Milan + the Lakes Region
Restaurants in Milan + the Lakes Region
Established by fashion stylist Roberto Cavalli, this steel and glass restaurant and club at the foot of Torre Branca in Parco Sempione remains a hot spot for the international jet set.
This is a great spot to meet friends for a late dinner after a performance at La Scala (just two minutes away). The restaurant turns out reliably good Milanese basics and has a beautiful interior.
Coming from the kitchen of Italy’s first restaurant to win three Michelin stars, chef Carlo Cracco teamed with gourmet food seller Peck to launch a new restaurant two blocks from the duomo that serves innovated Milanese dishes like egg yolk spaghetti, risotto with black sesame and apple, and ink
This restaurant on the trendy Corso Como achieves full potential during Milan’s annual fashion week. Renowned designer Tom Ford rents a table for the week, while the rest of the place fills with international models, actors, and footballers.
Sozzani’s favorite restaurant is housed in a 500-year-old palazzo and serves the town’s best tortelli di zucca (pumpkin ravioli).
On the menu: potato pizzoccheri (a tagliatelle-like local favorite) expertly prepared by chef Max Tusetti and served in an intimate, stone-walled dining room.
Once a small dairy shop selling milk and eggs, this tiny latteria in the Porta Nuova neighborhood expanded its menu during the impoverished years that followed World War II to include old-school Milanese dishes.
The focus of this sleek shop is gelato ice cream, chocolate, and coffee, though sandwiches and pastries are also available. Handmade chocolate is blended with unexpected ingredients like balsamic vinegar, pepper, and basil lemon.
A love child born of the union between Martini and Dolce & Gabbana, this bar at the back of the menswear department of the world famous boutique is a beacon for models, entertainers, and soccer stars, who come for the à la carte cocktails and gourmet paninis.
Under original 14th- and 15th-century frescoes, choose from a mix of classic and experimental dishes. Try the crunchy fried river shrimp with zucchini.