Ristorante Acquerello In Fagnano olona

You arrive on this street in the historic center and, looking at the wrought-iron sign, notice the statue of Garibaldi at the end, who contributed to the unification of Italy in the late 19th century. You enter a quiet courtyard that leads you to a secluded and private space. At the door, Giorgia greets you and leads you with grace and elegance into the frescoed room that transports you to the countryside of our Italian hills. Giorgia leads you to a large table, and as soon as you sit in the comfortable armchairs, the journey begins through the sensations, flavors, and colors that will last the entire evening. The discreet background music pleasantly accompanies you. Each dish highlights the attention to detail and passion expressed by Chef Silvio, who from early in the morning prepares and analyzes every detail. Thanks also to the help of a great Asian chef, he further expands the culinary perspectives while maintaining tradition and discreetly ensuring his guests' satisfaction. The evening flows pleasantly, and each dish offered sparks curiosity and brings satisfaction. When we say goodbye, you feel like you've met great professionals who offer an experience you'll definitely want to repeat. Thank you so much.

Fantastic evening with a special menu. Exceptional egg, special first course, and fantastic second course as well.

I was looking for an omakase dining experience and after some research I found this restaurant that had an unpredictable menu. I admit that placing such trust, especially in the kitchen, is a challenge. After all, when you have an omakase experience in a traditional Japanese restaurant, you already have an idea of ​​what to expect. Here, however, the unknown was as big as modern cuisine. Well, we found ourselves in one of the best restaurants we have ever tried. We have been to other starred restaurants and some "set by stars" (without a star yet), and this one has forcefully entered our top 3. We particularly appreciated the contact with the chef: present but never invasive. I will not describe the dishes; the photos in the gallery will speak for themselves of their beauty. But I can assure you that they are delicious, with a couple of truly stratospheric creations. Go there.

Every time I am speechless in front of such art… Calling it just a culinary experience is an understatement… Chef you are the best! I would give you 10 stars… 5 are not enough…

I am no expert by any means, but based on my observation of cooking shows, and hanging out with several upper-classed "foodies", many of the fancy-pantsed chefs and skinny rich white people that eat sometimes argue that top tier cuisine is supposed to be 'interesting', or indicate that a 'refined pallet' is required to enjoy things that are rare and therefore expensive... That said, I'd often wondered, can't these chefs make these 'interesting' flavor and sometimes 'rare' things also taste really, really good? Well, this was the first fine dining experience I thoroughly enjoyed in the US. We didn't do the wine paring, so I cannot comment on that, but every single dish we has was remarkable.

Great food, excellent service.....maybe you can adjust the price of the wine? Speaking of glass (not bottle)

Very intimate room and tasting itinerary created specifically for diners. It's head to head with the chef who brings his cuisine proposal ranging between fish and meat. The path of the dishes is unusual, starting with the most delicate flavors and ending with the most incisive ones and this also leads you to eat ravioli in broth as the last course. I found everything well made with explosive flavors (use of acid and bitterness) but also comfortable flavors that bring you back to home cooking. Good wine accompaniment. Closing with desserts that are more reminiscent of small pastries rather than a plated dessert. Finally, the economic aspect should be mentioned, an important bill, probably justified by the fact that the chef essentially cooks for you and very few other diners.

Sono tornato da Salmoiraghi e chef Choi dopo qualche anno e ho ritrovato la solita qualità dei piatti, sia nelle cotture che negli abbinamenti. Molto apprezzati anche quelli al calice consigliati dalla responsabile in sala Giorgia, persona preparata ed empatica. L'unico appunto che posso muovere, ed è anche il motivo per cui era parecchio tempo che non ci tornavo, è che le proposte sono spesso le stesse, magari leggermente rivisitate, ma concettualmente quelle. Può cambiare la materia prima (es: tipo di carne), ma poi gli accostamenti nel piatto si assomigliano parecchio. In questa serata, per esempio, l'unica proposta nuova era una rivisitazione dell'uovo in camicia. Molto buona. Diciamo che ce ne vorrebbero altre così per avere la voglia di tornarci più spesso, cosa che farei volentieri perchè da chef Salmoiraghi si sta veramente bene.

Compleanno del 5/3, assolutamente soddisfatti, il cuoco Salmoiraghi degno allievo di G.Marchesi, Giorgia al top della professionalità espressa con passione ed eleganza, piatti all altezza e speciali alla vista e al gusto. Torneremo senz'altro xchè è stato tutto piacevole e stupendo, i se ci si sente così soddisfatti, il prezzo è ripagato.... e grazie ai miei figli del regalo molto apprezzato.

Fantastic evening, we ate divinely, the service was top notch, and unlike other Michelin-starred restaurants I've been to, where certain roles are perhaps exaggerated with waiters who seemed to me to be acting a part, here I found sincerity in what they do. Thank you for the wonderful experience.