Shane Experience

I've had the pleasure of living in Milano for the past 18 years. My palate has evolved considerably since the early days, and way back in 2008 you could find me drinking Long Island iced teas. Today I'm more likely to be nursing a Boulevardier or a Martini. I pushed hard to immerse myself in the culture and cuisine, through food and wine festivals, travels around Lombardy and beyond, until my friends started telling me I was more Milanese than them. It brings me great pleasure to share the beauty of this city through eating, drinking, and living well.

Cocktail Bars

Few cities embrace cocktail culture as intentionally as Milano. The scene radiates from the Navigli canals, where a mixology renaissance began in 2002 with Rita & Cocktails. It later flourished through the MaG Café universe and its offshoots including BackDoor 43, Iter, Tripstillery, La Pusterla, and the secret 1930.

Today, Milano’s drinking landscape spans the entire spectrum. You will find high-end destinations like Bulgari Bar, Rumore, and Sogni alongside historic staples like Nottingham Forest and the aperitivo mecca, Camparino.

Standalone bars:

Ally's (Langosteria):  The flagship bar of a brand that needs no introduction. Intimate, alluring, and genuinely fun. Bar manager Stefano Agostino and his team deliver masterfully executed twists on classics with beautiful glassware and hand-carved ice. Expect nothing less than perfection.

1930:  As a genuine speakeasy, 1930 is not easy to find, but the effort is entirely worth it. It offers the best clandestine atmosphere in Milano, complemented by imaginative cocktails and impeccably executed classics. Make a point of meeting bar manager Benjamin Cavagna, who is one of the most cultured and genuinely welcoming people in the city. Also, be sure to order the Pizza Marinara while you are there. If you’re lucky, you’ll run into Spano, the unofficial ambassador of 1930 and MaG Café, and one of the great Martinisti of my generation.

ByIT:  Set in the heart of Brera, ByIT blends the sophistication of a high-end cocktail bar with the warmth of a gourmet bistro, anchored by a striking ring bar that draws a fascinating crowd. At the helm is bar manager Dario Schiavoni, formerly of the Bulgari Bar in Dubai, who has crafted a program that feels distinctly and elegantly Milanese: refined yet convivial, and perfectly tuned for lingering conversation. I'm pleased to note that his new address hasn't dulled his enthusiasm for the occasional tequila shot. The kitchen more than holds its own, turning out Roman pizza that ranks among the finest the city has to offer.

Camparino:  The spiritual home of the aperitivo. Sitting at the foot of the Duomo, there is simply no reason to walk past without stopping, even at 11am, for a Garibaldi, a Lavorato Secco, or a Campari Seltz. The departure of longtime bartender Gianni has taken some of the magic with him, but Camparino remains the defining address of the Duomo area. In the evening, head upstairs to Spiritello for a more polished take on the Camparino experience.

Ceresio 7:  Ceresio 7 is easily one of the city's coolest bars, boasting a spectacular pool terrace, a sleek bar counter, and a stunning interior. Thanks to bar manager Abi, it features one of the best signature cocktail programs in town. Don't leave without ordering a poolside Martini from the trolley.

Dry: One of the city's most influential bar concepts since it opened in 2013, Dry built its reputation on cocktails designed to pair with pizza. But most of all, people come here for the vibe, one of the most energetic in the city.

Lacerba: A historic bar near Porta Romana, Lacerba is one of Milano's great cocktail institutions. Bar manager Agostino Galli keeps the menu alive with six new drinks every month, while the legendary Bloody Mary, made with homemade tomato purée in variations like the Malavoglia with datterino giallo tomatoes and oregano-infused tequila, remains the undisputed signature.

MaG Café:  This is where I first fell in love with cocktails in Milano, back in 2012. A place that holds a particular kind of loyalty in the city's drinking community. The team changes but the warmth doesn't.

Moebius:  This gorgeous restaurant and bar pairs exceptional tapas-style plates with a seriously impressive drink list. A major highlight is Giovanni Allario’s Pesto Martini, which is possibly my favorite signature cocktail in town. Between the drink menu and owner Lorenzo Querci’s knack for keeping things exciting, it’s easily one of my top late-night spots. The secret to Moebius’s success lies in their remarkably steady, tight-knit team. If you're looking for a grander evening, head upstairs, where Enrico Croatti helms an outstanding haute cuisine experience.

