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  • We had another fantastic evening at Teatro! We arranged the chef's tasting menu when we made our reservation. Two of our group have food allergies that the staff accommodated. The staff also arranged very interesting premium wine pairings. The amuse bouche was "peas & carrots" consisting of carrot cake and pea sorbet paired with Paltiner Ledisse Lambrusco di Sorbana. The first course was cloud egg paired with a beautiful Taittinger CuvĂ©e Prestige Brut. I think this particular Champagne is normally only available through restaurants. The second course was caprese, but grilled watermelon took the place of the usual tomato. That was paired with Weingut Spreitzer 101 Riesling. The third course was scallops. The squid ink "coral" was a spectacular addition. It was paired with a distinctive Boekenhoutskloof Semillon Franschhoek. This Semillon was so good we ordered another bottle to finish the course. We also picked up some bottles the next day. The fourth course was ravioli paired with Daniel Bouland Corelette Morgan. The fifth course was lamb rack paired with Ultra Violet Cabernet Oakville Napa. The dessert was white chocolate cheesecake. We tried a few dessert wines as pairings. Our favourite was the Bodega Toro Albala Don PX Pedro Xiemaez. The food, wine and service was outstanding. This is our "go to" restaurant when our group is in Calgary!
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