FEDERICA GARDONI

Magnificent restaurant. The food was excellent, with refined yet simple dishes. The Michelin-starred chef was kind and helpful; we even had the chance to see the restaurant's wine cellar. Highly recommended.

valerio consoli

LoRo -Bistrò, recommended by a friend, perfectly reflects my expectations: an elegant, refined yet informal setting for a truly enjoyable dinner, meticulously curated down to the smallest detail. The "little brother" of the Michelin-starred "LoRo - Ristorante" delighted me with a truly inviting menu that pampers diners and makes them feel at home. The wine selection, which I particularly value, is also excellent. I'll definitely try the restaurant as well, where I tasted a fabulous dish, perfect and recommended to give you an idea of ​​what to expect... Definitely worth trying!

Gabriele Salvetti

This restaurant deserves all the positive reviews it's received. The atmosphere is extremely welcoming, and the wait staff is attentive and friendly. As for the food, I found all the dishes truly enjoyable, with unusual yet perfectly balanced pairings that made each course interesting.

+3

Andrea Licciardello

Must try. The atmosphere is almost family-friendly, very warm and friendly. Excellent food, made with quality ingredients. Very attentive and unobtrusive service, and the price is right for the experience.

+8

King Queen

I had the pleasure of celebrating my 25th birthday at this restaurant, accompanied by my aunt, and I can say it was an unforgettable experience. Every aspect, from the quality of the food to the atmosphere, was impeccable. We chose the tasting of the chef's history, and I must say it was a double surprise: not only was the quantity astonishing, but each dish was a true work of art. The unique and refined flavors captivated us with every bite, and the attention to detail is evident in every preparation. The staff was also extremely friendly and attentive, making our lunch even more enjoyable. I highly recommend this restaurant to anyone who wants a high-end culinary experience, allowing themselves to be carried away by the chef's passion for his art. An experience truly worth trying!

+10

andrea betti

A unique experience. A tasting menu. The cuisine stands out for its creativity, often manifested in the search for unique ingredients and original combinations. Characterized by a light approach, it draws primarily from the sea in its appetizers and first courses.

+7

A.R.

Top-class ingredients and dishes; perfect service, friendly, professional, and welcoming. Expert and exciting flavors. From the breadsticks to the latte, a truly emotional surprise! So much care, class, and skill. To improve: music a little loud and playlist not appropriate for the restaurant (90s revival karaoke style), location without private parking, and too rustic flooring. These are meant to be constructive comments, because you deserve two stars!

+9

albino pina

One of the best dinner of all my life. AMAZING.....

Gilly Schleifer

Delicious food and wine, attentive staff

Roberto Bruzzone

Wow

Brit

We never walk disappointed from this restaurant 👍

Laura Bertolini

Top!

Sara Trovato

A colleague and I decided to make a reservation by calling the number listed on the official website. We tried calling twice at different times without receiving an answer. Half an hour after our last call, we received a call from a cell phone number that didn't match the restaurant's. We answered and heard "Hello. Tell me!" on the other end, without any introduction, such as "Good morning, I'm calling from the LoRo restaurant. We found a call from you. Tell me!" That said, we still managed to book the table, noting that we were lactose intolerant. Once we entered the restaurant, we were greeted warmly. They took our coats and seated us, bringing us our chosen water, a small welcome note, the drinks menu, the menu (with prices for men and without for women). Finally, they asked us about any allergies or intolerances, to which we replied that we were lactose intolerant. Then the Chef came to the table to introduce himself and ask us what type of menu we had chosen and if we had any allergies or intolerances (this suggests that the young man who greeted us first didn't mention the lactose intolerance to the chef). We chose the "balanced" tasting menu without pairings, just accompanied by a glass of "LoRo-style spritz," which, I must say, was not bad! I won't dwell on what we ate, because if you're curious, you can find the menu in the photos below. I'd just like to say that from the menu, two dishes particularly stood out for their bold flavors: "The Elegance of the Sea Urchin" and "You Come Back to Mind." The first consisted of scampi and sea urchin tartare, finger lime, and yogurt foam; the second, cold lemon spaghetti with caviar, sour cream, and chives—delicious! I'd like to take this opportunity to say that their cuisine is their strong point, there's no doubt about it! Unfortunately, however, I'm of the opinion that a kitchen without a well-trained dining room doesn't give the dishes and the chef their due. The service during dinner was definitely not Michelin-star worthy, and in my opinion, it was due to a lack of training. An example? They served my colleague first the entire time, then me. And we noticed this at the other tables as well. Guys, the woman is always served first, then the man... never the other way around! You're not a small-town trattoria; you have a Michelin star, and as such, you should pay attention to every detail, which unfortunately has been missing: - The tone of voice, which should never be too low, otherwise the explanation of the dish won't be understood; - Communicate with the kitchen about everything the customer says, whether criticisms, compliments, or any allergies/intolerances, to avoid being asked the same question three times in a matter of minutes. - Service priority, who to serve first and who to serve second; - The music, which shouldn't be commercial like the one we were hearing, but appropriate for a gourmet restaurant. - Always explain in front of the table and never behind it, because it intimidates us customers, and from waiters you turn into jinxes on Paolo Bonolis' show "Avanti un altro." That said, hoping the dining room can improve, I offer my compliments to the kitchen staff and especially to the Chef!

+11

Alex Buny

Neither good nor bad. A restaurant with great potential, but for now it's best to draw a veil over it because it's absolutely not normal for the chef to imply in his cover letter that his cuisine uses fats genuinely, yet then you end up with dishes that are decidedly heavy to digest and laden with unnecessary fats, especially the extra virgin olive oil, which is unclear why it's added to every dish. They have a beautiful menu, but often the dishes presented seemed forced, an unnecessary daring move. Meanwhile, the service could use some work, because it's not nice to spend half the evening having the usual scenes where the man is served first, or having the wrong cutlery and then having it changed for no apparent reason. Honestly, the quality/price ratio isn't there, and I'm talking about a dinner costing over €300 where I expect a certain level of quality throughout. The only aspect worthy of praise in every respect is the well-designed and very clean environment.

+14

VecchioPier Zucchetti

Too expensive

Mariapia Corbisiero

We booked their summer menu through Gourmantico. I'll start by saying that the restaurant is nice, but I can't explain the star. The food is good, the quality is good, but there's nothing exceptional. There are no particularly sophisticated flavors, much less a unique experience. We were in a small room with three other tables facing each other, which wasn't very pleasant; it was practically like everyone was sitting at the table together. The service wasn't up to par; crumbs were only cleared from the table at the end; our glasses weren't refilled; we had to wait 15 minutes for water during dinner. I understand not putting water on the table for the sake of elegance, but at that point you have to be careful of your fellow diners; I would have preferred having it at the table at this point. Finally, as I told the staff upon exiting after paying, insects were crawling out of the wooden wall where the glasses were. Overall, the food is good; with the menu we ordered, it might have been worth it, but we won't be returning. At full price and all things considered, it's not worth it.

+2

Da dimenticare . Ho chiamato per prenotare e sono stati scortesi e soprattutto hanno dimostrato di essere in cima a una montagna .. non ti considero perché non mi interessi .. complimenti .. ma qui non ci vado di sicuro … ps era il responsabile che parlava e non i collaboratori