Milan

Sakeya

Sakeya

Milan, Italy

‘No moon, no blossom. Just me drinking sake, totally alone.’ Matsuo Bashō, 1689. Oku no Hosomichi (‘The Narrow Road to the Interior’) is one of the most important classic books of the Japanese literature. This work by poet Matsuo Bashō is a travelogue written both in prose and verses during a long and perilous walk, a five-month pilgrimage, more than two thousand kilometres long, from the modern Tokyo to the Japanese hinterland. It was the end of the eighteenth century. The master’s itinerary became the opportunity for many to start their own Japanese journey…

Fukurou Traditional Japanese Restaurant

Fukurou Traditional Japanese Restaurant

Milan, Italy

‘To cage luck’. The best Japanese cuisine we remember from Tokyo – the chef’s counter, the small tables in a row, the private areas of Japanese friends and colleagues, the long fish and meat menu, and the homemade desserts. The grill over the coal, the boiling tea at the end of the meal, the wait. Fukurou is peculiar – indeed traditional and of sublime quality. We book a table every now and then, record the booking in our agenda, and wait for the lucky day to come, when we will seat at Fukurou.

Trippa

Trippa

Milan, Italy

To us, Trippa is the essential restaurant in Milan. Chef Diego always comes and greets us at our table with the assurance of a person who has the kitchen under control, then leaves saying ‘come and say goodbye when you’re done’. The same mood fills the whole room. The staff are carefree but attentive, happy to have you at their tables, and aware that they are serving a straightforward Italian menu – veal with tuna sauce, Fassona beef tartare with hazelnuts, dried cod with cabbage, tripe, tart with citrus marmalade – though its presentation is quite new: classic but modern dishes, generous but graceful portions…

Lievità Pizzeria Gourmet

Lievità Pizzeria Gourmet

Milan, Italy

Pizza Margherita: tomatoes, mozzarella and fresh basil. What if there are nine different Margheritas? What are the differences between them? A one-to-five scale to measure the sweetness of tomatoes in the varieties San Marzano PDO, Pomodorini del Piennolo del Vesuvio PDO, Giallo del Vesuvio, Filetti del pomodoro Sua Eccellenza, Pomodorini di Gragnano dei Monti Lattari, Antico pomodoro Miracolo di S. Gennaro (a Slow Food Presidium), Kumato, and Corbarino. We are happy to type Monti Lattari on Google Maps and leave on a sweet-and-sour journey to the Sorrento Peninsula, along mountain paths where the valuable breed of cattle Agerolese is reared and produces milk for Lievità’s fior di latte. We get lost in the ingredients, in the richness of our country and of the Campania traditions, in the will to listen to the precise story of excellent raw materials…

Pavè Gelati & Granite

Pavè Gelati & Granite

Milan, Italy

An ice-cream workshop and parlour. The signature of the good team of Via Casati, which is a remarkable preamble. Vanilla obtained from the pod, hazelnut (also in the ‘pure’ water-based sorbet version), cream, and almond granita for us eternal kids. Tonka Beans, Coffee and Cardamom, Cacao Beans, and Pineapple, Rocket and Lime for the hippies. Sbrisolona, Pane burro 160 (bread and butter 160, Pavè’s classic apricot croissant), Tarte Tatin for gourmands. Coloured hexagonal cement tiles, polished white tiles, white marble, some salvage furniture and a blackboard with big and clear writings. The new Milanese ice cream parlour, where you will meet us often.

BAR LUCE

BAR LUCE

Milan, Italy

Sitting on a sorbet-coloured chair and ordering a rice pudding or a frolla by Marchesi. Sitting on the same chair – or a different colour one – at lunch break and ordering a gourmet sandwich in Bar Luce, devised by one of your favourite film directors. Wandering from exhibition to exhibition and taking your daughter to the children area on the first floor. Getting lost in the library, open 24/7. Watching an auteur film in the cinema. If there is a more wonderful way to start a day in Milan, we do not know it yet, and we are more than satisfied to head once again for Fondazione Prada, in Milan’s south area. Applause.

