Distreat - Menu

used as a bar, really lovely place, quiet, very courteous service, really an oasis where to stay well

a wonderful discovery. great location and service. Menù curated, innovative, high quality. I'm already thinking about when I come back.

special place, very nice, with large outdoor space, derived from a former reservoir, friendly and welcoming staff. They often organize events. price- average value. to try

everything is done with love in the neighborhood and you feel that you are a habitué or a passage. cured food, attentive service and all the staff always super available for an exchange, advice. and you eat well at the right prices, which is now very rare in Milan. Good!

very pleasant restaurant, also in July torrido di milano. the dehor is nice and welcoming. the dishes are wanted the right and combine different flavors. good everything, even dessert. only flaw: in a restaurant so I expected a better alternative to the cracker package as a bread proposal for celiacs.

definitely one of the best dinners that made in milan (and not only.) the degotation menu is perfect, all delicious: simple recipes and no, excellent quality raw materials, always an incredible balance. the service is what raises even more the level: perfect times, always with smiles and very kind ways, level of preparation never seen before.

at the first visit he had not made me mad or for food or for the internal location. Dining outside, the second time, is definitely more appreciated. despite the prices of Altini (considering that I went to lunch in week) I promoted the Bavarian to pecorino and the macaroni to the pesto of mint and nuts, very abundant. I don't recommend fried artichoke, honestly even off season. the restaurant will soon end up driving michelin so try it now before it becomes more chic.

When the dinner is great, cared and accurate, accompanied by a good wine, and you have the opportunity to comment with who created it, the chef, the first rich dishes and the giorgia to desserts, rekindles the hope that until there are young so there is a future also for our country. the degotation was a crescendo of flavors, colors, really unique combinations. a goto trip to try. Congratulations. the tomato in different consistances, the ravioli stuffed with eggplants, chicken thigh in agrodolce and the sweet lemon curd to try. the missing star we keep it for an autumnal reproval.

I ordered a carbonara here and they brought me a real carbonara. I was impressed by the quality of the ingredients and the care they put us: When the dish came, I looked at it with curiosity. then I tasted and the real experience started. it should be said that the distreat menu goes well beyond the carbonara: is a kitchen of contamination, very refined, with deep roots in the Italian tradition. After trying it a few times, I would define it a cultured but sketch approach, where even the most elaborate dishes share an authentic search for pleasure. winning is the selection of raw materials, on a seasonal basis, treated with great competence by the chefs. Each ingredient, whether it is a calf...