À la carte

Gourmet cuisine is my language, my way of interacting with the world, telling my emotion.
I devoted my life to the art of food, preparation and tasting. I constantly search for high quality ingredients, new excellence producers, new food preparation and processing techniques.
The dishes I create talk about me, they are the result of my crazy creativity, I am the expression of the place where I live, the exaltation of my traditions, my values, my culture.
I love beautiful design and art. I want every dish to be a small masterpiece.
This is me.. I am Nicola Egò..


Reversal of margherita…
(Burrata cheese, baked tomato, basil sauce, basil dust and crunchy tomato paste)


Tomato Essence
(Capers and olives crunchy waffle, pork ham², tomato bavarois², tomato water²and wild fennel)


Summer… salad
(Mussels², celeriac cream sause, wild rocket, raspberry foam)


Past… Present tense… Future!
(Watermelon, raw scallop¹, teriake and tempura zucchini flower²)


¹ the product was supplied in negative temperature
² the product has been subjected to the negative abatement process in the company

First courses

Basilicata…on my mind
(Risotto whit toasted almond and apricot)


Bellyful
(Potato dumpling² with baby octopus ragu¹, lime butter, creamy goat cheesse and escalope fois gras)


The Smoked…
(Liquid tortello² pasta filled with smoked eggplant, red shrimp¹ and tomato²)


Candle in the sea
(Warm candle, filled with seafood² and seasonal herbs fresh cream²)


¹ the product was supplied in negative temperature
² the product has been subjected to the negative abatement process in the company

Second courses

The Lambgut roll… you don’t expect
(Tuna³ fish, lambgut, onion², baby leafs, potato and calabrese hot’nduja sauce)


Le canard francois
(Mullard duck² breast surface with honey truffle, lemons eggnog and glasswort²)


What if I say Lucania??
(Roasted veal diaphgram², fingerling potato, ricotta cheese sause and red wine cherries)


Italia vs Giappone
(Marinated Cod³ from Adriatico in miso sauce with baby leafs and lemon)


² the product has been subjected to the negative abatement process in the company
³ the product has been subjected to the negative abatement process in the company eliminating anisachis risk

Desserts

My tribute to Matera bread
(Matera bread in milk soaked caramelized with brown sugar, vanilla milk cream², coffe ice cream², bread foam with scents of Aglianico del Vulture wine)


Nevea 29 %
(White chocolate and mint mousse², cacao crumble, lemon and rosemary sorbet²)


White & Black
(Sesam Cylinder, mascarpone cheese and black tea ice cream²)


Super fresh
(Citrus fruit panna cotta² and its consistencies with strawberry and champagne² ice cream²)


² the product has been subjected to the negative abatement process in the company

Ristorante EGO - Enoteca Gourmet Origini
via Stigliani 44, 75100 Matera (MT)
telefono: +393929030963
telefono: +390835240314
info@egogourmet.it