The story
In the quiet Piazza della Libertà in Robbio, Anto e Robi has built a reputation for Mediterranean cooking that is both grounded and imaginative. This is a restaurant where the day’s catch and the season’s best produce dictate the menu, and where the kitchen’s confidence shows in every plate. The Michelin Guide’s recognition—its Recommended award—speaks to the consistency and quality of what emerges from the stove.
The dining experience here is shaped by Antonietta’s daily inspiration. Alongside a fixed selection of antipasti, primi, secondi, and desserts, the menu changes with the market’s arrivals, especially the seafood. A glance at the offerings reveals a chef who understands balance: scallops wrapped in Pata Negra guanciale meet a creamy Jerusalem artichoke and Gorgonzola puree; crispy carrot tacos cradle tuna tartare with piquillo peppers, anchovies, burrata, and pesto. The primi are equally assured—handmade casereccia pasta with cauliflower and anchovies in aglio olio peperoncino, or a risotto alla Milanese with shellfish bisque and buttery scampi.
The restaurant’s commitment to quality extends to its sourcing. All fresh fish undergoes preventative super-chilling to -22°C, a detail the kitchen notes with both legal compliance and good sense. This care continues through the wine list, the selection of distillates, and even a house-made Lemon Limoncello, which features in a dessert trio.
Anto e Robi is closed Tuesday and Wednesday all day, and Saturday at lunch. Whether you sit inside or on the outdoor terrace, the atmosphere is welcoming, the service attentive. This is a place that rewards a journey to Robbio—a quiet, confident kitchen earning its Michelin recommendation one plate at a time.
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