Asina Luna — Restaurant in Peschiera Borromeo

Let’s talk about the elephant in the room first… they cut their steak before serving to you… as this is how the chef prepares the steak. There is very little ‘char’ to the steak. If you’re looking for this and a big slab of beef, then this place is not the place for you.

Restaurant is also in the middle of nowhere so with me not having a car, it required an Uber there and back from Milan which isn’t cheap.

The restaurant itself is pretty and the staff there are knowledgeable and friendly. Variety of steaks available should meet all requirements. Starters and sides check off most boxes.

I had the sea water matured steak carpaccio which was delicious and delicate.

I also had a T-bone from a heifer/cow which was delicious. This was a recommendation from the chef after I told him my preferences. The potatoes and asparagus were good but nothing remarkable.

I had their signature dessert which was a chocolate mouse with exotic fruit purée which was decadent and rich.

A good meal overall. Would I return… not sure. For me, I love a good charred steak that I cut myself. Maybe they offer that here but it’s not how it comes. Having visited other ‘Best Steak Restaurants’, this is quite far from the like of Lana on Madrid or...

Eccellente ristorante per gli amanti della carne. Locale accogliente, con cucina su braci a vista. Buon sistema di aerazione. Ampia selezione di carni e vini. Sono stato assistito nella scelta della carne in maniera eccellente, ricevendo spiegazioni dettagliate su ogni prodotto, che testimonia una ricerca accurata delle materie prime. Abbiamo scelto un bue grasso di razza piemontese. Carne eccellente, servita in maniera originale in fette sottilissime. Fa piacere l'attenzione e disponibilità del personale, che più volte ha chiesto se volessimo riscaldare la carne; non è stato necessario. Servizio discreto che permette la socialista con i commensali. Contorni ok, non unici. Ampia selezione di vini, su consiglio abbiamo accompagnato una carne così intensa con un Pinot Noir, ottimo accostamento. Il dolce di Knam non ci ha colpito particolarmente.

Prezzi in linea con la qualità.

Unica pecca, avrei voluto vedere la carne prima della cottura e prima del taglio (non ho chiesto di farlo ma sarebbe stato gradito).

In conclusione un'esperienza eccellente, assolutamente raccomandato.

Excellent restaurant for meat lovers. A welcoming place, with an open kitchen over charcoal. Good ventilation system. Wide selection of meats and wines. I was assisted in choosing the meat with excellent service, receiving detailed explanations of each product, which demonstrates a careful selection of raw materials. We chose a Piedmontese fattened ox. The meat was excellent, served in an original way in very thin slices. The attentiveness and helpfulness of the staff was appreciated, and they repeatedly asked if we wanted the meat reheated; it wasn't necessary. Discreet service allowed for conversation with other diners. The side dishes were okay, but not unique. Wide selection of wines; on recommendation, we paired such a rich meat with a Pinot Noir, an excellent pairing. Knam's dessert didn't particularly impress us.

Prices are in line with the quality.

The only flaw: I would have liked to see the meat before cooking and carving (I didn't ask to do so, but it would have been appreciated).

Overall, an excellent experience, highly...

This restaurant sneaks up on you- if you are in Milano center City this is worth the drive. If you are in London this is worth the drive! The meat quality was world class, the service level was exceptional - I was blown away by simple touches like the potatoes and asparagus, and the tartare was unlike anything I'd had, and then the aged Italian steaks were exactly as described, with the fresh cuts available to contrast and compare. The butcher/chef walked us through the selection with passion and excitement, the wine and scotch selection were tailored for a high end experience, there's no wonder the location is on the Michelin guide!! I'm so glad to have come, and next time I'm in the region I...