Ristorante Enrico Bartolini In Milano

We’re so grateful for the unforgettable evening we had at Mudec. Every detail—from the exquisite food to the impeccable service—was flawless. It was a truly special way to conclude our anniversary trip. Dining with them on the same day we experienced The Last Supper in Milan made the evening even more meaningful. If you are given the opportunity to dine here, opt for the tasting menu with pairings. It is totally worth it! I have done a lot of Michelin dining, and this was the best service I have ever had. They were personable, fun, and helpful, with flawless English. The food of course was absolutely perfect -- They even accommodated one of our party who doesn't like seafood. Thank you for an unforgettable evening!

We celebrated our anniversary at a three-starred restaurant in Milan, Bartolini Mudec. It was a wonderful experience and will surely remain in our memories for years to come. We had already tried the same chef's Ristorante Sant'Uffizio and Casual. We made a quantum leap. The service was discreet, never invasive, and professional. The dishes that amazed us were all unparalleled, from the appetizers, the fantastic Cherasco snails, to the eel that was mind-blowing. The lime and octopus buttons with a caciucco soup made with 15 different types of fish! The Podolica beef was so tender, you didn't even need a knife. Last but not least, the chocolate soufflé. I've only ever felt the same emotion at Ducasse. I savored it all to the very end. As I left the restaurant, I met Chef Boglioli, who was injured, and we offered him our warmest compliments.

Probably the best 3 starred restaurant among all I have tried in the world. Everything that a restaurant can have is 5 star +++. We ordered a-la-carte from the menu and each dish is with the right portion. Among all the exceptional dishes, 2 things are really outstanding. Bread is so good that I have to tell myself to stop eating before I am too full to finish the main dishes. The steak is crazy. Grilled to the best quality with so much flavour on top and smoky smell when you taste it. And yet the meat is so tender and juicy that you questioned how someone could cook beef to this level. This concludes my trip to Milan and Enrico Bartolini has make an excellent impression on whoever is looking for the best restaurant in the world.

Incredible experience! I came here for our anniversary and couldn't have made a better choice! I had very high expectations, which were exceeded, starting with the dishes: delicious, refined, with contrasts that delight the palate. The wait staff is young, friendly, and highly professional. I thank everyone for making this day and this experience unforgettable, and I extend my congratulations to everyone!

An unforgettable experience from start to end. We visited Enrico Bartolini to celebrate a birthday, and it truly exceeded all expectations. From the moment we arrived, the staff's attention was warm, professional, and incredibly attentive. We chose the "best off" Menu experience, and it was without a doubt and excellent decision. Each dish was a masterpiece, showcasing creativity, balance, and bold flavors. The attention to detail throughout the evening was outstanding both in the food and in the overall service. The team made us feel special, and turned a simple celebration into a lifelong memory. Highly recommend for anyone seeking a truly world class dining.

The only 3 star Michelin restaurant in Milan. The quality of food here was, as expected, excellent. We opted for extended tasting menu with wine pairing. The dishes were variable and well balanced, with some being heavier and hearty and others light, with acidic and briny tones. My favorite was probably "Bee ravioli" (stuffed with honey duck), although everything was very tasty. The presentation of dishes is suitable for location (modern art museum), with some dishes reminding abstract art made of food. The service here is a thing of its own. It is not only attentive, but also less formal then in other restaurants of the same caliber, and even somewhat playful). I felt that the place is less expensive then many other 3 star restaurants.

Flawless meal. Loved the atmosphere, the good service, food was amazing. Servers could have taken notice of the cutlery placement (I’m left handed) but otherwise perfect

We had family reunion lunch with 10 people at the restaurant Enrico Bartolini al MUDEC. I am grateful that the food and the service made the family reunion a memorable one. Our lunch was more than a meal—it was an emotional and sensory celebration. We had the "MUDEC experience" menu. Each dish, from the citrus‑bright seafood starters to the soul‑warming mains and playful desserts, left its own impression. Add to that the elegant yet welcoming service, and you have a recipe for memories that will last far beyond the table. The menu was brilliantly curated, balanced, and beautifully presented—worthy of its three Michelin stars. A truly unforgettable feast that honors Italian tradition while pushing its boundaries. Some of the dishes as I can remember: Finta melanzana aubergine with scampi, the Po‑river oyster enveloped in a sphere of herbs, the "fake" Rocher with beef tartare and fois gras, the smoky fillet of lamb, and the rhubarb and strawberry dessert. Although the waitstaff were young, their service was absolutely impeccable—attentive, prompt, respectful, and perfectly pitched for a joyful family reunion. Their warmth and professionalism elevated the entire experience, making it feel personal and effortless.

