16/07/2025: Salvatore is an amazing old fashioned host, the place is quiet and traditional, the main reason to sit at Tizio e Caio is without a doubt the quality of each dish.
I've enjoyed there pasta, meat, fish, the desserts (panna cotta is simply amazing).
A sincere go to in the area.
21/06/2025: Review: Tiziol & Caio – Where Simplicity Tastes Like Magic
Some meals are just meals. Others, like the one I had at Tiziol & Caio, feel like quiet poetry on a plate.
Tucked away in a cozy corner of Milan, this unpretentious gem immediately feels like home—rustic wooden shelves stacked with wine, soft lighting, and a peek into the kitchen where magic is clearly in progress. The atmosphere is warm and unfussy, a refreshing contrast to the polished gloss of many high-end spots nearby.
We started with something I would never have expected to remember so vividly: the olive oil. A bottle of Frantoio di Santa Téa, poured with reverence, was the first sign we were in good hands. It was grassy, peppery, and almost buttery—undeniably the best olive oil I’ve tasted in Italy. And yes, we asked for more bread just to keep tasting it.
Next up, a plate that whispered of the Mediterranean coast: octopus and potato. Simple, honest ingredients, but perfectly done. The octopus was tender but had that satisfying bite; the potatoes were soft and herby without being mushy. There was nothing fussy here, just fresh seafood, a touch of olive oil, and respect for the ingredients. I could eat that every day and not get tired.
But then came the real showstopper: tuna tartare with strawberries. Yes, strawberries. And yes, it worked. In fact, it sang. The tuna was fresh and delicate, cut into even cubes and dressed lightly—no need to overcomplicate it. The strawberries added a sweet acidity that somehow made the tuna taste even cleaner and richer. It was daring without being showy, and absolutely delicious. The kind of dish that makes you pause mid-bite to savor what’s happening.
Everything about Tiziol & Caio felt personal. The food wasn’t about flair—it was about soul. The chef clearly knows flavor, and more importantly, knows when to step aside and let the ingredients speak.
If you’re in Milan and want a meal that’s thoughtful, creative, and quietly extraordinary, Tiziol & Caio is a must. Just don’t forget to try the olive oil. Seriously.
⭐️⭐️⭐️⭐️⭐️
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