28 Posti - Menú

really very nice place, special cuisine and wine good and interesting. great service, especially a girl with her arm wrapped, very nice

Amazing food and service. We came late at l1030, but they still sat us. They were kind enough to split all dishes and gave us many extras. The sommelier came out and helped us choose wine and even provided a homemade digestive. Oh the dessert was delicious but overall the service and the special small things like changing forks between dishes really made this an outstanding place to eat!

we are in the area of the sailors, it is undeniable that with the years that this chef has really made a good leap up, now his kitchen is much more identity and the experiences accumulated in internships made also in famous restaurants have contributed, not little, to reach a security that at first was a little braked. a beautiful table in the context of the Milan restaurant of avant-garde.

brought may be an abnormality, but in the end we ate everything. the most spectacular thing about this place is the lightness and health of the dishes. only the courses left us a little puzzled, lamb cripinette for us excessively to the blood) and the tomato that was too salty. for the rest all dishes from and some like oyster and praise. fantastic bread and grissini. small cellar with very interesting proposals. attentive and attentive service.

cooking, dedication, concentration, wine. a path of discovery of unusual tastes and combinations, united by the rediscovery of some traditional Mediterranean preparations and an anthropological research of food. sitting at the table of ambrosian marcus is not a simple act of “rector”, but also of mental openness and cultural contamination. really very interesting and fun this excursus at the places. on wines, a mix of games between paper, chat with Arianna, and proposals wine terroir import and distribution wine

very particular cuisine, brought with little (or very few) dish in each, combinations of goto that I would define azzardati, type sweet macaron with cream of salted anchovies, or spaghettino with aroma of sweet plums and cream of cheese extremely salty. a friend of mine who was with me advanced almost everything, I ate everything, but sometimes with difficulty. really good lamb bit and its meatball, and clams. dessert was also acceptable. oo unmoved of cutlery, change to each dish. very special experience, for those who want to dare from the schemes and try something different. and, above all, has good mouth!.

restaurant for those looking for something really particular. a series of mini portions of tastings of prepared foods with Mediterranean/north African spices and aromas. remarkable dishes such as lamb, grilled oyster, porro, spaghettini, dessert, melon immersed in a moose rich in aromas. excellent bread served with onion aroma butter and covered with ash. He left me puzzled, perhaps because served at the beginning of dinner, the macaron with Alice, while I did not understand why the trottole, pasta type fusilli, were proposed not to the tooth but with the almost raw heart. excellent the non-alcoholic bitter served frozen in a kind of test tube. a frantic change of cutlery at each plate no ta...

I will first of all say that I am no fan of the area. Far from being a gem full of small intimate bars and great shops Naviglio has become a tourism machine pumping out pizza and Apero to unsuspecting locals and tourists. BUT I am a fan of this restaurant. Its a functional dining room with plain wooden tables and chairs and workmanlike walls no velvet and carpets here. The food is the star (as they say) and the staff are a close second. We didn't opt for the 5 or 7 course taster menu but choose from the very short a la carte menu. This is exceptional fine dining full of flavour, a delight to the eye and remarkably good value. The staff were amazing, taking time to explain the dishes and pati...

A few weeks ago we had the pleasure to spend an evening at 28posti in Milano. The food was exquisite and so creative. We enjoyed the 8 course degustation menu and let me tell you we ended up discussing each course from the first bite on, savouring the small surprises hidden in them. The sardene Macrons, the bees wax ravioli and the white fish on rooibos reduction were my absolute favourites and will be forever in my mind. The bread dessert was also delightful. I had problems to understand the chef explaining that the reduction is made from rooibos so he promptly went off and brought me a small dish full of the ingredient, so I could identify it by myself. It was so nice and such a human mome...