The Best Fine Dining Restaurants in Milan

Contemporary bistrot revisiting Milanese cuisine, in Navigli.Contemporary bistrot, revisiting Milanese cuisine, with a clear influence of French cooking techniques. Located close to the Navigli canals.

A must-visit cocktail bistro in MilanCarico has been open for a few years now, and this must-visit experimental cocktail bistro has been steadily acquiring a great reputation among locals and city visitors alike, for its libations and ever-changing small plates menu. It’s informal and fun, the large tables are the perfect place to enjoy an aperitif, or a moment with a good drink after dinner. The establishment also recently opened an experiential intimate tasting room for special occasions.

A high level dinner by chef Federico Sisti in a relaxed and laidback environment.Federico Sisti is a pure talent. Sharp technique and great flavour combination for a high level dinner in a relaxed and laidback environment.

Lovely place overlooking the Piazza Duomo, friendly and young atmosphere, delicious and creative platesOne of my favorite places in Milan, relaxing vibes and never fails to excite me for the quality of the dishes.The desserts are magical too!

Garden-to-table, perfect for Sunday lunchHead down the Naviglo Pavese a little and you'll find Erba Brusca on the side of the road. The restaurant itself is much more charming, it's big plusses being the fresh produce, much of which they grow themselves, and the laid back vibe. Sunday lunch is my favourite time to go and I like to take seat in the kind of conservatory and just... take my time.

A wonderful location in Milan where chef Takeshi Iwai brings Japanese influences to Italian cuisine. His dishes use Italian ingredients and are prepared with Japanese techniques that demonstrate the skill of the young chef. The eight course menu ensures you get the opportunity to savour all of Iwai-san’s creations.

Liu family have different fine dining restaurants in Milan. IYO michelin star restaurant is a perfect fusion of Japanese style and Italian cuisine, also the wine list is in the same level.

One of the smallest but truly bright gems in the gastronomical scene of Milan. 28 Posti is casual in its ambiance but absolutely not a regular place for eating. Chef Marco Ambrosino offers a creative cuisine of the season and territory and perfectly “marries” it with fermentation. Modern and extremely innovative yet truly tastes well and stays comfy. Biological and natural wines make 80% of the wine list and the sommelier is very well-prepared. I’d suggest for a Sunday curious lunch with friends.

Apparently new opening in Milan’s fast developing area of Ex-Fiera with stylish and intimate atmosphere and great service by young team of professionals.Very good wine selection with wide variety of wines from all the Europe, not only Italy.Menu is curated by famous Milanese-Dutch chef Eugenio Boer and their faraona and pastrami are just impeccable!Special thanks for having English cheese in menu.

One of the oldest and most influential bars of Milan. Space of preserved history and traditions of Milanese Aperitivo with its typical drinks on the ground floor and an homage to international tendencies - on the 1st floor.To try: Campari Seltz - worth a visit to Milan, Campari Orange and Milano Torino cocktails.If you feel hungry make sure to order pancot - a twist on traditional plates of Lombardy presented in a bready manner studied by chef Davide Oldani.

I’d grown bored of the long, reserve 4-days of your life, look-at-me, look-at-me tasting menus that tire and repeat. This, though, reinstalled my love for the long-list and reminded me how exciting and revolutionary restaurants can be. When the chef and their team are pushing, driving, kicking down doors; researching, reimagining, rewarding the diner with something they’ve never seen, felt or tasted before. A Venetian sarde in saor and a Piedmontese beef tartare. Then, an amberjack fish mosaic arrives, a colourful rubik of small-cubed amberjack alongside cubes of grapefruit, orange, black squid, foie gras and macadamia nut. Then, thinly-sliced langoustine like ribbons is covered in a resplendent, bright orange chorizo sauce which I imagine poured over nachos and pizza and pasta and popcorn, cascading down my chin. Finally, a tart-like potato slice is topped with a piquant chorizo-octopus gel and its delicious suckers.Then, a flurry of dishes: caramelised onion and goats cheese is sealed within a blown sugar casing – a staple from Matias’ Pont de Ferr days – then a tiny carbonara within a bite-size pasta ball and beef sashimi with umeboshi (salted) plum.I sigh a defeatist sigh as desserts begin to emerge. Still, each is suitably sized and flows nicely on from the savoury courses: a porcini ice cream and cioccolato face, moulded to replicate the restaurant’s iconic sculpture “The Secret” by the Milanese artist Matteo Pugliese that greets guests upon entering. Then, a fig leaf ice cream with basil oil which is quickly surpassed by a wonderfully artistic “Campari Sicily” shaped in the style of a Cola bottle but with the refreshing booze-laden hit of bittersweet orange.

This is a no brainer when in MilanoLove the deco the vibe, during the weekends italian families packing this place. Food here is all about products and simplicity. Some of the best fish preparation like sea bream all’acqua pazza, just fantastic. Service here is top noch. Book your table.

