Salice Blu Restaurant. Signature Dining in Bellagio

As we arrive at Salice Blu Restaurant, we are welcomed inside. It's still chilly for eating on the terrace, but the place looks really welcoming. The interior doesn't disappoint either. It has been refurbished only a few years back, in 2005, when Chef Luigi took over the restaurant from his father.

Welcome appetizer

The atmosphere at Salice Blu is an experience in itself. After all guests make themselves comfortable, Chef Luigi comes out from the kitchen to explain everyone the highlights of the menu. The asparagus apparently is at its best during this particular week in May, the fish he personally picked from the market in the morning is fresh, the pork was not so good quality, so we will have to excuse him, but the pork dishes on the menu are not available today... This gives us confidence the dishes we are about to have are fresh. We know we are in good hands.

Chef Luigi's choice of 'antipasto' made with marine fish, fruit and salami

Roasted goose liver  foie gras sauteed with Porto served with apple and fig jam

Salice Blu is all about Chef Luigi and the way he works his magic on the food. Before opening his own restaurant he used to work at the world-famous Villa d'Este Hotel in Cernobbio, in the south of Lake Como and in 2005 he has been awarded the best chef of Lombady. Since then, he's won numerous medals that proudly hang on the restaurant's walls.

The atmosphere is relaxed and romantic. Dinner starts with a complimentary appetizer and we order sparkling wine and an array of starters and main dishes which we can't have enough of. The presentation is so flawless and elegant that it makes us drool while taking the pictures first. Service is excellent, food fantastic!

Ravioli de polenta and potatoe pasta stuffed with char and crayfish

Marinated beef fillet with almond crust in 'Modena' balsamic sauce served with vegetables

My husband is over the Moon with the goose liver foie grass. I can't stop myself from sampling different cheese varieties that in combination with the home-made fig jam taste divine. Dinner lasts over three hours. It's a joy to take it slow and mindfully feel each flavor, taste each ingredient. We find out Chef Luigi also organize cooking classes in the mornings and I wish I had known that before. Must be marvelous to learn cooking typically Italian food from the best. But to be honest, I'm not a big fan of the time spent in the kitchen. I much more prefer enjoying the result of Chef Luigi's talent and creativity without the pains of cooking the dishes myself.

Pistacho suffle

Apple pie

We end our dinner on a sweet note. The pistacho suffle is to die for. And so is the apple pie served with a scoop of ice cream. We are dazzled by the whole experience. Chef Luigi mentions his upcoming cookbook, a beautiful souvenir his guests can take home, together with all the beautiful memories build during the incredible dinning experience at Salice Blu.

Chef Luigi

Around 11pm, Chef Luigi drops us at our hotel. And we are simply smitten. By his friendliness. By the delicious food we just had. By the sophisticated plates, so wonderfully presented. We can't recommend Salice Blu enough. If you find yourself in Bellagio, make sure you drop by. You won't be disappointed. Promise!