Ristorante Berton In Milano

We booked the "chef's table" option, and it was an extraordinary experience, to say the least. The location was clean, the staff welcoming, kind, and polite. The atmosphere was formal and quiet. We dined right in the kitchen, and it was wonderful to witness the rigor, method, and cleanliness with which the staff carries out their work. Dinner was served directly by Chef Berton, who explained every single dish on the menu he had created for us. A journey of authentic, special flavors, dishes crafted with attention to detail. Everything was exquisitely delicious, perfect. Our menu and photos are attached. Compliments to all the staff. Reservations are recommended for the chef's table experience.

The five-course tasting menu for under 35s is incredible. The portions are absolutely generous, and you'll be more than satisfied with this menu. The sweet "egg" topping remains the highlight. The veal, cod, scallops, and lime risotto are also top-notch. The wine pairings are also excellent. Impeccable service.

We went for lunch on a Saturday, taking advantage of the under-35 menu: five courses and two glasses of wine included. The restaurant features a minimalist design, perfectly integrated into the modern Porta Nuova district. We started with an aperitif; the crackers, inspired by the skyscrapers in the area, were fantastic. All the courses were excellent, but the risotto with coffee, capers, and lime stood out for me: a dish that perfectly encapsulates the cuisine's philosophy, combining modernity and tradition, elevating "classic" flavors. Prompt service and extremely professional and formal, perhaps even too formal. The price was truly competitive for a Michelin-starred experience, thanks to the U35 promotion. I'll be back to try the full menu!

The restaurant is located in the beautiful Porta Nuova/Varesine area, which when I was 10, my parents brainwashed me to avoid like the plague because it was one of the most notorious areas of Milan. And now, instead…! The location is truly TOP, and I also liked the interior: elegant, but not artificial. The service is staffed by a young team with excellent prospects, who I'm sure will excel, but even off to a good start, considering I'm working at a Michelin-starred restaurant. As for the food and wine experience, it's obviously a top-notch restaurant, but I have to compare it to places of the same caliber, both in terms of offerings and awards. So when I think about judging this restaurant, I have to compare it to other similarly caliber experiences I've had, such as Horto, Sadler, and Iyo. So Berton definitely ranks above Iyo, but in all honesty, I must also say that it ranks, in my opinion, below establishments like Sadler or Horto, both in terms of food and wine experience and service. What sets it behind these other establishments? For example, I chose and asked for a dish/glass pairing because I like to find the perfect chemistry between the two protagonists, and also because my wife and I chose very different dishes so we could share a bottle throughout the meal. However, rather than a personalized offer, I found it more like: I'll give you what I have to "push," rather than trying to find the best pairing for the dishes you ordered. So much so that the same bottles were easily shared at other tables that had different dishes than mine. In short, I had the feeling, perhaps mistakenly, that, regardless of the dishes I ordered and, above all, my preferences, the pairing was already pre-packaged. The fact remains, however, that the evening was decidedly positive, with the first course being truly outstanding, where the star was the mantis shrimp, flavoring the broth to a touching degree. This broth could be sipped after enjoying the ravioli filled with garlic, oil, and chili gel, and after taking a bite of a tasty, perhaps a touch too salty, focaccia topped with the mantis shrimp. The pairing for this dish was the most daring, and appreciated, of the evening: a pure Alsatian Gewurztraminer, which after a long maceration also undergoes maturation in wood. A far from trivial pairing, it was a perfect fit. My journey continues with the second course, which once again I choose from the "Brodo" tasting menu. It's lamb, served with chicory and accompanied by its cardamom-flavored broth. We're talking about one of the best lambs I've ever eaten in my life, and I admit I'm a biblical lamb eater! In this case, I found the pairing with a 2018 Etna Rosso di Pietradolce, made from pure Nerello Mascalese, to be good, but no better. A dish like this could have been further enhanced with a more substantial pairing… after all, are we in a Michelin-starred restaurant or not? The same goes for the third dish I ordered this time from the "Portanuova" menu: charcoal-baked pork pluma with peppers (very good and the star), ginger, and peanuts. The pairing glass was a 2020 blend of Sangiovese and Malvasia Nera dei Poderi Castellare. In this case, the dish was also very, very good, but it lacked the wow factor! Overall, the experience was pleasant, and I'm truly happy to have tried this restaurant and the cuisine of a chef who has certainly, and deservedly, associated his name with Milanese gastronomic excellence.

Refined atmosphere, very good food

Very well-kept place, excellent experience

Refined and elegant atmosphere. Very interesting dishes. The ingredients used are of the highest quality. The wine list is excellent, featuring both Italian and international wines. Its Michelin star is well-deserved. Highly professional service.

We were extremely excited about our restaurant experience and the staff was very helpful and friendly. The menu was a little confusing as we don’t speak Italian but the staff was patient and accommodating. The food was fantastic and so unique.

A magnificent experience, a location straight out of a 20th-century novel but with the cool atmosphere of a Parisian club. Lovely people, the scents in the air, and the architecture and furnishings that create memories. Beautiful.

Era un restaurante muy bueno. La comida era muy sabrosa y sabrosa. Se utilizaron las especias adecuadas. La iluminación y el sonido del ambiente eran excelentes. Me gustó mucho. Los camareros eran muy educados.