Ristorante Movida In Comerio

05/07/2025: A birthday, an experience. I had read an article about this restaurant and, intrigued, I decided to book for my birthday dinner. I call it an experience because the food was truly unique and refined. A great combination of flavors and quality. An explosion of joy for my taste buds. I'll be back!

22/06/2025: Olio. Elegance and promises, but the journey to the Star is still long Olio, located in Origgio and mentioned in the prestigious Michelin guide, offers a gastronomic experience that initially conquers for its aesthetic and sensorial impact, but is not free from some flaws that still limit its leap towards the deserved Star. The location is undoubtedly a strong point: elegant, well-kept, large and refined in the details, with a wise choice of high-quality materials. The table linen, extremely soft and pleasant to the touch, and the seats, comfortable and well-chosen, further enrich the general comfort. The environment amazes with suggestive scenography, illuminated by sophisticated light effects and embellished with authentic vintage cars that give the place a unique charm. The only shame is the slightly insufficient lighting in the area adjacent to the terrace, a detail that needs to be improved to fully enhance the atmosphere. The chef's culinary proposal certainly reveals talent and balance, wisely blending simple and quality ingredients. The smoked scallop appetizer is remarkable and memorable, masterfully accompanied by agretti and a light blown hollandaise sauce. The spring acqua cotta is also surprising for its freshness and brilliance, although the egg protagonist deserved a touch more attention in cooking. Among the first courses, the rabbit-filled buttons paired with lobster stand out: an intriguing combination, successful in flavor, even if the lobster would have benefited from a slightly shorter cooking time. The mezzeri rigatoni with sea urchin and scampi carbonara are decidedly disappointing: served lukewarm and with the flavor overwhelmingly dominated by the egg, the dish leaves the seafood ingredients totally unexpressed. Among the second courses, the fritto misto stands out positively, cooked to perfection and without any trace of grease, enhanced by the excellent freshness of the fish and the red mullet, the absolute protagonist. The remoulade sauce proposed as an accompaniment, however, leaves one speechless: yogurt and cucumber fail to harmonize with the dish. The lamb is instead a true triumph of intensity, splendidly accompanied by a ristretto intenso and morels, an impeccable pairing. A note of merit for the waiting staff, attentive and kind, in particular for the young maître, competent and attentive. However, a flaw emerges: an excess of apprenticeship staff, who despite showing education and brilliance, inevitably appear inexperienced and hesitant. A more balanced choice in the staff mix would certainly be preferable. Another sore point is the absence of a dedicated sommelier, essential in an ambitious restaurant. A good sommelier guides you in choosing the wine and can expertly describe the wine chosen by the customer. Here that figure is missing. Furthermore, returning to the generic staff, too often the glass remains empty, leaving one to perceive a lack of sufficient waiters to best manage the large number of tables. Ultimately, Olio a Origgio is a restaurant that certainly deserves a Michelin star, but it still lacks that pinch of audacity, originality and attention to detail that could allow it to take the decisive step towards winning the much-coveted star.