I have to divide this review into two parts. This is a very beautiful place, characterized by a lovely blend of elegance and tradition. The atmosphere is warm (not just because of the lovely fireplace) and welcoming: it's one of those restaurants where you expect to dine without the disturbance of noisy tables. The service is good and the atmosphere is very friendly. In short, no pomp or fuss, in perfect Milanese style.
The second part, alas, concerns the dishes. If you list "typical Milanese specialties" on the menu, it's appropriate that they reflect the typicality, cooking them in a manner consistent with the cornerstones that make the dish so distinctive. Therefore, a risotto alla Milanese with ossobuco in gremolada can't be so dry and compact that it can be "cut into a bowl" and served as a round medallion, lacking the creaminess and silkiness of the creaminess that isn't optional but the essence of risotto alla Milanese. The ossobuco can't be served separately because its sauce must meld with the risotto, creating that "bomb" of flavor that only this dish can provide. I don't want to sound like a purist, but I don't think this is a reinterpretation worthy of praise. I consider it a forced choice that distorts the dish and, frankly, adds nothing. What I ate was saffron rice, dry and not even very hot, not a risotto alla Milanese: when it arrived, I thought I'd ordered "salted" rice, which, yes, is always served sliced (but well browned and crispy on the outside). The gremolata had a decent flavor (I prefer a little more acidity, but that's a matter of taste), but the meat was quite tough (the ossobuco should fall apart and melt in your mouth), with the fatty parts still tough and chewy. I don't think it was a flaw in the ingredients, but rather the result of cooking it too quickly or using a "different" recipe (perhaps baking it in the oven and finishing it in the pan?). The dish ultimately arrived lukewarm, which didn't help bring out the flavors and tenderness.
The other dish, the cassoela, was a bit more traditional (the verzini were excellent), but not without flaws: it lacked the blend of meat and cabbage that leaves the dish's typical greasy taste in the mouth. Let's be clear: I'm not expecting the "killer" cassoela of 40 years ago, the one that injected triglycerides and cholesterol directly into the veins, but a little more fat wouldn't have hurt, because those who order this dish, after all, know they do so "at their own risk." The rind is very soft, the cabbage a bit thin.
All things considered, I believe a return to the essential canons of tradition would give this restaurant an extra boost, making it consistent with the truly Milanese style that distinguishes it: let's make the risotto wave!
davide mauri
.
04 Dicembre 2025
6,0
Antica Trattoria Lampugnano is a hidden trattoria in the San Siro neighborhood, where you can sample classic Milanese cuisine.
We started with a platter of traditional cured meats, followed by risotto with ossobuco and cassoula, both dishes perfectly prepared.
We visited for lunch, and the restaurant was very popular (reservations are recommended in the evening).
Fast and efficient service.
I highly recommend this restaurant to anyone who wants to savor expertly prepared Milanese cuisine.
The price is reasonable.
Fabrizio Benci
.
02 Dicembre 2025
10,0
The staff were very friendly, helpful, and welcoming. The food was very satisfying (I had vegetarian options without any problems) and the atmosphere was welcoming.
Chiara Briani
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30 Novembre 2025
10,0