The Michelin Guide's month is November, when all the best restaurants are waiting to receive the desired star. Yet there are scores of bistros, traditional restaurants, trattorias for lunch or dinner that, even starless, can ensure an unforgettable food experience.

These are listed on the Michelin Guide website not with stars but with forks.

We asked ourselves what a fork restaurant would be like and we selected five different types of venues: a regional restaurant (representative of a particular area in Italy), a young promise (a place started and managed by a fresh and spontaneous crew), a gourmet restaurant (with recipes following innovative culinary trends), a traditional one (which follows the typical rules of Italian cooking) and a creative one (knowing how to combine the flavours of the Italian tradition with new and sometimes exotic ones).

Let us take a tour of the five forks in the city. Enjoy!

A regional restaurant: Capestrano Milano

Abruzzo is a very friendly region: its food, its people, tables always ready to welcome guests. At Capestrano Milano, a typical restaurant near the Prada Foundation - hidden among low-rise buildings that were once part of the rural southeast of the city - everything coming out of the kitchen is typical of the regional tradition of Abruzzo. Here you can taste the true flavour of central Italy, thanks to well-prepared dishes cooked by expert chefs. Bread, pasta and desserts are handmade. 

The arrosticini are the best ones you can eat in town - charcoal grilled. The location is both elegant and very welcoming, in real Abruzzo style.

 

A young promise: 28 Posti

Chef Marco Ambrosino is around thirty and comes from Procida. Eating at one of his tables means to live an extraordinary experience because at 28 Posti contemporary cuisine combines with yet untasted flavours

 

Here you can taste stones, grilled oysters and salty desserts. 28 Posti seats 28, and it is possible to find it out strolling around via Corsico's several venues. But this one boasts quite a different interior design: many of the objects in the kitchen and in the dining room come from the Mathare slum and the iron laboratory of Jua Kali (Nairobi), others from the Made in Slum exhibition (Milano Triennale 2013).

 

The Michelin Guide has included it among the best forks in the city, indicating it as a "fairly comfortable" restaurant, thus rewarding both the chef's quality products and his individual insights.

 

A classic restaurant: La Brisa

The Michelin Guide has included it in its 2019 collection among the comfortable forks - it could not be missing. This well-known restaurant is located in the city center, and it is a safe corner to taste traditional and timeless Italian recipes. Here you can taste dishes from an everlasting tradition such as pig with milk; veal liver carpaccio with marinated cherries, snow peas and beetroot; poached egg with almond milk, asparagus, black truffle and toasted almonds; twisted duck foie gras, green apple chutney and brioche bread. The "tavern" is the right place for tourists to taste the true flavours of tradition.

 

A gourmet restaurant: BistRo di Aimo e Nadia

The famous starred restaurant is also available in a more popular version, to which the Michelin Guide assigns a fork acknowledging it as one of the best and most advisable locations. The main idea is to bring high-class cuisine to a wider audience. The most curious delicacies on the menu are: roasted pumpkin, spinach, almonds, taleggio cheese and licorice; the pasta alla carbonara made with Norcia bacon, Sardinian pecorino and farm eggs; and the "catch of the day" with turnip greens, Nolche olives and caper powder. Here food finds a new and appetizing form, joining tradition and unusual combinations.

The famous starred restaurant is also available in a more popular version, to which the Michelin Guide assigns a fork acknowledging it as one of the best and most advisable locations. The main idea is to bring high-class cuisine to a wider audience. The most curious delicacies on the menu are: roasted pumpkin, spinach, almonds, taleggio cheese and licorice; the pasta alla carbonara made with Norcia bacon, Sardinian pecorino and farm eggs; and the "catch of the day" with turnip greens, Nolche olives and caper powder. Here food finds a new and appetizing form, joining tradition and unusual combinations.

A creative restaurant: Bu:r

In the heart of Milano, in a quiet corner of the city centre, there is a venue listed for its creative flair applied to food and its image. The Michelin Guide inserts Bu:r in the list of selected restaurants by assigning two forks, with a review that indicates it as a very comfortable restaurant in Milano. At a first glance, the location seems very large, since the mirrored walls visually increase its size.

 

One of the greatest young chefs in the city, Eugenio Boer, works in the kitchen. Already international by birth, its cuisine is a contamination of Mediterranean and Northern European flavors. Among the most interesting dishes on the menu are boar's tortelli with pomegranate and cedrine consommè, celeriac cutlet with goat blue, walnuts, celery and red apple and, among the desserts, Grandma's remedy prepared with honey, milk, bayleaf, lemon and cognac.

 

The restaurant’s identity looked after by young designer Gianluca Carone. From the menu to business cards, from small pastry couvettes to the wine list, everything is printed on recycled paper from foodstuff such as corn, grapes, cherries and almonds, to underline the attention to eco-sustainability through the innovative use of raw materials whose original dignity is thus restored.