Craving pasta in Miraflores? These are the new dishes on the Bar Italiano menu

One of my favorite restaurants when it comes to pasta is Bar Italiano Trattoria, located at the DoubleTree by Hilton Lima, in Miraflores. From the intimate and comfortable location, the small and cozy terrace, the refreshing cocktail options and Italian appetizers, and the menu: complete, well-executed and delicious. This space is constantly updating its menu with new dishes and Advantage was able to taste some options.

When it comes to starters, the carpaccio di pere is a favorite. It combines thin slices of sweet pear, generous flakes of parmesan, arugula, pistachios in lemon vinaigrette and red wine reduction. The combination results in a light dish, refreshing but interesting enough to come back and try more.

One of the new sections is the Minestre, which offers soups and broths such as minestrone alla genovese (the father of the menestron we eat here). They also offer a potato and garlic cream and a beef and vegetable broth with stuffed pasta (beef cappelletti and prosciutto).

Their pizzas are another specialty that we recommend trying. Especially the Quattro stagioni, perfect for sharing as it includes four flavors. On the one hand we have spring, with olives and artichokes; summer, which features zucchini and tomato; autumn, which combines mushrooms and mushrooms and, finally, winter: with ham and lots of mozzarella.

Vegetarians (and vegetable lovers) should try the version they offer, since added to classic pizza products – such as mushrooms, peppers, tomato and white onion -, they add red cabbage, avocado and an olive tapenade that adds spectacular balance.

If it comes to pasta, one of the new options is the Amatriciana, which combines crispy and generous guanciale (if we had to compare it with something, we could be closer to a kind of thicker bacon), tomato and pepperoncino that gives it the necessary spicy touch .

All of their pastas can be ordered with different types of pasta such as spaghetti, fettuccine, fusilli, penne, pappardelle or a gluten-free option. Another novelty that won us over was the pesto di pistacchio e guanciale. In addition to the ingredient already mentioned, the pasta is served with a pistachio cream, touches of garlic, olive oil and the inevitable parmesan.

If it is meat, the Stracotto di cheek is a fixed dish. The cheek is served soft, as if you could break it with a spoon, and it is served with a sauce full of flavor, in which you can feel the use of red wine. It can be served with polenta, crispy potatoes or vegetables, but we went for the classic mashed potatoes.

To close the experience, in the sweetest way, we tried two new desserts. The Profiterol croccante, a large dough filled with ice cream, with a crunchy topping that plays with textures quite well.

The favorite was the Torre della felicitá. It consists of a soft sponge cake (known as Genoese), filled with pastry cream and red fruits, which is topped with Worcestershire sauce and small meringues that provide the necessary sweet and crunchy.