Premiata Gnoccheria E Risotteria In Varese

28/02/2026: Excellent restaurant, beautiful location, especially for parties and receptions. The outdoor space is pleasant and perfect for a relaxing post-lunch/dinner stroll. Highly recommended.

21/02/2026: Diodona is a gem nestled in the greenery of the Lombard Prealps, between Varese and Como: an old farmhouse transformed into a refined venue, surrounded by several hectares of parkland with a garden, a greenhouse, and a slow-paced atmosphere. The ambiance is elegant yet warm, rustic-chic with touches of class—perfect for intimate dinners, special occasions, or weddings, but also for a gourmet evening without the overly formality. The service is attentive, professional, and friendly, with a relaxed pace, sometimes almost too relaxed, that perfectly complements the location. We started with a canapé (on a black base, probably squid ink bread): not bad. Marinated or smoked salmon with a spiced cream, currants, and micro-herbs. Fresh, balanced between smoky, acidic, and creamy. Followed by a platter of cured meats and raw meats: firm and flavorful beef tartare, sciatt soft on the inside and crispy on the outside, excellent prosciutto crudo, bresaola, salami, and several types of cheese. The quality of the ingredients is evident, the presentation elegant without being overbearing. As for the first course: ravioli in rosé cream: the most memorable dish. A velvety sauce (light bisque), generous pieces of fresh shrimp, citrus zest, and fine herbs. The sweetness of the crustacean, the citrus acidity, and the perfect creaminess—impeccable, yet not heavy technique. Finally, two delicious options. A nougat parfait with Aurum sauce, and I absolutely loved the blueberry tart with its grappa ice cream. One was creamier, with vanilla cream, yellow coulis, fresh red berries, and strawberry—fresh, tart, and not cloying. The other was a shared dessert with grappa ice cream, moist, delicious, and beautifully strong. In short: high-quality, seasonal cuisine with attention to the ingredients, meticulous presentation, and balanced portions. The timing between courses could be improved: waiting more than half an hour for a first course seems a bit excessive.