Awarded a Michelin star in 2020, and located in Como, Italy, I Tigli in Theoria was Collin and my first Michelin meal together. What an amazing experience it was.
Lake Como is one of the greatest places in Italy. The lake stretches from the North of the Alps, down South into Como. With many cities and towns along all sides of the lake, you are sure to find a destination of your dreams…which is what the I Tigli in Theoria Michelin experience was for us.
Hidden off the beaten path, we found our way to the tall, iron gate entrance of I Tigli in Theoria. The restaurant had an indoor and outdoor concept but due to Covid, we stayed outside; which was where I wanted to sit anyways. The garden had many flowers and decorations to create a light and cheerful ambiance.
Food
The food was very good across the board. Every plate of food had a perfect amount of texture, layers, and flavors. I was consistently surprised by the food’s intricacy. At first glance, I was surprised by the food’s intricacy, but after receiving the staff’s instruction on how to best eat the food, it was obvious the chef has a way with fun and creative plates.
What I love about Michelin restaurants, is that every part of the food is intentional. The ingredients, the process, the layers, the different textures and colors, etc., are all intended to create the best experience in your mouth while each course neatly compliments the one before it.
With that being said, the butter was exceptional at I Tigli in Theoria. It sounds funny to say but I could tell from the way it was made that there was heart and soul in that butter lol. I put their butter on every piece of bread, breadstick, and bread knot given to us in the chef’s ‘welcome package’ (the first plate brought to the table). The butter was so good I asked for more lolol! I’m dying thinking about it. But that’s how it is at Michelin restaurants. Even the smallest things are the most memorable.
Wine Pairing
I had white wines paired with each of my plates. Every glass seemed better than the one before it. I asked to see certain bottles again to snap a picture of the label.
The next time I was in Como, I managed to find 2 of the bottles we were served. Collin had 1 red wine to pair with the plate of red meat, which was also a very nice wine. 10/10 on the pairing choices…each wine really brought out the flavors of our meals.
Plating
The plating consisted of large, thin, white plates with the occasional change in material being wood, stone, glass, and porcelain, which were spread out throughout the course of our meals.
My favorite had to be the last course, espresso, which was held in a white porcelain teacup and saucer with gold trim. It gave me ‘tea with the Queen’ vibes and I enjoyed the whip cream on the side as the chef’s choice of creamer.
Service
The service and staff were very respectful and patient. After being seated we were asked if we preferred an English or Italian menu and explanation of courses. We opted for Italian so we could practice learning the language. The staff was very attentive and guided us on how each plate was intended to be eaten.
Ambiance
Walking through the city of Como, a few blocks before hitting the waterfront, I Tigli in Theoria is located just off the typical path. Recognizing the tall, iron gate as its entry, the restaurant was easy to find.
Upon entry, there were beautiful, bright colored flowers in the garden and rustic decorations throughout the restaurant. Due to Covid-19 restrictions, we were allowed to sit outside only. Typically, the restaurant has indoor and outdoor seating.
I removed a half a point on I Tigli in Theoria’s ambiance due to the reoccurring bus route outside its tall, iron gate. While enjoying our meal, there were quite a few busses driving by. I would recommend asking for a table away from the entryway if you opt for a reservation outdoors.
Michelin Review
Please note, I am by no means a professional food critic, let alone a Michelin critic. Therefore, my own personal review as a ‘Tiny Plates Girl’, is solely based on my experience.
The 1) tastes, textures, and flavor of the food, 2) how well the wine pairs with the food and the choice of wines, 3) the creativeness or personality of each course and their plating, 4) the staff’s politeness, attentiveness, and knowledge, and 5) the ambiance of the restaurant.
