Il Mulino, Anyone?
- Thread starter francie
- Start date
DaniTaylor
Mouseketeer
- Joined
- Jan 9, 2007
- Messages
- 283
Went to Il Mulino in May with my husband and Parents and we were all BLOWN away! The food was outstanding, the service was incredible and the atmosphere is super nice. It would have made a nice romantic spot as well and though there were some people there wearing shorts and tank tops we dressed up a bit and didn't feel out of place at all.
DaniTaylor
Mouseketeer
- Joined
- Jan 9, 2007
- Messages
- 283
I just posted pictures from our meal at Il Mulinos on the food photos thread so that might help you make your decision too 
Il Mulino is outstanding. The food, the service..all wonderful.
We thought, walking in, it was going to be loud as the atmosphere is different than at other Il Mulino's. The Swan's is more modern, rather than the dark woods of the others.
Hubby and I have been alone, and with friends, we have loved it every time,
enjoy!
We thought, walking in, it was going to be loud as the atmosphere is different than at other Il Mulino's. The Swan's is more modern, rather than the dark woods of the others.
Hubby and I have been alone, and with friends, we have loved it every time,
enjoy!
Tiffany
DIS Veteran
- Joined
- Aug 17, 1999
- Messages
- 4,830
Il Mulino is outstanding. When we are in town for our week trips this is a must do along with Shula's. In December we are doing just Shula's as we are only in for a long weekend and we are steak fans.
redzinner
Me Wants the Medianoche!
- Joined
- Oct 2, 2007
- Messages
- 1,564
This is an older review. Since that date we have returned numerous times and this is absolutely our favorite restaurant on Disney property.
WDW Swan Hotel Il Mulino Restaurant Review
Dining Date: February 13, 2007
Location: Back entrance of the WDW Swan Hotel - Façade of restaurant entrance resembles a ‘Mill’ (Italian: mulino) with light-colored vertical wood panel barn doors embraced by brick side accents.
A bar/lounge has been added down the long passage way to the actual restaurant. The bar is on the right and seating groups are on the left. The bar itself is an off white solid surface counter top (like Corian) – very practical and clean looking. The bar stools are black. I didn’t get a good look at the seating groups but I believe they were black or at least neutral. The bar was a bit hectic with slow service for 2 reasons that I could see. The two bartenders weren’t in sync with each other yet and other people from the restaurant were helping out so it led to some confusion. I’m sure over time that will improve.
In the center of the area at the end of the bar section, is a huge display of pasta boxes, mill equipment, olive oil cans, wine bottles, etc. The display lets you know that you are now entering the restaurant area.
The restaurant décor is very simplistic, clean lines yet comfortable. Neutral tones; honey hardwood floor, black tables and chairs, simple woven placemats, no tablecloths, lamps that remind me of old fashioned hair-dryers or SNL Coneheads.
Again simple lines that really give the impression of warming lamps over the food and helps to foster a warm atmosphere in a restaurant with what might be considered cold décor by some. I liked the look and found it very cosmopolitan.
The hostesses were in black dresses, the wait staff in black slacks and light brown colored shirts and aprons.
We had dinner reservations at 7 and were promptly seated. The dining room was not very crowded but as the evening progressed large corporate groups entered the private dining areas.
We were pleasantly surprised to recognize our favorite server from Palio’s so we requested a table in his section.
After saying our hellos and finding out what Aristide had been doing for the past 6 months, we started the task of looking at the menu.
While doing this we were presented with an appetite teaser (like an amuse bouche but Italian style) from the chef; an eggplant ragout and thin slices of a cold pressed sausage and a basket of 3 different bread choices.
We placed our order of appetizer and entrees. No salads or soups for us this trip.
Appetizers:
CARPACCIO DI CARNE $14: Thinly Sliced Tuscan-Style Beef served with Arugula, Extra Virgin Olive Oil and Fresh Lemon Juice
This was a large serving.
ARANCINI $8 Italian Risotto (Rice) Balls served with a side dish of Bolognese Sauce, again these were large and there were 3.
With the Antipasti we had a glass of Terrabianca Chianti Classico Riserva.
Both appetizers were delicious and Giada de Laurentiis would have approved of the consistency of the deep fried arancini.
We went straight to our entrée selections since we weren’t terribly hungry. We both ordered the same thing ( a long time relationship can do that).
RIGATONI CON FUNGHI $24 Rigatoni with Wild Mushrooms, Garlic and truffle Oil - Squisito!
