The best restaurant in Milano
Updated: 2020-03-06
  • La_cozzeria
  • La_cozzeria_1
  • Il_Faro1
  • Il_Faro
  • trattoria_del_pescatore
  • trattoria_del_pescatore_1
  • Nerino
  • Uncle_fish
  • uncle_fish
  • La_griglia_di_Varrone
  • burgherita_woman
  • the_brisket
  • El_Bechee
  • Bakker
  • La_Messaria
  • Il_piccolo_paradiso
  • Pizza_Verace
  • Le_Refuge
  • Trattoria_caprese

The bodywork

As the name suggests, the main dish of this place is the mussels: tasty and meaty, they are offered in many variations and are served in portions of one or half kilo, accompanied by homemade fries. But if you don't go crazy for the classic moules et frites, you can opt for the freshest raw - which include different types of oysters; for the appetizers and for the first ones, among which the linguine with the tuna bottarga from Carloforte and the strozzapreti with smoked swordfish, pistachios, dried tomatoes, Marsala and ricotta. The place is a solid point of reference for the Milanese: translated, it is always necessary to book in advance.

La_cozzeria_1 La_cozzeria

The lighthouse

he appetizers of the house of Il Faro have gained a certain notoriety among the affectionate clientele, given their abundance, variety and delicacy. But in this place not far from the Navigli, which combines the cuisine of the sea of Sardinia and Puglia, you will also find first courses like Lorighitas with lobster or seafood; fregola with cuttlefish ink; orecchiette with turnip tops, mussels and bottarga or with prawns and broad beans. The latter change depending on the catch actually available, confirming the fact that the freshness of the raw materials here is not compromised. Warm welcome and "home", with a fast, precise and punctual service.

 Il_Faro  Il_Faro1

Fisherman's Trattoria

For over 40 years, the restaurant has been a point of reference for fish in Milan, located between Porta Romana and Bocconi and recently landed in Hong Kong as well. The famous loaves of bread, crunchy on the outside and light and soft inside, that are placed directly on the tables; the tasty Catalan lobster with red onion and tomatoes, a sort of "trademark" of the restaurant; the tradition - still alive - of offering at the end of the meal the Sardinian pecorino directly from the form and the frozen myrtle.

trattoria_del_pescatore trattoria_del_pescatore_1


Nerino is anything but a tourist trap or a restaurant that enjoys an undeserved reputation. Rather. The a la carte menu changes seasonally: to signal - in the winter one - the shrimp in batter with soy mayonnaise; the Nerino tagliolini with vongole and ‘nduja; tagliatelle with prawns, lime and pistachio pesto; fresh grilled fish (swordfish, tuna, San Pietro, sea kebabs); real prawns in salt crust. The success of this trattoria has not at all fitted the owners' head: courtesy and kindness never fail, as does much substance and a rare balance between account and quality.


Uncle fish

Uncle Fish is part of the Seven Group, a chain of restaurants that also includes Seven. A great place to enjoy excellent seafood without your wallet having to suffer. Of note, for the fans of the raw, the «Nudo e crudo by Zio Pesce», among which French prawns, sea almonds and bulots; different types of oysters; tuna tartare, salmon, red prawns of Mazzara del Vallo and cuttlefish; yellow fin tuna carpaccio. A selection of over one hundred labels will also delight those who do not want to give up the accompaniment of a good wine.

uncle_fish Uncle_fish

Varro's grid

As the name of the restaurant suggests, La Griglia di Varrone offers grilled meat specialties and is one of the best Milanese meats to eat. The best meats from all over the world and carefully selected through a direct relationship with the producers. The absolute protagonist of the restaurant is in fact the grill, fed by a constantly alive fire of oak wood, particularly suitable for this type of cooking. Among the specialties you can find on the menu, Rubia Gallega, a fine meat with an intense flavor and a soft red color, and Kobe beef from Japan, of which La Griglia di Varrone was the first Italian importer.


Burgherita woman

Donna Burgherita is the restaurant where to eat meat in Milan that winks at Calabrian excellence and more. In fact, there are many typical regional products on the menu, starting from the Calabrian 'nduja up to the burrata di Andria, The menu revolves completely around meat, offering various crudités, such as sashimi, tartare and Italian beef carpaccio, gourmet burgers prepared daily. with the best cuts.