One of the most memorable meals we’ve had was in Milan at Ristorante Berton: a broth tasting menu, every course accompanied by a different flavored broth. how’s that for creativity. We were lucky to snatch a reservation at the last minute because the owner of the Airbnb room we rented was also the chef’s publicist. Otherwise we wouldn’t have known about the place, as it just opened a few weeks prior to our arrival to Milan. Although the chef has worked at Michelin-starred restaurants before but his own restaurant didn’t have a star that the time. But after finishing our meal, I was so impressed that I remember thinking, it won’t be long before this place got a star. And surely enough, two months after we dined there on Sept 1, 2014, his restaurant was awarded a Michelin star, less than a year after it opened- almost unheard of. It’s always thrilling to be dining at a place BEFORE it got a star, makes you feel like you kind of “discovered” a hidden gem before it joined the Michelin sought-after culture (although we just lucked out due to our Airbnb connection). The stylish & minimalistic restaurant sits in a futuristic glass tower amid the skyscrapers of Porta Nuova, with its decor echoes its cuisine, using just a few ingredients to create original and artfully presented dishes. We even got some face time with the chef and a tour of his immaculate stainless steel kitchen. But of course, the food was the real superstar here- inventive, original, light, and just purely delicious.

Enrico Bartolini‘s restaurant in Mudec is a spacious and airy restaurant. The current executive chef Davide Boglioli delivers dishes that are on point in terms of taste and appearance. I opted for the contemporary Mudec experience menu rather than the Best of menu. The theatre of some dishes which had final elements completed at the table made the dining experience more enjoyable.

Solid, flavorful, contemporary food yet very rooted in tradition. A relaxed ambience in the most contemporary area of Milan is the perfect location for Cesare Battisti to express his beautiful cuisine. Very solid, flavorful, contemporary yet very rooted in tradition.

The Trattoria Masuelli cotoletta (schnitzel) enters by right among my favorites in Milan (ultra-crispy breading with eggs, breadcrumbs and panko and very soft meat of high quality), really good!Delicate rabbit tuna with zucchini in carpione and sage in batter.Pleasant the agnolotti del Plin with roast sauce and the 'Spago Milano' spaghetto di Gragnano with saffron with marrow ristretto (the flavor recalls and recalls a lot that of the risotto of the same name but I missed perhaps the greedy part of the cream of the risotto).Very nice wine list, I decided for a good accompaniment with two different bottles of Produttori del Barbaresco with excellent value for money.Also try a lustful mascarpone cream with cat's tongues.

Cozy tiny place in a cool neighborhood serving small plates with interesting ingredients, matches and flavorsCozy tiny place near Porta Venezia in Milano.Small lovely plates, interesting combinations of ingredients, various techniques and freshness are just some of the characteristics of Bites Milano.I recommend sitting at the counter to appreciate some phases of preparation and composition of the dishes!My favorite dishes on the menu of 8 tastings (chosen from the kitchen) the mackerel, an original version of katsu sando (with cabbage) and Chwanmushi with eel.Good also the panna cotta!1. Pickled mackerel, spicy vinaigrette, tangerine, yuzu 2. Scallop, Nduja 3. Katsuosando, braised cabbage, dried shrimp4. Chawanmushi, cauliflower, eel, Ikura5. Veal tongue, seaweed6. Yakitori, beef cheek, green pepper 7. Pannacotta, brewer's yeast, hazelnuts 8. Crispy waffle, red turnips, mascarpone, creamy toasted barley

Interesting modern Italian cuisine in a beautiful location inside the Prada Foundation and a gorgeous view over MilanA beautiful evening at the Ristorante Torre of the Prada Foundation, a fascinating place with an incredible view of the Milanese skyline (the illuminated spires of the cathedral leave speechless at night) I tried an equally intriguing, tasty, delicious cuisine, with soft and enveloping textures balanced by fresh and bitter vegetable notes.1.Raw sea bass with pears, fresh nuts and roasted onion broth 2.Duck breast, Treviso radicchio, Gorizia rose, orange paste (very nice to see and equally tasty, good the bitter and crunchy part of the radicchio in contrast with the tender meat)3.White asparagus, smoked scamorza cream, cedar, caper leaves (the creaminess of this dish is a cuddle, the smoky note remains delicate)4.Risotto with squid ink, trumpet zucchini, marigold 5.Squid stuffed with lamb ragout, turnip greens, hollandaise sauce6.Agnolotti with cicadas, turnip greens, cicada consommé and marigold oil 7.Mandarin sorbet, dehydrated citrus, yogurt granita

Ceresio 7 is already a legend of Milanese glamorous life, always associated with well-being and cheerful atmosphere.Coming here you have 2 options: you can sip a cocktail in a bar or dine in a chic designer restaurant.Make the double choice: cuisine of Elio Sironi is trendy, healthy and very light and in the same time very delightful and tasty, and cocktails by Guglielmo Miriello are just fantastic. Try them both.