Ristorante Macelleria Motta In Bellinzago lombardo

4a volta che vado e sempre eccellente!

Excellent for those who love meat.

Meat, as always, super top and impeccable service!

Best steak I have ever had in my life! Plus a very comprehensive information about all the food we got, and couple more questions answered from the Chef himself about different ham types etc, overall that was an experience. I also want to add it was not very expensive - I would say we paid a very fair price for the food we got. Amazing!!

I started to get to know the butcher's shop (and the owner, Sergio), which specializes in Piedmontese breed meats, before arriving at the restaurant. Even though it was closing, he let us taste some of his cured meats and long-aged meats: two wonderfully seasoned bresaolas, a 7-year-old ham that melted in your mouth. I took some together with two salamis. 10' later we arrived at the restaurant, where a courtyard allows you to park the car. From the menu we choose two tastings and ask to replace the first course with further meat tastings. As appetizers we tried the 4 month dry-aged beef tartare (stupendous) and the roasted artichoke with cheese and pepper sauce (so good that even my son who doesn't eat any ate it...). The two tasting plates of grilled ox parts (16th century fireplace) arrive and are good... The wine was good, the dessert without personality (two sorbets) and the bill adequate.

Ristorante Macelleria Motta is an exceptional meat restaurant in the village of Bellinzago Lombardo, a few steps from Martesana. The restaurant is famous for its typical Northern Italian dishes mainly based on meat. The entrance is characterized by an immense cell for preserving meat with a large glass to show customers the numerous types of matured and fresh cuts. The environment is very formal and refined, Michelin-starred restaurant style. The staff is very friendly, knowledgeable, attentive and professional. The food is phenomenal. We ordered 2 tasting menus (see attached photos) accompanied by 3 types of wines chosen by the sommelier. The dishes, in my opinion the best, were the meat tartare and the duck, both served as a starter. The tortellini, served as the first course, were also excellent. The 3 cuts of meat chosen by the butcher/chef were really tasty, delicate and cooked to perfection. But the appetizers remain the best. Highly recommended 😇

Characteristic place just a few minutes from Milan: you enter and you are in a butcher's shop, then you take a few steps and you are in a small and well-kept restaurant, elegant but just right. Professional waiters, well-executed service. The cured meats are of exceptional quality, in particular the bresaola and the raw ham aged for 7 years. The meat was equally good, we took a 3.7kg Florentine steak for 5 people, divided into 3 different cuts; the only flaw was that we asked for it rare, while the cuts arrived one rare, one medium and the other well done, and the wines arrived slightly warmer than they should have, but very good. Special and extremely delicious desserts. Medium-high bill but commensurate with the great quality of the raw materials. I will return, also with a view to giving the 5th star. Very recommended.

I was there as a guest with a tasting menu. Kingdom of the Meat, I found it good but not excellent. Excellent, attentive service. However, I wasn't crazy about the place (for example the floors look like an apartment) and the furnishings (the entrance is more to my taste).

Excellent fillet cooked as I wanted. If you want rare meat, please specify

Partiamo che non c'è il vino che volevo, in carta, pazienza ne scelgo un altro che non c'entrava niente, eventualmente il cameriere poteva dirmelo Antipasti ottimi, salumi evidentemente artigianali di qualità, tartare ottima Mi figlia voleva cambiare gli spaghetti al pomodoro (richiesti via email per precauzione visto che mangia poche cose), ma vuole provare la fiorentina Cameriere mi fa sentire in obbligo di prendere gli spaghetti al pomodoro perché lo avevano preso apposta per noi Mah, cambia mestiere, ti sto chiedendo un piatto costoso a fronte del fatto che hai speso un euro per una pasta scotta con un sugo che più pomodoro era cipolla, alla fine mia figlia non mangia niente Carne assaggio misto non ricordo il nome del piatto, in ogni caso ottimi filetto e controfiletto, da evitare fesa e punta d'anca, gomma Alla fine con la fiorentina secondo me sarebbe stato tuto perfetto, peccato per il cameriere che va bene a lavorare per la mensa ma non per un locale dove lo scontrino x3 è 200 euro, e andava benissimo spenderne 300 per essere trattati meglio