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The best new bars and restaurants in Milan

A New York Times selection

The best new bars and restaurants in Milan A New York Times selection

The monthly magazine of the New York Times T Magazine has conducted a reportage on Milan, delving into its gastronomic scene – and even asserting that it's "never been so vibrant." Indeed, over the past year, several new bars, restaurants, and cafes have emerged, carving out a space in the city's already rich culinary landscape; many of these are run by young professionals who don't necessarily have a background in catering but come from other creative fields, such as fashion or design. The American magazine has selected the best new openings: here's what they are and why they've managed to stand out.

Trattoria del Ciumbia

T Magazine describes it as an intimate bistro, characterized by a rich menu of Milanese homemade specialties. Trattoria del Ciumbia indeed fits into that new scene of restaurants that offer a contemporary take on regional and local gastronomic tradition. But its peculiarity lies also, and above all, in its atmosphere. The interiors were designed by Dimorestudio and are inspired by the trattorias that populated Brera in the sixties – the neighborhood where the restaurant is located.

Bicchierino Bar

Located in the Giambellino district, it's a wine bar founded by five friends from various creative fields, including photography. The aim was to create an intimate space where their community could gather. «The mismatched furniture, the industrial shelving, and the long wooden counter strewn with bottles are reminiscent more of a loft-style kitchen in Berlin than a typical Milanese bar,» writes T Magazine. In addition to a selection of natural wines, Bicchierino Bar also offers some simple but impactful dishes, such as potato and artichoke salad with pecorino and parmesan cream. Occasionally, they also host notable chefs who offer closed-number event dinners.

Oslo Made in Heaven

It's a bakery, pastry shop, and gelateria opened last February in the center of Milan, not far from the San Babila subway station. Oslo Made in Heaven among other things offers ice creams and sorbets with unusual flavors – such as orchid, jasmine, or coffee caramel – as well as Loukoum candies, handmade and typical of the Middle East. The venue was opened by Lebanese sisters Yasmine and Julie Audi, who expanded the business originally started in Beirut by their mother in 1997.

Via Stampa

Via Stampa «looks more like a Parisian bistro than an Italian trattoria,» writes T Magazine. The menu, «essential and elegant like the decor,» focuses on seasonality, featuring simple but very well-executed dishes, including fried artichokes with parmesan and mint fondue or borage-filled ravioli. The venue features a wooden counter at the entrance and develops with a series of bright and spacious rooms.

Bar Nico

Opened last October, Bar Nico is a wine bar offering a refined selection of natural wines, mainly from small French and Italian producers – there is also a non-alcoholic proposal combined with a series of refined dishes. The two people who founded the venue do not come from the hospitality field, but from the fashion sector, and as T Magazine writes, in conceiving Bar Nico, they were inspired by «the lively neighborhood wine bars seen during their trips to Paris and Barcelona.» The space was designed by the Milanese studio Sagoma: it arises within a former tire repair shop and features a very minimal and clean design.


The venue was founded by restaurateur Alice Yamada and chef Yoji Tokuyoshi – of the eponymous restaurant in Milan. The two, together, a few years ago also opened Katsusanderia, specializing in Japanese street food. Pan, instead, is primarily a bakery, where you can buy sweet and savory specialties, but also a cafè and a bistro – open from morning until late afternoon. The bread-making techniques and flavors offered move between Northern Europe and Japan: among other things, you can find cinnamon rolls or red bean paste-filled sandwiches, as well as matcha cheesecake. With a constantly evolving menu, Pan also offers the possibility to have lunch and, on weekends, to brunch. The interiors were designed by Studio Wok, and feature several references to Japanese culture – but revised in a contemporary way.


Gloria fairly represents what is now called a "contemporary trattoria." Opened last September by the former owners of a wine bar/natural wine shop, along with chef and writer Tommaso Melilli, Gloria offers a short menu updated almost daily – based on market availability. "The dining room looks like a normal trattoria, but in the kitchen, Melilli modernizes traditional Italian recipes using seasonal ingredients and unconventional flavors," writes T Magazine.