daGorini In Bagno di romagna

My daughter and I went for lunch, a gift from my son, with a free-form option. The staff was very friendly, and we were able to bring our small dog along. Each course was a pleasant discovery, paired with a non-alcoholic cocktail to match the specific dish. For the two of us, five courses, including dessert, plus a different cocktail each time, were a unique experience. However, I think it's not a restaurant for everyone, not in terms of price, but rather the delicate sense of appreciating the aroma of each course. I admit that it's not easy, but it's certainly very pleasant.

A sensory experience beyond description... You have to try it! A well-deserved Michelin star! Excellent Gorini!

The place has a refined, minimalist elegance, nothing to overwhelm the uninitiated. The table setting is equally minimal, with no tablecloth. The double-bowled glasses are beautiful. We choose a tasting menu called "step by step," the most traditional one, containing all of Chef Gorini's great classics: seven courses plus an entrée and pre-dessert. My wife wants champagne to drink, and I oblige without hesitation, choosing a bottle I truly enjoyed, elegant yet unusual: Christophe Mignon ADN De Meunier (100% meunier). The markup is significant, but I've seen worse. The bread basket deserves a special mention; it's quite simple, consisting of sliced ​​bread, breadsticks, and crackers: they refilled it... uh... four times? It's addictive. The first course arrives. I expected a series of amuse-bouches, but instead I received an entrée: lightly battered fried aromatic plant leaves, a sauce to dip them in, and a small glass of lemon juice to cleanse the mouth. An interesting sensory experience, but honestly, I really missed the "fun" amuse-bouche so typical of many other Michelin-starred restaurants. What a shame. Next came the venison tartare, creamy and well-balanced with the sauces—good. Next came the baked tomato with egg yolk and charcoal. It was a dish that piqued my curiosity, and the photos don't quite capture it. An extremely original and delightful carousel of flavors: it's the first "wow" dish that showcases the chef's genius. That's exactly why I came up here! The next course is another appetizer—although the term seems old-fashioned and reductive. Rabbit, potatoes, and hazelnuts. My companion and I were engaged in a pleasant conversation, but after the first bite, silence descends, a silence that remains until the entire course is finished. I close my eyes so as not to miss a single note, a single nuance. An orgasm. The second course is a "wow"—perhaps the dish of the evening. The first course arrives: fennel risotto with chamomile extract and citrus paste. I don't like it, neither the presentation nor the flavor. Chamomile and fennel don't give me a good feeling, quite the opposite. And then something is missing. A flop. The second "first course" consists of tortelli filled with game, apricots, sage, and vermouth. Delicious, of course I prefer Irvin Zannoni's stuffed pasta, which melts in your mouth. This one is less refined, the filling is very good, the vermouth and apricot—who knows... the problem is the sage, it's really strong and covers everything a bit. Maybe I'm starting to feel full? Perhaps the (finished) bottle of champagne is making me feel less lucid? Perhaps I ate too much bread? But so it is. The pigeon arrives, Chef Gorini's iconic dish. I have sumptuous memories of it. It's cooked rare, not for everyone. I appreciate it and accompany it with a glass of red (a good Nebbiolo), as I appreciate its smoked and char-grilled innards. But I'm full... A fresh pre-dessert. Finally, a delicious zuppa inglese (but the ice cream doesn't taste like much). A small pastry, wolfed down with difficulty. Oh, and for dessert, we order a glass of Chenin Blanc, good and not too sweet or cloying. Coffee. Digestive. When it's time to pay the bill, the chef pauses at the entrance and exchanges a few words with us, which is appreciated. A significant bill, but I've stopped publishing figures and hope you'll respect my choice. A very beautiful dinner, with its ups and downs. I missed the amuse-bouche; I found the appetizers amazing, the first courses so-so. The dessert was good. The wine list was nice, but the champagne markups were only fair. The service was polite but didn't wow me: too impersonal. When I spend this much, I'd like to leave feeling like the waiter is my best friend: it happened at Uliassi, it happened at Ancóra, it happened at Magnolia, it happened at many similar places. It didn't happen yesterday. Never mind. Was it worth it? Yes. But there's room for improvement.

Probably an unlucky evening. Of course, when you book a Michelin-starred restaurant, you expect anything but a chatty, osteria-like atmosphere. It's true that you can't predict the behavior of the customer who enters, but it's also unfair that their freedom to make noise constantly disrupts my freedom to enjoy a relaxing dinner. This aspect certainly negatively impacted the mood of the evening, where it was difficult to hear the descriptions of the dishes given by the wait staff. Sore points aside, I found the cuisine straightforward and sincere, without too many frills or too much pressure. Great attention was paid to herbs, perhaps even overly present in some dishes. The most successful and truly noteworthy dishes were the tomato and pigeon.

I went with my husband for our wedding anniversary. It was our first time, and we were very satisfied—the atmosphere, the hospitality, the food—we were truly pampered. We'll definitely be back; it's worth the long trip.

A well-deserved Michelin star: flavors, aromas, textures. Elaborate cuisine.

We had a good time; everything was excellent, as expected. However, compared to other restaurants of the same caliber, I felt something was missing. The decor seemed a bit dated, or simply not entirely to my taste; it was rather cold, perhaps a little bare, and inconsistent across the various rooms. The service was okay, perhaps a little distant. The sommelier seemed uncommunicative when I asked for recommendations; perhaps it would have been better to choose the pairings with the menu. As for the food, nothing to complain about; everything was excellent and very elegant, with a delicate touch evident. However, I fear I will never remember any of the dishes (as often happens in restaurants of this caliber). I can't explain this.

A transcendental experience. The embers, the acidity, the bitterness. Each dish is a symphony of contrasts that intertwine, creating combinations both comforting and novel. Avant-garde in haute cuisine. ⭐

I'll just say it was worth the 700 km we drove there and back. LEGENDARY Fried Porcini Mushrooms.

"Simply the best" as Tina Turner would say.