Tano Passami L'olio In Milano

We had a fantastic dinner at "Tano passami l'olio". Food was delicious, atmosphere was very pleasant but most of all we enjoyed the nice, warm and welcoming service. The service team really made us feel at home. I found the olive oil tasting very interesting, we have been to many Michelin restaurants already but it was the first time we had a olive oil tasting. And the thing with the olio is that we adore it, so yes I really recommend the restaurant and would love to come back!

Ci aspettavamo molto meglio da uno stellato

I was there for the wedding anniversary and I must say that I expected more, overall I didn't eat bad but I expected better. Positive notes were the beginning, the amuse bouche was excellent and then the wine they gave us was the best I have ever tasted so far. The oil used is actually very good. Negative sides were the first, we took the buttons and the risotto with crumble. The buttons inside were not creamy, perhaps undercooked while the risottonin was nothing special and the imcrumble was too hard. I was sorry that at the end of the dinner we were not served the small pastry, I expected it from a place like this, I was disappointed, I don't understand if it was a mistake or it's always like this, I hope the first

Tano is always a fantastic experience Thank you

Flavors and home atmosphere. Chef Tano is an exquisite person, just like his dishes.

I was a little skeptical reading some reviews but luckily I booked anyway. It was perhaps the best dinner I've had in a restaurant like this, much, much better than even other more famous multi-starred restaurants. The real star here is chef Tano, always present throughout the service. He talks, talks, jokes while coordinating the team and even serves the dishes. I also understood the reason for the negative reviews: this is a real place, not the usual staging of a typical starred restaurant. Ditto for the chef, who doesn't stick to the performance of the usual script but on the contrary lets his whole personality come out! Thanks for the evening chef and team, I will definitely come back to visit you! PS: the food is exquisite and the chef had an entire tasting menu tailor-made for a vegetarian person brought to the table.

Chef Tano and his team are artists of gastronomy. My son and I enjoyed a full meal to celebrate his 18th Birthday on our last night abroad. Chef personally came by 2x to check on everything. The feels is that of being in Chef's living room while his family serves you delicious plates (the venison / cervo is to DIE FOR!!!) and the tabasco-misted chocolate served with espresso service is a hidden gem.

Il locale è ok, ma il servizio è da migliorare. Sul menu vi sono degli errori: bambero anzichè gambero e sotto la dicitura “minestre” vi sono i primi a mio avviso doveva esserci scritto primi. Buonissimo il pano, buoni gli oli, noi siamo degli appassionati e chiediamo il nome dell’olio e la ragazza ci dice che non lo sa e ci fa vedere la bottiglia… mi aspetto che il nome dell’olio che ci viene dato da assaggiare (di default non lo abbiamo chiesto ma che è molto apprezzato) sia conosciuto al personale di sale. Il cibo buono a mio avvisio sia antipasto che secondo un po’ troppo tiepidi. Le briciole sul tavolo non ci sono mai state tolte, mi aspetto che come in altri stellati vengano tolte. Tanto simpatico. In generale bene ma servizio e attenzione sul menu da migliorare

Piatti raffinati e di qualità. Servizio ok ma con qualche disattenzione qua e la. Chef Tano non pervenuto. Consigliato visto il buon rapporto qualità/prezzo rispetto ad altri stellati.

We met Tano the first time in 2013. We re-met during a 4 hands session at Devero with chef Bartolini. The place is inside Milan while before he was in a peripheral zone, not so good at night. The new location is fine, well cared and for sure better and spacious than the previous. Tano as always, is very present in the room, and we appreciate it. Our impression he refined both cuisine and management of the room. As usual we went "a la carte" with a mix of fish and meat. We remembered the style and quality of previous meals, but for sure now I will say he is more focused on his idea of cuisine. You can feel the neat idea of his style and idea, very sharp and precise. For sure a big leap. I can say costs are a little higher than other starred, but we think results are far more remarkable.