Restaurant Review

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Radici, Como, Italy

Reviewed by a Fine Traveling Editor Cherry Awards Rating

Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor
Radici Restaurant Como Photo submitted by FT Editor

7.8

Editors| Visitors| Overall

Taste: 8

Service: 7

Adventure: 10

Ambience: 6

Appearance: 8

Pricing: 8

EXPAND
GALLERY

+39 349 068 3973 via Henry Dunant 1, San Fermo della Battaglia, 22020
Como, Italy 45° 48' 49.26'' N,
9° 1' 55.29'' E
WEBSITE
€€€ Italian, Asian, Casual

"Audaciously sustainable, Italian-Japanese cooking"

The audaciously sustainable Italian-Japanese cooking of Radici, is not one easy to forget. The Michelin mentioned and Green star restaurant is situated in the outskirts of Lake Como, a 15' drive. It is situated in an unassuming store area and has plenty of parking near it.
On the day of the visit, in February 24, we had the full mare degustation for €135. The premises which were not very inspiring plus the hefty price tag made us skeptical at the beginning. Then the dishes started coming out slowly and little by little. It was as if they were teasers! However, despite their size, they were bursting with umami. It seems that the chef experiments with fermentation, reductions, preservations and garoums, thus the result is quite new and unusual flavours and textures...

"I was here"
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