Atmastel's famous Zuppa di Pesce takes on pizza form with this tantalizing seafood pizza. Their San Marzano tomatoes gets a spicy edge with chilli flakes and a generous amount of fresh seafood like clams, squid and prawns.
Zuppa Di Pesce, this seafood stew is the best I have had. Market fresh seafood, which literally means you get what the Chef brought back from the market on the day itself. So in ours, we had black pomfret, red snapper, barramundi, clams, mussels, tiger prawns and squids. I have never had stew this flavourful before. A lot of seafood stews end up with lots of flavour in the soup or stew and bland seafood. So according to Chef Andrea, the secret is in using the freshest seafood and not frozen ones. Hence, you may get a different selection of fish in your order depending on what the fishermen had trawled in. The toasted bread that was served with the stew - we soaked them and mopped up every bit of the stew. So good. A definitely must order for my next meal here #zuppadipesce #atmastelsg #marketfresh #italiancuisine #fishermansstew #authenticitalianfood #realfood #madefromscratch #sgig #sg #signaturedish #bscc_italiansg #burpple
H O S T E D
Every region in Italy has its own version of the Zuppa Di Pesce - a fact Chef @andreatarini shared with @angelineongsuming and I. The one he serves at Atmastel is from Central Italy, where he grew up in, and we feel it is a masterpiece.
As Chef is strict about flavour and freshness, he uses only fish and seafood bought from the market that very morning (this does mean what's served may vary a little daily). Ours was a veritable bounty from the ocean with three kinds of fish - barramundi, red snapper and pomfret, as well as Tiger prawns, mussels and clams. These were cooked in a rich yet well-balanced, tomato-based sauce brimming with umami sweetness from seafood stock.
The portion at Atmastel is designed for two but it's so delicious, I can see myself having the whole dish alone, mopping up every bit of that bold sauce with their housemade garlic toast.
5 munchies: Simmered in a marinara sauce, the casserole of Neapolitan fish stew was loaded with barramundi, prawns, calamari, mussels, and clams. The umami-ness of the broth was absolutely smashing – packed with sweet-savoury goodness from the variety of seafood as well as white wine that imparted a fruity, mineral flavour!
Helmed by Chef Andrea Tarini with a 3-Michelin-star background, all dishes at Atmastel are prepared using only the freshest artisanal ingredients air-flown weekly from Italy.
5 munchies: Simmered in a marinara sauce, the casserole of Neapolitan fish stew was loaded with barramundi, prawns, calamari, mussels, and clams. The umami-ness of the broth was absolutely smashing – packed with sweet-savoury goodness from the variety of seafood as well as white wine that imparted a fruity, mineral flavour!
Helmed by Chef Andrea Tarini with a 3-Michelin-star background, all dishes at Atmastel are prepared using only the freshest artisanal ingredients air-flown weekly from Italy.
