Coppi - St Anne’s Square - Belfast

Always on the look for a new culinary adventure, I was heading to my gym located on St Anne’s Square when once again I shot a look of envy to the menu of Coppi. Except this time, I stepped into the restaurant determined to book a table for my partner and I the next Saturday.

Named after Angelo Fausto Coppi, Italian top-level cyclist during the years of the Second World War and around, Coppi restaurant opens its doors on a wide wooden-floor room and open kitchen. The furniture, both modern and warm and the lights hanging from the ceiling create a buzzing and relaxed atmosphere in which I instantly felt comfortable.

We decided on sharing five cichetti (some sort of small antipasti/tapas). I was conquered by the “feta fritters” warm and crispy and ever so delicately enhanced by a truffled honey. The spiced pork and fennel sausage was an absolute success, melting on the tongue and smothered in a rich tomato sauce delivering a mouthful of delicious spices and herbs. The kitchen was running out of the Portavogie prawn aioli that we ordered and we got instead a crunchy slightly oiled bread topped with fresh hand-picked crab superbly seasoned with a mango and coriander mayonnaise. About the chicken and romesco sauce I wouldn’t be as enthusiastic even if the meat was tender and moist the flavours were maybe a bit too bland for my own taste. Finally, we finished with the “poponcini”, small round peppers stuffed with a very hot and spicy ricotta cream. My sensation was an explosion of flavours on the palate when the mint and tarragon enveloped the burning spices. Perfect to save for last.

As a main course my partner opted for the “duck ragu and porcini mushrooms ravioli”. This dish was absolutely unbelievable. The contrast of the truffle and the wine flavours in the jus, enveloping perfectly performed homemade ravioli and the devilishly fondant duck wonderfully melting in the mouth was positively to die for! As for me, I went for the “smoked chicken mafaldine pasta” a very well performed and creative carbonara revisited with high quality chicken contrasting with crispy pancetta and refreshed with a tasty leek fondue. The delicate and slightly creamy sauce exploding with waves of aged Parmesan completely seduced me.

Leaving clean plates on our table, we left promising ourselves to come back for there is so much more to try on the menu. One last word about that superb experience, icing on the cake, the staff was bubbly, charming and very efficient, bringing up wise advice both about the food and the wines. A complete success and definitely a “must go to” for your restaurants to try list.