When food meets design in Milan

Osteria del Pomiroeu - creative cuisine.

Wed, 20 Jun 2012 08:49:00 -0400

Situated in the courtyard of a palazzo in the old town, this welcoming restaurant also has a quiet, sheltered outdoor dining area.

Peppino - since 1950.

Wed, 20 Jun 2012 05:17:00 -0400

Peppino restaurant offers the best you can get when it comes to tradition of Italian cuisine. Uncompromising service, quality raw materials, and fine art in the preparation of local dishes.

Biancolatte - breakfast, lunch, snacks and dinner...with a taste of home!

Wed, 20 Jun 2012 05:05:00 -0400

Bianco like milk. Milk pure and genuine. Milk as we remember it from our childhood. Milk as the key ingredient of our tastiest products: cappuccino, chocolate, yogurt, fresh cheeses and unique ice cream.

Biancolatte is Italy with its ice cream.

Biancolatte is Italy with its coffee.

Biancolatte is Italy with its casual dining.

Pierino Penati - relaxing atmosphere.

Wed, 20 Jun 2012 04:50:20 -0400

A villa with a lovely garden…and care continues in the elegant dining room with a veranda. Traditional dishes and some fish proposals.

Tano passami l'olio - re-creation of an evolution of modern cuisine.

Wed, 20 Jun 2012 04:30:00 -0400

Tano, short for Gaetano and his wife Nadia Simonato, don’t just pass the oil. Tano’s reputation and knowledge as the “sommelier” of extra virgin olive oil began when he and his wife opened their restaurant in the Navigli area in Milano in 1995.

He uses over 40 different extra virgin olive oils in his kitchen and restaurant. Tano and his sous-chef of four years, Antonio Bigica from Sicily, work together to create and re-create an evolution of modern cuisine.

“My kitchen and cooking is a little Thai – Spanish – French – Moroccan. I research new ingredients, and techniques, always. When I am ready to make a new dish, it is important to maintain each ingredients natural flavor as much as possible. I cook it, I choose the proper extra virgin olive oil, and many times I drizzle it over a finished dish – al crudo.”

Tano’s focus was to develop basic knowledge of extra virgin olive oil; it’s evolution, descriptions and food pairing.

He has dedicated his career in researching the combination of light ingredients and the use of a particular olive oil. What is important is to choose the proper oil for the dish. “When the ingredients are light, I use a light oil, simple.”

He chooses his new extra virgin olive oils every year for the restaurant, and different extra virgin olive oils throughout the year. He doesn’t have a particular olive oil that he prefers, he feels it is most important to pair the right extra virgin olive oil for the right food. Also important is to keep in mind is the every-changing climate and soil, which has a major effect on the olives – as it is the same for grapes.

Da Giannino - since 1899.

Wed, 20 Jun 2012 04:18:00 -0400

The restaurant Da Giannino is one of the oldest in Milan, having been opened in 1899 by Pisan Giannino Bindi. It is one of the largest restaurants in the city: it has a capacity of 500 seats, divided into several rooms, with elegant furnishings played on light and dark tones. A real surprise is the inside garden, covered.

The restaurant menu is based on simplicity and respect for tradition, with a large selection of seafood and local dishes such as handmade orecchiette with scampi and zucchini, noodles with pumpkin flowers and sea bass fillet, veal with tuna sauce, and homemade desserts such as tiramisu and warm apple pie with ice cream.

Straf - “When Design becomes a point of reference in the heart of Milan”

Tue, 19 Jun 2012 18:22:00 -0400

Designed by the famous architect Vincenzo de Cotiis, restaurant Straf is an elegant unconventional bar/restaurant which goes against the trend of modern lounge bars by opting for a hyper decorative style which creates an intense, exciting atmosphere.

Al Plaza - taste and care.

Tue, 19 Jun 2012 18:11:08 -0400

This lovely elegant restaurant is decorated with taste and care for the guests. The cuisine is solid and tasty, each dish is prepared with the utmost care and served in generous portions, which is very much appreciated by all the restaurant guests and not so common in our country.

The cuisine is based on traditional Lombard recipes, yet enriched by contributions from other Italian and non Italian culinary traditions.

Globe - unique restaurant,unique view.

Tue, 19 Jun 2012 18:02:02 -0400

The Globe Restaurant & Lounge Bar, on the 8th floor of the Coin building in Piazza Cinque Giornate in Milan, is truly unique.

Joia - natural cuisine.

Tue, 19 Jun 2012 09:02:00 -0400

Vegetarian restaurants are thin on the ground in Milan; gourmet vegetarian restaurants are a rarity anywhere. So hats off to Swiss-born chef Pietro Leeman, whose creative way with greenery—and some fish—places this elegant establishment a million miles away from your average Berkeley-style nuts and sprouts café.

Al Pont de Ferr - relaxed and rustic, warm and human.

Fri, 01 Jun 2012 07:05:00 -0400

The cuisine seems a natural progression of the story “Bridge”, based on simplicity and innovation at the same time, but also on contradictions and challenges faced courageously and rewarded over time.

Antico Ristorante Boeucc - since 1696.

Sun, 27 May 2012 10:33:00 -0400

Entering Boeucc means turning the clock backwards, when in restaurants of this caliber everything was perfect.

L'Opéra - another kind of music.

Sun, 20 May 2012 10:11:00 -0400

In the Hotel de la Ville’s restaurant, L’Opéra, traditional Mediterranean cuisine beguiles with unexpected and innovative touches. And there is also a private dining room for intimate gatherings and meetings.

Roses - tradition and innovation.

Thu, 17 May 2012 16:21:00 -0400

Impeccable service, excellent cuisine and fancy raw materials. With its fluid and very chic spaces, Roses is the perfect place for a romantic dinner or business lunch.

Revel - total white atmosphere.

Mon, 23 Apr 2012 12:27:00 -0400

White. Fascinating and pure. Elegant and ethereal. Here and there it is alternated with finetouches of purple, in a duet of geometries and transparencies.

It is the Revel, delicious heart of the Scalo d’Isola, multicultural center which also includes an art gallery, a venue for exhibitions of painting, sculpture and photography, a space for events and a school of theater, stage shows and performances.

Le Noir - total black atmosphere.

Mon, 23 Apr 2012 12:04:00 -0400

The black furnishings highlight the beauty of the colorful lighted niches and the exotic flowers and, reflecting this, the cuisine is a series of variations on flavorsome Mediterranean traditions.

Le Noir, restaurant of the 5 star hotel “The Gray”, is known for its design interiors and exquisite cuisine.

D'O - balanced contrast & "pop" food.

Sat, 14 Apr 2012 05:26:00 -0400

Pop means popular. Accessible to a broad audience.

Balanced contrast means sweet/savory, hot/cold.

This is the synthesis of Davide Oldani’s concepts in cooking.

Egg.

Melon soup.

Caramelized onion.

Parmigiana.

Parmigiano sweet.

Innocenti Evasioni - unique journey.

Fri, 13 Apr 2012 06:23:00 -0400

Where dinner is a delightful pleasure that enables you to break for a moment from your everyday life.

VUN - simplicity and innovation.

Thu, 12 Apr 2012 09:44:00 -0400

Restaurant VUN is a pleasant venue where diners enjoy an interesting and sophisticated gastronomic experience in refined and elegant surroundings.

Savini - unrepeatable gastronomic experience.

Thu, 12 Apr 2012 09:11:00 -0400

Since 1881