Materia Cernobbio

Marrow & saffron
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Another visit to ⭐️ @materia_ristorante in Cernobbio just a stones throw from Lake Como. I visited in 2020 and really enjoyed the meal, and with such a young and ambitious chef I was keen to check in post lockdown (June 21) . @davidecaranchini was unable to open outdoors when restrictions were slightly relaxed so I think he had only been open for maybe a week or two when we visited in June. Some new dishes and some dishes I recognised from last time, or at least the theme of the dish with the preparation having been tinkered with during lockdown. Overall another great meal in a restaurant that I would urge you to check out if you are in the area. It's less than an hour from Milan and easy on the train. Randomly, the last video in this post was of the room I booked for the night of the meal. What are the chances of booking a hotel room that used to be the location of the restaurant that you happen to be visiting that evening!? It's true, that suite and terrace used to be the old Materia. Me and my dining companion were saying throughout the meal how amazing it would have been to eat it on that terrace instead of down the hill. I don't know why they moved locations, I'm sure they had good reason to but it's a shame.
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Michelin Guide - ⭐️
OAD - 84
W50B - ‘Discovery’
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less

Petit fours
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Lunch last month at ⭐️ @materia_ristorante near Lake Como where young chef Davide Caranchini draws on influences both from the local Lake Como area and his experiences working at restaurants such as Le Gavroche and Noma. Overall a really enjoyable meal with several standout dishes including a sea urchin custard with veal brain foam and caper powder, lamb with cucumber, sesame and caviar and an outstanding pasta dish of linguini with butter, agone fish sauce and amchoor. It’s certainly a menu that shows the youth of the chef and sometimes slightly misfires. A signature dish of pickled red cabbage salad, bitter almond milk, smoked bone marrow and caviar felt like he was trying too hard to tick all 5 taste senses at the expense of an actual tasty plate of food and a ‘pre-dessert’ of oyster, passion fruit and cumin has no business being called a pre-dessert. Although I guess you can call whatever you like a pre-dessert if it’s before the dessert🤷🏼‍♂️
But that oyster dish would not have looked out of place as one of the amuse snacks. It’s certainly food that got me thinking, which is generally never a bad thing. My only other gripe was that with only one dessert at the end of a 12 course tasting menu it felt like a bit of an afterthought. Though extremely tasty, the saffron and marrow dessert could have done with being the last line in the story rather than the full stop.
Very much worth checking out if you are in the area.
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Michelin Guide - ⭐️
OAD - 95
W50Best - ‘discovery’
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #materia #eateritaly #lakecomo Less

After the meal, Chef @davidecaranchini sat down and talked to us a bit and it became clear on how his past experience shaped his cuisines. He worked at Maze by Gordon Ramsay, Le Gavroche by Michel Roux Jr and the l’Apsleys by Heinz Beck, which explained the very strong technical French / Italian aspect of his dishes, while his stage at Noma translated to the different fermentation or Nordic touches and more provocative use of ingredients. Coming from a young chef I can understand why he took this direction.
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I do think the bottom line is the food tasted good. Chef David’s is turning 30 years old this year, he is allowed to take risk. In fact besides the seemingly offal / meat centric menu that we had, he also has a vegetarian course and you can have a la carte. Fish and meat come from the region, and he uses his cooking to bring a new energy to the town which would otherwise be the same for may be another 20, 30 years? The existence of this kind of restaurant is more than serving food. They bring new dimension and energy to a community and bring others into their hometown. That’s the part that is important.
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I would come back for his veal kidney, sweetbread, duck and pasta. Or may be next time I try more vegetables too. 😊
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