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Enrico Bartolini Milano Reviews
Absolute excellence
We are a foody couple chasing Michelin stars around the planet. The dinner was spectacular; with great attention to details; all our needs were taken care of. During the evening the culinary journey was developing in a natural way, sparking a discussion what was better, the previous dish or the one which just came. Tasteful surroundings, discrete light, fantastic food. All what you need to disconnect from the world.
Don't fall for it
This was the worst meal I had on a 9 day trip to Italy and the worst fine dining experience I’ve had in my life. I have never before left a review on this site, but the experience was so bad, I had to write my first. On many negative fine dining reviews, I often wonder “does the reviewer just not like fine dining?”. That is not the case here. I don’t eat at 3 star places every week, but tend to go to one a year and generally love the taste and creativity shown at these restaurants. First, let’s talk about setting. If you imagine “globally homogeneous generic fine dining” you have the picture. The interior was elegant but bland. The neighborhood has the grunge of an artsy area with the boredom of a family-centric area. The museum has a tacky video ad for the restaurant in the lobby. A sterile distance exists between the guests while somehow providing none of the privacy benefits this should afford. If you are in one of the middle tables, you can overhear almost every other table as guests try to justify their meal’s expense and reassure each other that the food is in fact good (despite what their taste buds tell them). The staff buzz about with an awkward self-consciousness that puts one in mind of millennial art school dropouts. You feel watched, but not in a comforting way. Even placing plates down in a coordinated manner is an awkward stuttered dance. I found myself rooting for my server several times as they struggled to explain a dish. But what about the food? To summarize, it was bad, but sometimes bad in creative ways. Not “bad for the money” or “not as good as I hoped”, but legitimately not enjoyable. Creativity is important, and the chef is certainly creative at times. Unfortunately, this is done at the cost of taste. Each course ended with us saying “that’s interesting”, which is faint praise. At a restaurant like this, you should be inadvertently smiling after your first bite, you should be sad that each portion is so small, you should be holding back moans of pleasure - and then you should appreciate the creativity. Here, the occasional creativity is all the food has to stand on. Let’s go through some highlights: - The most tasteless foie gras in Europe - Almost crunchy risotto with Gorgonzola fit for a microwave dinner - Umami flavored gels and jellies (which I would have found more interesting if I had never had a tasting menu before) - Boring cheese sticks - Chef Boyardee-inspired tomato soup (with admittedly tasty dumplings) - Grain bread with butter that is somehow bitter - Forgettable beef with tough and bland cow's heart After many courses of pretending to enjoy the food for my benefit, my wife looked at the clock slowly ticking, leaned in and whispered “am I being tortured?” We laughed as both of us finally admitted to the other that we were having a miserable time. Like fraternity brothers during pledge week, we found solace in each other and our bond was strengthened as we braced ourselves for the final dishes. Perhaps this moment was the chef’s real goal all along. Wine was good. Dessert was fine. In summary, absolutely avoid this restaurant.
They're located on the 3rd floor of the Mudec - Museum of
They're located on the 3rd floor of the Mudec - Museum of Culture. The museum location of the restaurant reminded me of Odette in Singapore. It's cool to enter the museum after hours, and the setting and decor of the dining room are modern yet classic with very well spaced out tables (the night we were there, they set up 6 tables in the main area and then a group in the private room in the back) We started with a glass of 2008 Franciacorta - zero dosage, hard to find in the US, great with the amuses. They start you with some 24 month parmigiano grissini, which are basically awesome cheesy breadsticks. Amuses - 1. "Roasted molten eggplant": eggplant purée inside an agar "skin" to look like a baby aubergine - Caviar on langoustine crudo - Tomatillo - Lightly smoked grapefruit juice 2. Kohlrabi on fish crudo 3. White turnip with tuna emulsion and dashi (my pescatarian sub) and Ferrero rocher raw beef and foie: the regular amuse 4. Taco with king crab, mayo, and edible flowers 5. Crusco pepper bread sticks The wine list is literally a bound book - huge. We ultimately ended up with a Barbaresco that the somme helped us pick. We did the "Best of" menu - 1. First bread course: house made focaccia 2. Zucchini amuse - - Squash blossom stuffed with oyster - Zucchini ice cream - Tiny orange squash topped with caviar, with a Parmesan emulsion 3. Next bread course: warm bread sliced table side - spelt and white flour with beetroots and purple carrots, house butter aromatized with tangerine, beetroot, purple carrot 4. Red breme onion with sweetbreads, curry, sweet peaches. I usually go pescatarian with tasting menus since I'm not a fan of offal or game, so they subbed my sweetbreads with a tomato topped with butter almond foam and butter almond sauce. With it came a white shrimp sandwich and a wonderful tomato consommé: smoked, intense in a good way 5. Roasted sole with chicory in bouillabaisse, avgatarago, verjus. The fish was on the bone, served with a mussel stuffed roasted chicory. 