Il Mosto Selvatico In Milano

An elegant restaurant. Excellent seafood cuisine. A lovely discovery.

We had a delightful evening: good wine, excellent food (the raw ham melts in your mouth and the first course is a symphony for the palate ♡), and friendly, knowledgeable, and attentive staff. Furthermore, the setting and atmosphere invite you to slow down and enjoy another glass. Highly recommended, we'll be back!

A very welcoming and refined restaurant. The service was very friendly, attentive, and professional. At the start of the meal, the staff served warm, freshly baked bread, made in-house, with a truly delicious Sicilian olive oil. The dishes my wife and I sampled were truly excellent and beautifully presented: for starters, we ordered spaghetti with garlic, oil, and chili pepper, with scampi, chopped olives, and Cabras bottarga, and basil gnocchi with sautéed porcini mushrooms and marinated raw amberjack. For main courses, we ordered fried calamari, shrimp, scampi, and octopus with squid ink mayonnaise, and pistachio-crusted tuna steak with smoked eggplant hummus. We closed the evening with two truly excellent apple tarte tatins with cream and citrus ice cream. Therefore, I can say that this restaurant was truly a wonderful discovery. I highly recommend it.

Nice, well-kept restaurant near Corso Genova. Friendly, cheerful staff. Delicious appetizers and tagliolini with sea urchin and shrimp. The recommended Pecorino wine is good. Quite quiet, but the tables are too close together.

Excellent service Good food Very fresh raw fish

Very nice and well-kept atmosphere, very attentive and courteous staff, very good dishes, pleasant surprise the combination of amberjack with white peach

Great romantic location, quality food and excellent service! A great experience that I will definitely repeat!

I really like the atmosphere, the service could be slightly improved, the dishes are good and slightly expensive

The food is very good, the chef Nicola and his staff are very kind.

Very well-kept environment and truly professional staff, which is difficult to find today, a chef who loves his job.