Nottingham Forest:  Dario Comini was the first person in Milano to bring kitchen and scientific techniques to drink-making, and after all these years the menu still surprises. Expect eye-catching liquid creations in constant evolution. Loyal regulars perch at the bar counter and order whatever they feel like, a Mondrian or a Naked Martini, while a younger crowd freshly converted by social media discovers what the fuss was about. A true gentleman but with a wild side, Dario has a gift for ensuring you leave his establishment just a little tipsy.

Rita / Rita Tiki:  A great time here is guaranteed, every time. For those looking to discover a little-known classic, Massimo and Edo at Rita are indispensable reference points. Remarkably, it's the only bar around that still employs a classic Boston glass-on-tin shaker to craft a Daiquiri. Should the evening call for post-dinner meditation over a fine rum or Ti' Punch, pop over to their sister property, Rita Tiki.

Rumore:  Situated in Milano’s historic Piazza del Quadrilatero, Rumore is Beefbar’s high-energy sibling, blending premium mixology with upscale bites. The glamorous, retro-chic interior housed within a 16th-century seminary hosts vibrant live music nightly. Under Bar Manager Sossio Del Prete, the menu features precise classics and inventive signatures. For an elevated experience, guests can request the full Beefbar restaurant menu directly at the bar, but bring your Amex.

Sogni:  Sogni, the project occupies a striking mid-19th century building near Corso Genova with no sign outside to guide you in. Behind the bar, Matteo Paulillo brings scientific precision to international classics, treating Martinis, Manhattans, and Old Fashioneds with genuine care. The restaurant is seafood-focused and rooted in Italian tradition: the scallops are outstanding and the seafood pasta is among the best in the city. A worthy competitor to Ally’s and Langosteria.

The Spirit:  The Spirit features the most beautiful bar counter in Milano. A fantastic after-dinner destination for a stirred, boozy concoction, with classics executed with real care under from the bar team trained by the former bar manager Ivan Filippelli.

Yapa: Bar manager Matias Sarli treats the bar like a high-end kitchen, bringing a culinary approach to mixology that mirrors the restaurant's global cooking. The Americano Kimchi is perhaps his most popular signature: Campari and sweet vermouth meet house-clarified kimchi brine and passion fruit soda. The kimchi's fermented depth cuts through the sweetness, reframing a classic aperitivo with Korean character, while the passion fruit soda ties both influences together with tropical effervescence.

Hotel bars:

Bulgari Hotel Bar:  My favorite hotel bar in the city, thanks to charming bar manager Patrick Greco and a team that is both skilled and genuinely welcoming. Well-executed signatures, excellent aperitivo food, and always-interesting clientele at the bar counter.

The Carlton Bar: Between Via Senato and Via della Spiga in the Quadrilatero, The Carlton Bar is the drinking destination inside Rocco Forte's newest Milanese address. Conceived as a refined Milanese living room, it brings together legendary mixologist Salvatore Calabrese and Luca Ardito, Director of Bars, whose cocktail menu reads as a love letter to Milan across three decades: the 1960s, 1970s and 1980s.

Martini bars:

Biffi:  For the full Milanese Martini ritual. At aperitivo time — 5pm to 7pm — you'll find the best of old Milano devouring barista Paolo's in-and-out Tanqueray martinis before returning home to their sciure. A piece of living city mythology. For a stronger, more direct Martini, the nearby Pasticceria San Carlo is the move.

Harp Pub Guinness: From Angelo Corbetta and sons, Milano's first pub, with nearly 50 years of history. Most come for the dark pints; the initiated come for Angelo's Direct Martini, a cult object since the early 1970s. Gin and V-glass kept in the deep freeze, a whisper of Noilly Prat to coat the glass, a lemon peel expressed and discarded. What makes it remarkable is the setting: a technically immaculate Martini served amid dark wood, brass taps, and university students.

Nottingham Forest: At Nottingham Forest, Martini drinkers are a tribe apart. Past the Indiana Jones décor, they gravitate to the bar counter itself, a relic salvaged from New York's Knickerbocker Hotel where the Martini was rumored to be born in 1912. While tourists queue 45 minutes for owner Dario Comini's molecular creations, the veterans arrive at opening time and order a stiff Martini.

Coffee

Milano's coffee culture has always run deep, but the specialty scene has come a long way thanks to Brent Jopson and Orsonero.

Orsonero: This is my absolute go-to when I want to sit back and savor a high-quality pourover instead of rushing through a quick espresso. Plus, because the founder, Brent Jopson, hails from my hometown of Vancouver, it’s the one coffee institution where I can finally use my West Coast slang and feel right at home.

