11-05-2015
The grill at Ristorante Macelleria Motta in Inzago where the finely selected meat from Piedmont is cooked. This is also sold in the historic shop in Bellinzago Lombardo. This is one of the ten places we recommend to carnivores in town
Our selection of the best restaurants in Milan continues to offer those visiting town on the occasion of Expo some useful orientation tips in the city’s culinary offer, should you choose (though we invite you to!) not to reserve a table at Identità Expo’s restaurant. You’ll find the links to the previous episodes at the end of the page. Today we focus on the best meat restaurants in Milan: meat enthusiasts can thus sharpen their knives and choose among these ten establishments, listed in alphabetical order, as usual. - El Carnicero, Via Spartaco, 31 (+39.02.54019816) Like many places in this selection, it is an authentic Argentinian restaurant. As soon as you arrive, you can notice the attention paid to aesthetics in the three dining rooms and the open view kitchen – built around the grill. Average price 45€ - Don Juan, Via Altaguardia, 2 (+39.02.58430805) / Don Juanito, Corso di Porta Vigentina, 33 (+39.02.58431217) This establishment celebrating Argentinian tradition combines a more elegant restaurant and a more laid back bistro. The common denominator in both cases are raw materials of the highest quality. Average price Don Juan 55€ / Don Juanito 40€
One of the dining rooms at Carnicero
The sign characterising the counter at Macelleria Popolare
The special "Josper" oven at Meat Bar de Milan
Throughout the day, the culinary offer of this restaurant with an original and dynamic format can satisfy different needs. The meat comes from historic Milanese butcher’s shop L'Annunciata. Average price 35€ See also: Eating Milanese cuisine in Milan The best Japan in Milan
Stories, tips and tastings from the city of the 2015 Universal Exposition
by
Journalist, based in Milan. At 8 years old, he received a Springsteen record as a gift, and nothing was the same since. Music and food are his passions. Author and broadcaster at Radio Popolare since 1997, since 2014 he became part of the staff of Identità Golose
There’s a big ferment in the kitchen
What world would it be without umami