ristorante Il Cigno dei Martini In Mantova

Very welcoming restaurant, attentive, professional and pleasant service; very good food; nice experience; excellent gluten-free bread too!!

Great professionalism, attention to detail, well-kept garden. Quality cuisine both in terms of raw materials and preparation. Carefully placed on the table without pomp. After some time, new management, I have to change my mind about some proposals. The service is always accurate, which in my opinion has improved in quality and culinary preparation. The matre is also very well prepared in offering quality bottles even if not high-sounding. It's a shame not to share all the chef's commitment.

Now legendary in the local Mantuan tradition. Masterful dishes in an authentic and atmospheric setting

Once we arrived at the restaurant, after being welcomed, we sat down in a very suggestive room. Building from the 1500s, if you pay attention you will notice historic frescoes and ceilings inside. The room where we had dinner was newly renovated 6 months ago with very tasteful and high quality furnishings. Impeccable service, customer attention and excellent preparation by the Somelier on the wine list. The food is good, but what you take home is everything else... you still have to invest time in creating a menu that is up to standard. I think it's more than fair to need time given that the new team has only been together for 6 months, since the new management of the restaurant.

A high level, or rather a luxury, restaurant. The service is exceptional. The staff is well trained and very attentive. Very soft atmosphere where you can really have lunch or dinner with friends in complete tranquility. Perfect. I "enjoyed" the environment so much that the food took a backseat but don't worry, dishes with very refined preparations and excellent quality food. High level price.

For the first time after the change of management from the Martini family to the Antoniazzi family, I had the opportunity to have lunch at Il Cigno. Let me start by saying that I know the work done to give a new identity to the place and I recognize how difficult it is to maintain the balance between the tradition of the previous management and the new direction. Even more so in a city like Mantua, where the culture of fine dining is still unknown. The location, as well as the service and the menu, are going through a moment of transition, with a reinterpretation in a more modern and current key. From a gastronomic point of view, I ate very well. The spaghetti, in particular, won me over with the right balance between the freshness of the lime and the creaminess of the oyster mayonnaise, while the tempura added a pleasant crunchiness. The lamb tartare is also very good, perhaps a little too delicate. I was surprised by the optional proposal of pumpkin tortelli, served with Tastasal and a tomato puree separately, in perfect compliance with the traditions of the entire province. I will definitely return to try other dishes created by chef Zanardi. In conclusion, the price is high, but it is understandable for an experience of this type. The context, the service and the research must be recognized and valorised; otherwise, the sustainability of the entire project would suffer. If you are not willing to understand this logic, perhaps it is better to avoid it.

Only lovely words for this restaurant From the staff, to the dishes, to the welcome, to the quality, to the attention to small details, to the professionalism Fantastic in every way WONDERFUL! Congratulations to all the staff!!!!!

High level location. Service perfectly up to par. Excellent menu, impeccable presentations.

Locale molto elegante, personale competente e gentile, abbiamo mangiato bene e lo consiglio … Locale perfetto per chi ama mangiare bene coccolandosi Piatti provati : Insalata di coniglio con pistacchi e marmellata A seguire Manzo,ponzu e tartufo Come dolce Millefoglie 🔝

Due persone a pranzo Servizio cortese e professionale, ambiente piacevole ma preferivo come era una volta, meno artificioso Antipasto scaloppa foie gras con scampi, spinacino e cipolle caramellate voto 7, troppe cipolle Lardo di seppia voto 9 piatto veramente interessante Bigoli con ricci, affumicatore etc voto 8 la pasta era un poco troppo cruda e sempre un poco troppo sapida, un peccato perché profumi e sapori erano interessanti Rognone voto 7. 5 il piatto meno gradito Dessert Millefoglie semplicemente ridicola, due strati..... 3 bicchieri di Anselmi, 1 acqua prezzo 159 euro Il prezzo sarebbe andato bene se tutti i piatti fossero stati curati e innovativi allo stesso livello Dell Antipasto di seppia.....