Stravagario Bistrot In Milano

The service there is amazing, we went there before the midnight everything was incredibly nice

A regular place for two years now, the best pizza in Milan, nothing compared to the most renowned pizzerias. The atmosphere is simple and small, but managed with care and dedication by the always welcoming staff. The Panuozzo with buffalo mozzarella and a choice of cured meats, and the reheated pizza are definitely worth trying! Special praise goes to Flo, Davi, and Lorenzo, who are like family.

Small but very welcoming and pleasant place. Authentic Neapolitan pizza and excellent beer. Service is a bit inexperienced but friendly and helpful. Prices are reasonable. Recommended!

Unfortunately, it was a bad experience. The frying oil had a distinctly rancid flavor. I had a pizza "ripassata" (first fried and then baked), but it was almost inedible due to the rancid oil flavor. We also had a panuozzo, and the sausage had the same unpleasant flavor. Truly disappointing.

There were five of us and we all had pizza, unfortunately we found that it tasted a bit rancid,

Everything was perfect, very good pizza, very kind staff.

We had dinner here with friends. I ordered a buffalo steak, clearly asking for it to be medium rare, but it was served almost rare, which was obvious at first glance. I didn't send it back, but the meat was very hard to chew, partially ruining the experience. On a positive note: the eggplant side dish was really good. A tip for the restaurant: when it comes to meat doneness, if in doubt, it's always best to reconfirm the order, because even a small mistake can significantly impact the customer's experience. Would I return? I'm not sure at the moment. Update: Dear Mr. Gennaro, I didn't ask for it because I was a little hungry and didn't want to wait an extra 15 or 20 minutes. That said, if the customer asked for it to be medium rare, I, as a waiter, wouldn't have served it and would have asked the chef on duty for clarification. This may have been due to a lack of communication between the waitress and the chef, which, of course, can happen. I hope you can improve in the future and that my feedback has been constructive for your restaurant.