Wine

Cantine Isola:  The largest wine selection in the city, most of it locked away and accessible only through owner Luca Sarais, which makes every bottle feel like a small victory. Always packed, always lively, both inside and out on Via Paolo Sarpi. While you're there, don't miss the vegetarian crepes across the street at Ravioleria Sarpi.

Concorrenza:  Enricomaria Porta, Diego Rossi and Josef Khattabi have created an osteria with an authentic old-school vibe that is genuinely rare in modern Milano. Outstanding wines and exquisite small dishes designed for sharing. One of the hardest tickets in town: book a week in advance.

Salumeria Mazzone:  Located in the Via Washington district in the west of the city, Mazzone is well worth the trek for its exceptional salumi, cheeses, and superb wines. The definitive pairing of great Italian cured meats and serious bottles.

Beer

Birrificio Lambrate (aka The Skunky):  A brewpub near Lambrate station that has been an institution for beer lovers for over twenty years. The crowd leans metalhead and stoner (you’ve been warned), the dive bar ambiance is outstanding. My favorites: Robb de Matt and Gaina (both IPAs), Porpora (Dunkel Bock), and Ghisa, a smoked stout that rewards patience. A tamer crowd and broader food menu can be found at their newer location near Politecnico di Milano.

Lambiczoon:  The best sour beers and hamburgers in Milano. Now run by Adriana and Manuel, Lambiczoon remains my favorite pub in the city. I am eternally grateful to this place for introducing me to the world of gueuze.

Whisky

Harp Pub Guinness: Right in front of the Politecnico di Milano, the Harp Pub Guinness is a historic Irish pub holding an extraordinary secret. Run by the charismatic Angelo Corbetta and his family, the venue pairs warm hospitality with an unexpected passion for rare spirits. Beneath its classic, wood-paneled exterior lies a world-class collection of over 250 whiskies, featuring rare independent bottlings and exceptional single malts. A chat with Angelo quickly reveals why this neighborhood spot is one of the city's premier destinations for serious whisky lovers. If you get on his good side, ask him to see his secret collection.

Mulligan's:  From brothers Beppe and Alviero Bertoni, a true Irish pub in the full sense: authentic Irish food, quality draft beers, and outstanding whisk(e)y and rum. Together with Harp Pub Guinness, Mulligan's carries on the strong Milanese whisky tradition originally introduced by the legendary Giorgio D'Ambrosio of Bar Metro.

Pizza

Milano is not Naples, but the city's pizza scene has become genuinely exciting. These are the names that matter:

Confine:  Resist the urge to compare it to other pizzerias (especially when the final bill arrives). Confine is fine dining that happens to have pizza at its center, where chef Francesco brings the same precision and creativity to his dough and toppings that you would expect from a high-end kitchen. The wine program, guided by sommelier Mario, matches that ambition, with a selection that takes the meal seriously without taking itself too seriously. Outstanding wines, a lively atmosphere, and a level of creativity and execution that stands entirely on its own terms.

Dry:  Pizzaiolo Lorenzo Sirabella's modern Neapolitan reinterpretations consistently impress, and the Margherita with Provola is an absolute must-order. Additionally, the bar team, featuring Edris, Vincenzo, and Beniamino, is one of the most talented and stacked in the city.

Due Forni:  The newest addition to Milano’s serious pizza scene, opened in Viale Monte Nero by Danilo Brunetti, Marco Scovino, and Gaetano Diodato, delivers exactly what the name promises: two ovens. The Roman pizza is thin and crisp, while the contemporary version (my preference) is softer and more Naples style, featuring more creative ingredient combinations. With excellent fritti, including the must-order frittatina and supplì, and a gorgeous space featuring high ceilings and exposed brick, this is a highly promising debut.

Giolina:  Even after the recent departure of pizzaiolo Danilo Brunetti, Giolina remains one of the city's premier Neapolitan pizzerias. Drawing inspiration from haute cuisine, they craft a highly original menu of unique doughs and gourmet toppings. The Quattro Pomodori marinara and the Cinque Formaggi are absolute standouts.

Modus:  If you haven't been to Modus yet, you are missing out. Paolo De Simone's kitchen delivers the true essence of Cilentan flavors from start to finish. Every meal here hits the mark, whether you dive into their inventive, perfectly pillowy pizzas or explore the creative appetizers. De Simone has a gift for honoring tradition while elevating it just enough to surprise you.