6. Black cod, perilla, crispy buckwheat with bernaise, ginger, and a tiny zucchini with the blossom still on it. The most notable thing was the gorgeous hand made black and white plate to match the black and white colors of the dish 7. Bottoni: pasta filled with olive oil and lime emulsion, topped with an octopus slice, and this incredible cacciucco sauce - a Tuscan fish soup with 15 kinds of fish - talk about an umami bomb. This was my favorite dish of the night 8. Large spaghetti "bronze design": with smoked smoked eel balls covered in gold flakes, and a sauce of bay leaf, squid ink, baby squid 9. Beetroot risotto with Gorgonzola cheese sauce, cherry, walnut emulsion, walnut essence spray 10. Next bread course: wheat and multigrain with anise and fennel seeds, accompanied by a chicory emulsion 11. Podolic cow fillet: cooked medium rare, first in the oven and then yakitori. Sides were cow heart, lettuce, and a wonderful delicate tart of oxtail in bernaise 12. Fig leaf marmalade fig and miso cream with lentils - they give you a fresh, warm black pepper napkin for the dessert courses 13. Guanaja (dark chocolate) soufflé with a salted peanut center - intensely chocolate but not too sweet and very light. - Pineapple marinated in rum, sesame cream, coconut foam and ice cream - Sesame biscuit and sage leaf - Pineapple beer To finish, they surprised me with a nice grapefruit birthday tart with a candle, which was a nice touch. Petit fours: served on beautiful hand blown glass animals - Soft chocolate mousse with salted caramel ice cream - Mini donut filled with lemon curd - Black Forest tart - Passion fruit candy glazed with honey - Pop rocks with strawberry grape Each hand made plate/dish was a special piece of art, aligned perfectly with the Mudec setting, and the composition of each dish was also like art. The stemware and dishes the food came on were all thoughtfully crafted for each course, which made it an even more special experience. Service was impeccable yet lighthearted and welcoming. If you like art and are looking for a memorable fancier dinner in Milan, Enrico Bartolini al Mudec is worth a visit.
Fine for the beef, Tortellini and the service quality.
On the one hand, the service quality is perfect and it is impossible to fine any problems from this part. They always try to take care me and recommend wine depending on how a guest thinks such as going to airport tomorrow maybes. On the other,the main course such as beef and the sauce of Tortellini is excellent
Arrive hungry and budget lots of time
Like most three-star Michelins, this restaurant was definitely over-the-top. Service was excellent and there were designated people for everything – bread, utensils, water, etc. There were multiple options for dining - two tasting menus or picking 3 or 4 courses from anywhere on the menu. We did four courses, which was perhaps a mistake since the portion sizes were larger than with a tasting menu. By the end of the meal, we were stuffed and slightly miserable from all the food. Expect a long dinner – budget 3-4 hours minimum because in addition to your selection (tasting menu or otherwise), you will receive the following: a) a “chef’s welcome” - a selection of around five little tidbits from raw fish to a lovely little mini taco and finished with this ridiculous canape that was beef pate rolled into a ball and then covered in edible gold leaf to make it look like a Ferrero Rocher ball, b) an amuse-bouche. Ours was a zucchini theme (3 different tastes – my favorite was the zucchini ice cream), c) various selections of bread, and d) an overly large selection of petit fours after the dessert course placed on glass figurines (bees, butterflies, etc). Finally, as you leave, you receive a lovely keepsake menu of your main (chosen) courses – with our favorites as the homemade “bee” pasta, striped to look like bees and in a honey-based sauce and the smoked Sila potato (basically gnocchi) filled with sausage and cheese with a side of shrimp.
Superior tasting menu experience on the top floor of the
Superior tasting menu experience on the top floor of the museum. A notable jump in quality compared to restaurants awarded one or two stars. This was an unforgettable lunch.
If you love wine, then you need to check out Enrico
If you love wine, then you need to check out Enrico Bartolini in Milan - it's one of the best wine bars in the city! The knowledgeable staff can help you find the perfect wine to suit your taste, and there's a huge selection of wines from all over the world to choose from. The wine bar also offers a delicious selection of light snacks and appetizers, so you can enjoy a glass of wine and a bite to eat while you relax and take in the amazing atmosphere.
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Let's say Peter has a great morning and decides to take his three friends to Enrico Bartolini Milano at 6 PM the same day.
He checks the restaurant's website and sees that no reservations are available. He then looks at the Enrico Bartolini Milano page on AppointmentTrader, but finds that there are no user postings either.
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* Peter can now enjoy the dinner with his friends at Enrico Bartolini Milano!
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