123
5
1
| 餐廳: | Giovanni Pina Ristorante, Bar & Pasticceria |
|---|---|
| 優惠: |
於此國泰夥伴餐廳用餐賺里 ! 國泰會員用餐消費最高可賺取HKD4=3里數。受有關條款約束。 |
|
條款及細則:
|
|
|
|
開飯介紹
來自意大利的大師級百年烘焙品牌，Giovanni Pina於1920年在意大利創立，以甜點重燃意大利人在戰後對生活甜蜜與愉悅的情感。品牌第三代傳人抵港親自坐鎮，而此分店更提供西式料理。
繼續閱讀
營業時間
今日營業
11:00 - 22:00
星期一至日
11:00 - 22:00
公眾假期
11:00 - 22:00
公眾假期前夕
11:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
優惠
| 餐廳: | Giovanni Pina Ristorante, Bar & Pasticceria |
|---|---|
| 優惠: | 國泰會員用餐消費最高可賺取HKD4=3里數。受有關條款約束。 |
|
條款及細則:
|
|
|
|
食家推介
又到姊妹約會的時間，她帶我到Giovanni Pina Ristorante, Bar & Pasticceria，位於北角北角邨里1號北角匯一期1樓111號舖。 平日中午時段唔算多人， 我們沒有預先訂座，用餐時間90分鐘⏱️。 餐廳裝修得幾靚打卡影相一流📷， 以意大利菜為主，我們點了🍽️ ～ 虎蝦蘆筍意大利飯$118、 烤焗法國春雞配意大利紅酒汁$268、 經典米蘭咖啡$28、南瓜忌廉湯配粗麵包條、 伯爵茶朱古力慕絲蛋糕。 ▫️南瓜忌廉湯配粗麵包條 ～ 熱辣辣又香甜的南瓜湯幾啱我口味， 可惜麵包條口感太散。 ▫️虎蝦蘆筍意大利飯 ～ 三隻虎蝦爽口，味道發揮正常，唔會太大驚喜。 ▫️烤焗法國春雞配意大利紅酒汁 ～ 法國春雞嫩滑， 但我反而最欣賞配菜紫薯蓉夠香甜。 ▫️伯爵茶朱古力慕絲蛋糕 ～ 朱古力味濃厚，有陣陣的伯爵茶味， 甜度適中。 ▫️經典米蘭咖啡 ～ 點了一杯凍和熱的， 咖啡味香濃。 我喜歡這裏的咖啡和蛋糕， 主菜有進步空間。 🏷️溫馨提示～ 整個用餐體驗均屬個人分享意見， 只作參考😊。
繼續閱讀
Knowing this Italian patisserie cafe opened in Hong Kong Island, I was planning to visit for long. Recommending to my friend, we decided to spend our afternoon tea meet up here.We ordered the Pasticceria Mignon and the Millefogile al Pistacchio. For drinks, we requested caffe milani house coffee and strawberry lychee green tea.Pasticceria Mignon contained 12 different mini patisserie. Lemon tart was tangy with just the right amount of meringue that's not too sticky that created a mess while eating. Tart crust was buttery. Pistachio tart was creamy and full of pistachio flavour. The dizzled chocolate gave a hint of cocoa flavour. It was a deluxe. Chocolate tart was indulgent. More on a bittersweet chocolate side. Again the chocolate ganache was creamy. Fresh fruit tart was acidic and fresh. Berries were more on a acidic side while glazed with syrup. It wasn't too sweet that kept the berries flavour. Strawberry tart was again tangy. A whole strawberry was served with vanilla custard underneath. Both were well balanced that even the strawberry was sweet, the vanilla flavour was still there. Cream Bignè was quite a surprise. I was asking if this could be omit and swapped to another pastry, sadly they couldnt arrange that. Coming up, even it wasn't something I like, it tasted pretty good. Choux pastry was still crispy with a right amount of vanilla cream and custard. Both weren't too much but well balanced. It was a bite of crunchiness and vanilla creamy flavour. Cappuccino was the least of my favourite among all. Not much coffee flavour. All I could taste was chocolate crème. The shape was quite cute though. Hazelnut cream tart, I believe was my favourite. Hazelnut cream was smooth and very nutty. The topped hazelnut was roasted that gave an extra nutty flavour. It was delicate and yummy. I wish there could be more. Zabaglionne Bignè was again a choux puff. Crispy with tangy custard inside. Custard explosion inside your mouth while chewing. Sacher allitaliano was my least favourite. Personally don't like apricot jam and chocolate combination and to me, it's just a chocolate cake. Nothing wow but sponge was light. Raspberry tart was sweet and sour. The raspberry jam inside was generous and you could taste the seeds. Raspberry lover must fall in love with that. Lastly, the cannocino made me recalling the Hong Kong style Cream Cone pastry, but a mini version. It wasn't as buttery as the Hong Kong style one but the pastry was again flakey and buttery. Right amount of cream which wasn't too heavy. Millefogile al Pistacchio was absolutely fantastic that I would highly recommend. Pistachio cream was smooth and silky. Full of pistachio flavour. It also mixed with some pistachio nibs which gave some crunch. Pastry was crunchy and buttery. It didn't get soggy even with layer of cream. Absolutely divine! The coffee and tea ordered were nicely paired with the sweets. With the sea view beside and flowers decoration on the ceiling, it was a relaxing enjoyable dining experience. Highly recommend!
