Sardis - Merksem, Belgium
Affectionately known as 'Sandro', the chef/owner of Sardis manned his restaurant in the suburbs of Antwerp since 1984. Sandro's dishes were always cooked with love and passion of Italian cuisine. Most of dishes were hearty classics although there were times when he'd make specialties from the village in Sardinia where he hailed from. A few years ago, Sandro passed away from terminal cancer. Ownership changed hands to young Tiziano Cappai who has been at the helm continuing the legacy of Sardis.
One of the best things about dining at Sardis is having to choose what we want to eat without looking at a menu. After being greeted at the door, we all sit down and explain to Tizziano what we feel like eating that day.
The dining room is quite sparse in decoration however you get used to it. The thing I hate about it the most is the lobster tank near the drinks station. First, this isn't the 1980's. Secondly, it puts some people off to see live seafood stuck in a tank just adjacent to their table.
AMUSE BOUCHE: San Daniele Ham, Artichoke, Radish and Mini Bruschetta (not pictured - Foccacia Bread)
The ham was just right, as San Daniele ham should be. The artichokes fresh and crunchy in texture as well as the accompaniment radishes. The mini bruschetta however were lacking in flavor and were a touch bland in my opinion.
FIRST COURSE: Mixed Salad with Shrimp and Lightly Seared Scallops
The balsamic dressing that we get served at Sardis is usually an item that we adore. When we ate the salad though, the bottom of the bowl revealed that the dressing had completely drenched the salad therefore minimizing any distinctive taste of shrimp or scallop.
Affectionately known as 'Sandro', the chef/owner of Sardis manned his restaurant in the suburbs of Antwerp since 1984. Sandro's dishes were always cooked with love and passion of Italian cuisine. Most of dishes were hearty classics although there were times when he'd make specialties from the village in Sardinia where he hailed from. A few years ago, Sandro passed away from terminal cancer. Ownership changed hands to young Tiziano Cappai who has been at the helm continuing the legacy of Sardis.
One of the best things about dining at Sardis is having to choose what we want to eat without looking at a menu. After being greeted at the door, we all sit down and explain to Tizziano what we feel like eating that day.
The dining room is quite sparse in decoration however you get used to it. The thing I hate about it the most is the lobster tank near the drinks station. First, this isn't the 1980's. Secondly, it puts some people off to see live seafood stuck in a tank just adjacent to their table.
AMUSE BOUCHE: San Daniele Ham, Artichoke, Radish and Mini Bruschetta (not pictured - Foccacia Bread)
The ham was just right, as San Daniele ham should be. The artichokes fresh and crunchy in texture as well as the accompaniment radishes. The mini bruschetta however were lacking in flavor and were a touch bland in my opinion.
FIRST COURSE: Mixed Salad with Shrimp and Lightly Seared Scallops
The balsamic dressing that we get served at Sardis is usually an item that we adore. When we ate the salad though, the bottom of the bowl revealed that the dressing had completely drenched the salad therefore minimizing any distinctive taste of shrimp or scallop.
MAIN COURSE: Tagliolini with Shaved Truffles
The pasta itself was fantastic. There was something lacking with the truffles however. True we did ask the kitchen not to douse the dish in oil so maybe that was the lack of flavor? Individually each component tasted great, just not mixed in together though.
PETIT FOURS:
A small assortment of cookies and nougat.
Usually, the food at Sardis is wonderful. It always feels like you've had a home cooked meal from an Italian family that loves to prepare and serve homey food. To top it off, the head chef in the kitchen is from Poland however don't let cloud your judgement. Normally the food is very good. Maybe it was just an off night. Regardless of the so-so food I had yesterday, Tiziano's can do attitude and friendliness always makes Sardis an inviting restaurant to pass an hour or two. I'll definitely be returning.
My Score: 14/20
Food: 3
Presentation: 3
Ambiance: 3
Staff: 5
My Score: 14/20
Food: 3
Presentation: 3
Ambiance: 3
Staff: 5
Restaurant Sardis -Maantjessteenweg 159, Merksem
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