Ristorante Daniel In Milano

Always excellent. Lemon risotto with roast sauce, a delight. Attentive service.

Those who want to enjoy haute cuisine are the reference restaurant.

As you can imagine a starred restaurant. We felt pampered. Many proposals and an excellent à la carte menu for a three-course business lunch for 55 euros. To try. Parking nearby at 16 euros for 8 hours.

Tried it several months ago. We will hear more and more about this restaurant and the young chef Canzian, there is no point in hiding it: we are talking about a place that must and can, on merit, aspire to certain official recognitions which, rightly or wrongly, effectively label a restaurant elevating it in the 'elite. The catering part is fully promoted, the margins for improvement are on the service. I'm talking about details, obviously, but it's those details that lead you to justify the chef's desire to express an offering of excellence. Here then is the fabric chair with the grease stain, the menu that was given to me without the prices being reported (a courtesy sometimes reserved out of gallantry for the female gender in a couple, but this was not the case) and then it was brought back to me for the desserts with a noticeable smear of tomato/sauce on one page, and finally, the glass of Recioto taken for pairing with the cheeses served when the dish was already half finished, these are small details that did not stain my very pleasant lunch, but which in a more global judgment, for a restaurant of this level, count. Much appreciated is the fact that at Daniel's there is a "corkage fee", i.e. the possibility of bringing your own wine from home for which a small service charge is added. So I did! Accompanying the meal with a gem suggested by master Fabio Scarpitti: a Rouge d'Ottrot, pure Pinot Noir from Alsace produced by Domaine Vonville. After a kindly offered entree based on stale bread cappuccino, I started lunch with a bang: wonderful golden potato gnocchi, with a very fine crust, filled with creamed cod, spring onions and Syracuse sauce. A delight to the nose and palate. The monkfish served with very thin potato pasta, meunière sauce and crispy bacon was also very good. Simply textbook dish. The egg in cereghin with crunchy carrots and fennel is stunning to look at, where the part to applaud is the preparation and quality of the vegetables. Overall satisfactory, but in my opinion something more could be achieved. In closing, a tasting of 5 cheeses with honey and orange compote which I would define as improvable, again because we are talking about an offer that aims for excellence. Well done chef! Really compliments. My companion and I had a really good time.

Elegant, bright and spacious, it is a place that stands out in the Milanese panorama, in particular as regards the historic centre, for the space between the tables which guarantees total privacy for guests. Excellent service and open kitchen complete a high quality proposal.

Unique experience! I highly recommend eating at the chef's counter, seeing how you move in the kitchen is a spectacle. Friendly and passionate chef as well as the waiters. I appreciated the attention to young people, from the dedicated menu (very good in my opinion) to the staff both in the kitchen and in the dining room. We'll see again :)

Magnificent experience! Almost sensorial, in terms of taste... and the soft and relaxing atmosphere, the kindness of the staff, made everything perfect and memorable.

Ottimo cibo, creatività ma tradizione allo stesso tempo. Da Venezia a Shanghai e casseoula di astice piatti preferiti! Molto gentili i ragazzi in sala e lo chef!

La cucina a vista e la possibilità di cenare direttamente di fronte ad essa è senz’altro l’aspetto più bello e immersivo dell’esperienza. Piatti preparati e impiattati a regola d’arte. Il carciofo assolutamente delizioso, indimenticabile. Bellissima l’idea di proporre un menù ad hoc per “le giovani forchette”.

Al Ristorante Daniel di Milano, ho vissuto un'esperienza culinaria indimenticabile. L'entratina dello chef ha aperto il pasto con una nota creativa, seguita da un sorprendente risotto alla liquirizia, che ha sapientemente unito gusto e innovazione. Il maialino in crosta era semplicemente perfetto, cotto alla giusta consistenza. Ma la vera stella della serata è stata la sfera di cioccolato, un finale dolce e avvolgente. Il panettone ha aggiunto un tocco di tradizione, ben eseguito. I vini, dalla scelta dello champagne al bianco soave e al merlot, suggeriti dal sommelier, hanno accompagnato splendidamente ogni portata. La qualità del cibo e il servizio eccellente meritano davvero un applauso a scena aperta!