Sabato a pranzo, mia moglie e io. L’accoglienza è stata professionale: una commis e l’elegante restaurant manager Sebastien Ferrara ci hanno salutato, preso i soprabiti e accompagnati al tavolo che, per come chiesto in fase di prenotazione, era accanto alla vetrata (plus!). Per l’aperitivo abbiamo optato per due calici di Krug grand Cuvée 172ème Édition. È subito iniziata una danza di chef de rang attorno a noi che, alternativamente, hanno presentato-servito i vari piatti scelti, come è nostro uso e prassi, alla carte. Nota d’obbligo: è bastato, probabilmente-presumiamo, un nostro sussurrato “auguri!” nel bere il calice di bollicine che ha fatto si che, a fine pranzo, con i petit four, ci venisse servita una piccola torta (tarte au citron meringuée) con candelina per festeggiare il compleanno di mia moglie (plus!). Da Bartolini al Mudec la carte è prevista come selezione dei singoli piatti proposti nei due menù degustazione e, per come spiegato dall’altissimo quanto gentile mâitre, presenta portate più generose nella quantità (sic!). La carta dei vini è un capolavoro di grafica e impaginazione. Per il vino ci siamo confrontati con l’esperto sommelier Edoardo Jobet Monett e abbiamo scelto un bordeaux d’annata: Château Léoville Barton 1999 … in forma e molto buono. Il pranzo è trascorso senza intoppi o interruzioni, il personale, sebbene tutto molto giovane, è di scuola, elegante e simpatico (friendly direbbero gli anglosassoni). Ci è piaciuto: 1) i fiori “raffinati” e di stagione su tutti i tavoli; 2) la presenza di almeno una donna nel personale di sala e l’aver fatto servire ogni portata a un cameriere diverso, a dimostrazione di una sala dinamica e professionale; 3) la qualità indiscutibile delle materie prime utilizzate e dei tipi di cotture; 4) l’entrée che ci è stata servita, “guancia di merluzzo, porro fondente, funghi shiitake” … un capolavoro di gusto ed eleganza (plus, plus!); 5) la qualità dell’agnello (plus!); 6) uno/a chef patisser che fa onore a questo nome perché, in un modo o nell’altro, ci ha fatto provare quasi tutte le preparazioni base: pasta frolla (o brisée?), pasta lievitata fritta, soufflé, crema, meringa, gelée … Ci ha lasciato perplessi: 1) il coprimacchie sui tavoli, anche perché, se non sbagliamo, non è previsto il doppio turno a pranzo come a cena; 2) la mancata uscita al plat (o in altro momento) dello chef o del resident chef o del sous chef, ovvero, in ultima istanza, l’essere serviti, almeno per un portata, dal mâitre o dal restaurant manager; 3) la cravatta lisa del sommelier; 4) l’aver servito l’agnello, ordinato alla carte, come “doppia porzione” del piatto da menù degustazione, senza osso (sic!) e con la costoletta che, apparentemente (lo deduciamo dalla grandezza dell’osso), sembrerebbe essere di un animale diverso (più piccolo: agnellino) da quello del taglio di carne servito (animale più grande: agnellone); 5) il soufflé, ordinato alla carte, ci è sembrato della stessa dimensione e dressage di quello servito nel menù degustazione (sic!) … ci è mancato il vecchio (2019) pentolino di rame con il ricco soufflé che arrivava in sala “orgoglioso” di essere “alla carte!”. Chef Bartolini è un maestro, tutto lo staff è eccellente; forse, nel complesso, si è perso un po’ di “glamour” che abbiamo trovato qualche anno fa, ma, a noi è piaciuto tutto lo stesso: torneremo! A tutti consigliamo una visita a questo nuovo tempio della ristorazione: ne uscirete estasiati!

Esta es la experiencia gastronómica más destacada de nuestra corta estancia en Milán. Como era de esperar, no tuvimos mucha elección para reservas y tuvimos que tomar esta fecha en el día de nuestra llegada. Después de habernos preocupado de que podamos ser jet lag de la zona horaria asiática, la comida progresó a un ritmo muy bien administrado. La decoración general es moderna y poco iluminada. La mesa se considera muy espaciosa y los cursos están bien presentados. Mi favorito era el cordero Alta Langa que estaba absolutamente tierno y perfectamente preparado. El servicio estuvo lo suficientemente atento como para no ser interrumpido. El menú de ajuste viene con una variedad de opciones y combinaciones, pero también se adapta a diferentes preferencias. El precio alto asociado con esta experiencia de 3 estrellas valió la pena, como puedo decir que no siempre es el caso de los restaurantes de 3 estrellas. Algunos han sido bastante decepcionantes.