Ristorante Daniel In Milano

Great experience! We tried the "young forks" tasting menu at the chef's table. The staff was very kind and friendly. The risotto was absolutely one of the best dishes I've ever eaten! A fantastic experience from start to finish, we'll definitely be back.

Daniel Canzian was easily one of the highlights of our time in Milan. As you enter the restaurant, you’ll notice the counter dining area on the right where you can watch the kitchen in action, followed by the main dining room. The space is beautifully designed—minimalist, elegant, and romantic. The tables are thoughtfully spaced apart, creating a very intimate and comfortable dining experience. The restaurant offers several tasting menu options featuring Venetian haute cuisine, ranging from 4 to 6 courses, as well as an à la carte menu. We chose the 5-course tasting menu, which was the perfect amount for us, accompanied by a lovely bottle of Sauvignon Blanc. Each dish was prepared with incredible care and attention to detail. The cuisine is refined yet understated—simple, elegant, and beautifully executed. Every course showcased quality ingredients and thoughtful presentation without being overly complicated. One of the most memorable aspects of the evening was Chef Daniel himself. He personally visited our table several times to explain the dishes, and on some occasions even brought them out himself. What a treat! He was warm, gracious, and genuinely engaging. We had a wonderful conversation and shared that we were visiting from Los Angeles and how much we were enjoying the meal. That personal touch elevated an already exceptional dining experience. The cheese cart was also incredibly tempting, with an impressive selection on display, but unfortunately we were already quite full by that point. Overall, Daniel Canzian is a true gem in Milan. The food is exquisite, the service is impeccable, and the ambiance is sophisticated yet welcoming. A top-notch dining experience from beginning to end, and one that we would highly recommend to anyone looking for a special meal in Milan. ⭐⭐⭐⭐⭐

When a fine dining restaurant makes you forget you're in a fine dining restaurant, you have to take note. Because that's where the real business begins. You don't enter DANIELCANZIAN with that slightly tragic feeling of having to remain composed, speak softly, use words like persistence and verticality, and pretend to have a stable relationship with acidity. No. You enter, you sit, you look around the full, lively room, and you immediately understand one thing: people haven't come here to be present. They've come to feel good. Which is different. The restaurant was packed. Full of that beautiful energy of places that really work. Tables filled, conversations, smiles, staff moving naturally. Real energy. The kind of energy that comes from those who know how to work. The atmosphere is easy chic, but without that annoying easy chic anxiety. You feel like you're dining with friends. Very good friends, of course. Friends who cook better than almost any chef you know. Friends who have an unconventional wine cellar, a well-managed dining room, and a kitchen that knows exactly what it's doing. The staff is a fundamental part of the story. They welcome, accompany, smile, advise. They don't put on an act. They don't act solemn. They don't treat you like a gourmet tourist just off the haute cuisine bus. They seat you at the table and slowly disarm you. And when a restaurant disarms you, it's already won. Then there's Daniel Canzian. A true chef. A true professional. But with that rare quality that often gets lost as soon as a little success arrives: humility. Not the humility described in interviews, which is usually a more refined form of vanity. Real humility. The humility of someone who has a background, a history, an education, a vision, but doesn't feel the need to crush you under the weight of their resume. The cuisine speaks for him. And speaks very well. Every course has something evocative. Not in the theatrical sense, not in the sense that I'm now going to tell you about my emotional journey through memory and territory, which now makes even the napkins sleepy. Truly evocative. Flavors that take you back somewhere. A Sunday. A home. A table. A forgotten scent. A cuisine seen as a child, but elevated, made adult. It's haute cuisine, of course. But it never loses touch with hunger. And that's wonderful news. Because the problem with a certain contemporary restaurant is that it sometimes seems to cook for people who have never had an appetite. Not here. Here we eat. With elegance, with precision, with intelligence, but we eat. And above all, we enjoy. Then comes the lemon risotto, roast gravy, and licorice. And there, you have to be quiet. It's an almost embarrassingly delicious dish. The lemon opens, the roast sauce embraces, the licorice arrives at the end like a perfectly timed joke. It doesn't overwhelm. It doesn't act like a diva. It closes the circle. It's a risotto that seems simple, and therefore it's extremely dangerous. Because things that seem simple, when done like this, always hide an indecent amount of skill. Only you don't see the effort. You see the pleasure. And that's fine. You leave DANIELCANZIAN with a precise feeling: you had a wonderful evening. You often tell others about the important dinner. You want to repeat that wonderful evening. Indeed, you go out, take a walk, and try to maintain a grown-up tone. But inside, you've already given in. You pick up your phone, check your calendar, and start looking for a date. Because when a restaurant makes you want to return before you've even gotten home, the review is already written. Magnificent staff. The chef is serious, humble, and present. Full-bodied, elegant, memorable flavors. The atmosphere of a friend's house, but with cuisine that normal friends, unfortunately, don't have. DANIELCANZIAN is one of those places where you understand one simple thing: haute cuisine doesn't have to intimidate you. It can also make you feel great. And when that happens, booking again isn't a choice. It's politeness.

