Bu:r In Milano

Food is a matter of choice. Something was really good, something very mediocre. We took set of 7 dishes where 2 were desserts. But MUST to know that due to some specific of the building there is a bad smell in the restaurant either from old canalization or from mold. Windows kept closed and so from time to time they spray some “air refreshing” stuff with artificial flavor (kind of citrus) what is really annoying and spoils experience. I understand that it’s difficult to fix, but i will never come back again, neither three of my friends we’ve been with.

Good food, nice experience, but I wouldn't go back. This is because the food was good, but I wasn't crazy about it. All deliberately complicated, intellectual, but a pinch of extra flavor was missing. And they definitely need to work on desserts. The first courses, however, were very good, especially the lamb & artichoke pappardelle. Excellent wine list, especially for Gravner.

We are in via Mercalli, I knew the street for work reasons, I passed this restaurant very often, always during the day, thinking "I have to come there in the evening": I'm not exactly passing through, so we waited a bit before going . The wrought iron door suggests that you are about to leave via Mercalli and enter another world, have faith: it will actually be like this. You will be welcomed with great hospitality by the staff, including the chef's wife, you will immediately feel at ease: thanks to a warm, welcoming, but at the same time intriguing, interesting environment, with sometimes exotic details (we will also find this in the dishes). To make you understand how well you can feel in that environment, 2 of us ate at a long table for 6 people, jokingly at the beginning we defined it as "presidential": we didn't perceive for a second any sensation of discomfort (as it could be in other places). First positive note: the wine list, rarely in restaurants of this caliber can you find the combination of a well-stocked list with prices without stratospheric increases. Super appreciated. Let's move on to the menu: three menu proposals (one also vegetable, super 👍🏼) + one based on the chef's sentiment of "let yourself be guided". Alternatively, two further possibilities: choose 2 courses + dessert or 3 courses + dessert. You can also make tasting menus individually (what a rarity!), this choice is also very appreciated, the objective is clear: the guest must be at ease. I believe the menu can be summed up as a journey through the life and various stages of the Chef. You will find the contamination of the Nordic countries in the calibrated use of beetroot or foie gras from Corte dell'Oca, but also the Mediterranean sun in the use of burnt liquorice powder or in the freshness of grapefruit, as well as the tropical notes of cocoa, of chocolate. Chef Eugenio Boer was born in 1978, has been in the kitchen since he was 12 years old and evidently still loves playing with the elements of the garden and therefore you might happen to try Belgian endive as a dessert and enjoy it together with almond ice cream ; It could also happen that you put a tiny piece of broccoli soaked in an evidently phantasmagoric vinegar in your mouth: a pure explosion of flavour. There's no shortage of butter, don't worry, it's here too: the "variation" proposed is interesting. Sophisticated indeed, it once again lets the attention to detail shine through. Details together with elegance are the true common thread of the entire evening, you will find them in the dishes as well as in the detail of the napkins or paper used. A truly special evening, decidedly high quality service, despite some initial difficulties: present, but never intrusive, friendly and always available for explanations. In conclusion, the chef in the dining room gave a pleasant greeting to the guests. Always welcome. Negative note: I would have expected perhaps something more on the coffee, more in line with the rest of the dinner, something particular, together with sugar or sweetener. Absolutely recommended, I don't understand, frankly, how it doesn't have a star: it's definitely superior to many other starred ones - on the other hand, they'll forgive me, it's better this way, I'll still be able to enjoy it at really advantageous prices. :)

We hadn't been to Bu:r for years, since it was called Essenza.... Evidently the experience has made him make giant strides!! The venison was all really excellent, its iconic dish, unique and difficult to find in other restaurants, very good veal, and a very good sommelier. We will definitely be back

A very nice experience! We appreciated the flavors as much as the original ideas, transporting us into the world of Chef Boer. Thank you very much to the whole team, very kind and professional.

The dishes convey all the passion that Eugenio and Carlotta put into them. There is a lot of commitment, friendliness and attention to the smallest details❤️

In a welcoming and elegant atmosphere, we tried the tasting with the chef's classic dishes. The route is full of character, but the common thread between the various courses is evident, each with its own distinctive characteristics (special mention for the pigeon and the snails, which we chose as extras on the advice of the maitre d'). Everything was accompanied by a selection of wines, whose bouquet perfectly matches and embraces the tastes of the dishes, enhancing them. Highly recommended experience.

Centro di Milano in via defilata. Ambiente elegante e raccolto, pochi tavoli in penombra. Personale gentile, accogliente e preparato. Proposti 3 menù diversi da una decina di portate di cui uno vegetariano, uno di pesce ed uno dei suoi classici. Cucina non banale, il top delle materie prime e presentazioni da stellato. Prezzi non popolari ma corretti. Una serata divertente e gustosa. Consigliatissimo il piccione in vigna, il tramezzino garibaldino e per dolce il rimedio della nonna. Questi non li dimentico certamente. Se non vuene insignito di una stella un ristorante di questo livello, francamente c'è qualcosa che non va nella guida Michelin.

Una cena perfetta. Atmosfera accogliente con la giusta quantità di luci, ombre e contrasti in una sala arredata con gusto e molta cura dei dettagli. L'accoglienza ed il servizio di altissimo livello sono la giusta cornice per una cucina gastronomica strepitosa che mette al centro le materie prime e offre il giusto tributo alle ricette tradizionali offrendone un interpretazione concreta, pulita, perfettamente pensata ( le contaminazioni italiane ed internazionali dello chef sono tutte presenti). Sono stato davvero colpito dalla tecnica, soprattutto nelle salse e le cotture delle carni. Nota di merito alla carta dei vini ed al sommelier che in ogni scelta, gesto e proposta ci ha fatto immergere ancora di più nell' esperienza gastronomica interpretando le nostre richieste in maniera impeccabile (raro). Cappellaccio di Lepre à la Royale, un piatto che mi porterò nel cuore.

Per fortuna l,Eugenio non ha mai avuto dubbi su ciò che avrebbe da grande,così per noi la consapevolezza di non avere dubbi nel ritornare in questo angolo tranquillo di una Milano spesso da dimenticare.Chef lontano dai riflettori,dalle mode e da molti suoi Colleghi più attenti a fare i pagliacci in TV ed a sponsorizzare padelle.Se il suo inizio qui in via Mercalli è stato a sorpresa con Concetti e suggestioni,viaggio culinario ed impegnativo forse difficile per molti.Ora siamo alla tranquillità assoluta di un viaggio in una cucina elaborata eppure così semplice negli ingredienti e nei sapori,sentirsi bene a tavola,non risparmiarsi una forchettata nel piatto del vicino,uno sguardo un sorriso,un gesto d'affetto Potremmo definirla la cerimonia del pranzo,fatta di attenzioni di coccole di quel lusso che la vita non ci permette spesso di fare,quel fermarsi un'attimo a guardarci negli occhi e per fortuna pure nel piatto.Quindi che dire per concludere:Un grazie come sempre alla Signora Carlotta per la sua accoglienza, allo staff perfetto ed affiatato,allo Chef Boer che ti sussurra la sua vita.Buon Natale a tutti ed attenzione,:Non rubate le mucche..........