4
1
0
電話號碼
03-2717 9900
營業時間
今日營業
18:30 - 22:30
星期一至五
12:00 - 14:30
18:30 - 22:30
星期六
18:30 - 22:30
以上資料只供參考, 請與餐廳確認詳情
招牌菜
When it comes to reviewing Villa Danieli, I have to say I loved the ambience and settings much more than the food itself. It's so romantic with an elegant Italian vibe to it; especially in terms of it's finishings, wall decorations, background music and of course the food presentation itself. However, though it has all these exquisite sounding names on the menu, what appears on the plate was pretty bland. Guess I'm a typical Malaysian who loves stronger textures and spices. The grilled cod fish was OK, and so was everything else I had. Didn't really took notice because I was into the ambience more. hee hee
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我有一个朋友很喜欢吃甜品，他说，一定要过来试试这边的甜品，他介绍了我这个Chocolate Ice Cream。里面有 chocolate ice cream 以及chocolate mousse。这样的配搭我都是第一次吃，但是很好吃，yummy，如果喜欢吃黑巧克力的朋友，可以来试试这个！！
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精明剔透的玻璃杯里，清楚地看见一层一层的tiramisu 。甜品就像是艺术品，很美很特别可是不是没个都得到大家的青睐。我对咖啡有些不能承受，可是上面那层巧克力和奶酪棒着我的口味。
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The future belongs to the young: Villa Danieli recently welcomed a 24-year-old head chef from Turin to help shake things up a little. It's always a joy to step back into this inimitably charming eatery; this was KL's first Italian outlet that I truly fell in love with, probably eight years ago. Desserts have long been Villa Danieli's forte, and the current offerings maintain that tradition. This chocolate & peanut butter semifreddo with berries compote was creamy and dreamy. Classic tiramisu. One of KL's finest non-alcoholic versions _ moist but not mushy, with a complex sweetness that proved intoxicating in its own right. Things got even better with these two other tiramisus: Barolo wine-poached pear & caramel-walnut. Customers should slowly and lovingly savor both of these, allowing the blend of beautiful flavors to reveal themselves and percolate on the tongue.
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When having cod, I love when the skin is crispy without overcooking the flesh. The cod fish at Villa Danieli is flaky, moist, and fresh; though I still think cod is done best steamed Chinese style. Olive oil, tomatoes, and herbs are used to make the sauce which gives the dish its pleasant acidity. Olives and chickpea mash make for a good combination with contrasting sharp and mild flavours; and complementing powdery-smooth and oily-smooth textures.Overall, I think it is nice but nothing to scream about.
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