Il Luogo di Aimo e Nadia In Milano

A true culinary adventure in Milan. The service staff were laser focused on every single guest. Our servers took time to discuss each course in detail and were sincere and open to friendly conversation. We truly felt at home in this establishment. The chefs here are quite talented and very friendly. Chefs Alessandro and Fabio took time during a busy service to show me the immaculate kitchen and chat about our mutual opinions and respect for good food.. I have been a chef for 30 years in the US and this dining experience was very inspiring. The food here is refined and precise in nature. The flavors were perfectly balanced with textures and colors. If you find yourself in Milan, a reservation here will not disappoint.

Careful food with an exceptional flavour, friendly and well-trained staff, welcoming environment, worth trying.

Nice, I recommend it at all prices are fair and the food is quality

Tried it a while ago This evening, after wanting to try it for a long time, we finally managed to have dinner in this temple of Italian catering and certainly one of the most (if not THE MOST) praised in Milan. His fame has been built on a ten-year history which year after year has always seen him confirm himself at the top of the gastronomic panorama of our city. The environment, recently renovated, is of a very high standard. Personally I don't prefer these minimal settings which make the rooms very cold, but elegance and class were certainly the guidelines in designing the environments where you eat. Very knowledgeable staff, very attentive and always available. In short, what you expect from a two Michelin star. Never a smudge. The dinner began with an aperitif, a 2008 Franciacorta Zero Dosaggio which was accompanied by some discreet preparations. Perhaps the accompaniment to the aperitif and the "tastings" that they brought us as the start of the journey are the part that could be improved in their offer. We opted for the menu that perhaps tells more of Aimo and Nadia's story, called "Le delizie del Luogo". The first course was excellent, especially for me, originally from the Tuscan-Emilian Apennines, I was really thrilled when I tasted the fried porcini mushrooms (sublime), mountain blueberries, taleggio cheese and egg. The dish based on red mullet and seasonal vegetable ragout is also very good. Perhaps this dish can be further improved by looking for that extra "twist" that would complete it. Vegetables are the undisputed protagonists of the next course which, together with the risotto, are for both of us, the best dishes of the evening. In fact, I am talking about an incredible Etruscan soup that varies depending on seasonal vegetables, legumes, spelled from Garfagnana and wild fennel flowers. Followed by a plate of squid with trumpet courgettes. Also in this case the preparation of the vegetables ennobled and gave that extra touch to the dish. The Carnaroli Gran Riserva risotto with Polignano potatoes, local mussels and tomatoes au gratin with pecorino is also incredible. A fantastic flavor, incredible processing and preparation of the mussels that literally made them melt in your mouth! We had experienced a similar sensation while enjoying a mussel-based dish at Villa Crespi in Cannavacciuolo. The next dish was another first course, a tribute to Milan, as they call it, consisting of tortelli stuffed with Fassone ossobuco and marrow. This too is of great significance. Fassone was also the protagonist of the next dish where we ate an excellently prepared sirloin with a delicate chamomile panure, Tropea onion with Polignano carrots and raspberry vinegar. The cheese plate which closed the "savory" part of the meal was good. After the pre-dessert we were brought a rather "controversial" dessert, in the sense that I, not a lover of sweets, appreciated its originality and creativity, while my partner rightly maintains that a dessert must be such and not a "sweet vegetable ” as it is called precisely because of the combination with the eggnog cream of Castelluccio lentils. However, the overall rating is decidedly excellent! We are faced with an expression of creativity, technique, professionalism and respect for fantastic quality raw materials that arouses emotions in the dishes you eat that go beyond taste! Moving. The meal was accompanied by excellent burnt wheat bread with Senatore Cappelli flour which we dipped several times in Valentini's Leccino oil. Throughout the meal we drank an excellent Trebbiano d'Abruzzo from Villa Reale.

L'esperienza è veramente unica ed eccezionale. La cura delle cose è in tutti i dettagli. La cena strepitosa, ogni piatto è stato presentato in maniera puntuale e nei minimi dettagli. I prodotti utilizzati unici e di grandissima qualità. Esperienza bellissima che consiglio vivamente.

High professionalism, excellent welcome, excellent menu, wonderful venue. Advise

Delicious food, unforgettable experience.. ❤️

One of the best dining experiences in Milan. Amazing food and service.

provato il loro panettone semplicemente syperbo

Das Essen und der Service waren hervorragend. Sehr innovative und sehr gute italienische Küche. Der Geschmack der Speisen war sehr gut.