23/12/2025: Unique...human...excellent quality...excellent raw materials...trained and empathetic staff...
30/11/2025: The location is perfectly in keeping with the setting: a restored 16th-century mill, transformed into an elegant rustic setting with meticulous attention to detail. The fireplace is extremely charming, and the open-view preparation of dishes adds a touch of authenticity and warmth.
The table setting is simple but appropriate, fully in keeping with the restaurant's style and that of similarly sized restaurants.
The Une project is evident in the dishes, where technique and local ingredients blend seamlessly. We chose the Relazioni menu.
The ingredients are treated with respect, the cooking is precise, and each dish strikes a balance between simplicity and creativity. You can sense a cuisine that doesn't seek to impress at all costs, but rather strives for consistency and the valorization of the product.
A note on the pre-dessert, recently added to the menu: an interesting idea, but perhaps one that could be slightly revised. We found it a bit too overpowering in flavor, so much so that it overshadowed the balance of the preceding dishes. With a few adjustments, it could become a truly harmonious addition to the menu.
The lack of bread making but the fact that the bread is purchased from a bakery is, to say the least, strange, considering that chefs always pride themselves on their bread making.
There are, however, some very significant negatives.
First point:
A menu with prices is never brought to the table.
Especially when the purpose isn't to choose the menu, but rather to be able to change any courses. And even more so when we reported having two gift cards purchased directly from your website.
In these cases, it's sufficient to bring a menu without prices: it's a basic rule, especially when the lunch could be a gift or a special occasion.
This carelessness is, in our opinion, unforgivable—and even more so because we were treating my in-laws to this experience.
Second point:
You don't handle the customer's napkin to refold it.
We know this happens in some restaurants, but we don't consider it hygienic: the napkin comes into contact with the mouth and saliva; touching it means exposing yourself and potentially creating contamination.
The rule is simple: either leave the napkin where it is, or replace it.
Third point:
The bottles represent another critical element: it's the first time, after countless experiences at Michelin-starred restaurants, that they've been placed directly on the table.
We were sincerely taken aback by this decision, which translates into a perceptible lack of attention. In settings of this caliber, we expect the wine and water to always be managed by the staff, without turning the table into a storage space.
Fourth point:
The wine list was simply handed to us by the waiter, without the intervention—essential for us—of a sommelier.
In a context like this, especially with structured and elaborate dishes, the sommelier's role isn't a decorative detail: he or she is an integral part of the experience, guiding, enhancing, and accompanying the experience.
In the absence of any instructions, the only sensible choice was to opt for a familiar label, opting for a Franciacorta Rosé.
Une is undoubtedly a restaurant with a clear vision, solid cuisine, and a recognizable identity.
However, the overall experience was marred by some shortcomings in the service department.
These details might be tolerated elsewhere, but in a Michelin-starred restaurant, they take on a decidedly different meaning.
If you're giving a gift, ask the staff to refrain from bringing the menu with the prices.
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