Il Circolino
Monza, Italy
⭐1 Star
The Experience
From Michelin Guide
At Il Circolino, enjoy interesting cuisine designed by Claudio Sadler and prepared by skilful resident chef Lorenzo Sacchi. There’s a café-cum-bistro at the entrance, with its own kitchen and an attractive garden for summer dining, while the elegant, contemporary-style restaurant is hidden behind a folding door. The gourmet meat and fish dishes served here are showcased on various menus from which guests can also choose courses à la carte style. On the “C’era una volta” menu, we particularly enjoyed the spaghetti with missoltino fish and carp butter, which is decorated with colourful flowers and has decisive flavours, while the mullet served with a Spanish-style “suquet” made from carefully chosen ingredients stood out on the “Viaje” menu. Among the desserts, the black lemon, shiso and kombu seaweed has a fresh and exotic flavour. If you enjoy watching the chefs at work, make sure you book the table in front of the kitchen.
Unique Things
From Visitor Experiences
A Unique Blend of Gourmet Restaurant, Bistro, and Cocktail Bar
Il Circolino seamlessly combines the elements of a gourmet restaurant, a cozy bistro, and a sophisticated cocktail bar, offering guests a multifaceted dining experience under one roof, which is unusual for Michelin-starred venues.Hispanic-Brianzola Soul with Tapas-Style Conviviality
The restaurant features a strong Hispanic-Brianzola influence, bringing conviviality to the table through a tapas-inspired approach, blending traditional Lombard classics with creative, small-plate sharing dishes.Lounge Garden with Aromatic Herb Garden by the Lambro River
In summer, Il Circolino opens a 350-square-meter Lounge Garden near the Lambro river, a unique green oasis in Monza that includes a small garden of aromatic herbs used directly by the kitchen brigade in their dishes.
Ingredient Stars
From Visitor Experiences
NOT_FOUND
Note: While Il Circolino’s menu is described as blending traditional Italian and contemporary influences, and specific dishes are mentioned (e.g., Milanese cutlet, pigeon breast, mackerel, artichoke, sardine, olive, piparra, mushrooms), the restaurant’s most honored or signature ingredients are not singled out as unique or signature in the available sources—only dishes and general flavor profiles are highlighted.
(However, since the query asks for a list of ingredients and their significance, and the sources do not provide this level of specificity, the response is "NOT_FOUND".)