Al Vecchio Porco In Milano

It was a pleasant surprise to find both beautiful surroundings, excellent service and exquisite food. We ate VERY WELL both the starters: anchovies, pâté and cold cuts, and the first courses: bean soup with pasta (a dish to absolutely try), ravioli and orecchiette with broccoli (like grandma makes them), and the second course: the meat. The delicious food was accompanied by impeccable service. What can I say: I will and am already recommending your restaurant to everyone. Well done, congratulations for this team work which is not easy nowadays. P.s. the only "bad" comment, you don't have the feminine "old pig" t-shirt, but I took it anyway and modified it a bit 😁

I've never been there, I don't know where it is and I haven't seen any reviews but nice restaurant 👍🏻

Nothing to say about dinner, excellent appetizers and ossobuco. However, the place is too noisy and the bill is high (80 euros for starter, main course, wine, dessert)

The best of the Milanese gastronomic tradition. A very well-known and popular place that I recommend to everyone. We eat very well.

Incredible experience. The food was exceptional. Thanks to Ugo for the service. You can come and eat here with your eyes closed, it’s a gem.

Apri la porta e poi ne apri un’altra e poi sei in un altro mondo rispetto a China Town. Una trattoria dal sapore antico, con camerieri che hanno una genuina e sana attenzione al cliente, garbati ed essenziali. Ho mangiato un piatto di cicoria all’agro (e voi vi chiederete: e che è di speciale? E io risponderò: eh no! Lo è. Cotta bene, profumata, abbondante e tiepida al punto giusto) e poi l’ossobuco con il risotto. Buonissimo, tenerissimo, caldo e avvolgente. Porzioni sopra la media e prezzo assolutamente nella media. Devi portarci altre persone! Tornerò. Grazie

They deserve two stars for the bill not aligning with the preparation of the dishes IN MY OPINION. I'm not arguing about the raw material but a 28 euro cutlet (cotoletta) is not cooked like that. In my opinion you ruined the cod (it was clear that the raw material was excellent). I mean, maybe it's time to change chefs. If I go out and eat at a lower level than my home cooking, you understand that by spending (and quite a bit) you will then be turned around. You cannot serve undercooked seadads with little honey and TOP WITH POWDERED SUGAR. For me, the Milanese cutlet on the bone is not like that... yours was bone-in but thin, overbeaten and with lots of excellent breading. But you could barely taste the flavor of the meat (good). For me we are not on the cooked side. For the rest, kindness and staff are top marks. Place with the charm of old Milan. (the interior is more beautiful than the external space which is a little more bare and visually poorer)... I would say a 9 for the location. If you have those higher prices above average I recommend you raise the quality of your dishes. I had dinner like in a normal trattoria and I spent almost like in a starred restaurant... we're not there.

nach einer langen velotour hier gegessen. es war ein grosser genuss! sehr hutes essen und hervorragender hauswein. wir durften unsere bikes in die gartenwirtschaft reinnehmen. sehr zuvorkommen und super bedienung

It was the last day before closing for the holidays and they served us all the available dishes, all very good and tasteful. What I didn't expect was the goodness of the Sardinian cheeses and the seadas. I have to go back to try other winter dishes. I had been looking for a place like this in Milan for a long time. Compliments