Grow, nel senso di divenire, in un moto perpetuo. “Crescere” attraverso l’esperienza maturata, lo studio dell’arte culinaria, la passione per il prodotto. “Coltivare” un desiderio, fino a costruire una tana e renderla confortevole. “Sviluppare” competenze, algoritmi di cura, con attenzione al territorio e alla stagione. “Diventare” un giovane chef, di quelli che possono fare la differenza domani. Questo è Matteo Vergine, nudo davanti ai suoi animali. Che sia un germano, un colombaccio, una lepre. Esaltati nella loro essenza, utilizzati in ogni declinazione. Riccardo è il bravo sommelier che lo affianca, un uomo educato e discreto. Un sodalizio a due che sembra funzionare, il tempo darà loro ragione.
balenadorme
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25 Aprile 2025
I went this evening to try the wood pigeon monograph. A refined, modern location with primitive tones, with wooden tables and decorations recalling game, the true protagonist of their culinary philosophy. Bold, bold and refined flavours, risotto with horseradish exceptional, highly recommended addition to the menu. Discreet, well-prepared, very kind and welcoming dining room staff. A fantastic and immersive experience, I thank the dining room staff who guided us exceptionally during dinner and the chef who wanted to say goodbye to us before we left. Strongly recommended!
Giada Panarelli
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09 Aprile 2025
We've had this restaurant on our wishlist for a while and we finally went here for Valentine's Day dinner. “Romanzo Selvaggio” menu excellent from first to last course, a note of honor to the game ravioli with chocolate and zabaglione, truly fantastic. We offer our heartfelt compliments to the philosophy of the restaurant (which we share 100% and which was one of the main reasons that brought us to this restaurant) focused on sustainability, not only environmental but also social. We greatly appreciated the choice of not using any type of meat/fish from farms but only and exclusively from local hunting and fishing. Seeing ideas like these proposed makes you understand that excellent cuisine can be sustainable and conscious but also delicious and of a high standard at the same time! Thank you 🌎
Mia Roncoroni
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11 Marzo 2025
Excellent dinner, obviously you have to like the wild taste of the meat, nice and welcoming environment, in the room where we dined there were only 2 tables, so pleasantly cozy. The excellent dinner and the right pairing of wines. The attentive staff.
Raffaella Folchini
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02 Marzo 2025
Simply wow, I am an 18 year old boy and I gave this experience, because yes it is an experience, to my father for Christmas, we chose the pigeon menu and I assure you that we are at a higher level, things like this around are really rare to find. Professionalism, precision and work down to the smallest details make this restaurant one of the best experiences I've ever had, the Michelin star is just the icing on the cake that rewards these guys for their fantastic work. Really wow. Compliments.
GIORGIO PETRUCCI
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14 Gennaio 2025
Our experience was more than excellent. We went for lunch, where there is the option of having two courses of your choice with dessert for the price of 30 euros. In my opinion, this initiative is inclusive and strategic, to bring together a part of the public who would otherwise not approach the world of fine dining. The service was excellent and the owners, very young, are friendly, helpful and very professional.
The location is modern and elegant. As for the food, we couldn't have been more satisfied. To be done again, perhaps to try a tasting menu in the evening.
Valentina Castoldi
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03 Gennaio 2025
Nel cuore di Albiate, un ristorante insignito di una stella Michelin incanta con la sua cucina innovativa, firmata da un giovanissimo chef dal talento straordinario. Fin dal primo istante, si percepisce un’atmosfera di raffinata semplicità: il design del locale richiama i toni della natura e una luce calda che invita alla calma e alla contemplazione.
Il menù è una celebrazione della natura. Ogni piatto racconta una storia legata alla natura che sono veri capolavori di gusto ed estetica. Il tutto è esaltato da tecniche moderne e accostamenti a volte audaci, ma sempre rispettosi della materia prima.
Tra i piatti memorabili, spicca un colombaccio che e’ un capolavoro di qualità e nelle diverse preparazioni
A newly awarded starred restaurant, I decided to visit it for the culinary offering based on local products and exclusively game meat. I wasn't disappointed, in fact I found courageous flavors (like mouflon ravioli and venison with char roe), but also incredibly fresh and clean (like salsify, cabbage and onion).
Gabriele Busnelli
.
13 Dicembre 2024
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