Yuzu

Yuzu

Milan, Italy

If you love fruit and share a passion for yuzu, the most aromatic citrus fruit from Japan, this Japanese restaurant should be at the top of your list of places to try in the city. Yuzu is the fil rouge across the dishes on the menu, from the cold cappellini broth to the fish julienne and the prawn ravioli. Order at least one tuna tartare and a mixed chirashi. Every plate is fragrant and beautifully presented. Another big Japan thing.

Bjork Swedish Brasserie & Side Store

Bjork Swedish Brasserie & Side Store

Milan, Italy

We love Northern Europe and Nordic food. We love the way they capture light in their buildings and plates, and the way design permeates everything they do. Bjorkman is a project (a work of research, selection, combination, and actualization) as well as an amazing restaurant-brasserie with a small food store. It first opened in Aosta in September 2012. Our meal starts with soft sliced aniseed bread and salty butter mousse. The menu is a mix of tradition and evolution. There’s a table for any occasions: a round table under a bright chandelier for a meal with friends, a small square one for an intimate vis-a-vis and a long ring-shape bar counter with stools to share, like in a sushi bar…

Pastamadre

Pastamadre

Milan, Italy

We only discovered it this spring, one day we were sitting at a bar with some new friends chatting about Meraviglia places. We tried it almost immediately and from that day on we’ve got a new favourite address in town. We’d like to take everyone there: sisters, friends, dads and mums. For a relaxed breakfast, a Sunday lunch or an after-theatre dinner. Pasta Madre is a joy that deserves to be shared and here are a few reasons why. Bread and croissants are made only with mother yeast.Pasta is always made fresh in the morning with ancient grains flours. All ingredients come from Sicily and from a greengrocer from the South of Italy. The atmosphere in the kitchen makes you feel part of an extended family. You’ll fall in love with the Chitarrine pasta with fava beans (or green peas) pesto. The beef meatballs are cooked within lemon leaves. You cannot make up your mind on what’s your favourite dessert. And finally, because Pasta Madre is a dream came true. It’s Francesco and Laura’s dream and we never get tired of listening to their story.

Erba Brusca

Erba Brusca

Milan, Italy

Erba brusca, in English Sorrel, (Rumex acetosa), is a perennial herb rich in vitamin C, iron oxalate, oxalic acid and iron. The land around this trattoria set on the south side of the city used to abound with this herb, hence the name. We tried, in this order: cubes of panissa with crescenza cheese and Taggiasca olives (delicious); M. Musso 8 cereal tajarin with pork ragout (chapeau!); onion and celery tart tatin on cream of goat’s robiola cheese (great combination) and cheese cake with sesame drizzle and lemon cream (memorable).

Al Laghett

Al Laghett

Milan, Italy

As spring comes, many drive out of Milan on the A7 towards Genoa at the weekend. Instead, we book a table under the wisteria-covered pergola of this old traditional trattoria. It’s like having lunch at your Granma’s out in the countryside. We leave the city from South-East and sunny fields start opening up around us. In less than half an hour we are in Chiaravelle. Every time, after lunch, slowly, we go to see the Abbey’s frescos and cloister, we visit the monks’ workshop and we say to each other that the day we have children, we will take them to the water mill.

Pasticceria Sissi

Pasticceria Sissi

Milan, Italy

The bliss starts in the morning with what they call plain croissants; semi-sweet pastry turnovers with a light veil of apricot jam. Unique, unbeatable and superb, they are something in between puff pastry and Pan brioche. You can choose either cream (plenty of cream) or chocolate filling or you can try the savoury version with ham or salami, mignon or regular size. The cappuccino is a velvety frothy milk cream. At 1pm the regulars come back for lunch. Rise balls as big as calzones, with a perfect filling of boiling hot ragout and béchamel, the size of which would fill up even the hungriest; crumbly and water-mothering mini quiches, veggie pies and unforgettable toasties. Small retro frames hung on the white and candy pink walls that are a perfect match to the dress of the beautiful black lady serving delicacies with a smile. For us, Sissi is not a simple patisserie; it’s a world of perfect and enchanting things. On a sunny day, enjoy your food in the rear garden.

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