繼續閱讀
餐廳美景不需要我多講, 睇相就完全知我絕無半句虛言！😄食品方面, 我今日order All day Brunch, 先講食材用料非常高質素, 絕無花假, 看相就知！有陳醋羅馬菜, 沙律薯仔粒, 煙肉蛋白球, 蕃茄醬雞扒, 兩片脆脆蒜蓉牛油法包,一咬難忘！下次可以試吓其他菜式！最後不可不提餐廳的蛋糕製品很出名,是全世界的甜品蛋糕界別100強其中六位意大利名師之一,所有甜品蛋糕,我大膽講全部手工錢,除了意大利老店一間,全世界沒有分店,只有香港有分店
繼續閱讀
要OT心情唔多靚，要食甜品平衡下心情。去左北角𣾀一期Giovanni Pina買甜品，首選最愛鮮果吉士千葉酥，賣相靚，多層酥皮，塊塊鬆脆，每層之間夾上香甜吉士醬，酥面放有新鮮士多啤梨同cream,Cream上有開心果碎，真係必食，冇得輸，多重口感，食完煩悶心情一掃而空。
繼續閱讀
經典意大利品牌Giovanni Pina 相信大家對佢嘅甜品，朱古力一點也不會陌生！Giovanni Pina是意大利百年烘焙糕點品牌，作為全球Top 100 甜點大師甜品！第三代傳人亦是意大利烘焙界殿堂級大師！到底這個環境加上大師級製作，會做出怎樣的甜品和菜式！等我話比大家知啦！裝修方面：一系列由意大利畫師繪畫的油畫，還有草披植物牆，讓你即是感覺，好像置身歐洲花園裡！而餐廳整體裝修，以意大利佛羅倫斯的春季象徵「紫藤花」作為餐廳主題，田園風的佈置，長長的紫藤花隧道，未開始進餐，都已經手機打卡先食物方面：（湯）牛肝菌忌廉湯牛肝菌忌廉湯，味道新鮮，加入適當份量的忌廉令口感更滑順，喝了一口會忍不住一啖一啖再喝下去，想令人追著喝的衝動！（主菜）烤焗澳洲羊扒配迷迭香蒜汁焗羊扒是經典菜式之一，而迷迭香是必不可少的香草配搭，而其實羊扒我最怕就係有「羶」味，但偏偏這裡的烤焗澳洲羊扒一點「羶」味都沒有，肉味十足，要給贊呀 😉😉（主菜）馬天尼酒香忌廉汁海鮮意大利飯意大利飯面頭鋪滿海鮮，有帶子、蠔、蝦、青口、蜆等等，意大利飯吸收哂整個忌廉汁，口感煙靭，帶淡淡酒香，海鮮亦吃不到急凍的味道！👍👍贊（甜品）聖安娜 / 黑加侖子慕絲說到全球Top 100 甜點大師甜品！，怎可以不吃甜品蛋糕呀！意大利人是很懂得享受美食及生活，從一杯餐酒而至甜品， 都是充滿着意大利人的浪漫格調！甜點也是很美味！我特別我喜歡的是聖安娜蛋糕，聖安娜是經典的意大利蛋糕，多層的海綿蛋糕層夾着柔滑的忌廉及橙酒，蛋糕上是一粒粒迷你嘅泡芙，中央夾着朱古力吉士，多種味道及口感，令整個蛋糕的層次更為豐富，絕對令人一試難忘。（飲品）經典米蘭咖啡米蘭人熱愛咖啡，對咖啡也極為講究，咖啡的香醇濃郁，咖啡的香氣四溢，咖啡的微苦，從口中釋放，那特別的氣息！連平時不喝咖啡的我也愛上！當你品嘗一杯香醇咖啡，咖啡杯旁伴上一件提子小曲奇，食完甜品飲啖，的確幾滿足花園式的佈置，美味的意大利主菜，加上甜點及一杯香濃的意大利米蘭咖啡作為結尾，為我的豐富的意大利餐畫上完美的句號
繼續閱讀