Maria Cortinovis

I made a last-minute reservation for Mother's Day. Despite our late arrival, they were incredibly kind and kept our table. The wait staff was highly trained and discreet, and the service was precise and on time. The chef surprised us: my octopus with scamorza mousse and piattoni was truly spectacular, cooked to perfection, crispy on the outside but soft on the inside. A very balanced dish. The mango and olive dessert was a delicious surprise. I savored all the flavors separately and then mixed them together, and was pleasantly satisfied. We'll definitely be back. Thank you so much for the experience.

+7

Shira Kreizelman

I just had the best gnocchi. It was all great- and our waiter was the best. Thank you!

Luca Zagliani (ART Cooking)

Sublime experience. Location… Creative cuisine that follows the seasons. Fresh products, exciting dishes. I mix and match and make for a very, very interesting dinner. I recommend the ricotta byrek (a favorite dish). The daily menu is very interesting. The desserts, oh well… 10 out of 10, a marriage of unparalleled flavors. The staff is welcoming, always very attentive. A little extra touch that no one ever does… picking up the crumbs before dessert… I loved it. These are small, interesting ways to make dinner even more unique. The sourdough bread is delicious. Score: Location ***** stars Food *****+++ stars + Staff **** Prices **** (average and fair for such high-quality produce) Recommended.

+7

Claudio Landi

Friendly, artful cuisine, welcoming elegance, and fantastic ingredients. The best raw and cooked scampi we've ever had, a menu tailor-made for us, as we wanted to be guided and try a little bit of everything. High-quality seafood cuisine paired with equally fine wines, everything explained with passion, always making us feel at ease.

+9

Mario Amelio

The restaurant is medium-sized, but the spaces are very spacious, so there's plenty of space between tables to dine in peace and chat in privacy. The entire space is colored from a deep gray to a saturated dark blue. Each table has excellent spotlighting, creating a warm atmosphere and providing a perfect view of the food. Unfortunately, I couldn't take photos of the restaurant because it was already full when I arrived, but I did take a photo before leaving of the beautiful space on the second floor, which features a piano and a fireplace. The quality-price ratio is very good, and it was also the only place where I ate truly excellent pigeon, cooked three different ways (one raw). Before starting, we were served lemon-infused butter and marinated salmon tartare paired with burrata. The five surprise finger foods were also a great experience. A special mention goes to the dessert, which included mango ice cream, crumbled crumble, and black olives! I can only recommend this place.

+2

Alberto Brandolin

Uncompromising quality. As a colleague, I'd long wanted to try the One Love Restaurant experience, and I must say with pleasure that my expectations were far exceeded, both in terms of the quality of the dishes and the service. The atmosphere is welcoming and relaxing, expertly decorated with a personal touch (the Marchesi book on the fireplace is a gem few will notice). For the choice of dishes, I relied entirely on Nafi and Alan, who guided me through a wide-ranging, delicious, and abundant tasting menu that took my palate from Sicily to France, from the Far East to the Arabian Mediterranean, passing through the USA, the Tropics, North Africa, and our own Bergamo. The common thread is one: uncompromising quality. The obsessive pursuit of the finest ingredients (whether it's the catch of the day—and only freshly caught!—the local pigeon raised practically like children, or the Siccagno tomatoes produced for the restaurant) is enhanced by a technique that perfectly respects the raw materials. Special mention goes to the Blue Lobster Thermidor (reviving an ancient Escoffier recipe from the late 19th century), the Bergamasco Pigeon (clearly superior, in my humble opinion, to Niko Romito's much more famous three-starred dish), and finally, one of One Love's signature dishes: Mango & Olive, an exciting, fun, and surprising dessert. I can't say more so as not to spoil the surprise! From the amuse-bouche to the trio of desserts, all the dishes were executed to perfection; a unique prerogative of a close-knit and well-managed kitchen team, a rarity these days even in much more prestigious and renowned establishments. The wine list is extensive, as is the selection of liqueurs and spirits to finish the meal. The coffee is also excellent. The service is attentive but never overly formal, thanks to Nafi, who attends to each table, eagerly chatting with kindness, expertise, and professionalism, conveying a genuine passion for his work (and his porcelain 😂). Alan manages the kitchen and, when possible, pops into the dining room to share a few words about the dishes being served; something I truly appreciated. In conclusion, a truly exceptional sensory experience, the fruit of the hard work of those who have made our profession a true vocation and who therefore deserve unconditional support and infinite respect. Well done, well done, well done!

+4

Francesca Innocenti

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Brad Jordan

Very good

Cantemir Mihu

Good food, friendly waitress, explained us the menu in English. The food was great. The items in the menu are not very suitable for children, but they did made some simple tomato pasta just for them

+2

Noble Blessing

Beautiful and cozy restaurant, quality food and great taste. It was our first time here and we all had amazing time

After a long day at the airport, I arrived at the restaurant around 21:30 and was warmly greeted by an optimistic and helpful host/waiter. Despite not having a reservation, the inviting attitude im…

After a long day at the airport, I arrived at the restaurant around 21:30 and was warmly greeted by an optimistic and helpful host/waiter. Despite not having a reservation, the inviting attitude im…