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È al terzo piano del Mudec, il Museo delle culture, l’esclusivo ristorante di Enrico Bartolini. Grandi spazi per un ambiente raffinato e accogliente, all’insegna del bianco, di un’elegante mise en place minimal, che lascia al cibo il ruolo di protagonista assoluto. Qui il 38enne Bartolini dimostra tutta la creatività e la sua solida tecnica, uno stato di grazia confermato dai prestigiosi riconoscimenti guidaioli che ne hanno fatto uno dei cuochi più premiati d’Italia. Bartolini “gioca” su più tavoli (sua la gestione anche del Bistrot al piano terreno del Museo; inoltre: il ristorante Casual a Bergamo, il Glam a Venezia, la Trattoria Enrico Bartolini a Castiglione della Pescaia e Cinque, all’interno del parco agroalimentare Fico, a Bologna), ciò nonostante è spesso presente in questo che è il suo main restaurant. Dove non è difficile vederlo arrivare in sala per scambiare due parole con gli ospiti.

Aspettatevi una cucina di contrasti di consistenze e sapori, di rimandi alla tradizione in chiave di terzo millennio, di divertenti illusioni ottiche (ad esempio, la melanzana moderna, arrostita e ricomposta a forma di mini melanzana o la caramella di cipolla rossa, foie gras e mango). Perché per Bartolini il motto è “Contemporary Classic”: rispettare il sapore della tradizione, ma riproporlo in modo nuovo. Nel menu à la carte grandi piatti fra i quali i gamberi mezzi fritti, il Risotto Arlecchino, che viene completato al tavolo, gli gnocchi di bietole con salsa di ricci o il piccione capperi e uva americana. Inoltre si può scegliere fra due menu degustazione: Be Contemporary (7 portate) o Be Classic, che comprende alcuni fra i piatti cult del cuoco toscano, come i Bottoni di olio e lime al sugo di cacciucco e polpo arrosto o il Risotto alle rape rosse e salsa gorgonzola, le Animelle di vitello glassate con carciofi, menta e liquirizia. Importante la carta dei vini a corredo, gestita da Sebastian Ferrara, direttore di sala e sommelier.

Scritto da Marina Bellati

Milanese, giornalista, si occupa di gastronomia e ristorazione da vent’anni, collaborando con testate quali Ristoranti, Bargiornale, La cucina Italiana, Grande Cucina, Dove, Libero. Cura la stesura di libri dedicati a cucina e pasticceria.

INSIDER tip

Aspettatevi una cucina di contrasti di consistenze e sapori, di rimandi alla tradizione in chiave di terzo millennio, di divertenti illusioni ottiche.

Rewards

  • 2 stars MICHELIN 2019

Restaurant menu

Chef’s recommendations Enrico Bartolini

Average price €120 Special request

Scores & Reviews

Excellent
9.8/10
based on 127 reviews
Only customers who have dined at the restaurant after booking on TheFork can leave a review.
Food :9.7/10
Service :10/10
Setting :9.7/10
  1. Elena J.
    • one review
    10/10

    Everything was excellent

  2. Sophie G.
    • 3 reviews
    10/10

    We went as a couple for a special meal as it was the day of my husband's 50th birthday - and we're glad we did. Everything about the experience was perfect. The food presentation was beautiful and elegant and the flavours were wonderful. The service was impeccable. Very special.

  3. Rui G.
    • one review
    9/10

    Food and service is very good! Octopus from “back to the roots” tasting menu is a little soft.

  4. Matthew G.
    • 2 reviews
    10/10

    I understand why this restaurant received a two star rating from Michelan. Absolutely the best restaurant experience I have had on this vacation!

  5. Daniel Stogner H.
    • 2 reviews
    10/10

    Great culinary experience with excellent local food accompanied with great pairing of wines to match. Highly recommended and an excellent experience overall.

  6. Giani A.
    • one review
    6.5/10

    It is not a two stars at all

  7. Disfaney W.
    • 23 reviews
    7.5/10

    disappointed with the dessert toooooooo much sweet as a finish for a meal.

  8. Pirovano M.
    • one review
    10/10

    esperienza fantastica!!

  9. Cristiano B.
    • one review
    10/10

    This was an eye-opening experience, many dishes were truly delicious and tasty. The Eel spaghetti and the Pigeon were my favorites together with the fake olive, which really was an explosion of taste. It was the best lunch I have ever had, period.

  10. Mirin M.
    • one review
    10/10

    What a Fresh way of looking at italian cuisine. It was exciting and playful with impeccable flavors. This young talented chef took lots of risks and it's paying off. The amazing team of staffs provided such a pleasant service. The Wine paring was absolutely genius and elevated whole experience. Looking forward to come back to try the contemporary seasonal course with wine paring in next season.

  11. Philip D.
    • 2 reviews
    9/10

    Original starters and delightful amuse-bouche but the main was lacklustre. The veal was overseasoned and the desserts felt rushed. (Perhaps because we were the last service). The night was saved by great ambience and excellent service. Overall a decent dining experience.

More information

Opening time

Pranzo: da martedì a sabato dalle 12:30 alle 14:30

Cena: da lunedì a sabato dalle 19:30 alle 22:00

How to get to the restaurant

Via Tortona, 56, 20144, Milan, Italy

Public transport

Metro linea 2 - P.ta Genova F.s.

Services

, , ,

Restaurant can be privatized (10 people max)

, Can be privatized, , , , Wheelchair Accessible,

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