Il Patio — Restaurant in Pollone

First of all, we were well looked after, and they met our expectations when it came to fine dining experience.

The environment was luxurious and gave great privacy, which we loved.

The hospitality was warm and elegant, and the sommelier provided us with some of the best wines to accompany our gastronomical experience.

Every dish was meticulously prepared, and the flavours were unique. Our palate discovered what this great territory had to offer.

If I had to describe every course, I would probably need to write a book so please come and find out for yourself how great this place is.

The chef visited our table towards the end just to make sure we were satisfied with his cuisine.

I will certainly come back when travelling in Italy.

Do they deserve the Michelin star? 100%

Was the experience worth the money? Absolutely.

On a personal note, I just wanted to thank again the sommelier, I can't stress enough how good he was, and his savoir faire made the difference. As we know, if hospitality doesn't match the chef's skill, things can go...

If you’re considering to to dine at Il Patio, let me tell you—it’s more than worth it. This Michelin-starred gem, led by Chef Sergio Vineis, delivers an experience that’s truly remarkable.

The service was flawless from start to finish, extremely attentive, yet never intrusive. Each dish’s presentation was stunning, but what truly set it apart was the masterful play with textures and the way every flavor in each composition worked together in perfect harmony. The consistency in style and precision across the meal was remarkable. It’s clear that every dish is a labor of love, with immense effort, skill, and heart poured into every detail.

The wine pairings were just as impressive. The sommelier’s insights added depth to each dish, and the Barolo was absolute perfection.

Don’t miss the chance to experience this level of craftsmanship and care. It’s a journey well worth taking, and one that’s sure to stay with you long after...

le pretese (prima ancora delle aspettative) che derivano dal mangiare in un ristorante stellato sono legittimate dal conto che certamente non sarà quello di una bettola di campagna. ovviamente non abbiamo mangiato male, ma se del menù ("oltre") ho solo 3/4 piatti che mi hanno stupito (oltretutto due molto semplici come lo spaghetto e il carciofo) vuol dire che il menù fondamentalmente è stato poco incisivo. qualche errore di troppo sui vini proposti in accompagnamento, ma a differenza di altri ristoranti (anche non stellati) la degustazione viene solo 50 euro (difatti abbiamo tra gli abbinamenti un vino da 7 euro a bottiglia). chef poco umile (presumibilmente infastidito) di fronte a un appunto sull'eccessiva dolcezza del pre-dessert che essenzialmente era una granita che aveva funzione di pulisci bocca, ma cosi stucchevolmente dolce che ti lasciava piuttosto nauseato all'idea di ingerire altro zucchero successivamente (dolce comunque buono); atteggiamento sgradevole che sicuramente non mette a proprio agio il cliente (che oltretutto potrebbe essere un suo "collega"). insieme a "la capanna di eraclio" il mio personalissimo e sindacabilissimo pensiero è che la stella rimane un immenso mistero: perché si mangia prima con gli occhi, ma alla fine sempre il palato...