DRINK Review > Bobbie Peels, North Melbourne (15/20)

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The moment you walk into Sotriffer you take a moment to capture the essence of the room, the history of the long marble bar with it wine bottles in the front window and a cheese selection on display. It feels the essence of being a fine enotecca without actually being a wine store, it is however much more a fine dining restaurant with a wine bar attached rather than a wine bar that serves food (but it can do both). The restaurant was established in 1952 and that rich history is clearly part of the attraction to the space but there is a lot more.

AMBIANCE >

Walk in the door and there is a good chance you will be greeted by Goran the manager, wine buyer and entertainer. Goran tells me that he has three loves, scuba diving, painting (there is a small painting that he did on the wall in the restaurant) and wine. This is where it begins, we returned to Sotriffer a few times because it was so comfortable and we loved the company.

Joining Goran behind the bar is his daughter Sofia who keeps him somewhat in check as we banter about wines, the merits of cheese with wine and where in Italy he comes from (Croatia).

DRINKS >

It is not an extensive bible of a wine list rather it is a collection of the wines that have interested or inspired Goran, Sofia or someone else in the team. Ask about a wine and you are likely to engage in a lesson about a local grape variety or the merits of pinot nero from Sud Tyrol.

We enjoyed an excellent Barolo with dinner and a selection of interesting by the glass wines that change based on what is open at the time.

FOOD >

The bread selection is generous and typical of the Tyrol region offers a selection of varieties from small sourdough rolls to the classic crispbread found everywhere.

Our entree was sardines served on butter (we found this a little odd) very tasty and followed for me with a lovely slow cooked beef cheek and polenta. Angie had beef prime eye fillet cooked with a selection of root vegetables.

Desert was a moorish interpretation of Tiramisu, deconstructed creamy coffee and delicious.

SERVICE >

People just pop in and sit or stand at the bar, others come for a table or to book a table for dinner and sneak in a glass of wine while they are there. Its that kind of place we ended up having a long conversation about a very strange wine that Goran had acquired he believes that this wine benefits from being left open in the refrigerator for at least one week! He poured the wine out for all of us at the bar because he wanted to share it with us – a sign of generosity and warmth.

CONCLUSION >

This is a venue that is a place that both locals and tourist flock to. It is old style Ortisei traditions here go back a long way and the service is all class.