This is Denver’s newest Italian restaurant…

Saverina has opened its doors and is bringing the spirit of Italian cooking through local, seasonal, and sustainable ingredients.

We arrived at Saverina and were seated in the main dining room. The ambiance was light & airy with modern touches throughout. The staff of Saverina was fantastic - they were welcoming, attentive, & seamlessly ran dinner service. General Manager, Crystal was active on the floor our entire meal, assisting her staff & engaging with customers (she had fabulous recommendations) Our server, Kevin was our ‘luxury tour guide of food’ for the evening and he ensured we tried the highlights Saverina had to offer.

The Blueberry Limoncello Spritz was made with limoncello siciliano, blueberry syrup, Aperol, & prosecco. This was a perfect summer cocktail - bubbly and refreshing with the blueberry adding a touch of sweetness.

The Negroni Bianco di Roma was made with strawberry gin, basil lillet, & suze. The strawberry gin added a subtle fruit flavor that was balanced out by the distinctive bitter & herbaceous suze.

The Montebello Marg was made with ghost reposado, salerno, lime juice, & honey syrup. I loved this margarita - it had a slow-building spicy kick that didn’t overwhelm and was still refreshing.

The Fresh Mozzarella + Chili Crunch was made with fried bread, charred scallion puree, bee pollen, purple basil, & villa manodori balsamic. The mozzarella was thick with a lovely chew. The taste profile of the cheese was kicked up a notch by the chili crisps and the acidity of the tomatoes.

The Tuna Carpaccio + Semolina Fried Sweetbreads were served alongside fennel pollen aioli & crunchy capers. The tuna was diced into small, fresh cubes.

The Funghi Sourdough Pizza was made with black trumpets, hen of the woods, & black truffle puree. The pizza crust was made in-house and generously topped with thick, milky, chewy cheese (that made for epic cheese pulls) & meaty mushrooms. This pizza was fabulous.

The White Corn Ravioli + Heirloom Tomatoes was made with slow-roasted corn, white truffle, & brown butter. WOW. The ravioli was a first bite sensation that lasted to the final bite. The delicate pouches of sweet corn were complemented by the white truffle & brown butter.

The Angel Hair Slippery Noodles were made with Dungeness crab, Meyer lemon, green onion, parmigiana reggiano, & uni butter. The crab and uni resonated well throughout the thin, bouncy pasta.

The Baked Fresh Caught Halibut (flown in fresh daily) was served with heirloom tomatoes, thyme, & extra virgin olive oil. The Halibut had a classic Sardinian preparation - so buttery & flakey.

The Halibut was paired with the Pieropan - Soave, Veneto white wine. The wine tasted of crisp peaches & honey which paired beautifully with the butter in the Halibut.

The Roasted Baby Carrots were topped with mint & pistachio then served alongside lemon ricotta. The carrots were caramelized in the pizza oven which kept the integrity of the carrot intact while giving the exterior a nice crispness.

For dessert, we had the Angelica Cake made with baked strawberries and vanilla whip. Unreal. The cake was dense & spongey, and the strawberries added brightness to each bite of the pillowy cake.

The Meyer Lemon + Semolina Cake was made with limoncello gel, pistachio anglaise, & candied lemon.

Big thanks to Saverina, Crystal, Kevin, Ali Chiafery, & VocaPR & for hosting us!

Check it out and let them know that denv.her. sent you. xx

Saverina

Address: 6985 E Chenango Ave, Denver, CO 80237
Phone: (983) 999-0399
Menu: saverinadenver.com
Reservations: opentable.com