Ristorante d'O In Cornaredo

The place is elegant and minimalist, with very particular spacious tables, with an intermediate shelf to place devices and single-armed wooden chairs with space underneath the seat to store bags. The open kitchen lets you glimpse the team at work. I tried a menu with seasonal products with the chef's historic dishes such as caramelized onions with Grana Padano ice cream or sea bass with D'O caviar. Almost all the dishes were well balanced, with clear flavors and careful presentations. Paired with an excellent selection of wines. A couple of dishes were not impressive, simple with seasonal vegetables, but without a starred flavor. The service was attentive and professional, without being invasive. The place is very well-kept, truly intimate, excellent for a romantic dinner. A high-level gastronomic experience, which I recommend to those looking for creative cuisine but rooted in Italian tradition. 

It's no longer the original D'o. I don't understand why he still says he does pop cuisine. In any case, it was a remarkable and satisfying experience. Two Michelin stars absolutely deserved. Fantastic tasting menu and fantastic wine pairing.

Excellent! Special credit to the risotto!

Everything top, great experience, I recommend without reservations

In life you have to have certain experiences and this is definitely one of those to have. Minimal but refined environment, very kind and helpful staff and excellent food quality; each dish is an emotion that is released throughout the culinary journey and the wines that accompany it are never "banal". Oldani's ability to offer high-level cuisine starting from traditional raw materials which also surprise in the presentation of the dish is excellent.

There were 4 of us as a family on a Saturday lunchtime. As soon as we entered the restaurant we were welcomed like kings by Davide and his team. And then it was a real fireworks display. Exceptional service and a succession of dishes. We had a magical time. We particularly enjoyed being able to chat with Davide who came to our table several times. A big thank you to Davide and his entire team!

Thank you so much for being kind enough to change our reservation several times. Compliments to the Chef and all the staff.

Everything exceeded expectations. The dishes with strong flavors but absolutely balanced and exquisite. The ingredients reflect the territory and the season. All Definitely POP! Room with beautiful windows overlooking the square. Lots of attention to detail and carefully chosen. Very professional and kind staff. The chef, present and attentive "master of the house". Experience to do and repeat.

Exceptional lunch, flavors in harmony, kind and punctual service. The square with windows enters the restaurant.

Chef Davide Oldani is an alchemist. What he cooks and serves to customers has an inexplicably amplified taste for those, like me, who don't frequent starred restaurants that often. Thus the caramelized onion becomes the quintessence of the caramelized onion, the strawberry becomes a strawberry elevated to the "n", the chicken stands out forcefully even where the chicken is not physically present. From his mind comes a vortex that envelops an entire square, transforming it into a hotbed of ideas and flavors: D'O, Olmo and NextD'Oor. A truly welcoming and warm environment, furnished in a rather minimal way and enriched with design objects. The difference, however, as usual, is made by the people: in the dining room you can breathe professionalism and precision, but this does not mean that you should think that the approach to the service may be cold or impersonal, on the contrary: quite the opposite is true. There are 4 different menus available (including an entirely green menu that can be adapted between vegetarian and vegan, with a variable number of courses). Prices which are now unpopular, but nevertheless lower than average for a restaurant which has been recognised, among countless awards, two Michelin stars and the green star. At the end of the evening, the chef greets customers and is so helpful that at the end of the evening, when we left the restaurant, he was talking about sharks with a lady.