28 Posti In Milano

I was for dinner over the weekend and 28 places is a place where you can disconnect from everything and enjoy refined dishes and bold pairings with a very interesting selection of wines. I tried the 5-course tasting menu and it was a wonderful experience. Location (precisely) intimate and with great attention to every detail. Super recommended! Well done!

This place is a must. Besides their mission of including previously incarcerated people, the food is delicious. I took the smaller tasting menu and everything was beautiful and delicious, would really recommend this place.

Food and wine were amazing. My fiance and I both got the 5 course tasting menu and paired wines with them. The portions were generous (I don't think we could have had any more) and the dishes were innovative and delicious. Highly recommend! The only possible negative is the price but you get what you pay for

Absolutely spectacular. Naturally I am wary of certain types of places, I don't understand the point. But here the experimentation reaches sublime levels, with very perfect combinations. Perfect I would say. The environment is informal but the cuisine of the two chefs has absolute rigor. Food recovery to enhance innovative dishes, organic wines, unrivaled bread and butter. Chapeau!

Fantastic food, great wine (trust the recommendations of the sommelier) and atmosphere.

All perfect. Unique experience.

One ot. Best food. Very special accurate and delicious. Thx it was a great experience

Cooking - as we know by now - is a real art. As happens with other artistic expressions, even in the case of cooking there are those who are "only"" excellent performers and there are those who rise to a higher level and have the courage to introduce something personal, innovative. As the myth of Daedalus and Icarus teaches us, man's choice to fly high can lead to ruin, however we know well that it does not always go like this and that where this choice leads to success it will be such as to upset the status quo. Well, in the scenario of Milanese fine dining, this seems to me to be the role of chef Marco Ambrosino, of the 28-seater restaurant in Via Corsico, a stone's throw from the worldly banks of the Naviglio Grande. Originally from the island of Procida, this young culinary artist first gained experience in fine dining under the protective wing of chef Libera Iovine at Melograno di Ischia, one Michelin star, unfortunately now closed. The decisive step in his career, however, was Noma in Copenhagen, two Michelin stars and voted best restaurant in the world four times by the British monthly Restaurant, which is one of the dreams of every chef and every gourmand. This personal journey translates into the culinary proposal, which is a skilful blend of Mediterranean traditions revisited with a spirit of research that goes beyond the ordinary, and which, despite being extremely technical and refined in its presentations, surprises for the power released by the flavors that characterize it and to be conceptual at the right point without lacking, indeed excelling, in terms of concreteness. My advice to best appreciate the gastronomic ideal underlying 28 seats is certainly the tasting menu, preferably the one with 8 or 10 surprise courses; coming to such a place to order à la carte would not allow you to fully enjoy the emotions that the tasting menu offers, and could also lead to misunderstanding the chef's idea of ​​cuisine which requires (and deserves) to be appreciated in all its nuances, to be truly understood. On the other hand, the skill of a chef is also assessed, more and more, by the ability in constructing taste paths, in determining the succession of dishes in a harmonious and coherent manner and this, in the opinion of the writer, is the quintessence of haute cuisine. During our tasting journey we tried: - entrées: celeriac skewers with black cabbage powder, endive leaf stuffed with fish mayonnaise and caramelized onions, mini macarons with anchovy butter; seasonal vegetable soup - turnip and preserved apple tajine with black truffle cream, argan oil and nutmeg - grilled oyster with pasta wine hippocras, tapioca with fish broth and oyster mayonnaise - trio of poor fish, that is: 1) taco with marinated anchovies, fermented chickpea sauce, elderberry salad; 2) grilled mackerel with Mediterranean scrub sauce; 3) herring with burnt lemon and incense; - trottole sautéed in herring broth and butter with almond ricotta - cabbage roll with grilled croaker, date sauce and sea urchins; Fermented barley and tobacco sauce with seasoned gnocchi; - grilled lamb with preserved quinces; Focaccia soaked in lamb fat; bagna caoda made with lamb garum; Lamb cevapčici with marinated cucumber; - spaghetti with fermented pasta water and legume miso; - Desserts: sorbet with salt and bay oil; Stale bread foam with Tumminia "chocolate" covered with caramelized barley; Mediterranean garden: carob, marsala, cloves and sumac ice cream.

A good dinner option in a very touristy area. The vibe here is great. It's modern and yet very cozy. There's a window into the kitchen so you get to see all the magic. The staff and service was also great! The sommelier had excellent wine recommendations so please ask for recommendations for your meal. The meal started with gorgeous amuse-bouche's, which were all delicious. There was one pasta dish - something with a seafood broth - that was really memorable. The rest felt a bit flat. Perfectly fine and nothing to complain about. It's one of the better options in the area but at that price point, you can find better options further away.

Bella esperienza. Menù degustazione di 5 portate (a cui va aggiunto la mise en bouche e la piccola pasticceria). Non facile ma comunque una piacevole cena. Ne vale la pena