Pizza Bar Pier Daniele Seu at Bulgari Hotel:  Pier Daniele Seu's Roman pizzeria has landed in the luxurious garden gazebo of the Bulgari Hotel Milano. His approach blends Roman tradition with a contemporary, ingredient-led sensibility, featuring long fermentation, exceptional sourcing, and pizzas served one at a time on elegant raised platters to share. The Margherita DOP is Seu's statement of intent: roasted San Marzano tomatoes, mixed peppers, mozzarella treccia, Parmigiano Reggiano and basil on that extraordinary 30-hour dough. This masterpiece is only superseded by Indiavolata (San Marzano with nduja, ventricina, stracciatella, mediterranean green sauce, peperoncino compote, olive powder). Bold, fiery and uncompromising — one bite and you won't forget it.

Pizzeria Da Lioniello: Pizzeria da Lioniello stands out in Milano’s pizza scene under the technical guidance of partner and head pizzaiolo Davide Sardina, who delivers a flawless, cloud-like crust. The menu balances masterfully fried starters, traditional classics, and contemporary vegan options. The pinnacle is the Sogni Di Latte pizza. Built on a base of crema di pecorino toscano and fior di latte, it is topped post-bake with a bold trio of blu di bufala, caciocavallo di Agnone, and anevato di capra. A final touch of Sorrento lemon cream, chives, and a dusting of coffee powder perfectly cuts the rich cheeses with bright, aromatic bitterness.

Sasà Martucci a Milano: Salvatore "Sasà" Martucci brings the technical brilliance of his Caserta benchmark to Milano. His obsession with dough science yields a remarkably light, structured crust, anchoring a menu that balances Casertan soul with fine-dining elevation. The masterstroke is the Provola e Pepe Esplosiva a Tre Cotture. Steamed, fried, and baked, the crust offers a spectacular contrast of a crispy exterior and an ultra-soft interior. It is topped with wood-fired Solania San Marzano DOP tomatoes, straw-smoked provola, exotic wild Madagascar pepper, and robust Nata Terra EVO oil.

Restaurants

A city that rewards patience and curiosity. The places below are, in my experience, the ones that justify the time and money.

Antica Trattoria della Pesa:  Open since 1880 near Porta Garibaldi, this historic Milanese restaurant once served as a customs weighing station. Ho Chi Minh worked here in the 1930s. The Sassi family preserves the original decor and serves classic Lombard dishes like ossobuco and cotoletta, standing as a timeless resistance to the modern neighborhood.

Concorrenza:  Already mentioned under wine, but it belongs here too. Diego Rossi's other project — an osteria with a genuine old-school soul and wines (mostly natural) to match the food.

Contraste:  Matias Perdomo's ambitious, deeply personal restaurant represents the culmination of everything he developed at Pont de Ferr, where he achieved the almost miraculous feat of winning a Michelin star while maintaining a casual trattoria vibe. At Contraste, the room is elegant, featuring white walls, red chandeliers, and just six round tables. The team discreetly studies your preferences throughout dinner, using those insights to tailor future visits. One particularly memorable dish was the spaghetti alle vongole, served with ravioli filled with the leftover clam cooking sauce.

Fiore Food and Drink:  This spot stands out as one of the city's last true casual dining gems, a vibe anchored by the genuine warmth of the Sardinian owner, Alessandro. Don’t let the unassuming 'bar sport' exterior fool you, because they serve a spectacular cotoletta alla milanese that rivals any in town. Alongside the exceptional salumi, the menu beautifully reflects Alessandro's roots. You absolutely cannot miss the authentic malloreddus or the traditional porceddu when it is available.

Frangente:  Federico Sisti blends his Romagna roots with Milanese tradition in this lively modern osteria. Centered around an open kitchen, the menu's best known for its quinto quarto focus. Two unmissable dishes: tripe cut thin like noodles and stewed in spicy tomato sauce, and Cappelletti with butter, aged vinegar, and tuna bottarga.

L'Alchimia:  An elegant but easygoing restaurant and cocktail bar in Viale Premuda. Chef Giuseppe Postorini has developed an outstanding menu of improved renditions of traditional Piedmontese and Lombard dishes. Don’t miss the Risotto Milano – Langhe, Milanese saffron risotto with Fassona beef tartare and hazelnut. The wine cellar, including phenomenal Barolos from Cordero di Montezemolo, is worth exploring in depth.

