What diners say
Synthesized from 16 Google reviews · tap an aspect for the detail
Da Gorini is widely celebrated for its refined, creative cuisine and impeccable service, offering an elegant yet welcoming atmosphere that makes special occasions memorable. While the majority of diners are deeply impressed, a few find certain dishes overly complex or not entirely to their taste, and some feel the experience comes at a premium.
Cuisine Quality
Diners consistently praise the kitchen's creativity, technique, and flavor balance, with standout dishes like the venison tartare, risotto, and Wellington lamb. The tasting menus, especially 'Passo dopo Passo' and 'Foresta 2025,' are described as a culinary journey, though a minority find some preparations overly elaborate or spiced.
Service
The service is repeatedly described as impeccable, attentive, and unobtrusive, with staff who are knowledgeable and warm. Many guests feel genuinely cared for, noting the team's ability to read the table and provide a seamless dining experience.
Atmosphere
The ambiance is elegant yet comfortable, striking a balance between refinement and approachability. Guests appreciate the curated details that contribute to a relaxed but sophisticated setting.
Value
While most find the experience worth the cost for a Michelin-starred restaurant, a few diners feel the pricing is high relative to portion sizes or that certain extras (like petit fours) are charged separately, leading to mixed perceptions of value.
Desserts
The iconic 'Zuppa inglese Da Gorini' is a highlight for many, but some guests find the dessert course less exciting than the savory dishes, occasionally opting for an additional savory course instead.
Consistency
Regular visitors note that the quality and creativity have evolved positively over time, with the use of mountain herbs being a distinctive and appreciated touch. The restaurant maintains high standards even during busy holiday services.
Most-loved dishes
AI summary of what 22 dish mentions say about the food
Da Gorini’s funghi fritti earns raves as a standout starter, with reviewers praising the restaurant’s warm, convivial vibe that makes every meal feel like a shared celebration.
“I'm so happy with this shameless amount of fried mushrooms. I can't imagine a better start than a fry. These mushrooms are off-menu. I ate the first one like a chip, then I try to behave like a polite person for the rest. One fritto leads to another.”
What creators say
3 creators have covered Da Gorini. Most active: Cosa mangiamo oggi?, Qui si Taffia, Habemus Fame
Shorts 1
Videos 2
Da Gorini is a hidden gem in Italy where the chef Gianluca Gorini delivers an incredible fine dining experience with creative dishes like fried mushrooms, venison tartare, and a memorable pigeon, all executed with precision and passion.
Dishes mentioned
Funghi Fritti
I'm so happy with this shameless amount of fried mushrooms. I can't imagine a better start than a fry. These mushrooms are off-menu. I ate the first one like a chip, then I try to behave like a polite person for the rest. One fritto leads to another.
- Battuta di Cervo, Miele di Tarassaco, Aneto e Caffè
- Pomodoro al Forno, Acqua di Pomodoro, Uovo Pochet, Misticanza, Olio Addensato con Maltodestrina
- Coniglio al Vino Bianco, Crema di Patate Affumicate, Nocciole, Olive e Rosmarino
- Risottino Cotto in Brodo di Finocchio, Mantecato con Clorofilla, Estratto di Camomovilla e Pasta di Agrumi
- Habemus FameLoved
La grande #cucina di da Gorini #chef #michelinstar #ristorante #italia #food #foodvlog #pranzo · @ 0:09
D'Agorini is a Michelin-starred restaurant in San Piero in Bagno, Alta Romagna, where chef Gianluca Gorini serves sublime, creative dishes like the best pigeon I've ever tasted, in a warm, welcoming setting.
Dishes mentioned
Bistecche di Porcini Fritti
These fried porcini mushroom steaks are the perfect start to the meal — absolutely perfect.
Erbe in Pastella
These battered herbs are delicious — really good.
Piccione Scottato alla Brace con Estratto di Alloro e Cipolla al Cartoccio
This pigeon is simply sublime — seared on the embers, with bay leaf extract and onion cooked in foil. Tender, juicy, exquisite. Accompanied by skewers of innards. It's the best pigeon I've ever tasted.
Battuta di Cervo Servita Tiepida con Bergamotto, Aneto e Caffè
The first course is venison tartare, served warm with bergamot, dill, and coffee.
Lepre Cotta a Lungo al Vino Rosso, Ginepro, Melograno e Barolo Chinato
This is hare slow-cooked in red wine, juniper, pomegranate, and Barolo Chinato.
