The story
Nestled in Saronno, Olio brings a surprising mix of fine dining and relaxed energy. The Michelin-starred restaurant wows with its striking setting — centuries-old olive trees meet a car showroom — yet the vibe is anything but stuffy. Creator Secondo Luca called the food “incredible,” singling out the lobster roll, eel kebab, and fried seafood as “phenomenal.” For three courses at €50 per person, he noted it’s “a fair price for the quality.”
The open kitchen and elegant outdoor seating make the meal feel both modern and welcoming. Luca’s verdict: a special-occasion spot that doesn’t demand a pretentious attitude. With standout dishes like the grilled vegetables alongside the seafood, Olio proves that Michelin stars can come with genuine warmth — and a side of Instagram-worthy olive trees.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Olio’s fritto misto earns the highest praise, with reviewers calling it a standout. The overall vibe is warm and inviting, making every meal feel like a comforting indulgence.
“I didn't expect such a portion. Clean oil, guys, the smell of clean oil. See, when I tell you the oil is clean, it's like this — the fried food has no grease, zero. I'm not a big fan of fried food, that's why I never ordered it here, but I'll taste it now. This is salicornia, also known as sea asparagus, look how beautiful. The temperature is incredible. Right temperature, the service is perfect, nice and cold. It started with tuna. The breading is with the counter-pelotas. Listen to that. I dip it in the sauce. The smell is incredible. It's super crunchy. I don't know how it leaves no grease, it's just good, really good. I love fried calamari. The fried food, I think it's the squid, maybe also the shrimp, maybe the argentina because it's a bit more pulpy, but listen to that.”
What creators say
1 creator has covered Olio. Most active: Secondo Luca
- Secondo LucaLoved
PRIMO RISTORANTE STELLATO ⭐️ in compagnia di?.... CONTO FOLLE!? Speciale 20k · @ 20:07
Olio is a Michelin-starred restaurant in Saronno that blew me away with its incredible food, stunning location with centuries-old olive trees and a car showroom, and a relaxed yet elegant vibe — the lobster roll, eel kebab, and fried seafood were all phenomenal, and at €50 per person for three courses it's honestly a fair price for the quality.
Dishes mentioned
Kebab di Anguilla alla Brace
This is the kebab, guys. Look at that little thing. Just from the fact that it's placed on a special pedestal, with custom paper so it doesn't touch the wood, with a napkin underneath to keep it from sliding — it's ingenious and romantic at the same time. It's a double bite. The smell is out of this world. It strongly reminds me of kebab — you taste the piadina, so it feels like you're in Romagna. You get a bit of rocket, but the eel, the way it's worked and roasted, strongly reminds me of meat cooked on a rotisserie. The texture of the eel is really strange, I'd never tasted it before. You're right, the piadina is very strong, but what gives it that real kebab flavour is definitely the onion and the sauce.
Lobster Roll
Look how beautiful it is inside, look at the bread, how aerated it is. The baked goods here are incredible. The piadina was amazing, it felt like being in Romagna. Then you see a beautiful butter bread, rustic bread — bravi, bravi, bravi. 'Cazzo sandu' is the least I can say. This is borderline illegal. It has an €8 supplement, but it's totally worth it. Look how soft it is. The great thing is that crustaceans are very easy to turn into rubber if you overcook them. Here you have a strong crunchy part under the tooth immediately, but as soon as it enters the pulp it melts and gives you that chewing sensation that's too beautiful.
Fritto Misto
I didn't expect such a portion. Clean oil, guys, the smell of clean oil. See, when I tell you the oil is clean, it's like this — the fried food has no grease, zero. I'm not a big fan of fried food, that's why I never ordered it here, but I'll taste it now. This is salicornia, also known as sea asparagus, look how beautiful. The temperature is incredible. Right temperature, the service is perfect, nice and cold. It started with tuna. The breading is with the counter-pelotas. Listen to that. I dip it in the sauce. The smell is incredible. It's super crunchy. I don't know how it leaves no grease, it's just good, really good. I love fried calamari. The fried food, I think it's the squid, maybe also the shrimp, maybe the argentina because it's a bit more pulpy, but listen to that.
Verdure Grigliate
Look at the cut — a flute beak cut, almost 1 cm thick, perfect for grilling. The most beautiful thing is that it has a consistency that stays there. How many times have we ordered grilled zucchini at a restaurant and got a slice 1 mm high, burnt on one side? Here, when I bite into it, it still has all its water inside, so there's bite, there's taste, there's flavour, there's involvement. There's an expression of taste.
