Materia In Cernobbio

We had the business lunch at 25€ for a two course meal, water and coffee included. For a Michelin star restaurant, it's quite affordable. Unfortunately, the overall experience was not at the level you can expect from a One Star restaurant. We were seated at the back of the restaurant, the room had no window and the atmosphere was sad and not welcoming. The food was ok I guess, but you come with much higher expectation for a Michelin star. Not only the taste was just average, but the duck confit was too dry and the pasta with short rib ragu was too salty. We figured it's because we took the business lunch, so we decided to order the chef signature desert which is a safran mousse with bone marrow ice and some other stuffs with bone marrow. It was "ok" but not well balanced as we tasted mainly the safran and not the bone marrow at all or ever so sligthly that it's a bit useless. The service was average. The waiters were nice, but I had to ask twice for the beverages menu and so I only had water for my starter. Later on I ordered a coffee to go with the desert and I did not get it as well. To be honest, I also forgot about it up until we were leaving. I told the waitress that I did not get the coffee, she was surprised and propose me to have it, but we were already leaving... Maybe it was a bad day for the restaurant, but compared to other Michelin Star restaurant, it's a bit underwhelming.

I had the pleasure of dining at Materia, a Michelin-starred restaurant. The cuisine was undoubtedly interesting and of high quality: the dishes were well executed, and I really enjoyed the tasting journey. That said, I expected something more surprising and creative when it came to the desserts, especially given the standard a restaurant of this level should uphold. Unfortunately, the service did not quite meet expectations. At times, attention to detail was lacking, such as serving the man before the woman. The staff also came across as somewhat unpolished and occasionally disorganised, rather than the elegant and discreet presence one would anticipate in such a setting. The all-white interior also felt rather cold, which did not help create a welcoming atmosphere. Overall, however, the experience was positive and I will certainly return, as I truly enjoyed the cuisine. I would simply recommend improving the service, which with a bit more refinement could really elevate the overall experience.

Birthday dinner. Lovely surprise, recommend to try the seven courses menu for first timers. We brought our own wine and the sommelier entertained us with tips and curiosities.

An exciting experience, with plenty of gluten-free options available on the five-course tasting menu, and interesting dishes with thoughtful presentation. The atmosphere is modern but extremely cold, and doesn't entirely put you at ease (the stark white of the table and the beige of the walls and uniforms, as well as the painted panels, don't help).

An excellent experience at the Materia restaurant in Cernobbio, which fully confirms its Michelin star—and perhaps it's starting to feel a bit too small. We chose the €25 lunch menu, with a choice of two appetizers and two first courses: we tried all four, and each was better than the last. The beetroot and goat cheese risotto was simply perfect: creamy, balanced, with distinct flavors and sublime cooking. Appetizers included spectacular tuna tataki with mustard (we would have liked a bite more) and a delicate and delicious vegetable flan. At the end of the meal, we indulged in an off-menu treat: the famous dessert reminiscent of Milanese risotto, with saffron cream and marrow wafer. Ingenious and delicious, it almost surpassed the savory dishes: a true masterstroke, and not surprisingly, the chef's signature dish. The service was impeccable, with special mention to the sommelier: knowledgeable, attentive, and kind, he perfectly described the selected wine, something not always a given even at starred restaurants. The new location is minimalist, well-kept, and much more refined than the previous one. Perhaps all it needs is some background music to complete the atmosphere, but the experience remains memorable. A more than fair rating for the quality offered. A well-deserved star. And maybe... even a little more.

Very tasty tasting menu, both for non veg and veggie. Loved the mackerel The atmosphere is a little stark and quite for my liking but the food makes up.for it all

Without a doubt, in the Larian area and beyond, this is the restaurant that stands out by a wide margin in terms of innovation and contemporaneity. Flavors are consistently balanced. Sometimes elegant and gentle, sometimes more surprising and explosive. Compliments to Chef Caranchini. Attentive, precise, youthful, and informal service. Kudos to Luca (sommelier): his pairings are always valid and uniquely interesting. He effortlessly conveys warmth and passion. Always an extraordinary experience!!

The dishes are succulent and surprising: a truly delicious experience. On the other hand, the dining room is gloomy, it feels like a garage. The service is strange, with unsettling personalities.

Pranzo domenicale in questo ristorante...abbiamo scelto menù da 5 portate che in realtà erano 6 in quanto offerto entre ' dello chef. Che dire ...portate che non si dimenticano in quanto maestralmente cucinati con gusti che a casa non faresti mai... Eccellenza in tutto. Personale preparato e disponibile, locale essenziale e moderno. Torneremo sicuramente! Consiglio vivamente questa esperienza.

Siamo stati ospiti per la prima volta di Materia. Una stella michelin a Cernobbio sul lago di Como. Il progetto di chef Caranchini é davvero interessante. Cucina coraggiosa, alimentata da curiosità. Piatti bilanciati e consapevoli. Azzardi ben giocati e nella maggior parte dei casi convincenti. Ambiente giovane e informale, servizio mai invadente e sorridente. Location minimal e accogliente. Noi facciamo alcune scelte dalla carta. Partiamo con una trota sott’aceto con uova di lago affumicate, rafano ed aneto: partenza convincente e decisa. Proseguiamo con un risotto al burro affumicato, betulla e oliveto spinoso ed una Linguina, burro garum di agone e amchoor. Due piatti diametralmente opposti… si fatica a credere che due concetti così distanti di gusto arrivino dalla stessa cucina. Il risotto delicatissimo mentre la linguina spregiudicata e spinta. Ottimi entrambi. Scegliamo poi 2 portate principali: uno é un capolavoro l’altro é quello che in tutto il percorso ci ha convinto meno. Rispettivamente parliamo del piccione che servito in 2 tempi e declinato in parecchie versioni é davvero una portata perfetta, mentre la Rana pescatrice con cavolfiore, besciamelle al cocco e arachidi per quanto sia un ottimo piatto é a nostro modesto parere migliorabile. La parte croccante data delle nocciole é necessaria ma forse eccessiva e rischia di predominare su tutto il resto. La consistenza del pesce però é perfetta. Comunque bel piatto. Chiudiamo con 2 dessert di grande fattura. Goloso “ricordo di un viaggio in Colombia” che per gli amanti del cioccolato é un toccasana, mentre davvero coraggioso e riuscitissimo “Midollo e zafferano”, celebrazione dolce di un risotto in gramolata . Bella panificazione e accattivante la piccola pasticceria. Materia ci ha convinto e la cucina di chef Caranchini ci piace. E’ giovane come lui…. dove per giovane intendiamo curiosa, spregiudicata e accattivante . Da riprovare assolutamente !!!!!! Bravi.