In the heart of Legnano, just a few kilometers from Milan, there is a place where gastronomy is a story made of study, encounters, and shared visions. We are at Soul Restaurant to discover creativity and haute cuisine expressed with passion.
We settle into one of the restaurant’s two dining rooms, which seats about 30 guests. The atmosphere conveys a sense of sophisticated familiarity. We are immediately struck by the predominance of teal, a calm and enveloping shade that covers walls and chairs, creating a relaxed ambiance far from the metropolitan hustle.
Here we meet Chef Fabio Mecchina, who tells us how the life project shared with his wife, Gloria Marchesoni, took shape.
The chosen name—Soul—means far more than it might seem. It’s a nod to the past, to the time they spent in London refining their technique and sensibility, but it’s also a statement of intent. In this restaurant, every detail has a soul: from the essential yet carefully crafted mise en place to the composition of dishes, designed to amaze without ever showing off.
Fabio Mecchina’s cuisine is a journey through familiar flavors and unexpected inspirations. Italian tradition is the starting point, enriched by influences and ingredients that ignite curiosity.
We begin with a dish that plays on contrasts: the vegetal sweetness of asparagus meets the gentle intensity of Asiago Riserva cheese, while brioche adds structure and marinated egg yolk brings a warm, embracing note. A hint of shiso completes the dish, refreshing and surprising without breaking the balance.
Next, a delicately crafted duck terrine surprises, accompanied by currants and hibiscus that awaken its fresher, acidic side. Castelfranco radicchio closes the circle with an elegant, slightly bitter touch that lingers without overpowering.
Potato gnocchi with horseradish, shrimp, and lemon thyme is the unexpected dish. Horseradish enlivens it, shrimp complements it with natural savoriness, and lemon thyme leaves a fragrant, bright trail.
Grilled octopus stars in the next dish, paired with cauliflower that enhances its sweetness, curry that gently warms, and fresh basil that harmonizes the flavors. A carefully studied balance that reaches the palate effortlessly.
We conclude the meal with a memorable dessert: raspberries arrive decisively on the palate, embraced by mascarpone semifreddo. Rose meringue adds lightness, and tarragon surprises with an herbal note, unexpected but perfectly fitting.
The experience is completed by the dining room, elegantly managed by Gloria Marchesoni, an expert and passionate sommelier. Her wine selection does not follow the beaten path: she prefers small producers, lesser-known stories, and pairings that enhance each dish with a glass chosen specifically for it. This ongoing quest began years ago, including during their London days, culminating in a tailor-made tasting journey.
San Benedetto Millennium Water accompanies every moment harmoniously, chosen for its versatility and unique purity, thanks to a millenary aquifer and a nitrate content of just 0.0001%.
Water is the very welcome that greets each guest and the common thread of the entire Soul experience: balanced, presented in elegant glassware, perfectly integrated into a concept that makes care its hallmark.
Our experience at Soul Restaurant brought us to an intimate place where every guest is welcomed as if unique.
Here, time expands, service creates sincere connections, and food becomes a tool for relationships and storytelling. It is cuisine with a soul, placing people at the center, guided by instinct and passion.
“This restaurant is part of JRE – Jeunes Restaurateurs, an association of young restaurateurs and chefs with a common goal: to share their talent and love for food with like-minded people”
Soul Restaurant, Legnano (MI)
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