Komo Monaco makes the perfect combination between Mediterranea cuisine and desserts from Pierre Hermé

Sometimes we just wish that cuisine giants like Pierre Hermé will find their way to the “06” region more often.
Well, things have changed recently and as always – we are here to report about that.

This time, the famous house of desserts found its way in Monaco, integrated a concept restaurant named Komo, created by the chef Mauro Colagreco.

The concept here is to merge Mediterranean food with the top-of-the-line french desserts and world famous clothing products – all in one.

The flavors

Is is not a secret that Mediterranean food is a hot trend in Europe, so when it comes to the french shores of it we expect nothing but excellency.

We started our evening taking goat cheese wrapped by beef carpaccio and a bressaola (air-dried aged beef). Both dishes were super, with fresh and high quality ingredients and a clear savoir-faire of the chef who know how to make the perfect combination of flavors and fried food without making it heavy.

Later on we went for the main courses: “Beef Lomito” and veal “Involtini”.
The first dish was a rather simple meat sandwich. It was tasty, but not complete enough because a high ratio between bread and meat. On the other hand every ingredient was good by itself: the beef was juicy and the bread was crispy and fresh.

So how was the Involtini? Absolutely brilliant.
It is made out of rolled veal slices containing Philadelphia cream cheese, pistachio dough coating served cooked slices of eggplant olives and tomatoes.
From the very first bite there are strong tastes of the Mediterranean cuisines, balanced with the cream cheese that make every bite taste like a village in Greece
The dish is served so beautifully that it hurts to take a bite.
It is definitely the one to take here.
The superb white and red wines we ordered with it made the experience complete.

Despite we filled our tummies properly, we went on for the desserts: amarena-mint and nuts ice cream and the “Montebello”.
Like the main dishes, the first desserts were o.k. but not as special as we would expect from the famous name and the competition it has in all the home made ‘creams in the region.

A texture that makes the difference

The Montebello though reminded us why one have to order a dessert when visiting at Pierre Hermé’s.
We were stunned by the inexplicable texture of the cake. It was something between “cloudy” and crispy, and even more from the pistachio cream that was inside it. On top were the strawberries that matched oh-so naturally to the cream and the cake. What a delight!

Conclusion

The true advantage of this place is the pricing, which is good for what you get. Only for the wines, that are a bit more expensive than normal.
This is another refreshing concept that we were happy to discover and so would you.

Opening hours & address

Monday to Saturday: 9:00-10:00
Sunday: 9:00-15:30