Pizzeria Colibrì In Cadorago

10/03/2024: good experience, we were very satisfied and can't wait to try the new menu as soon as it is available. Service a little set, at times detached.

08/03/2024: What a Michelin Green Star kitchen should be like! I wanted to discover the cuisine of Radici Restaurant because of the numerous times I heard about it. Since it was awarded the Green Star of the Michelin Guide I officially decided to have a tasting experience and we were deeply satisfied and impressed. First, it's good. I want to say this because Chef Gatti is often associated with a lot of technique, fermentations, particular cooking methods and unusual products, but what emerges in the dishes is not the technique, but the taste. And it's total. Secondly, it is true, there is also the whole processing side, and it is here that we see the reason why the Michelin Green Star was awarded: Radici's cuisine is a circular cuisine, in which seasonality and every minimum part of the raw material (which is always of excellent quality). In Radici's menus you can find parts that are usually discarded, but because, as the waitress Sara explained to us, the chef only works with whole animals, bordering on absolute zero waste. The Habitat Mare, the winter tasting menu, presented dishes based on lettuce, or based on cod tripe: the two strangest perhaps, but essentially my favorite dishes. My fiancé really enjoyed the jellyfish dumpling and the conger eel. Radici Restaurant is not just catering however, but also gastronomic and territorial culture. A dinner here means having a taste experience and a personal training experience. I will definitely return to taste the Lake Habitat in spring and the Forest Habitat in autumn.