On a rainy night, when everyone was hiding at home, I felt like going out! Villa Badaro has been on my list for so long, a restaurant missing on my blog. Villa Badaro proposes a selection of culinary creations from the four corners of the globe inspired by the cuisines of Europe, more specifically Italy. Sit on the terrace or choose a warmer and cozier mood inside by the wine coolers.
It was nice to sit on the sidewalk, enjoying the sounds of rain coming down from the heavens, piano playing on the glass canopy. Gas heaters, white marble tables, old Lebanese tiles covering the floor, design chairs and the sound of an authentic fountain reminds you of the early days up in the village. I fell a special connection with Badaro, where my parents lived before I was born.
On the menu: the small bites, the starters, the salads, the mains, and sides. Unfortunately, almost everything contains garlic, so taking the order was a hassle of a dozen questions back and forth to the kitchen with the chef.
My honest first impression: the vibes are heavy. The waiter doesn’t smile. "Elle & Vire" butter is not something I enjoy seeing at a restaurant. Why not echiré? Why not a homemade salted butter bowl? I felt like having lunch on the plane. The bread on another hand doesn’t taste fresh, hard textured and chewy.
Enjoyable drinks to start: blackberry spritz, lavender mule and monkey madness.
Dinner is served:
- Salmon tartare: diced salmon, mango cubes, capers and a side of chips crackers. As good as any conventional tartare but missing that extra mile of happiness.
- Garbanzo avocado salad: cooked chickpeas, diced vegetables, crumbles of feta cheese, pines, ripe avocado and leaves of baby spinach. The mix is well marinated in a vinegar dressing. The salad is good enough.
- Dilled salmon flakes: tomato confit that I didn’t see, chunks of salmon not marinated and dull in taste, pumpkin seeds, pomegranate bits and a load of fresh lettuce. The salad is good enough.
- Chicken flamingo: the barbecue sauce dry chicken is not up to the standard of this restaurant. I’m not finding words to describe it.
- Veal Milanese: too dry! Way too dry.
- VB signature burger: too sweet for a burger! The meat is gooey, and every bite leaves an unpleasant salty after note in the mouth.
The problem: good ingredients that do not blend. Why not toast the chickpeas? How about having the mangos a bit bigger, so you feel them... spinach next to the veal Milanese? A thicker burger patty, firmer and juicier. Why is the burger so sweet? Fresh focaccia? Why is it so hard and so toasted?
Not a so pleasant first impression but a good last impression. Thank you for offering us desserts: I loved the tiramisu, enjoyed the deconstructed tart and adored that molten cookie in a pan. Unfortunately, not enough to make me want to come back.
I expected better from Villa Badaro; food is boring and too pretentious for such quality of food. The extra mile is missing... or chefs were not in a mood for work on this stormy night.
