21/04/2025: After having dreamed of it so much, my partner and I went to Andreina. We have been following and admiring the chef for a long time, and therefore the expectations were very high, the emotion was great.
Therefore I am very sorry to describe our experience in these terms:
We started off badly with the service: we were brought a welcome bubble, we chose the "smoke" menu and decided to take a bottle. We asked which macerated wines were on the menu. Answer: not present.
We asked for Orange, answer: I can make you a juice. We understood that what we were looking for was not there and we chose the tasting of 3 glasses, asking for reds at this point. The first glass was brought to us without any interest in understanding our tastes first (perhaps the absence of Coravin inhibits the pairing). A low-priced wine that we already knew and in our opinion not of the highest quality. In the meantime 1 hour and 15 minutes had passed, 2 glasses were brought to us without either planning or cutlery.
We give some indications on our tastes for the following wines and it goes a little better, but resigned by now that the wine experience will not entertain us as much as the food.
In fact, the service continues more relaxed from then on and the food is excellent, from the first course to the dessert. We really appreciate the guys in the dining room but above all the humility of the chef in coming to the tables several times, his evident passion and above all the desire to share hard work and research with the diners, work that is completely perceived.
However, from a restaurant of this size and for the price paid, you expect excellent service and a sommelier attentive to making you experience the drinking experience that accompanies and enhances that of taste. This, to my great regret, did not happen.
Hoping that our criticism will be taken in a constructive way, I highly recommend a Coravin (also because the menu features important labels while the glasses served for tasting disappointed us a little) and greater attention to the service.
We will continue to follow the chef's path with esteem, but we will not return soon because for many, having this experience requires a considerable financial outlay and the experience was not up to par for the service that I would define as "not very pampered".
21/04/2025: Perfect, I have nothing else to add
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