Il Gattopardo

Situated on the popular Deliplein square in Rotterdam-Katendrecht, chef Salvatore Randazzo serves classic Italian cuisine at Il Gattopardo, blending modern influences with a foundation in Sicilian cooking. The menu is structured around four courses: antipasti, primi, secondi, and dolce, with additional Mare and Terra menus offering fish or meat, plus vegetarian options. We start with a pea and sugar snap soup featuring chunks of pork jowl (somewhat unusual, as a zuppa typically belongs to the primi course) and a salad showcasing three types of asparagus. Both dishes are flavorful and creative, but the portions are small. The same applies to the two pasta dishes: spaghettone with cauliflower and lemon, and gnocchi e fave (broad beans). They are genuinely too small for a proper main course. That said, both are absolutely delicious. The cauliflower and lemon pair perfectly, though it’s odd that the langoustine listed on the menu with the dish must be ordered separately. The petite gnocchi sit in a delightful broad bean sauce. Moreover, the plating of both dishes is beautiful and highly stylish. The main courses—red mullet with almond cream, tomato, and a roasted eggplant salad, and a black chicken roll stuffed with minced meat, celeriac, oyster mushrooms, and a spicy jus—are both surprising and richly flavored. The on-duty sommelier pours a selection of well-chosen Italian wines with great dedication, including a particularly fine natural wine from Anne Santi in Umbria. However, he pours rather sparingly. The interior is minimalist, the service is welcoming, and the bill is steep. This restaurant serves elegant Italian cuisine that surprises and stimulates, but the portions truly need to be more generous.

Chef Salvatore Randazzo adds Sicilian gastronomy to the deli square in the Katendrecht neighborhood, where numerous inviting dining establishments complement each other. This establishment exudes tranquility, not only in its interior, but also through the craftsmanship...

The debut featured in this guide's previous edition has been followed up. However, we must note straight away: visiting the chic Il Gattopardo is an experience that hinges on immersing yourself in a surrealist spectacle. Upon entering the bright corner establishment, you are immediately struck by a distinctive atmosphere, largely shaped by the minimalist interior, the sparse table settings relative to the expansive floor plan, and the staff's incomparably stoic demeanor. Here, it's all about Sicilian fine dining, deeply rooted in chef Salvatore Randazzo's heritage. The menu, printed in large, ornate script with steep prices, hints at a rather heavy dining experience. We order four courses, please—the minimum. We are soon served three exquisite amuse-bouches presented as spheres: a mortadella sphere, beautifully crafted with a crispy pistachio on top; a nod to Caprese featuring a buffalo ricotta sphere nestled in a rich tomato gazpacho with basil; and to finish, an Aperol Spritz—a delightfully tart little burst. The food is indeed quite intense: the bread basket is generously stocked with three varieties—a warm tomato focaccia, cornbread, and a thin cracker. The only misstep is the smoked salt, which unfortunately masks the natural flavors. The starters are equally rich: the octopus and mashed potato crème brûlée is paired with a house Irpinia Falanghina from Cavalier Pepe (straightaway red—bold!). My dining companion orders the 'burnt eggplant' with pistachio and basil ice cream, accompanied by a Baaria from Miceli (made from the Grillo grape). There's hardly any greenery to be found on either plate. A single pea accompanies the intermezzo course (cappelletti stuffed with ragù, Sicilian cheese cream, and veal stock), though the robust veal neck would have benefited greatly from a fresher, more acidic counterpart. The red mullet fillet is a lighter option, though its presentation is rather subdued. Before dessert, we receive an alcohol-free digestive of lemon and mint. It's a thoughtful touch, delivering exactly the refreshing quality we felt was missing throughout the meal. The dessert itself is also nothing to scoff at: an orange soufflé served with ice cream, cream, and intricate dark chocolate accents. The atmosphere here is welcoming, and the dishes are clearly crafted with care, yet there is a certain forced quality to the experience. It feels almost like stepping into a Fellini film. More dynamism is needed; while Sicilian cuisine is inherently baroque, a touch more airiness would be welcome.

Italian fine dining in Rotterdam’s Katendrecht district, where chef Salvatore Randazzo masters the art of presenting authentic dishes in a highly contemporary interpretation. With frequent Sicilian influences, as that is where his roots lie. He grew up in a family of pastry chefs. Twelve years ago, he decided to seek his culinary happiness in the Netherlands, met his current business partner and host Vincent Muller, and together they now run a culinary palace where Italian gastronomy merges with supreme hospitality in a cozy ambiance. Do not expect ornate decor; the interior is sober, tables are set with spotless linen, chairs are comfortable, soft music plays in the background, and there is little else to distract you from what is served. And that is all to the good, because from the first amuse-bouche to the final dessert: we are blown away by ingenuity, refinement, stunning presentations, and above all, precise flavors that engage all the senses. Paired with a glass of powerful Sicilian I Suoli Piripicchio Brut Nature, we quickly receive welcome bites including a ball of velvety mozzarella mousse wrapped in apricot gel, topped with sweet-spicy fruit mostarda and finished with a paper-thin slice of cuttlefish ink and pistachio. The first course is a 2.0 version of insalata caprese. On a mirror of concentrated Sicilian tomato juice and thin ribbons of burrata cream lies langoustine glazed with basil oil, surrounded by olive and oregano crumble. A visually stunning flavor bomb. Just like the crème brûlée du polpo. Tenderly grilled octopus with herb oil and lemon, under a dome of airy mashed potato foam topped with a paper-thin sheet of octopus that is torched tableside into a crackling layer. So incredibly good. Al dente-cooked risotto follows, served with tartare of lightly sweet Rosso di Mazara enveloped in lemon foam. It’s that perfect it practically earns a certificate of excellence. Attention to detail is paramount. Including the service. Each dish is brought out with fresh cutlery, water and wine are constantly refilled, and the pacing of service is perfect. We are completely won over. Welcome to Lekker!