Most-loved dishes
AI summary of what 2 dish mentions say about the food
Riso oro zafferano earns unanimous praise for its luminous, soulful simplicity. The overall vibe is one of reverent, joyful celebration of Italian culinary artistry.
“This risotto is iconic. The black plate highlights the yellow saffron and the gold leaf, which doesn't add flavor but elevates the dish. It's different from classic risotto — here they use acidic butter instead of the usual butter, which makes it lighter. The rice is cooked perfectly, selected meticulously. This dish dates back to 1981. The acidic butter cleanses the palate, it's spectacular. And the spoon — Marchesi designed it himself because he wanted the risotto to be eaten with a spoon, not a fork. He said in Milan, the homeland of risotto, people always use a fork, but he wanted it 'all'onda' (wavy), so he designed a flatter spoon. Each serving has a numbered certificate; this one is from the 40th anniversary edition in 2021, with a 24-karat gold leaf attached.”
What creators say
1 creator has covered Ristorante La Terrazza Gualtiero Marchesi. Most active: Francesco Zini
- Francesco ZiniLoved
MANGIO i piatti di GUALTIERO MARCHESI nell'unico ristorante AUTORIZZATO · @ 00:41
La Terrazza Gualtiero Marchesi at the Grand Hotel Tremezzo is a remarkable culinary destination that fuses artistry and gastronomy. Each dish is meticulously prepared, highlighting the beauty of Italian cuisine with modern flair. It's a sanctuary for those looking to indulge in authentic, vibrant flavors in a stunning lakeside setting.
Dishes mentioned
Uovo all'uovo con caviale
This egg dish is like an ethereal flan, incredibly soft. The flavor is like a creamy omelette with a delicate black truffle aroma. It could easily be the centerpiece of a breakfast. I remember a similar dish at Gordon Ramsay's three-star restaurant in London, and now I understand where it came from.
- Spaghetti freddi al caviale
riso oro zafferano
This risotto is iconic. The black plate highlights the yellow saffron and the gold leaf, which doesn't add flavor but elevates the dish. It's different from classic risotto — here they use acidic butter instead of the usual butter, which makes it lighter. The rice is cooked perfectly, selected meticulously. This dish dates back to 1981. The acidic butter cleanses the palate, it's spectacular. And the spoon — Marchesi designed it himself because he wanted the risotto to be eaten with a spoon, not a fork. He said in Milan, the homeland of risotto, people always use a fork, but he wanted it 'all'onda' (wavy), so he designed a flatter spoon. Each serving has a numbered certificate; this one is from the 40th anniversary edition in 2021, with a 24-karat gold leaf attached.
