From a gastronomic point of view, Milan has grown significantly and changed rapidly in the recent years. We have gone from risotto and Milanese cotoletta in trattorias to sushi, sashimi and poke. Chinese and Japanese had already been on the food market for many years, but now Peruvians and Greeks, Lebanese and Indians, Koreans and Russians have joined. Of the approximately 15,000 foreign companies that deal with food in Italy, as many as 2,000 are in Milan and one in 3 Milanese eats ethnic food fifteen times a year. We have rounded up our favourite ethnic restaurants in the city for those in search of a break from traditional Italian cuisine.
1
Vasiliki Kouzina
Vasiliki Kouzina, in Porta Roma, opened as a means to represent her Greek roots through her cuisine. A cuisine that blends traditional recipes with contemporary dishes, all with that familiar “home” cooking touch. The design of the restaurant is not what springs to mind when you think of a Greek restaurant. It’s not a wooden table/blue and white palette kind of place. It’s intimate, elegant with a kind of retro vibe. Flavours are undoubtedly Greek, with a meticulous search behind each distributor. But each dish has been revisited by chef Gikas Xenakis redefining a contemporary cuisine that elevates traditional recipes. You will always have ‘aplista’, the classic selection of sharing dishes from taramasalata, scordalia (a garlic and parsley sauce), tzatziki and a sauce of black Kalamata olives with psomaki (oregano) – all to be tasted with warm pitta. Among the mains there are many meat and fish options with exquisite combinations of flavours and garnishes. Also a curated selection of wines, liqueurs and digestifs on the menu. WEBSITE
2
Sachi
Already well established in London, Sachi landed in Milano inside Palazzo Cordusio, hotel in a very prestigious location in the center of the city. This notable Japanese restaurant was opened under the guidance of acclaimed Chef Moon Kyung Soo, whose impressive career includes leading award-winning concepts such as Sushisamba Dubai and Attiko. The Japanese restaurant features an Omakase counter, a large dining area, and an expansive terrace overlooking the Duomo. Standout dishes include the Wagyu Tataki, Tuna Belly Tartar and selection of sushi. Also, Mochi for dessert are an absolute must. WEBSITE
3
Yapa
Cooking had always been a love story for Chef Matteo Pancetti, who passionately helms the kitchen at Yapa. Inspired by his past experiences, lands, people, cultures and lifetime journeys (including a time he was cooking with indigenous people in the Andes) Matteo presents a cuisine that blends Mediterranean passion, Asian precision, and South American spirit. A well-studied contamination of flavours: Think tiradito, made with tuna, Sorrento koshu and Taggiasca olives, or ‘tamagoyapa’, a Japanese-style folded omelette made with organic Italian eggs, katsuobushi and Chinese sriracha. A true tickle of senses. WEBSITE
4
Mu dimsum
In via Fabio Filzi there is this Chinese restaurant that stands out from the rest for the quality of its environment, service and cuisine. In a large spacious room, with large windows, well-spaced and well-set tables, you can enjoy traditional Cantonese dishes such as dim sum: among those there is the Har Gao, steamed and stuffed with prawns, the Shao Mai, with egg pasta, chicken, mushrooms and prawns or the Mezzaluna nel bosco, stuffed with mushrooms and truffles. Also, excellent beef tripe, pork ribs, beef with pepper flavoured with truffles or smoked lobster with pink pepper, on crab, dried shrimp and carrots. There is a wide choice of teas and a very good wine list. WEBSITE
5
Mitú
From the far east we pass “to the far west”, we go to Colombia. As you enter this restaurant you immediately feel as though you’re in another world, a world very much in touch with nature; the furnishings with a vertical garden of plants and straw lamps, the furnishings of Colombian craftsmanship and the carnival masks. Among the dishes, which favour exotic ingredients and fruit and vegetables such as ceviche, tapas, grenodilla, leche de tigre and cashews. The tone is that of a refined and well-kept place; after all, the team at the “base” of the club is very respectable: Ivan Cordoba, the patron, is a legend of the Colombian national football team; the consultant for the menu is Olivero Clavijo, of the famous Chato of Bogotà and the chef is the excellent José Narbona Rodriguez. Here you can breathe the air of a “hot”, bright and “tasty” earth. WEBSITE
