Baja Sardinia In Milano

03/07/2026: GIULIANO'S VERSION The first time Catalan lobster appeared on a menu was in 1949, when Moreno Cecchini served boiled lobster in his Alghero restaurant, served only with an emulsion made from its eggs, juices, seed oil, lemon, and a drop of vinegar. That's it. Thirty years later, in 1976, Giuliano Ardu opened the @trattoriadelpescatore and had to make his way among the Milanese taverns and the "trani" restaurants in Puglia (at the time, Milan was Puglia's second largest city), where you could fill up cheaply. He certainly couldn't offer Cecchini's lobster: it's expensive and doesn't fill you up. So he replaced the lobster with crawfish (which costs less) and filled the plate with tomatoes, onions, and extra virgin olive oil for dipping the bread. From that moment on, Giuliano's version spread from Milan to tables around the world, eventually making Catalana one of the most famous (Milanese) dishes in the world. As if anticipating pleasure, the Catalana variant itself became Catalana.

28/06/2026: By far the best restaurant. The food was absolutely delicious, the service was attentive and friendly, and the atmosphere was lovely. Everything was fresh and beautifully prepared. Highly recommend!