Ristorante Loro, a 30-minute drive from Milan, has just received its first Michelin Star. Located inside a 17^th century building, the restaurant consists of  three rooms: one for the restaurant, one a cigar room, and one a banquet room.

Being singled out by Michelin for the restaurant’s food, wine, service, and decor is an accomplishment for the two young menthe are co-owners: Chef Pier Antonio Rocchetti and Maitre d’hotel and sommelier Francesco Longhi.

Rocchetti explains that his menu reflects his belief in low fat cooking with seasonal ingredients, something he describes as “his children cooking.” We visited recently and found Lo.ro’s emphasis is on Traditional Cooking with a Modern Twist.

Here you will find a traditional cooking with a modern twist. Each dish’s names tells its story.

Pre-Appetizers

Mini smoked salmon wraps, mozzarella mini balls with anchovies, and mini foie gras roll

Appetizers

Piaceri light  (light pleasures)
Grilled squid filled with cabbage romanesco and umeboshi cream

Che vita nel bosco (what a life in the wood)
Spiced roe with red fruits mayonnaise, pears and cabbage

First Course

Verticale di spaghetti (spaghetti vertical)
Hemp Spaghetti in a red pepper cream and sliced octopus

L’anatra si ripara  (Duck gets safe)
Duck ravioli with mustard and turnip greens

Second Course

Delicatezze d’autunno  (Autumn delicacies)
Lightly scalded sword fish, rocket pesto and grapefruit diced

Giorno di Festa (Feast day)
Scaloppata guinea fowl on a fois gras terrine, served with grapes and endive

Pre-dessert

Mango macarons, little chocolates filled with pistachio cream and bombom caramel upon a shortbread disk.

Dessert

Cioccolata lavica si distende su una mousse e una superficie di castagne e meringhe  (pouring chocolate lava lays on a mousse and on a surface of chestnuts and meringues

LoRo
24069 Via Bruse, 2
Trescore Balneario

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