Tano Passami L'olio In Milano

A memorable experience from every perspective. Chef Tano offered us flashes of flavor, dishes to savor with the eyes, the mouth, and the heart. A pearl in Milan, far from the hustle and bustle, a six-course journey punctuated by delightful anecdotes, spontaneous congeniality, and seasoned with the experience of someone who loves their craft and has elevated it to an art form for decades. Ideal for a romantic dinner, the atmosphere is pleasant, elegant, and welcoming. Honorable mention for the wine pairing, with a surprising Nebbiolo from the Novaresi Hills. Goodbye Tano!

Great food and equally great service

I prefer to give 5 stars rather than 4 because the dishes are of a higher refinement than many current starred restaurants. It is clear that they are the result of years of study, experience and work. The downsizing of employees makes you lose something in terms of standards but nothing in terms of pleasure. Always having the chef in the dining room guarantees an excellent experience.

Dining at Tano Passami l’Olio is a masterclass in flavour and fun. It’s been over a decade since I last visited in 2015, and the new venue is a stunning evolution – fresh, vibrant, and just as welcoming. Tano himself is a warm and charismatic presence – chef, sommelier, guide, and entertainer all rolled into one, making every dish an experience. The foie gras with pineapple and calvero sauce was decadent, and the pavlova with lemon curd and clear gel was a standout, balancing sweetness and zing perfectly. From the skilful and playful apple water ravioli with cod tartare to the rich lamb ragu with candied orange, every course was an adventure. Tano’s passion is palpable, and his personal touch elevates the meal to something truly memorable. Bravo, Tano – can’t wait to return.

I was a guest of friends in this center of gravity of taste... An unusual, indeed extraordinary, experience. Dishes that are in some ways unrepeatable, evidently conceived through pure talented intuition. Tano is practically self-taught. I'll just give you a few key words to get you curious. Apple water gel, chicken egg roe, extra virgin olive oil butter, tuna powder, caper sauce... I was a guest, but looking at the menu it is clear that the Michelin star that accompanied Tano for so many years has remained in the dishes and in the prices. In any case, go if you can. Impossible to regret.

An extraordinary chef, a pursuit of absolute excellence and a refined environment, made unique by the splendid works of art in every room

Phenomenal, never eaten so well in Milan, the chef is really nice and the dishes are a masterpiece. We will definitely be back.