Light, butter-sweet sauce, the garlic was not overpowering and the truffle aroma was heavenly. This was made with some beef stock so it was not totally vegetarian. The mushrooms appeared to be ****ake and some portabellas but not wild by any stretch of the imagination. The flavor was still very Funghi!
With the pasta we had a Pio Cesare Barolo that was decanted at the table.
They tempted us with descriptions of the desserts, especially the tiramisu but we declined. The wine was our dessert.
At the end of the meal you are presented with a glass of the Grappa that is chilling in the copper kettles at the center table. We did not indulge so I can’t tell you of its flavor or quality.
The wait staff was friendly, attentive and professional. The manager introduced himself and wanted to know our reaction to the new restaurant.
We let him know we’ll be back and had thoroughly enjoyed our dining experience.
WDW Swan Hotel Il Mulino Restaurant Review
Dining Date: February 13, 2007
Location: Back entrance of the WDW Swan Hotel - Façade of restaurant entrance resembles a ‘Mill’ (Italian: mulino) with light-colored vertical wood panel barn doors embraced by brick side accents.
A bar/lounge has been added down the long passage way to the actual restaurant. The bar is on the right and seating groups are on the left. The bar itself is an off white solid surface counter top (like Corian) – very practical and clean looking. The bar stools are black. I didn’t get a good look at the seating groups but I believe they were black or at least neutral. The bar was a bit hectic with slow service for 2 reasons that I could see. The two bartenders weren’t in sync with each other yet and other people from the restaurant were helping out so it led to some confusion. I’m sure over time that will improve.
In the center of the area at the end of the bar section, is a huge display of pasta boxes, mill equipment, olive oil cans, wine bottles, etc. The display lets you know that you are now entering the restaurant area.
The restaurant décor is very simplistic, clean lines yet comfortable. Neutral tones; honey hardwood floor, black tables and chairs, simple woven placemats, no tablecloths, lamps that remind me of old fashioned hair-dryers or SNL Coneheads.
Again simple lines that really give the impression of warming lamps over the food and helps to foster a warm atmosphere in a restaurant with what might be considered cold décor by some. I liked the look and found it very cosmopolitan.
The hostesses were in black dresses, the wait staff in black slacks and light brown colored shirts and aprons.
We had dinner reservations at 7 and were promptly seated. The dining room was not very crowded but as the evening progressed large corporate groups entered the private dining areas.
We were pleasantly surprised to recognize our favorite server from Palio’s so we requested a table in his section.
After saying our hellos and finding out what Aristide had been doing for the past 6 months, we started the task of looking at the menu.
While doing this we were presented with an appetite teaser (like an amuse bouche but Italian style) from the chef; an eggplant ragout and thin slices of a cold pressed sausage and a basket of 3 different bread choices.
We placed our order of appetizer and entrees. No salads or soups for us this trip.
Appetizers:
CARPACCIO DI CARNE $14: Thinly Sliced Tuscan-Style Beef served with Arugula, Extra Virgin Olive Oil and Fresh Lemon Juice
This was a large serving.
ARANCINI $8 Italian Risotto (Rice) Balls served with a side dish of Bolognese Sauce, again these were large and there were 3.
With the Antipasti we had a glass of Terrabianca Chianti Classico Riserva.
Both appetizers were delicious and Giada de Laurentiis would have approved of the consistency of the deep fried arancini.
We went straight to our entrée selections since we weren’t terribly hungry. We both ordered the same thing ( a long time relationship can do that).
RIGATONI CON FUNGHI $24 Rigatoni with Wild Mushrooms, Garlic and truffle Oil - Squisito!
Light, butter-sweet sauce, the garlic was not overpowering and the truffle aroma was heavenly. This was made with some beef stock so it was not totally vegetarian. The mushrooms appeared to be ****ake and some portabellas but not wild by any stretch of the imagination. The flavor was still very Funghi!
With the pasta we had a Pio Cesare Barolo that was decanted at the table.
They tempted us with descriptions of the desserts, especially the tiramisu but we declined. The wine was our dessert.
At the end of the meal you are presented with a glass of the Grappa that is chilling in the copper kettles at the center table. We did not indulge so I can’t tell you of its flavor or quality.
The wait staff was friendly, attentive and professional. The manager introduced himself and wanted to know our reaction to the new restaurant.
We let him know we’ll be back and had thoroughly enjoyed our dining experience.
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