across at one gathering—dined on mussels in white wine sauce as appetizer, followed by artichoke racklette with cream cheese dip served with French bread. Then there were two types of salad, one vegetable and the other with vegetables and fruits, all finely chopped and with a balsamic vinegar dressing. A great treat for the vegetarian, and for those on “diet mode,” as well as anyone else who loves good, fresh food.
Then there was soup—clam chowder for some and seafood ciopino for others. All of us could have stopped there, but there were some delicious treats to come: Chilean sea bass with saffron sauce and black Mermaid caviar which was absolutely delicious; and Gustavian fillet steak, which was equally delightful. For us special guests, there was a special dessert: English sherry trifle, a great way to end a perfect meal in perfect company.
Asked why the restaurant is called The Gustavian, chef Lilja explained that the décor is of the Gustavian (King Gustav III of Sweden) period.
The name of the resto was not yet decided on when interior designer James Foster redid the place, and when it was done, the people behind it decided to call it simply The Gustavian, to match the décor and the food it offers which is classic European cuisine with a modern touch. There are more tempting dishes in the menu than what was offered to us that evening, which means we should go back there again (and again) because the service and the food are both really good (thanks to chef Dietmar who did the cooking, and chef Robert, who did the entertaining).
The Gustavian also makes sausages and breads which one can get without having to eat in the restaurant. It also has other goodies, like wines and cheeses, which can be had “to go.”
According to chef Lilja, the place seats 42 inside and 30 outside. There are plans to build a wine cellar which will accommodate more patrons and will make this one more reason for wine lovers to visit The Gustavian and savor its delights. For lovers of good food, with or without wine, the Gustavian is well worth the visit. Enjoy!
