Costa Smeralda: an enchanted place, made up of coves with crystal clear water, nightlife, dream clubs, and hotels. A little further south from this area, we find Porto Rotondo, a characteristic village overlooking a protected and uncontaminated bay. In this scenario, precisely in Piazzetta of Ginepri, the Bambusa offers culinary experiences that combine Mediterranean and Asian cuisine in a menu that is updated every summer with the introduction of new flavors discovered and studied by the staff during winter trips. Sitting in the white armchairs of the outdoor tables, we enjoy an incredible view of the harbor where the lights of the moored boats and the reflections of the sea contribute to making the atmosphere suggestive.
At the base of Bambusa’s fusion cuisine, there are seafood dishes revisited in an Asian key such as bao buns, small steamed Thai sandwiches filled with lobster, spicy mayonnaise, and bacon to try as an aperitif.
The red prawn tartare with peaches and stracciatella combines the flavor of the sea with that of fruit and is completed with the delicacy of fresh cheese.
Light and summery, the smoked salmon rolls, with cream of fresh cheese, chives, and mango are among the most popular dishes. The best way to enjoy them? Accompanying them with a glass of white wine.
As well as coconut shrimp with mango sauce, where the sugary flavor of tropical fruit is combined with the savory taste of the crustacean and the crunchiness of the breading.
The suspended experience between East and West continues with the lobster cooked in the Peruvian way: on the grill and served with mango chimichurri, accompanied with butter flavored with thyme, herbs, and lobster eggs.
For those who prefer more distinctly Asian flavors, we recommend the glazed salmon with honey and soy accompanied by caramelized red cabbage.
The Bambusa first courses also range from East to West and sometimes combine these two cultures in a single dish, as happens with tagliolini with orange sea bream ceviche- a fish tartare coarsely cut and marinated with citrus fruits, typically Peruvian – with yellow cherry tomato sauce and orange zest.
For the second course, you can also change genre and choose something particular from the vast assortment of meats from all over the globe: Tomahawk Irish, Kobe A5 from Wagyu- the highest grade of the world’s finest meat -Finnish Sashi and Galician meat.
The dessert menu offers original combinations to be enjoyed with the spectacular view of the port of Porto Rotondo, such as cheesecake with cream of Sardinian pecorino, white chocolate, and caramelized pears or mille feuille with carasau bread, ricotta, caramelized figs, and toasted almonds.
