Café Di Bartolo
Plaza Formosa, Escazu
800 MTS Norte BAC San Jose
228-2800
Fax 228-0933
Email
ccdbfs@racsa.co.cr
Well where do I begin with this place? Probably would be a good idea on how we found it. Normally I do not pay much attention to restaurant reviewers but AM Costa Rica wrote this up so spectacularly I had to tell Admin, about it and offered to take him to dinner since the write up was so well done that we just had to try it. So off we went originally just Admin and his lady and me and the ball and chain. Tman and his better half along with his friend from the left coast TriggerT. Finding this place was not easy, as we had no directions, but it’s really only 8 blocks down the hill from the main plaza in Escazu where Inka grill and the rest of the group of restaurants reside. It’s in a non descript shopping mall across from a pet store and believe me from the location I expected nothing.
I will say upfront this is the most expensive restaurant we have ever been to in Costa Rica and yes it’s pricey but there is nothing like it in the country.
Arrive to quaint little place maybe 12 tables, giant wood burning oven, nice tables, linens, chairs etc. It’s a Tuesday night and there is a small wait for the 7 top table. Chef Di Bartolo gives us the grand tour with his incredible wine selection to his out of this world tequilas, scotches, and foreign and vintage liquors that I have no seen since I was in Tuscany. An Open display case with the Antipasto Di Bartolo ingredients are displayed and we are seated and given a run down of the various menu items and specials by the Chef himself. His personal touch was what makes this place so special and we are convinced without asking price first that the Antipasto Di Bartolo should be first on the list.
Wine list was inspiring and aside from his vintage wines which were out of control price wise it was quite reasonable for the quality of what he had on there. 100% Italian white and red and a couple of bottles of Pinot Grigo were ordered to accompany the 1st course feast.
We are greated with enormous trays of Cheese; all imported direct from Italy, Smoked Gouda, fresh buffalo mozzarella, pecorino Romano whole Parmigana, and a light gorgonzola. A giant tray of sautéed vegetables, of roasted peppers, Zucchini, onions, and eggplant. A colossal tray of fresh Italian cold cuts fresh Sopersata, procuitto, salami and Italian hot cappacola. Fresh white anchovies and octopus salad served in two giant white clam shells all accompanied by fresh baked foccacia. All of the above were of the finest ingredients, and expertly prepared and I have eaten all over the world and have never seen or tasted a feast like this. Cost was $11.50 per person but we ordered for 5 and it was more than enough to feed the 7 of us.
Normally at this point I am full, and I think we all re-evaluated our entrees based on the appetizer. So off we went experimenting with the rest of the menu. Trigger T & My wife could not eat any main course so they went with a Tri Color salad nicely prepared. Tman had the ravioli stuffed with salmon covered in a pink tomatoes and cream sauce that made your mouth water with each bite. His lovely lady had fresh hand made gnocchi in a Quatro formaggio (4 cheese sauce) Heart attack waiting to happen incredible taste dish. I had and Admin’s lady had two versions of the same steak flambé style. Cooked table side by Chef Di Bartolo himself. Sautéed slowly over these cooper cooking dishes that he explained can only be purchased in Italy at one store. The meat and the sauces were the finest I have ever had in CR. Cost per steak prepared tableside $15K each. Admin had Penne Ala Vodka also prepared tableside by Chef D, with a touch of cream, tomatoes sauce, fresh grated cheese, hot pepper, and we all tasted it and by far for 7500 colones it was the best value and best tasting dish on the table.
The menu is quite large and very detailed. There are some risottos on there, some fish, various meats, not table side prepared, more pastas, appetizers etc, and based on what we sampled I have no doubt the rest of the menu will live up to its billing.
His selection of desert and after dinner drinks were extensive right down to imported Sambucca Molinari white & Black with fresh cappuccino, espresso & Tiramisu.
I have been around the block a few times and I have been to some serious restaurants before. He gets the prices he charges because of exquisitely prepared food, quality ingredients and the special touch of Chef D himself preparing the dishes, talking to you throughout dinner and checking on each dish with each patron. If he was ever in the States you could never get into this place.
It may have been the most expensive place I’ve ever been in CR but for Italian food, it was also hands down 5 Stars in every single category. You only live once and if your going to spend a buck or two or more and want something that just surpasses all of your expectations and imagination, then head up to Escazu and enjoy a fine dining expierience you will not soon forget.
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