全新公寓 Ortiquattro

Within the Mandarin Oriental, a symbol of Milanese luxury hospitality, Antonio Guida’s kitchen elegantly interprets the city’s cosmopolitan taste. Three tasting menus are offered: one dedicated to the chef’s classics, one to seasonality, and one to a single featured ingredient. In winter, dishes of great finesse come to the fore, from game to veal sweetbreads with cinnamon, through to a raspberry risotto, with desserts of a distinctly contemporary character. The wine list is of a high standard, available by the glass as well as by the bottle, and enhanced by magnums of notable vintages, alongs

The Galleria Vittorio Emanuele II is one of the most iconic sights in Milan and as such it is apt that it is home to this star of Italian cuisine, whose professional career is one of the most impressive in Italy with influences that include the culinary master Alain Ducasse and wine expert Giorgio Pinchiorri. Together with owner Carlo, resident chef Luca Sacchi creates top-quality cuisine with impeccable technique. He showcases his dishes on a carefully composed tasting menu and an à la carte, with references to contemporary Italian cuisine in dishes such as the open ravioli and reinterpretati

Norbert Niederkofler comes to Milan, bringing his commitment to sustainability with him. The kitchen offers three tasting menus - L'Ora Etica, Il Lago, Vegetali Mon Amour - Norbert Niederkofler comes to Milan, bringing his commitment to sustainability with him. The kitchen offers three tasting menus - L'Ora Etica, Il Lago, Vegetali Mon Amour - in which the search for local ingredients (no more than an hour from the regional capital) is a must. In summer, the terraces, with views stretching from the spires of the Duomo to the Castello Sforzesco, are an added bonus, making it the ideal place for

Sine serves contemporary cuisine influenced by the chef’s native Naples, as well as the local region of Lombardy. The dishes are occasionally playful in style, as demonstrated by the shrimp ravioli served in various ways, including with an intensely flavoured fish stew. The chef’s speciality is his fried pizzetta with palamita fish and courgettes, while his new dishes are showcased on the exciting and creative “Sine Confini” menu, on which he demonstrates his culinary skills to the full. Attentive, courteous service and a constantly evolving wine list which includes some lesser-known labels co

Located on the top floor, with lift, of the Luigi Rovati Foundation, in a magnificent historic building renovated according to certified sustainability criteria and which also houses a very refined Art Museum, chef patron Andrea Aprea crowns the dream of a restaurant of his own: a space of great scenic impact, totally projected towards the open kitchen, with the walls of the central room covered in bucchero (the characteristic black ceramic used by the Etruscans to make their vases). It is here that you can admire the chef and his brigade intent on preparing the dishes of the three tasting men

A true benchmark in the city’s dining scene, winning over palates since 1987 with its Calabrian cuisine, rich in intense aromas and generous flavors. A convivial, genuine venue where recipes speak of tradition and passion: from the robust, comforting tagliatelle with donkey ragù to the celebrated sirloin meatballs bathed in a rich, fragrant sauce.

Simple, informal and with a slightly retro feel, this restaurant serves a range of dishes from all over Italy, including the tripe which gives the restaurant its name. Unfussy and uncomplicated, the cuisine prepared by the skilful young chef using top-quality ingredients makes this one of the best trattorias in Italy. House specialities include Milanese risotto with grilled marrow, vitello tonnato and, of course, the ever-present tripe!