Best Dishes at Bussia

Wild boar and monkfish is an unconventional pairing that works through contrast — the dense, mineral quality of the boar plays against the delicate white fish. The parsley root adds earthiness and textural difference. This is the kind of dish that comes from a kitchen comfortable with risk and with access to strong suppliers.

This dish showcases two technical challenges: tagliolini is thin enough to tear easily, yet the pasta here maintains integrity throughout service. The langoustine is cooked just past translucent, the marrow adds umami depth without dominating, and the aromatics (likely shallot and white wine) brighten without overpowering. Multiple reviews note this as a signature achievement.

Tagliatelle with lobster is a classic that separates good kitchens from great ones — the pasta must be wide enough to cradle the lobster without dwarfing it, and the lobster must be cooked with such care that its natural sweetness isn't hidden. Here, reviewers consistently call out the pasta as 'cooked just right,' which means the timing and temperature are dialed in.

Risotto is unforgiving — it requires constant attention and a kitchen that refuses shortcuts. This version is worked to proper flow without being porridge; the rare mushrooms (likely porcini, chanterelle, or both depending on season) are sliced thin to distribute their flavour throughout. Reviewers note the depth of flavour achieved without cream — just stock, rice, butter, and cheese.

Veal pairs naturally with butter and acid, but the lime here is unusually bold — it doesn't apologize for being present. The veal is finely textured and avoids the heaviness that meat ravioli can bring. The brown butter adds a subtle nuttiness that bridges the gap between the delicate filling and the bright citrus.