The Guide to Fine Dining Restaurants in Italy and around the world with awards to the young stars

Tradition/Innovation
Lombardia

Olio - Cucina fresca

ChefUnder30

Angelo Fusillo and Paola Totaro are in love and share two passions on top of that: a passion for cooking, and a passion for Apulia, the region where they come from. When they arrived in Milan, they decided to create a new project in town, developing a fertile idea: focusing on excellent products to present their region respectfully of what it can offer to the palate. This is the story behind Olio: it offers an excellent mix of tasty traditional recipes and more contemporary dishes. The chef is very good and respectful, especially with meat. And you’ll really have a good time at Olio’s.

Carlo Passera
Carlo Passera

classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it

Chef

Michele Cobuzzi

Pastry-chef
Michele Cobuzzi
Maître
Giovanni Tortora
Sommelier
Giovanni Tortora

Contacts

+390220520503
piazzale Lavater, 1
20129 - Milano
TAKE ME THERE
Closed
l'intero lunedì e martedì a pranzo
Holidays
1-10 gennaio
Tasting menu
40, 47 e 68 euro
Starter
15 euro
First course
15 euro
Main course
22 euro
Dessert
10 euro
Cover charge
4 euro