Ristorante Enrico Bartolini In Milano

If I evaluate the food, it was not enough for a restaurant of this type, I was expecting a greater experience. The atmosphere was average and the service tried, but it wasn't top notch.

Esperienza bellissima all'interno di un museo stupendo. Servizio puntuale con staff giovanissimo, forse leggermente troppo abbottonato. Cibo esplosivo, "Rosa di Gorizia" dal sapore troppo forte benché presentato artisticamente. Prezzo spropositato nonostante la categoria, troppo al di sopra di altri tre stelle provati dove ho mangiato meglio spendendo meno.

The location is as central as there can be for this type of cuisine and for the journey we have taken. A journey that goes beyond taste, but involves all the senses, often short-circuiting the brain. And they even have the courage to call it amuse bouche! I mean the dish that kicks off the "Best of" tasting journey: a dish composed of potato mousse, sea urchins and salmon roe, to be accompanied by a potato and rosemary focaccia. At the sight it looks like a painting by Kandinski and the taste holds up to the comparison! We then moved on to a first starter, consisting of anchovies, oysters from the Po delta and caviar, all completed with a slightly spicy horseradish sauce. It is spectacular that the sea urchin flavor of the amouse bouche lends itself perfectly to introducing these ingredients to taste. The combination with the 1971 masterpiece is spectacular! A demi-sec Vouvray made from pure chenin blanc by Francois Pinon. It was after the turn of another iconic dish of the chef, the Fassona breed beef fillet in contemporary aspic. First of all, I was invaded by the scents of vegetables that recalled the fields, the vegetable gardens or in any case the boxes of freshly cut vegetables. Excellent. In this case the pairing was with a 2012 pure Varberg pinot bianco produced by the Terlano winery. An incredible combination We then arrive at the veal sweetbread in curry, with white turnip from Chioggia and tarragon sauce. Breuer's 2008 botrytised Riesling Renano is very good. At the end of the dish we were served a separate glass of warm white turnip broth to remove the fat which was crazy. The next dish, if we want the first of the 3 "first courses" is for me the one that sent me into ecstasy the most. These are buttons, i.e. very thin ravioli stuffed with an emulsion of oil and lime, placed on top of roasted octopus and fresh oregano leaf, all completed with a thick cacciucco sauce made from 14 different fish. Each ravioli explodes in the mouth, releasing flavors and textures that reach the palate and the brain! In this case the pairing was with a macerated wine produced in Oltrepò by Giorgio Mercandelli, the B12, where the blend of grapes used is deliberately not declared. It continues with a bronze-drawn spaghettoni, smoked eel, eel and parsley meatballs and to give freshness and acidity a blackberry placed in its centre. Dish completed by a traditional sauce, cuttlefish ink and baby squid. In the glass, the wine that I liked most of the entire tasting: 2017 Burgundy Chardonnay, a Vougeot Clos du Prieurè from Domaine de la Vougeraie. So here we are with another signature dish of the chef, the risotto with red turnips and gorgonzola sauce "Evoluzione". Evolution because the dish is completed by a walnut emulsion, black cherry sauce and a splash of walnut essence perfume that embraces the preparation and remains pleasantly persistent for a long time. Dish accompanied by a 100% Pelaverga 2020 from Fratelli Alessandria. We therefore come to the conclusion of our tasting with the meat dish, a Podolica cow fillet on the bone, divinely prepared at the table. Excellent meat, but this is a must! Since it was so tender and succulent, you could almost "drink" it with a straw! The dish was accompanied by a braised cow's heart tartlet in Béarnaise sauce, a cow's heart skewer, a pumpkin and turmeric mousse and radicchio with hazelnuts. The dish was divine and the salivation caused by the succulence of the meat was perfectly balanced by the astringency of a 2015 Barolo Bussia from Ceretto. Last but not least, a hot lemon soufflé to be opened and "filled" independently with raspberries and yogurt ice cream. The textbook pairing is here with a sweet wine that comes none other than China! Vidal in purity for this really good icewine.

Ho festeggiato qui il mio anniversario. Un’esperienza unica di altissimo livello. I piatti del menù oltre ad essere buoni sono delle piccole opere d’arte, tutto il personale di sala molto attento e gentile, molto bene anche la carta dei vini. In assoluto il miglior tre stelle in cui sia mai stato. Grazie chef Bartolini e complimenti a tutto lo staff.

Amazing experience. The emotion in the dishes that are served is truly unique. Excellent cellar. Impeccable but not cloying service. Warm and intimate location despite being in a rather "industrial" context (for those who know Mudec you know what I mean). Important account but absolutely justified by experience. Just one small suggestion to anyone going... let yourself be pampered and let them give you some suggestions... the guys are very knowledgeable and, in particular about wines, they know a lot and can count on one of the best wineries I've ever seen and very particular!

All perfect. Excellent service, amazing food, nice environment. It was a great experience that I will certainly repeat when I'm passing through again. The only flaw, a big lapse in style regarding the bill, not for the amount because it is all detailed and there are no extra costs once booked, but for how it is presented... recommended!!!

Esperienza da fare assolutamente!!!

The food at Enrico Bartolini is like a symphony. Each component is carefully chosen as part of the overall work. Each bite has the perfect phrasing- not one flavor note is abrupt or unintentional. The flavor has an introduction, climax, and conclusion in each bite. I find it very impressive the phrasing was still able to hold out on the courses where the composition was over a larger area and the chef couldn't be sure exactly how you would scoop your spoon or fork. Like a good musical composition, there were repeated themes, but only if you were looking for them. Each course surprised and delighted us. My palate is not very daring, especially when it comes to seafood and organ meats, but Chef paired the diverse flavors so well, there wasn't one item I wasn't able to eat and enjoy. There was never an unpleasant aftertaste or lingering coating of organ meat due to his expert handling of all the flavor notes. Some of the courses were sonatas, some were minuets, and even some scherzos. This was by far the best dining experience of my life. I've never been so completely present while enjoying food. I highly recommend it. I will treasure this experience for the rest of my life. (Note if going here is a once in a lifetime stretch for your budget, as it was mine- the prices listed in the menu are per person and the first appetizer courses are not included in the tasting menu price, so plan accordingly.)

Spent Two weeks eating great food and drinking fine wine through Italy and France, this was our LEAST favorite experience. My wife booked it for a special Birthday lunch . We entered the building finding the environment surprising . It does not have the look or feel of a “ Fine Dining “ restaurant , has Cement floors and 2 of 4 walls are glass windows which overlook a fairly unremarkable neighborhood. It has the feel of a warehouse. The food is artfully presented but really eclectic . I asked to select a bottle of Italian Chardonnay and the young Sommelier guided me to a page that started at $580 . We enjoyed wine and tasted the first few dishes , asked for the bill early , paid it in full , tipped the crew and requested a Taxi . Do some research before you go . To us , Not a “ Fine Dining “ experience.

Enrico Bartolini's food is amazing! The flavors are unique, and every dish feels like a work of art. The restaurant has a classy vibe, and the service is top-notch. If you love great food, this place is a must-try!