Antoerobi - Speisekarte

We had lunch at this restaurant in Robbio. Our lunch was part of a business trip and a special menu was laid on for us, but we loved the warmth and atmosphere in this family restaurant as well as the food.

you start immediately with a real plateau with fresh fish, really excellent quality. He continued with a goose paella. remarkable wine paper, we could appreciate very particular wines and high quality. bitters and sweets are the cherry on the cake. check your wallet well before ocire to dinner here, you must be well capacious, but it is all measured to the high quality of the culinary proposal

We stopped in for lunch while researching our family history in Robbio. I was surprised to find any restaurant reviews in Robbio but from what I read this was the best. We had a lovely lunch. I had a carpaccio of their fresh porcini mushrooms. I was told September is porcini month. It did not disappoint. The mushrooms were so fresh and just accented with olive oil and lemon. Lovely! My husband had a unique blend of gnocchi with what I believe was a light meat sauce with clams and muscles. My in laws had the fixed menu of the day which was filling and came with a drink (wine, water or coffee). He had chicken which was two small chicken breasts pounded flat with French fries, and arugula salad...

If You happen, sometimes, to feel the need for some innovative, rich and tasty Italian cuisine, Ristorante da Mino, in Robbio, a small town halfway between Milan and Turin, is a place You should begin to frequent. Roberto, the Host, and Antonietta, the Chef, will make You feel at Your ease in their tiny restaurant with big windows and warm pastel colors reminding You of the comfort of a domestic atmosphere in a book by Tolkien. You will find several options on the antique cover bound wines-list, which makes You confident, whatever You choose, You are going to drink an effective potion. You can start with Tempura of Sanremo Shrimps and then continue with Black Rice Shellfish Paella, but if Yo...

There has to be a summit or pinnacle to risotto cookery. Interestingly, when you dine here, you are not asked to choose, instead the kitchen issues food, as the cook wishes. i could not understand why fabulous antipasti preceded the arrival of the rice. the answer is that unlike most places, risotto here is made from scratch and takes twenty to forty minutes from the time its ordered. First up, home-made salamie, prosciutto of wild boar, horse with truffle oil, arugula and shards of Pamigianno Reggiano, veggie carpaccio and grilled eggplant with pancetta, mozzaralla and tonato. All this food was delicate and motte delicio so that i surprisingly still hankered for the antipassted risotto. Spe...