Distinguished for being innovative, starting from the solid foundations of family tradition: this is the goal of chef Paolo, who grew up in the kitchen of the restaurant opened by his parents in 1969. Here, for cooking meat, slow vacuum cooking is preferred, while the menu also offers various fish dishes, a bit surprising at a thousand metres above sea level. Quality raw materials, creativity and research translate into interesting creations to be enjoyed taking the necessary time. The menu changes often, depending on what products are in season.
Il Sorriso has been managed by Paolo's father, current owner, Emilio, known there as Nani since 1969. In 2004 Paolo and his wife Michela took over the running of the restaurant and after a while they made a radical choice and decided to abandon the pizzeria and only have a restaurant. Their way of understanding the restaurant business and of making culture through good food is reflected in finding time for themselves. Time to spend letting themselves enjoy quality dishes, made with care and with balanced flavours. Being at the table, feeling warm and welcome is the sentiment that accompanies the experience at Il Sorriso Restaurant in Selvino, which welcomes customers in a refined setting, in line with the menu and with a cellar that boasts a choice of over 100 labels.
Distinguished for being innovative, starting from the solid foundations of family tradition: this is the goal of chef Paolo, who grew up in the kitchen of the restaurant opened by his parents in 1969. Here, for cooking meat, slow vacuum cooking is preferred, while the menu also offers various fish dishes, a bit surprising at a thousand metres above sea level. Quality raw materials, creativity and research translate into interesting creations to be enjoyed taking the necessary time. The menu changes often, depending on what products are in season.
Il Sorriso has been managed by Paolo's father, current owner, Emilio, known there as Nani since 1969. In 2004 Paolo and his wife Michela took over the running of the restaurant and after a while they made a radical choice and decided to abandon the pizzeria and only have a restaurant. Their way of understanding the restaurant business and of making culture through good food is reflected in finding time for themselves. Time to spend letting themselves enjoy quality dishes, made with care and with balanced flavours. Being at the table, feeling warm and welcome is the sentiment that accompanies the experience at Il Sorriso Restaurant in Selvino, which welcomes customers in a refined setting, in line with the menu and with a cellar that boasts a choice of over 100 labels.
Salt-preserved cod (baccalà) as a raw material has always been present in Lombard kitchens. The chef proposes this dish because the raw material is versatile and extremely interesting, therefore it is often offered on the menu, each time revised in a modern way and combined with seasonal produce.