We went to Daniel's on Saturday evening for dinner, choosing the "Young Forks" tasting menu at the bar. From a purely gastronomic perspective, the experience was remarkable. It was extremely interesting to watch the chef manage the pass and the team: precise, clean, and harmonious cuisine, with perfect waiting times. The courses deserve a special mention, despite some initial confusion in distinguishing the entrée from the appetizer: First course: a brown fish stock served in a cup; delicious, bold, slightly spicy but fresh, ideal for opening the tasting. Second course: a clear shellfish broth with grilled cuttlefish gnocchi; a perfect balance of contrasting flavors. The brioche bread: served warm between the courses and accompanied by an excellent olive oil, simply excellent. The first course: the famous lemon risotto with veal stock and licorice powder. One of the best I've ever tasted: impeccably cooked, masterfully creamy, and a balance that begged for more. The main course: a bold and successful reinterpretation of goulash, featuring octopus instead of beef. Dessert: we hoped to try the famous mascarpone cream, but we were served a chocolate cake with peanut ice cream and apricots in syrup. While I'm not a chocolate fan, I objectively appreciated the texture and balance. While the cuisine deserves top marks, the reason for this detailed review unfortunately lies in the sore points of the service. We immediately sensed a clear disparity in treatment compared to older customers. The young man in charge of serving the dishes displayed an attitude bordering on rudeness: he laughed openly while my boyfriend and I were taking a selfie, and, at the end of the service, we clearly heard him utter a decidedly inappropriate and vulgar phrase directed at his colleagues to hurry the customers out. The feeling of being considered "second-class guests" was confirmed by the chef, who, at the end of the dinner, asked everyone at the bar for feedback on their experience, skipping us alone. I hope this was an oversight, given that the gastronomic experience is inextricably linked to hospitality. Although young, we are passionate and informed customers who choose these experiences with sacrifice and respect, and we deserve the same attention given to other tables. Reading other reviews, I unfortunately realized that this was not an isolated incident. Perhaps the menu should be renamed "Young (but not too much) Forks." We thank the kitchen for the excellent dinner, hoping that the dining room can soon align itself with the same standards of professionalism and inclusivity.

Like attending the opera. Magnificently directed, masterfully performed.

A very disappointing experience at the DanielCanzian restaurant. I had booked about a month in advance, communicating my severe allergies to fish and hazelnuts in extremely clear and detailed terms. For this reason, I expected attention, organization, and, above all, coordination between the dining room and kitchen. Unfortunately, the exact opposite happened. Once I was seated at my table, the waiter proved completely unaware of my allergies. When I mentioned them, he knew nothing about them and had to go and inform the chef with a note written on the spot. This was truly worrying, considering these were serious allergies, communicated well in advance. The chef, evidently uninformed, hadn't prepared any real alternatives, so much so that some dishes didn't even arrive and were simply skipped over. Even the planned aperitif was cancelled due to the management of my allergies, but no suitable alternative was offered. Furthermore, I noticed a different attitude toward me compared to other customers seated at the bar, likely due to my age. Being younger, the staff was decidedly colder and more distant in their attitude, while at other tables the attention seemed different. The most unpleasant part came at the end of the dinner. When we asked for coffee, the staff invited us to choose digestifs directly from the trolley, without ever presenting us with a price list or specifying that they would be charged. Considering that the micro-pastries were planned and offered on the menu, it all clearly implied that this was a courtesy gesture to make up for the inconvenience of the evening. Instead, when it came to the bill, I found myself charged €40 for a drink, without any prior communication or transparency regarding the costs. I find both the superficial handling of allergies and the lack of clarity shown regarding the final bill to be very serious. From a restaurant of this caliber, I expected professionalism, customer care, and fairness—qualities that, unfortunately, were completely lacking during this experience.

From the moment you enter, you sense an elegant and refined atmosphere. My girlfriend and I opted for the Giovani Forchette menu. What can I say? Everything was excellent. Each course impressed us with its balance, precision, and refined flavors. The wine list is very extensive. I truly applaud this restaurant for introducing younger diners to haute cuisine at affordable prices.

At Canzian, which isn't part of the famous restaurant complex, the table is too big, the tablecloths are too nice, and the dishes on the menu look like chemical formulas, but they're actually good, and as if that weren't enough, the service is almost perfect. Plus, the menu doesn't have prices, just like it was for ladies many years ago. The scallops and Colosseum are top notch!

Daniel is a guarantee. The atmosphere is elegant yet never stuffy, where you immediately feel at ease. What I appreciated most was the balance between cuisine and hospitality: carefully prepared, distinctive dishes, with a clear but never forced philosophy. Chef Daniel Canzian exudes passion and great humility, and this is reflected in the overall experience. The service is attentive, friendly, and well-timed, present without being intrusive. It's one of those restaurants you'll want to return to. Perfect for both a special dinner and for those seeking quality and consistency.

Excellent restaurant. I was invited by my boss to this prestigious restaurant. The Ossobuco alla Milanese was a top-notch choice, truly exceptional. The pastry shop was also highly professional. Excellent value for money, very good and very interesting considering it's a tourist destination in Milan, certainly not cheap. I highly recommend it. You certainly won't regret going.