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Harry’s Piccolo

Growing up fast to the two Michelin stars, the unusual kitchen duo is able to play and combine together their personality and building up a style that it’s unique.

Harry’s Piccolo

Trieste at the far east of Italy, just before the border with Slovenia, it represents a magical mix of cultures.
Italian traditions fuse with Middle East and Slovenian heritage creating a unique and unmistakable place.
It’s here in this special scene, filled with art, charm and in one of the most beautiful and elegant Italian square, “Piazza Unità D’Italia”, inside Harry’s hotel, since 2018 Matteo Metullio and Davide De Pra are writing part of the culinary history of the city. Growing up fast to the two Michelin stars, the unusual kitchen duo is able to play and combine together their personality and building up a style that it’s unique. Dishes that move easily from the sea to the mountains, from east to west…where freedom of flavors and ingredients combinations are found in every plate.

 

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A cuisine that speaks about the chefs and their alter ego.. sapidity, acidity, balsamic
and slight bitterness for dishes that are full and deep of flavors.

 

Courses like raw amberjack, his liver pate, bottarga, seaweed salad, coffee and tangerine…or snails, laurel, smoked trout and his egg, bread croutons, cocco and curry…or the signature dish “Harry’sotto”, tomato, plancton, capers powder, basil and anchovies.. represents all the creative, elegant and techniques capacities of the duo.
The cuisine is followed by one of the most elegant and charming dining room of all Italy; fusing classic with a modern and minimalistic table setting.
Take the road and drive to Trieste, walk in one of the most iconic square of Italy and enter the door of Harry’s hotel and then let the staff bring you inside Harry’s Piccolo, seat at your table and leave the service staff drive you into the world of Matteo Metullio and Davide De Pra and enjoy your walk between sea and mountains, east and west in one of the most elegant restaurant of Italy.

 

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Menu: 

Appetizers:

  • Fake eggplant parmigiana
  • Scallops saor and pepper chips
  • Horseradish panna cotta, caviar, celery, green apple
  • Bao with crab, cabbage, mustard
  • Potatoes, truffles, Parmesan 

Courses:

  • Seabass tartar, shiso tempura, yuzu; hemp and seabass consommé.
  • Squid tagliatelle and bearnaise sauce.
  • Raw amberjack, liver pâté, bottarga, seaweed, coffee and tangerine.
  • Oyster tempura, cauliflower, hazelnut, cardoncelli mushrooms, apple balsamic vinegar. 
  • Snails, laurel, smoked trout and his eggs, bread croutons, cocco and curry.
  • Harry’sotto, tomato, plancton, capers, basil and anchovies. 
  • Sweetbread, beurre Blanc, celeriac, horseradish, rhubarb. 
  • Roe deer, cime di rapa, black garlic, caviar, sherry. 
  • Cheese selection.
  • Raspberry, mascarpone ice cream, thyme, balsamic vinegar. 
  • Kiwi, white chocolate, lime, celery and green apple.