6
Nobuya
A new hidden gem on a quiet street connecting Corso Magenta and Piazzale Cadorna. Minimalist interiors showcase wood and stone elements, an almost open kitchen, and a chef, Niimori Nobuya, whose personal warmth is reflected in dishes that fuse Japanese aesthetics with Italian ingredients. The menu is seasonal, market-driven, and waste-conscious, introducing new recipes and techniques daily, such as dry-aging for fish and large cuts of meat. Standouts include delicate uramaki with lobster tartare and crab salad and charcoal-grilled octopus with potato salad, samphire, and crusco pepper mayonnaise. To complement the dishes, the sommelier offers guidance through 700 wine labels and over 60 premium sakés, like the slightly sweet and citrusy yuzu saké, perfect with raw dishes. Rounding out the experience are poetic desserts by pastry chef Mina Karimi (formerly of Heinz Beck, Enrico Crippa, and Carlo Cracco). One highlight? Wadachi rice cooked in almond milk with bitter orange sorbet, coconut foam, and a mysterious ingredient. WEBSITE
7
CITTAMANI
In the bohemian district of Brera, Indian chef Ritu Dalmia, owner of 7 restaurants in his country, offers non-stereotypical Indian cuisine, in a relaxing atmosphere of gold and sand tones. Tandoor scallops, ravioli with edamame (soy beans), rice and stracciatella: a line crossed by various territorial influences, including the Italian one. WEBSITE
8
Iyo Omakase and Iyo Kaiseki
Amid the skyscrapers of Porta Nuova, in a minimalist space designed by Maurizio Lai, two traditional Japanese rituals take center stage. On one hand, there’s the Omakase, led by sushi chef Suzuki Masashi, who curates an unpredictable sequence of impeccable bites according to his creative intuition. On the other, there’s the Kaiseki, a journey through ancient imperial cuisine made up of refined small plates: Owan Hagi Shinjo (soup with white fish dumpling, azuki beans, edamame, and zucchini flower), Mukouzuke (sashimi), Yakimono (charcoal-grilled marinated sea bass fillet with sea urchin octopus and other intricate ingredients), and Gohanmono (steamed rice with miso pork, chives, and miso soup). This ancient dining experience, introduced in Milan for the first time, is also available for lunch, offering five courses within the timeframe of a business lunch. WEBSITE
9
Wicky’s Innovative Japanese Cusine
A journey through the tastes of the East – Japan but also Sri Lanka and Indonesia, and then cross the continent to France and Italy. Wicky Priyan is a multifaceted ochef, capable of mixing the tastes of his lands. His dishes are served with care in the halls of his elegant restaurant with marble and wood floors, dark walls, leather chairs and many small suspended lights that create a relaxing atmosphere. WEBSITE
10
Izu
It all began in 1993 with a small delicatessen on the outskirts of the city. Today, that area has become the heart of a gourmet nightlife scene, and Izu has grown into a spacious, design-forward restaurant with a beautiful story to tell. Now led by Jin, the founder’s son, who has a passion for Japanese cuisine and a keen eye for top-quality ingredients and wines. The menu features classic sushi (also reimagined as choux pastry bites), uramaki, and sashimi, each with an exotic twist—whether it’s Mexican jalapeno peppers or Italy’s own Tropea onions. Italian delicacies, such as Piedmontese beef and Sicilian red prawns, are prepared using strictly Japanese techniques, which guests can admire at the sushi counter. Creativity takes center stage with signature dishes to try (and share!), such as the scarpetta di tonno and the ceviche trio, perfectly paired with sparkling wine or a refreshing yuzu-based drink. WEBSITE
