15/01/2026: For those unfamiliar with the chef, he's a native of Liguria and grew up in the Netherlands until he was about 10. In 2014 (if I'm not mistaken), he ran the Essenza restaurant, also in Milan's Marghera neighborhood, which also earned him his first Michelin star. In 2018, he launched the BU:R project, which is none other than the correct pronunciation of the name of the chef of Italian-Dutch origins.
Here, the chef creates his ideas and carries them forward, showcasing a well-defined style of cuisine that focuses heavily on raw materials, blending his Dutch roots with his love of Italy and a few Eastern influences, in a provocative "game" that has always struck and fascinated me.
And while the chef surprises you with his preparations, in the dining room, his partner and maître d' Carlotta, with great mastery and empathy, pampers you, conveying a perfect harmony between kitchen and dining room.
A restaurant with cuisine that surprises and evokes emotions.
@passioneperilgusto
30/12/2025: Eugenio Boer, a young chef who won a star at Essenza in 2017, has been living in the mysteries that make Michelin both fascinating and controversial for almost seven years: just the time to celebrate was enough to get him kicked out. He rebuilt his career with his restaurant (Bu:r, precisely), but it seems the red guide has banned him. Let's make a long story short: the setting, recently renovated with attention to detail and a very relaxing atmosphere, the dining room managed with class and gentleness by his wife, Carlotta Perilli, the dishes that have remained delicious over time, intensifying the research. We chose between the two main tastings, one based on tradition and therefore on the chef's signature dishes, the other on the new "line" dedicated to herbs and spices, "Le Aromatica." Curiosity prevailed, and the new journey began with mousse bouche that culminated in the warm vegetable broth. How intense and delicate is the hake on sweet potato with the perfect, fatty reinforcement of a béarnaise and the freshness of lovage? A shaken note brings a change of pace and the earthiness of mushrooms, with arugula, chickpeas, and Javanese long pepper. Accompanied by a warm spiced roll that's worth a meal. A must, even though the sweet little cows have disappeared from the tables, replaced by Venini's ghosts, the butter whipped "like ice cream" with the fragrant bread. And we dance amidst the spicy intensity of lobster and almond with galangal, we're moved (well, allow us the weakness) by the spaghetti with mackerel, chestnuts, and kaffir lime, we're transported (let's put it that way, it's a historic pre-dessert at Boer) to Sicily, amidst almonds, fried capers, citrus sorbet, and the surprise of a dessert that isn't a dessert ("I'm a cook, not a pastry chef," explains the chef) that blends fresh and fermented American grapes, mascarpone cheese to dip into, and cardamom. The wine list is extensive, offering gems at very reasonable prices for Milan, and you leave feeling the uncommon satisfaction of a complete pampering, including the food, wine, atmosphere, and hospitality. Excellent and stubbornly unstarred, but ahead of many who boast of their macaroons, wallowing in a dusty routine.
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