I migliori ristoranti in Lombardia

28/06/2025: We joined the gourmantico initiative to celebrate my husband's birthday. Table for 4 people. We went for sure because one of our guests had already been to the restaurant on several occasions and always spoke highly of it. Unfortunately, our experience was not up to the level of his stories. The 5-course tasting menu was served too quickly (we sat down at 8:15 pm and were asked if we wanted coffee at 9:05 pm) The appetizer arrived together with the entree... Unfortunately, one dish was served cold and when we asked for information, the answer was that it was a summer choice in which the crazy water was poured cold on hot lobster (but my lobster seemed to have just come straight out of the fridge and I thought too much time had passed between the composition of the dish and the service) Even the second course of chicken which included a fried lollipop was cold with veins of blood inside. Unfortunately, the impression was that the dishes were already ready and not created at the moment given the speed of the service. We asked for a break between the last course and the dessert but then the latter was served without asking if we were ready to continue. Finally, before the coffee, we asked for a bottle and an extra dessert menu just to enjoy the occasion but we felt uncomfortable because we felt like we wanted to close early. It took me a while to pay while 3 people were busy cleaning the coffee machine mumbling without caring about my presence. We then understood that the chef was not present and the impression is that the hand had slipped a bit in his absence. It's a shame because we felt like second-rate guests as participants in the gourmantico initiative that should be dedicated to the food and wine promotion of the area and to be an additional opportunity to reconfirm the professionalism of the restaurants that participate. If we decide to try this formula again, we will focus on the Bergamo restaurants that have already proven themselves on several occasions to be welcoming and impeccable both in terms of service and food quality. It is a shame that we were unable to have a discussion with the chef that we would have liked to meet in person but who will continue to enjoy our admiration.

23/06/2025: Il Cantuccio is a historic establishment, awarded a Michelin star in 2007, which it has maintained to this day. An award that not only rewards technical excellence, but also the coherence of a vision, the ability to remain true to oneself while evolving, and a deep bond with the territory. The chef's secret Speaking with Mauro Elli, his philosophy immediately emerges: "The secret of a good chef? Understanding the territory, and with your own hand and heart transforming it into dishes to offer to customers. Here we have eliminated garlic, onion and spices. The flavors remain clear, but softer. We work on simplicity, which is actually the most difficult thing and the richest in details." A thought that is fully reflected in the dishes: balance, clarity of flavors, technique and respect for the ingredient. A cuisine that does not want to amaze with special effects, but to convince with cleanliness and depth. The menu The menu of Il Cantuccio is one of the most balanced and attractive among those of the starred restaurants in the area. A proposal designed to please, to leave a mark, but without forcing: dishes that speak a clear language, that are remembered for their essence rather than for their appearance. Creativity is present, but never an end in itself. There is a precise desire to communicate with the customer, to accompany him on a journey that surprises without disorienting. And finally, an aspect that is anything but secondary: the quality-price ratio. It is rare to find such a virtuous balance between experience, service and bill in a starred restaurant. The customer perceives that he is experiencing something authentic, refined, complete. And this makes Cantuccio a destination to mark on the agenda.