01/06/2026: Every year we treat ourselves to dinner at this inn, with a top-notch restaurant. The option of both indoor and outdoor seating is noteworthy. The location, in a tiny village, is certainly not attractive. The place is impressive, both inside and out. I won't go into detail about the dishes; they're all truly excellent; you're spoiled for choice. The wine cellar is top-notch, but for those like me, there are some wines available by the glass.
The service is good, but I think they could add bread plates. The bill is reasonable, but it's worth it.
18/05/2026: Veruno (with Gattico after the merger) is known for the Maugeri Clinic, where those who have undergone various types of surgery go for rehabilitation. I didn't expect to find a sumptuously furnished "Trattoria con Alloggio" (as it says after a Google search) frequented by numerous foreigners. L'Olimpia (this is the name of the restaurant featured in today's gastronomic investigation) is located in the town center, near the parish church. Inconspicuous from the outside, once inside, you find yourself in welcoming rooms arranged around a courtyard used on sunny summer days, where an olive tree takes pride of place (somewhat poorly pollarded to control a tree eager to reach the sun's rays). We are greeted by the owner, Mr. Matteo Greco, who leaves us in the hands of the dining room staff, composed, we believe, of long-time experts alongside younger, yet solidly trained, staff. As always, we're the first guests in the room, so we're quickly provided with menus, while the wine list, we're told, can be accessed via a QR code printed on a card placed on our table. The menu is divided into a land-based menu and a seafood menu. We opt for the latter because the lovely evening tempts us with fresher, lighter fare. We begin with pickled perch fillets on a bed of lamb's lettuce, followed by tagliolini with nettles, Mazzara shrimp tartare, and Salina capers for the main course, and conclude with grilled cuttlefish and squid, accompanied by baked potatoes for me and cooked vegetables for Watson. For dessert, a simple green apple sorbet. A coffee concludes the dinner, which is accompanied from appetizer to dessert by a bottle of Roberto Garbarino's Alta Langa L'istinto rosé extra brut 2021. Chef Sebastiano Greco, the owner's father, knows his stuff in the kitchen, and everything is well-prepared, though I didn't find the extra something in the dishes I'd expected from such a prestigious location. Mind you, from appetizers to dessert, I found everything delicious, but it lacked the charm I found throughout the restaurant. Maybe it's just a one-off evening for me or the kitchen, or maybe it's the change of season that also changes the menus... Further investigation will be necessary soon. In the meantime, I recommend trying it and giving your own opinion.
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