Milan is Italy’s creative hub, and its culinary landscape has been evolving for years. While the city is home to countless traditional Italian trattorias that preserve its rich food heritage, it also welcomes a new wave of contemporary restaurants presenting menus with a more creative, extra touch. We’ve rounded up a selection of the best modern restaurants in Milan, where innovative dishes are enriching the city’s gastronomic portfolio. 

Looking for slow-food experiences? You might also love: The best fine dining restaurants in Milan & The Best Ethnic Restaurants in Milan

Sandì has an interesting yet challenging philosophy serving only on a time of day that is often neglected by many: lunchtime. This tiny bistro, housed in a former bakery, is the result of Laura Santosuosso and Danny Mollica. The concept is cucina italiana but with a slightly added twist of personal memories, travels, and cultural influences. The fixed menu consists of a starter, main course, dolce or fresh selected cheeses. Amongst starters there is a wide choice of dishes with a sharing-principle that we love. With an eye for sustainability, they also offer plant-based plates, homemade pasta’s and from time to time a single protein. The only rule is for lunch not to be overlooked — and at Sandì it’s finally getting the attention it deserves.

Just steps away from Castello Sforzesco – an important historical landmark in the centre of Milan, restaurant Locatelli Milano stays true to culinary traditions while embracing creativity. The interior dates back to the past, featuring hexagonal cement tiles, solid wood tables, crisp white linens, and vintage mirrors that create a warm and elegant atmosphere. Chef Federico Trobbiani pays homage to tradition with signature dishes like saffron risotto with ossobuco and crispy risotto al salto, while his inventive side emerges in seasonal creations like squid popcorn with kiwi chutney. Known for its commitment to heritage and experimentation, Locatelli Milano offers a dining experience that feels both classic and full of surprises.

A bit of a bistro, a bit of a restaurant – that’s the feeling upon entering Insieme. Born from a shared passion for hospitality, Insieme is Federica and Alessandro’s project. The restaurant is shaped by the young couple, its guests, and everyone who contributed to what it is today. The place thrives on connection where the open kitchen adds to this allowing diners to watch chefs at work for an interactive ambiance. The menu features 12-14 dishes, without strict divisions between starters and mains. Plates like seared mackerel and Mazara red prawns with carrot cream balance surprises with comfort. With Federica’s expert wine pairings, Insieme offers a memorable experience in a cosy, Scandinavian-inspired setting.

Pastamadre is a cosy restaurant in Milan’s Porta Romana, created by former photojournalist Francesco Costanzo. This restaurant offers somewhat the intimate comfort of a home, attracting a diverse crowd. Here, the chef doesn’t like to exaggerate with overloaded flavours but rather honours simple and honest dishes emphasizing the ingredients’ natural taste – which is, in fact, also the very base of Italian cuisine and most pasta dishes. This raw philosophy extends to the interiors, designed by Studio Albori using recycled materials. Even the serving dishes are handcrafted in a Milanese ceramic workshop, reflecting their love for craftsmanship and refined detail.

Ratanà defines itself as a modern tavern, one of the first to emerge in Italy, with particular attention to the origin of the raw material. On the à la carte menu you can find dishes such as Adamello trout carpaccio, blueberries, brusca grass, grain mustard and pikles, creamed risotto with roasted peppers, slightly spicy chimichurri crumble and more traditional dishes such as homemade tagliolini with double Piedmontese beef ragù.

After the success of Alice and the conquest of a Michelin star, Sandra Cicciriello embarked on a new venture, starting almost entirely from scratch. Her restaurant in the Navigli district—where Milanese nights tend to run late—has opened with a fresh, modern concept. From its cheerful, eclectic décor, complete with a small display of artisanal eyewear and a curated selection of niche newspapers, to a format that unfolds in at least four acts throughout the day: breakfast, quick lunch, aperitivo, and gourmet dinner.

Each comes with its own ritual: fragrant brioches freshly baked in the pastry workshop at the back; top-tier mixology and a carefully curated wine cellar; and an open kitchen where a new chef, Andrea Zazzera, has just arrived, supported by a very young (25 is young indeed) but highly skilled sous-chef. As Sandra—renowned for her mastery in sourcing ingredients and orchestrating the dining room—says, Andrea prepares dishes you simply cannot reproduce at home with “two pots on the stove.” There’s technique here, and deep knowledge. As they say in Milan, ofelè fa el to mestè—everyone should stick to their craft. And that of a chef demands experience, study, and yes, of course, creativity.

A sample menu might begin with a red fruit kombucha, followed by a few amuse-bouches (the tiny beetroot raviolo stuffed with miniature giardiniera is one for the memory album). Then come white prawns (no less flavorful than their red counterparts) with an exquisitely delicate bisque—carapaces and all contributing to the depth of flavor—and a chilled green vegetable gazpacho that looks like a watercolor painting.

For the first course: risotto-style Cavalier Cocco spaghetti (from Abruzzo) dressed with the filtered broth of a humble-fish-and-crustacean soup, topped with a fragrant bay leaf powder (tempted yet?). The main might be a tranche of pagaro (with a specially treated skin so pleasant it will convert even the skeptics, myself included) served with tomato–miso cream and, alongside it, a lettuce raviolo filled with fish trimmings. Then, a hibiscus and almond pre-dessert, followed by a strawberry and kefir finale—though, of course, the menu changes with the seasons.

Like many others, Sandra’s journey began in the middle of the pandemic, which in many cases sparked ingenuity. She, for instance, started preparing sous-vide, slow-cooked octopus—a runaway hit in takeaway form. The truth is, when you have the craft, skill and creativity merge into a force of their own. Now there are new challenges ahead, but the outlook is undeniably promising.

Want to learn more about Milan’s food scene?

For a taste of Milan’s authentic cuisine, check out our guide to the top trattorias in Milan.