The Brisket
The Brisket is not just a restaurant to eat meat in Milan, but a Smokehouse in perfect Texan style. Strengthened by the experience acquired in Texas, the manager of the restaurant has in fact brought to the Navigli the particular cooking techniques typical of this land. The secret of the softness and the amazing taste of its meats, lies in fact in the slow and prolonged smoking at low temperature in special ovens, typical of the Texan tradition. Among the flagships of the restaurant definitely the Brisket, or the "brisket" of beef, wrapped in a mix of spices, baked in the oven for 12 hours and smoked, the Pulled Pork, the Bone Marrow and the pins in sauce barbecue.


La Messaria 

La Messaria is a rustic and welcoming restaurant where we find the genuineness of the baked product with the methods of the best traditional Italian cuisine, ideal to pass easily with family and friends. The dishes arranged on characteristic wooden tables and the menus on the placemats, make the room particularly warm and welcoming and will offer you the opportunity to spend a pleasant dinner. The restaurant offers very good pizzas that delight the most demanding palates but not only offers bruschetta and grilled or grilled meat.



The restaurant was born of two brothers who both a great passion for meat Meat is the absolute protagonist of the dishes, embellished by the ingredients of the most important international culinary traditions, to give an experience of aromas and flavors never tried before. American meat, cooking argentina, italian wine. This is the philosophy of our Milanese meat restaurant. The menu offers aged dry meat, a particular dry maturing technique, which makes the meat more tender and tasty. The restaurant selects the finest meats and offers you the best cuts. Bakker is the right place to eat grilled meat for a long time in Milan.


El Bechee

El Bechee is from generations of butchers of Cantalupi, a fraction of Cerro in the Province of Milan that in the city have found the gold showcase for the dissemination of art in the selection and cutting of quality meat, with time cellar with wines of labels from all parts of the world offered by wines, through our suppliers, who like us are committed to visiting the cellars to ensure the quality of the product. In order not to leave a dry mouth, those who prefer beer, we have chosen to offer the selection of craft beers. The restaurant decorated between the ancient walls in exposed brick and ceilings with vintage wooden beams, plays with the arrangement of the seats , wooden tables and many objects and memories.


Piccolo Paradiso

The Piccolo Paradiso Restaurant Pizzeria was born from a family passion. Thirty years of activity have made the restaurant a point of reference for the typical cuisine of Emilia and Campania. The restaurant offers dishes with genuine flavors for those who want to tickle their palate in a setting with an authentic atmosphere. The rustic style building is a reference point for those looking for a quiet place surrounded by greenery. Ample space to spend an evening with friends and small rooms with a refined atmosphere for a special moment, the restaurant does not just offer other fish and meat dishes.


Pizza Verrace

From Pizza Verace they have recently introduced in the menu some gourmet pizzas such as Sorrentina, Zuccalà, Pistacchiella or Vegana, to mention some of the most particular. To prepare these pizzas we use the most sought after ingredients, such as the provola of Vico Equense for Sorrentina, which is combined with grated Sorrento lemon peel, re-proposing on the pizza the taste of provola cooked with lemon leaf, a traditional dish. A real novelty, conceived by Paola Cappuccio, is the Pistacchiella which proposes the combination of sheep's milk ricotta and Igp mortadella, pistachio pesto from Bronte and grains.


Le Refuge

Le Refuge offers a simple and genuine cuisine, in perfect balance between creativity and tradition, blending the flavors of the land with those of the sea. We select the best farms for our meat specialties, which we accompany with high quality vegetables and wines, pampering our guests from appetizers to desserts, strictly produced in our kitchens.
Having become a classic meeting place for residents and traders, but also an essential appointment for passing tourists, Le Refuge welcomes you in a sober and elegant environment that focuses on the quality of Italian cuisine and impeccable service, for give you a serene and cheerful evening, accompanied by a refined background music.


Trattoria Caprese

Air of Naples, the good one, imbued with the aromas of pizza, genuine cuisine, sounds and Neapolitan accents. The gold of Naples here it is. In cheerful music, in service as only in those parts can do; a never fake sympathy that one can only try to imitate.From the variety of pasta dishes, to the wide choice of meat and fish for the second course, to the delicious assortment of desserts, without forgetting the main dish: the "pizza".To taste at the beginning is the Neapolitan fry, remembering that "three effe vo 'or fish: friso, fried and futo" (three effe wants the fish: fresh, fried and compact).






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