Article • Gaia Giordano: A Master of Idealized Simplicity
Article • Uncover the Secrets to Authentic Italian Cooking
Discover the Top 10 Restaurants in Milan, Italy: A Culinary Journey through the Heart of Italian Cuisine
Milan is not just a regional capital city: Milan is the beating heart of modern dynamism in Italy. Here the world runs fast, anticipates the times, chooses changes and sets trends. Milan dictates style, Milan gives birth to new trends.
Here, catering follows the rapid pace of the Milanese spirit, raising the bar of quality and elegance by leaps and bounds, or preserving a small and very precious niche of traditions, but also proposing novelties and offering food and wine moments that are, in all respects, experiences to remember.
What is the best restaurant in Milan, Italy?
Via Alessandro Manzoni 31, Milan
On the top floor of the Armani Hotel, executive chef Francesco Mascheroni's signature restaurant is a must-visit destination for those in search of dishes that amaze but also satisfy. Francesco Mascheroni's creativity is a link between the umami flavours of Japan, where Francesco accumulated significant experience, and the richness of Italian cuisine.
Even the location responds to a criterion of class and sobriety, as 'Armani' commands. The rooms and the black and white furnishings of the restaurant and the adjoining lounge bar display the essence of simplicity which is sought after in both aesthetics and good taste.
Via Andegari 9, Milan
Within the Mandarin Oriental, chef Antonio Guida has founded his kingdom, supported by the expertise of Manuel Tempesta and Andrea Loi in the dining room. The two Michelin stars conferred on Seta are a result of some of the finest service on the Milanese scene, a perfect combination of precision, attention and friendliness, and from the cuisine of Chef Guida, who seems to enjoy making exceptional what is normally considered somewhat commonplace.
And so it is that 'simple' elements such as tomatoes, raspberries or chicken become the protagonists of unforgettable dishes. A menu entirely dedicated to game, in autumn and winter weather, confirms the chef's ability to work with any type of meat.
Corso Garibaldi 68, Milan
A historic name in Japanese dining in Milan. Tradition and excellent quality, both in the raw materials and in their processing, are the pillars of this restaurant in the heart of Milan's nightlife, albeit tucked away in a small side gallery on Corso Garibaldi. Sushi, fish, soups, ramen, meat dishes and much more, because authentic Japanese cuisine is certainly not limited to rice and raw fish.
And when it comes to drinks, too, the Osaka restaurant stands out, offering one of the best sakè lists to be found in the city. A place to intensely experience the gastronomic richness of Japan.
Via Giorgio Vasari 1, Milan
A place that now needs little introduction. What makes it special is the creativity of the eclectic chef Diego Rossi, a sensation in meat and vegetables. Yes, because although the name of the restaurant is an unequivocal reference to a precise type of ingredient, it is equally true that Trippa is not just a temple of offal.
At Trippa you can find carefully selected meat dishes cooked to perfection, as well as many vegetable dishes rich in flavour and genius. The restaurant's ‘must’ is the fried tripe starter. The location is convivial, in perfect trattoria style. Yellow walls, wooden tables and chairs, precise but informal service: the chatter and good humour of the diners are the soundtrack of Trippa.
Via Ceresio 7, Milan
One of the coolest and best-known rooftops in the city (and probably also one of the first to emerge and achieve a certain fame). A place where one always has reason to return, thanks to the elegant service and cuisine that understands how to be light and refined.
Yet it must be admitted that Ceresio 7 Pools and Restaurant shines particularly during the summer, when the pool terrace becomes a scenic backdrop for aperitifs, parties and after-dinners. Located to the side of the restaurant space, Ceresio 7's terrace enjoys a beautiful view of the Milan skyline, reflected in the pool surrounded by sofas, armchairs and small gazebos.
4th floor of Il Mercato del Duomo, Piazza del Duomo, Galleria Vittorio Emanuele II 1, Milan
The location of this restaurant with its highly 'gourmet' cuisine is certainly the most privileged in all of Milan. Located on the fourth floor of Il Mercato del Duomo, so close to the left side of the Duomo that it almost seems as if you can touch it. Here you are completely immersed in the beauty of the marble, front row spectators of the spires and intricate works carved in the 1400s.
The cuisine at Spazio Niko Romito is the result of the synergy between Michelin-starred chef Niko Romito and chef Gaia Giordano. The proposal is wonderfully simple: few ingredients, excellent raw materials, the essence of the dish is given by the research behind it, the result of much knowledge and refined technique.
Related Content: Gaia Giordano: A Master of Idealized Simplicity
Via Sant'Arialdo 126, Milan
Just outside the solid urbanisation of the city, the Trattoria Al Laghett - founded in 1890 - preserves the true Milanese gastronomic tradition. The area is that of Chiaravalle, next to the abbey of the same name and opposite the Vettabbia agricultural park.
The location exudes a scent of times gone by: wooden furniture, sideboards, exposed brickwork and white tablecloths adorn a place where everything seems to have stopped a few decades ago. The dishes on offer come from grandparents' recipe books and are classics of Milanese cuisine, including cassoeula (with pork and savoy cabbage), rustisciada (with pork loin), cotoletta (breaded cutlet) strictly fried in clarified butter, mondeghini (meatballs) and various risottos. The trattoria's speciality is also pollo alla diavola (pepper roasted chicken). In spring you can choose to eat outdoors, under a wooden porch covered with wisteria in bloom.
Piazza Alvar Aalto - Via della Liberazione 15, Milan
It is located in the square of the same name, in the antechamber of the marvellous Piazza Gae Aulenti, one of the most majestic symbols of modern Milan. The chef, Takeshi Iwai, was awarded a star just a few calendar pages after opening, confirming his mastery. Takeshi mixes his Japanese origins with his Italian present, now well established through years of work at the Ada e Augusto restaurant in Gaggiano, in the provincial countryside of southern Milan. Here Takeshi learnt to use exclusively agricultural ingredients and transform them into pure finesse.
Among his signature dishes is certainly 'eel, beef tataki and liquorice', the chef's iconic dish. An elegant, subtle and discreet hand almost acts as a contrast to a vortex of strong, sharp flavour
Via Felice Bellotti 13, Milan
Bakery, shop and pizzeria. Crosta is a micro-world where one bows before the ‘white art’ or ‘art of bakery’. If during the day the small location in Via Bellotti becomes a bustle of people going to buy bread (one of the best in Milan) or some preserves, in the evening the tables of Crosta become a real gourmet pizzeria.
It is not only the pizza dough that is impeccably made, but also the fillings of the various versions on offer, ranging from the more traditional to the more daring or elaborate flavours, such as 'ventricina (salame), pineapple, coriander and spring onion' or, in the category of pizzas without tomato or mozzarella, 'chickpea hummus, toasted pine nuts and chilli and lemon sauce'.
Viale Umbria 126, Milan
'Suonna, ca so suonne d'oro': so bears the bright sign on the inside wall of the restaurant, the only bright spot in a location made up of essential lines and few frills. This is, in fact, exactly how the cuisine of Roberto Di Pinto, chef of the Sine restaurant, is. The very name, Sine, speaks volumes: sine, meaning 'without' celebrates the victory of the essence stripped of the superfluous.
Roberto's cuisine originates from his Neapolitan cradle and has gradually been refined through countless experiences around the world, until it took root in Milan, where Roberto offers dishes that tell of dreams and the sea, of tradition and travel. A cuisine that aims to satisfy the customer, bringing the pleasure of the palate back to the centre.
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