Trattoria Guallina In Mortara

My dinner at the Guallina restaurant was a real discovery, a journey through elegant and well-balanced flavors. From the moment I entered, the warm and refined atmosphere of the restaurant made me feel welcomed, while the staff - kind and competent - made the experience even more pleasant. As an appetizer I chose the goose liver paté with croutons: an intense and refined dish, perfectly balanced in flavors. The creaminess of the paté married perfectly with the crunchiness of the croutons, giving a truly tasty start to the meal. Next, the rice with bay leaves and Breme onion: a surprising and delicate combination. The scent of the bay leaves and the sweetness of the onion created a unique harmony, enhancing the rice without overpowering its simplicity. A dish that shows great attention to raw materials and technique. In short, Guallina is a restaurant that combines tradition and creativity with great elegance. Recommended for those looking for sincere, well-executed and exciting cuisine. I will definitely be back!

Excellent trattoria, simple and classic style but clean and sober. We ate everything based on goose. Starter of goose cured meats and really excellent pate, especially the latter (usually it seems cloying to me), followed by ravioli with goose meat in butter (I also tried the cannelloni with asparagus, this dish is also really tasty and worth a try!) and for the second course...baked goose for the whole table with baked potatoes! the meat was really tasty and tender, spectacular. The entire meal was accompanied by a good Buttafuoco red wine, the list of wines available is really long and varied, the bitters and grappas available at the end of the meal are also extensive. It's really worth it!

A place just the way I like it: quality and tradition, very rich wine list, impeccable service. Very honest prices. I will be back to try other dishes too. The goose based ones are top!

Sunday lunch with friends. Very welcoming place, the service is impeccable. You immediately perceive the professionalism and passion for catering. The dishes were all delicious, perhaps the best was the goose breast with potatoes. It contained simplicity and authentic taste. We will definitely be back as soon as possible.

Shortly after Mortara, this place takes its name from the town in the province of Pavia. In the kitchen here the goose reigns supreme and is also represented on the walls of the restaurant, 2 rooms furnished as they once were, in poor art. As usual, Watson and I arrive at the evening opening and are greeted courteously and seated at a table which we are allowed to choose from those set for two people. From the menu Watson chooses a mix of goose cured meats: mortadella, galatina, salami and cured breast; I prefer an asparagus flan with saffron sauce. As a first course we both choose tagliolini with carrots, courgettes and asparagus: splendid! Even for the second course the choice is unambiguous: goose breast with potatoes cooked in goose fat. We conclude with some cream ice cream and Watson with a crunchy and salted caramel semifreddo. With two coffees, water, and a bottle of Nebbiolo d'Alba from the Colla farms, the two of us spend €150: very correct. A place from times gone by not to be missed; shame about the raised entrance which is accessed via a series of steps which precludes access for disabled people.

Small restaurant outside Mortara. Original and good dishes

È la seconda volta che vengo qui pur non essendo della zona..Ho notato qualche passo indietro.. Capisco che fare ristorazione non sia semplice oggigiorno, ma trovo che vi sia un po' di stanchezza nel servizio e nella cucina.. Necessiterebbe un po' più di empatia e professionalità nel servizio, una cucina un po' più generosa nelle portate, come si confa' al tipo di ristorante e alla zona. Ciò detto, riconosco che la carta dei vini sia molto buona, che il conto sia corretto, che il menu che predilige giustamente l'oca sia pure corretto nella proposta.. Ciò che abbiam mangiato è stato complessivamente valido (tranne il rago').. Il mio giudizio vuole essere uno sprone, viste le potenzialità..

Good morning we ate today. Quite a nice place, a little sad at the entrance.. Pretty good starters but few, there was no sauce to accompany the dish. Inside the room a little cold, minimal heating... We had lunch... I had higher expectations.... But I will return to try other dishes... We'll see

excellent restaurant, perfect service, excellent selection of wines, very nice dishes, everything delicious, really super, too bad it's not close for me, but I will definitely go back

Il posto è piacevole ed il personale efficiente . Il pranzo mi ha lasciato perplessa . La battuta di manzo alla bagna cauda sapeva di poco (sicuro non di bagna cauda) ma allucinanti i pici : mi aspettavo i pici che sono spaghettoni più simili ai troccoli che agli spaghetti mentre ci sono state servite delle "reginette" (pasta tipo tagliatelle ma con il bordo ondulato) oltretutto stracotte ... che abbiano fatto finta di nulla non è un buon segno : o non sanno cosa sono i pici o ne erano rimasti senza e ci hanno rifilato la prima pasta lunga che avevano pensando forse che non sapevamo cosa fossero i pici ... Eravamo ospiti di amici e non ce la siamo sentita di far venire qualcuno al tavolo che ci spiegasse perché chiamare pici una pasta che nulla ha a che vedere con i pici e pure stracotta ... Da evitare accuratamente