Fermes Chi Osteria Pizzeria

Great food, great service and great hospitality .....best restaurant in Arosio

Very good quality food, short and fresh menù of the day, optimal balance between quality and price

really surprising as a value for money, but also as a service and availability. highly recommended. View menu

veramente ottimo e abbondante continuate cosi ottimo anche il servizio e la pulizia mondeghini come quelli della nonna

Quality! All I ate was satisfying in both taste and form. Small but very nice place. I have to do my compliments, very good place, I will definitely come back.

Davvero un gran bel posto, ambiente carino e gestore super gentile e molto simpatico. Troverete una buona varietà di proposte alimentari specialmente locali. Prezzi giusto servizio Top. Ci tornerei sicuramente!!! View menu

The restaurant is located near a crossroads on the road from Giussano to Arosio, the parking is not very large but on the other side of the street. There is a usable road. I had lunch here in the week where the restaurant provides 3 types of menu from 9-11-15 euros, the quality I can confirm that it is good the small but cozy room the very kind waiter. I will return to the evening to taste the specialties of the chef I read in other reviews to be irresistible.

_ An emotion of taste, a pleasure for the palate and for the eyes! The beef line that melted in the mouth with taggiasche olives, nuts and stracciatella, a taste that we will never forget. The tagliatelle made in the house very fresh, one with beef rag, salted and sprinkled cocoa and one with shrimp tartare pea cream, black salt and lime. The luganega of Monza also melted in the mouth. As a cake dessert with a very soft heart of chocolate. The owner cooks with passion so much that you see it in the dishes, they look like paintings. Fermes who! They couldn't choose better name! We will return soon and tell our friends congratulations!!! !

The lunch menu has 3 different first and 3 different seconds with contour or a unique dish. The proposals are a perfect combination of tradition and creativity, the portions are right. I tasted beef ragù pasta with bitter cocoa and roast-beef with soy cabbage salad. Everything really delicious, especially pasta, had an extra march thanks to cocoa. Roast-beef quality, melted in the mouth. To finish in beauty I also tasted the chocolate cake accompanied by mango ice cream and crunchy biscuit crumbs, practically the paradise of the senses: Really congratulations to the promising young chef Stefano Di Salvia, the boy do Giussano who worked in summer in Sardinia with the staff of the chef Cracco.... View menu