Ristorante Cracco Peck di Milano In Milano

Dinner. Unique and exclusive location, elegant and wonderful service and atmosphere. The food was excellent, but less than expected given the prices. And we waited over 20 minutes for coffee. In any case, it was a unique experience, and we had a pleasant time.

A distinctive cafe with the most beautiful and very distinctive coffee

Great espresso, not overcrowded, stylish place

Fine dining restaurant, has one Michelin star. A very elegant restaurant, but the food is strange and you've never eaten anything like it before. A nice experience, but not to be repeated.

Superlative venue. I have been for breakfast, aperitif and lunch on various occasions. Friendly and customer-focused staff. Exceptional presentation of the dishes, fresh and quality ingredients. The desserts melt during tasting, a delight. Unparalleled vegetable pizza. Porcelain tableware personalized by Maison Richard Ginori. Chapeau. 🔝 The restaurant on the upper floor, divided into three rooms and two private rooms, offers dishes that combine tradition with innovation. Unforgettable experience. Unique location: view of the Milan Gallery. Impeccable service. We also had the chance to see the cellar downstairs: a "library" of rare wines. To come back every time I'm in Milan. 💕

Milan, more than enough? Quoting Cracco and one of his latest iconic dishes, very marketing-oriented: it's really hard to separate the evaluation from the icy welcome. In his restaurant in the Galleria, for those like me who were enthusiastic at the beginning (when he paired a Peck with his name) and, as he would have said on Masterchef, "pushed", disappointment alternates with confirmation. Also because at certain prices it's right to expect the best. But are we biased or victims of the lobster syndrome in Porto Cervo, the one of those who order as if there were no tomorrow in exclusive restaurants and then post hefty receipts, scandalized? No, but high prices (very high even for Milan) create appropriate expectations. And the famous "experience" is chilled by air conditioning worthy of a Texas mall. Unbearable, but worse than having to report it four times during a dinner, with the corresponding apologies, "yes, now we'll lower it" and then a regular return to the South Pole. How do you eat in the cold? Let's keep this in mind, because the assessment could be biased. How do you eat next to another couple with whom we share thrills and conversations, while two tables remain behind us, sadly empty? Let's also consider this inattention. Is the dimmable lamps that turn off in turn at each table, with their relative change on the fly, pit stop-style, a joke? Mumble. Is it normal for cutlery in high-end establishments to be, at every change, aligned and precise, and not entrusted to a charming randomness, wine bar-style? Oh, if only I knew. Can I pay a kidney for a bottle of champagne and be left with an empty glass for an entire course? I don't think so. A wine list with severe and at times absurd markups (we won't name labels, but it's hilarious to look at the Arneis we find at the supermarket and its price positioning) makes things clear: we're in the Galleria. We just wish we'd seen more depth and research, or even extreme selection. Okay, but how do you eat? Bad, good, fairly good, and very good: iconic dishes (the Russian salad, the egg butter), neoclassical, ordinary (the unexciting taste of a rabbit saddle), exceptional (the desserts, for example). It seems like a very high-class routine, lacking heart at times. As a friend of mine would say: a tourist star, with a photo opportunity overlooking the Galleria and featuring a famous chef, but then what's on the plate, oh well. Let's talk about food. The Milan that advances doesn't taste of broth but leaves only the taste of vinegar. And the boiled pacchero is undercooked and with a flavor that has nothing innovative, pleasant, or meaningful: we didn't understand it, an elegant alternative to a blasphemy, it's bad. Two excellent dishes, pre- and dessert, truly wow. The chef among the tables doing PR: excellent, but we were frozen: a quick hello and off we go to recover the temperature of living beings. For the cost and for the overall experience, you can eat better in Milan, even at non-starred restaurants. Just as Michelin rates location, service, and cuisine...those who pay have the right to do so, too. In fact, returning to the game of the new-flag dish, Milan is moving ahead. If it falls behind...

Cracco restaurant deserves way more credit than the 3.8 google rating suggests! Thought I’ve grown out of fine dining but Cracco really surprised me from all aspects. Service was quick and attentive. The food was of high quality and creativity - I’m particularly impressed by the caramel Olivier salad sandwich. Bonus points on meeting Cracco himself on my way out.

A gloomy atmosphere on the first floor of the Vittorio Emanuele II Gallery. A very short menu, with little room for seasonal produce. A good wine list, but rather expensive. A Barolo Village La Mora Trediberri 2018, recommended by the sommelier, is neither complex nor dense. Tacos with different flavors as a starter. Another taco as an appetizer. Then fried fish chips with the starter. These fried dishes are clearly the chef's signature dish: there are too many of them. An excellent little chicory salad with walnuts as a second appetizer. Also excellent is the risotto, either saffron or bone marrow, which is delicate and balanced. A very good sole stuffed with seafood, similar to a cardinal sole fillet.

I went there for a simple coffee at the counter (very fair price considering the location) ....but I completely dislike the toilets....narrow and cramped and with the door that didn't even close properly.

I expected much more from Cracco, but between the service and the quality of the products, it's a shame the standard is lowered, both due to the name of the place and its location. Brioches are displayed in a display case, you have to get up, go look, and call someone to explain what kind of brioche they have. They bring them to the table without cutlery or napkins, they bring cappuccino and don't even ask if sugar is needed.