Lume

You need to be brave to have as a signature dish one of the emblems of Milan, that is to say ossobuco, when in fact you’re not from Milan yourself. But Luigi Taglienti is very self-assured and for a few years now he’s been offering Ossobuco alla Taglienti, an example of his approach not just to cooking, but to life as well: he pays no attention to rumours, debates, and to the eternal and useless dispute between tradition and innovation. He has no interest in current trends: he creates one of his own. Dining at Lume is a truly remarkable experience, a memorable one. Drinks are drawn from a magnificent list. The service is elegantly discreet.

Andrea Cuomo

Romano di stanza a Milano, sommelier e giornalista del quotidiano Il Giornale, racconta da anni i sapori delle città in cui vive