I can’t believe 2025 is already halfway over—but that’s a whole ‘nother story. As I always say, Milan is one of Europe’s most exciting food cities, but it never gets the love it deserves. I’d like to share a few standout meals I had at restaurants in Milan this past June. Whether you’re planning a trip or just in the mood for some armchair eating, consider this a little dose of palate-driven escapism. (By the way, if you are planning a trip and are interested in a Milan food tour, hit me up!) Here are six restaurants in Milan that I loved this past month, and a little bit about what made each meal so memorable.
Alba Pasta Bar
One of the more quietly heartbreaking moments in Milan’s recent culinary history was the closure of La Sala Bistrot—a warm, modern Italian spot owned by Noemi Sala, with a smart, concise menu by chef Tommaso Sorgentone. There was always just one pasta on offer, and I ordered it without fail. The dish changed often, but I had one particular favorite from his repertoire: Tagliolini with sour butter, anchovies, and broccoli rabe—a dish so restrained yet perfect that I mourned it when the restaurant shuttered, fearing it had disappeared for good.
But now there’s hope: Sorgentone is back with Alba Pasta Bar, a new venture inside the Mercato Isola. Named after a favorite bar from his native Sanremo, Alba is casual but meticulous, centered around a counter where you can watch the team prepare and plate silky strands of handmade pasta with precision.
On a sweltering June Sunday, a friend and I settled in at the bar and ordered nearly everything: casereccia cacio e pepe, brightened with lemon and mint; pipe rigate alla norma; delicate spinach and ricotta ravioli with butter and sage; and spaghetti with butter, lemon, and bottarga. We grabbed Bloody Marys from Celeste, a bar just across the market—an unexpectedly perfect pairing. The acidity played beautifully against the richness of the sauces, and the tomato tang mirrored the sweetness of the alla norma.
Needless to say, I’ll be back—and fingers crossed that legendary tagliolini makes a comeback, too. website
Trippa
I love eating at Trippa—partly because it never gets old. The menu changes so often that each visit feels like a surprise, and the flavors are always bold, buoyant, and unexpectedly brilliant. This time around, meaty, frayed eggplant was paired with stracciatella and ‘nduja tomato confit. Another standout: green beans with crispy-fried gallina (hen), served with Bronte pistachio pesto. Of course, some things never change—and thankfully so. The tagliatelle al burro e Parmigiano, trippa fritta (fried tripe), and vitello tonnato are classics, and all three appeared on the table.
But when stone fruit season rolls around, at least one visit to Trippa is a non-negotiable for me as that’s when the tortelli shine. Don’t get me wrong, I love all the variations. In spring, they were filled with aglio orsino—also known as wild garlic or ramsons—a green that tastes like spring itself. Come late autumn or early winter, they’re usually stuffed with a fragrant, quince-like fruit from the Veneto, whose name escapes me at the moment—but the memory of the dish never does. But in summer, they have a cherry and ricotta filling. The ricotta tames the fruit’s sweetness just enough, letting the cherry flavor linger without overpowering the palate. The texture is exceptional—silky, rich, but never heavy. It’s hard to believe it’s a fruit-filled pasta. website
Nobu Milano
When Nobu Milano opened in 2000 under the Armani banner, it marked a turning point—not just for the city’s dining scene, but for Milan’s global identity. It helped cement the city’s place on the international stage, even if Milan still occasionally plays second fiddle to Italy as a whole. (But that’s a whole other story.)
Anyhoo, lunch was sublime—no surprise there! The yellowtail sashimi with jalapeño, served in a punchy yuzu-soy sauce and finished with a swipe of garlic purée, remains a signature dish for a reason: it practically dances on your palate. The “new style” sashimi—thin slices of tuna and salmon ever-so-slightly seared in a special soy and sesame sauce, then topped with chives —felt both precise and indulgent. And, of course, the black cod with miso, buttery and silken, needs no introduction. That sweet-sour glaze still haunts me (in the best way possible, of course).
Needless to say, there’s a reason Nobu’s name keeps echoing through the decades. I can’t wait to go back. website
Razdora
As thrilling and forward-thinking as Milan’s dining scene can be, sometimes all you want is a plate of honest, soulful casalinga cooking. Razdora, Matteo Monti’s intimate bottega and fresh pasta workshop, delivers exactly that—with elegance, ease, and zero pretense.
I stopped in for lunch on yet another sweltering June Milan Sunday, and everything felt just right. I started with mondeghili (Milanese meatballs), as one should, followed by a caprese that sang of summer—juicy heirloom tomatoes paired with a funky, full-flavored Pugliese mozzarella and finished with strands of sliced basil. For my main, I chose the most sun-drenched dish on the menu: le gasse al pesto with zucchini and potatoes, a classic pasta dish from Alassio, a Ligurian seaside town. Gasse are hand-cut ribbons of pasta, rustic cousins of maltagliati, that catch every bit of sauce.
The rest of the table ate just as well: a sharp, creamy cacio e pepe, and a rich pappardelle with lumache (snails) and capino cheese. Plus, we all shared a slab of lasagna—done in the classic Italian way, layered with béchamel and slow-cooked ragù. What Americans might call “Bolognese-style,” here it’s simply lasagna—comforting, balanced, and traditional. website
Confine
In June, I had the pleasure of dining once again at Confine, the inventive Verona pizzeria currently ranked fourth best in the world. Naturally, the tasting menu was a must—but for the first time, I skipped the signature Botox pie. But I didn’t miss it, as every pizza or fritter that ensued was a masterclass in cleverness and flavor.
There was a meat-filled tortellone, fried pizza-style and topped with an elegant dollop of panna montata (whipped cream); a crisp bucatini cacio e pepe fritter studded with toro and caviar; and a classic Margherita elevated by silky buffalo mozzarella. The zucchine alla Capece—half alla Nerano, half tart and tangy thanks to a drizzle of 18-month-aged balsamic—was a clever nod to both zucchine alla scapece and Confine’s pizzaiolo Francesco’s surname (Capece).
Then came the Calgyoza, a calzone-gyoza hybrid with its breadcrumb coating removed and a filling of Mazara red shrimp and pork belly—a soft, savory surprise. And finally, the Atomic Marinara: a thick, pillowy wedge topped with anchovy strips, tomato, basil, mozzarella cream, and a dusting of black olive powder—an umami bomb that lived up to its name. website
