We are in Olgiate Olona, in the province of Varese, to discover a Michelin-starred restaurant where contemporary cuisine and architecture merge: Acqua Restaurant. Here, the gastronomic experience flows like a continuous stream between matter and light, taste and sensation.
The restaurant was born from a family story. Owner Davide Possoni, heir to a long-standing culinary tradition in the Varese area, wanted to renew the path started by his father, a historic restaurateur of the region. Together with his partner Andrea Marcella, he has created a place where every detail flows with natural harmony, just like the water from which it takes its name.
Opened in February 2020, on the threshold of the pandemic, Acqua redefined the concept of hospitality: a modern, essential restaurant, meticulously curated in every detail, where aesthetics and substance meet to offer a fluid and profoundly human experience. The logo evokes water through soft lines and shades of blue and white, symbolizing balance, lightness, and continuity.
The 2025 Michelin star marked a new beginning, celebrating a project of excellence beyond the major cities. Guests from Milan, Switzerland, and Varese appreciate the tailor-made service, led by Davide, Chef Alessandro Menoncin, and a young, passionate team.
The experience at Acqua begins with dialogue: Davide sits at the table to listen to each guest’s tastes and expectations, crafting bespoke culinary journeys. Carefully designed seating, lighting that changes color, and reflections on the ceiling recall the sea, transforming the space into a continuous sensory voyage.
In the kitchen, the key word is research of ingredients, technique and taste. The sea remains the main protagonist, yet every dish engages in a dialogue with the seasons, territories, and cultures from Italy to South America, without ever losing its connection to tradition.
The appetizers surprise with elegance and creativity: seared baby squid with pepper crème brûlée, orange, and black sauce make use of every part of the fish, while hazelnuts and citrus add freshness and crunch. The whole red mullet with celery gazpacho and gorgonzola ice cream combines local flavors with daring contrasts.
Among the first courses, the raviolo al cacciucco pays homage to the Tuscan Sea: its filling encloses the typical fish of the Livornese soup, while bones and trimmings are transformed into an intense sauce. The butter-seared monkfish, accompanied by bone and green pepper sauce and a potato and mustard swirl, blends technical mastery with harmonious taste.
Dessert concludes the journey: chili panna cotta with yogurt ice cream, honey, and pollen strikes a perfect balance between sweetness, acidity, and freshness.
The wine cellar features over 700 labels from Italy, France, Spain, and beyond, with Champagne and renowned international wines alongside refined Italian selections. Tailor-made pairing paths turn wine into a true travel companion, enhancing both the lightness and depth of each dish.
Even the choice of water reflects the restaurant’s soul: San Benedetto Millennium Water, pure and delicate, accompanies the flavors without overpowering them. Its elegant glass design naturally complements the restaurant’s aesthetic, in perfect continuity with its philosophy and design.
At Acqua Restaurant, every element from light to materials, from flavors to gestures, contributes to a complete sensory experience. The cuisine interprets the sea with awareness, transforming each dish into a fragment of a journey, while water becomes the unifying thread of discreet and continuous elegance.
