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Top 3 Contemporary food in Forli, Province of Forli-Cesena, Italy
Best Contemporary restaurants nearby. Discover the best Contemporary food in Forli. View Menus, Photos and Reviews for Contemporary restaurants near you. including Ristorante Convivio, Benso, Elsa Ristorante
Things to do in Forli
1. Ristorante Convivio
Overall Ratings
4 based on 432 reviews
Reviewed By TopBanana3000
We've been to Convivio a dozen times or so over the last few years, it just keeps getting better and better, I've tried the vegetarian, fish and meat set menus and various dishes from the a la carte menu, you can tell that a lot of care goes into each and every dish, the shallot and Parmesan ice cream starter is out of this world and fortunately seems to be on the menu all year round, don't fill up on the 8 different kinds of bread they bring you, save some room for one of their amazing desserts, fig and squaquerone creme brûlée anyone?
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2. Benso
Overall Ratings
4 based on 104 reviews
Reviewed By G64ISpeterp
Nice restaurant located in a small park with children running around and a terrible smell coming out of the canals. Service was good but the food was not my kind. The portions were micro sized with very concentrated and strong tastes, which we definitely didnât enjoy. Also quite expensive. The only good thing was the vine.
3. Elsa Ristorante
Overall Ratings
4 based on 184 reviews
Reviewed By MarioWynJones
With an unprepossessing exterior the place forms part of a small shopping precinct with ample parking available. Inside the decor is informal and modern with well-spaced wood tables and simple chairs. Contemporary jazz played in the background. There are 2 fixed-price menus and the carte. We chose one of the latter, majoring in meat (the other focussed on seafood). To begin we were given a little pre-appetiser - and little perfectly describes the offering. 2 tiny quarters of pickled radish, a tartare and fritter, all held in place by what tasted like a bought-in mayo. Next came a small aubergine fritter caoted in breadcrumbs with carrot puree and diced fennel. Next came a tartare of veal with shredded white cabbage and pearls of what appeared to be beetroot. Pasta squares filled with rabbit were accompanied by a sauce with cherry tomatoes. The main course was three tiny pieces of duck breast with a small piece of roasted cauliflower, and splashes of a red fruit sauce and pan juices. The pre-dessert was a cream topped pistachio mousse, while the main dessert incuded an extremely odd baba flavoured with caper berries - a combo which I still haven't gotten over. This was at the recommendation of the single waiter/maitre d' and I just wish I'd chosed differently.
