Most-loved dishes
AI summary of what 3 dish mentions say about the food
Sage’s Wellington di tonno earns rave reviews as a standout dish, with the overall vibe described as warm and refined. Reviewers praise the restaurant for its thoughtful, elevated comfort food.
“This restaurant specializes in Wellington. They make a classic Wellington — for those who don't know, it's based on beef, a layer of sautéed mushrooms, sometimes wrapped in bacon or ham, and puff pastry. Here they do a version with tuna, shallots, chard leaves, and puff pastry. There was also a venison one off-menu tonight, but this one called to me too much. It's out of this world — the quality of the tuna is superlative. This sauce is a reduction of tuna broth made with the bones, the head, and a tuna honey. The chard gives a bit of that earthy flavour that goes well with everything. We hit the jackpot with this dinner. I was afraid the price was just for the atmosphere, but it's not a gastro-fillet place. That said, you don't pay little, but the Wellington tuna cost 34 euros — a fair price for what we ate, for the quantity and especially the quality. The tuna was incredibly fresh.”
What creators say
1 creator has covered Sage. Most active: Where The Foodies Go
A restaurant specializing in Wellington, with creative dishes and high-quality ingredients; we paid 80 euros and it was worth it, though not cheap.
Dishes mentioned
Crocchetta di Guancia di Vitello Brasata con Tartufo Nero
This croquette is made with braised veal cheek and topped with unexpected black truffle. Look at that — it melts like a Lindor chocolate. So good. Normally a croquette is a bit softer, but here there's a lot of crunchiness, especially from the corn. Inside comes out a professional cream.
Paella di Gamberi e Tonno
This is a paella with prawns and tuna. The rice is charred and smoky — everything they tell you not to do in the kitchen, letting the rice stick to the pan, but at home this is the part everyone fights over because it's the most flavourful. The sweetness of caramelization, a bit of char, the tuna, and the prawn. And note, this cannellone is big — we were worried about the price, it costs 33 euros, but you're eating all the prawns and basically a paella for two people. Just a small premise: we won't go into the description of paella types, but this is good. 3.0, not even 2.0, because it's really atomic. The flavour is concentrated, made with the heads and fishbones of the tuna.
Wellington di Tonno
This restaurant specializes in Wellington. They make a classic Wellington — for those who don't know, it's based on beef, a layer of sautéed mushrooms, sometimes wrapped in bacon or ham, and puff pastry. Here they do a version with tuna, shallots, chard leaves, and puff pastry. There was also a venison one off-menu tonight, but this one called to me too much. It's out of this world — the quality of the tuna is superlative. This sauce is a reduction of tuna broth made with the bones, the head, and a tuna honey. The chard gives a bit of that earthy flavour that goes well with everything. We hit the jackpot with this dinner. I was afraid the price was just for the atmosphere, but it's not a gastro-fillet place. That said, you don't pay little, but the Wellington tuna cost 34 euros — a fair price for what we ate, for the quantity and especially the quality. The tuna was incredibly fresh.
