Top New Restaurants in Milan and Lombardy by Gambero Rosso

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Discover Milan's 2025 culinary renaissance with innovative dining spots like Abba and Procaccini Milano, blending tradition and sustainability.

The Evolving Landscape of Milanese Dining: A 2025 Perspective

Introduction: A Culinary Renaissance

Milan, often la heart of Italian fashion and design, is undergoing a culinary renaissance. The Gambero Rosso guide for Lombardia 2025 has unveiled an impressive list of 1,200 recommended addresses, reflecting a rigorous selection process that prioritizes not just quality but sustainability and accessibility. This surge in new entries—400 fresh establishments—signals a vibrant shift towards innovative dining experiences that resonate with both locals and visitors. As we delve into this dynamic landscape, we will explore some standout newcomers that exemplify the best of Milan’s gastronomic offerings.

A Taste of Tradition and Innovation: Abba

Nestled at the intersection of modernity and tradition is Abba, where chef Fabio Abbattista masterfully blends his Puglian roots with contemporary culinary techniques. The restaurant occupies a beautifully restored industrial space, bathed in light, creating an inviting atmosphere that encourages diners to linger over their meals.

• Culinary Highlights: The menu features two tasting paths; a lunch option priced at €65 showcases three thoughtfully curated dishes from the à la carte selection. Diners can expect standout offerings such as creamy risottos and the sumptuous beef bavette cooked on a robata grill. Concluding with a textbook soufflé elevates the experience further.
• Sustainable Practices: Abbattista emphasizes local sourcing, with many ingredients hailing from Puglia, ensuring freshness while supporting regional producers.

Artiom Andriani leads the front-of-house team, curating a wine list focused on small producers that perfectly complements the seasonally inspired dishes. "At Abba, every meal tells a story," he notes, reflecting the restaurant’s commitment to authenticity.

Elegant Simplicity: Procaccini Milano

In stark contrast to Abba’s grandiosity is Procaccini Milano, a gem born from the vision of Emin Haziri—a talent polished under renowned chef Antonino Cannavacciuolo. This establishment thrives on simplicity and elegance within its salon-like ambiance, complete with live piano music.

• Menu Exploration: Haziri offers three distinct menus—the highlight being “Il Viaggio dello Chef” at €165, which presents his most daring creations. Standout dishes include spaghetti with smoked eel and quinoa that redefine fine dining pasta.
• Ingredient Integrity: Each dish showcases minimal yet impactful ingredients, demonstrating Haziri’s deft touch in elevating traditional flavors without overwhelming them.

"Cooking should be like storytelling," Haziri explains passionately. "Each ingredient deserves its moment to shine." This philosophy resonates through every plate served at Procaccini.

Unconventional Pairings: FAT SAM at the Winery

For those seeking a more casual yet equally adventurous experience, FAT SAM at the Winery offers an unconventional twist on traditional wine bars. This bistro combines an impressive beverage selection—including European wines and Champagne—with creative small plates designed for sharing.

• Signature Dishes: Guests rave about the house specialty—a fried chicken bun paired with homemade sauces—which contrasts delightfully with more refined options like tartare or artisanal salami served with whipped butter.
• Atmospheric Setting: Situated in a hidden courtyard within San Gottardo Church, FAT SAM seamlessly merges historic charm with contemporary flair.

Samuele Luè, one of the co-founders, remarks on their mission to create an environment where “tradition meets irreverence.” His enthusiasm for pushing culinary boundaries makes FAT SAM a must-visit for adventurous foodies.

A Journey Through Kaiseki: IYO Kaiseki

Embodying true culinary artistry is IYO Kaiseki, which has evolved from its previous incarnation as Aalto to celebrate Japan’s exquisite kaiseki dining tradition under Claudio Liu’s visionary leadership. This meticulous approach involves multiple small courses crafted to achieve harmony in flavor and presentation.

• An Immersive Experience: The two kaiseki tasting menus allow guests to embark on a sensory journey through seasonal offerings such as white fish soup (owan) and expertly grilled delicacies (yakimono). Each course is carefully curated to enhance umami notes while showcasing top-tier ingredients.
• Expanded Sake Selection: Alongside these delicate dishes is an expanded sake menu designed to complement each element of the meal perfectly.

Katsumi Soga leads kitchen operations with precision and artistry; he notes that "Kaiseki isn’t just about food—it’s about crafting memories." This philosophy resonates through every meticulously plated dish at IYO Kaiseki.

Conclusion: The Future Awaits

As Milan’s dining scene continues to flourish amid changing consumer preferences and heightened awareness around sustainability, restaurants like Abba, Procaccini Milano, FAT SAM at the Winery, and IYO Kaiseki serve as beacons of creativity and dedication within this evolving landscape. They demonstrate not only culinary expertise but also a commitment to lasting values—authenticity, community engagement, and environmental responsibility—that resonate deeply in today’s world.

As we look ahead to what 2025 may bring for Milanese cuisine, one thing is clear: this city remains steadfast in its role as a leader in gastronomic innovation. With chefs who are not afraid to challenge norms or embrace tradition while pushing boundaries, diners can expect nothing less than extraordinary experiences waiting just around every corner.

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