La Taverna degli Amici:  Run with genuine warmth by Ernesto and Rita Notaro since 1997, this three-floor Porta Romana trattoria is a premier meat destination. The open grill features serious cuts, including premium Bavarian scottona and massive Florentines. Complete with outstanding cheeses, wooden tables, and a convivial atmosphere, it makes you feel right at home before dinner even arrives.

Nino:  From the team behind Trippa, Nino trades the rustic osteria aesthetic for a polished retro-chic room with high ceilings and dark wood. Chef Marco Marini's menu is dynamic and designed for sharing, with a standout pigeon pie and a Caesar salad with cotechino that shouldn't work but absolutely does.

Trippa:  It is the single most elusive reservation in town, but this is one spot that entirely justifies the hype. Diego Rossi's kitchen delivers an elevated take on quinto quarto, proving that offal can be both accessible and essential. In the process, it puts the value and honesty of most Michelin-starred restaurants to shame. The elegant vitello tonnato, perfect fried tripe, and umami-bomb tagliatelle burro e formaggio are just a few highlights of a constantly changing menu. Go as often as you can manage to get a table.

Seta (Mandarin Oriental):  Two Michelin stars, earned fast and held with consistency since 2015. Chef Antonio Guida brings a refined sensibility to contemporary Italian cuisine: technically impeccable, rooted in tradition, with a light creative edge. Three tasting menus are available, handling luxury ingredients with perfect restraint. The wine list is extensive, and service strikes the right balance of polish and warmth.

Yapa:  A vibrant nomadic dining experience that blends Mediterranean, Asian, and South American influences in a chic, industrial-minimalist setting. Chef Matteo Pancetti translates global travels into inventive fusion: the Jamon de Tuna with Otoro, capers, and lemon is outstanding; the tacos rotate and never disappoint. The bar program, as mentioned above, is equally serious.

PugliaMi Via

PugliaMi Via è una nuova gastronomia pugliese aperta il 22 febbraio a Milano, nata dalla passione di una giovane coppia, Natalia e Savio, che dopo importanti esperienze nel mondo della cucina hanno deciso di scommettere su sé stessi aprendo in zona Pagano, in Via Paolo Giovio.

La serata è iniziata nel migliore dei modi: taralli al finocchio fatti in casa e una focaccia, anch'essa preparata in sede, con 48 ore di lievitazione e un topping di stracciatella e basilico. Semplice, ma già una dichiarazione d'intenti.

A seguire, un tagliere di tutto rispetto: capocollo di Martina Franca, prosciutto crudo affumicato al legno di olivo, carpaccio e salsicetta di cavallo, Murgiano e blu di capra. Un viaggio nel Sud Italia in un solo piatto.

Pensavo fosse finita lì. Invece no.

Sono arrivate le orecchiette alla barese con ragù di cavallo cotto sei ore e ricotta salata: probabilmente il piatto della serata. E per chiudere in bellezza, il panzerotto assassina con pomodoro piccante stile 'nduja e stracciatella, una vera bomba di sapori.

Complimenti a Natalia e Savio per aver portato un pezzo di Puglia autentica nel cuore di Milano. Non vedo l'ora di tornare da PugliaMi Via!

Tagliere, focaccia e taralli: Puglia a Milano!

Le orecchiette alla barese

Panzerotto Assassina

PugliaMi Via is a new deli that opened on 22 February 2026 in Milano, born from the passion of a young couple, Natalia and Savio, who, after significant experience in the culinary world, decided to bet on themselves by opening in the Pagano neighbourhood, on Via Paolo Giovio.

The evening started in the best possible way: homemade fennel taralli and a focaccia, also made on-site, with 48-hour leavening and a topping of stracciatella and basil. Simple, but already a statement of intent.

Next came a truly impressive charcuterie board: capocollo from Martina Franca, prosciutto crudo smoked over olive wood, horse carpaccio and sausage, Murgiano and blue goatcheese. A journey through Southern Italy on a single plate.

I thought that was it. Not even close!

Out came the orecchiette alla barese with a six-hour slow-cooked horse ragù and salted ricotta, quite possibly the dish of the evening. And to finish on a high note, the panzerotto assassina with a spicy 'nduja-style tomato sauce and stracciatella, an absolute flavour bomb.

Hats off to Natalia and Savio for bringing a piece of authentic Puglia to the heart of Milano. I can't wait to go back to PugliaMi Via!