Michelin Guide's month is November, when all the best restaurants in the cities are waiting to receive the star. Yet there are numerous bistros, traditional restaurants, comfortable places to go for lunch or dinner which, even without a star, can ensure an unforgettable food experience. These are reported, on the Michelin Guide website, with forks symbols. We studied what a "fork restaurant" is and we selected five dining rooms, divided into type: a regional restaurant (representative of a particular Italian location), a young promise (a place started and managed by a fresh and spontaneous crew), a gourmet restaurant (which elaborates dishes that know how to follow innovative culinary trends), a traditional one (which follows the typical rules of Italian kitchen) and a creative one (which knows how to combine the classic flavors folklore with new and sometimes exotic ones). We take a tour among five "forks" in the city. Legs under the table and bib around the neck. Ready to lick the moustache?

A regional restaurant: Capestrano Milano

Abruzzo is a very hospitable region: from food, to people, to tables always ready to welcome guests. At Capestrano Milano, a typical restaurant near the Prada Foundation, hidden among streets full of low houses - that were once part of the rural south-east of the city - everything that comes out of the kitchen is representative of the regional tradition. Here you can taste the true flavor of central Italy, among well prepared dishes cooked by expert chefs. Bread, pasta, desserts are handmade. The arrosticini are the best ones you can eat in town - roasted on a charcoal grill. The environment is elegant and at the same time very welcoming, only as the real Abruzzo houses can guarantee.

A young promise restaurant: 28 Posti

The chef, Marco Ambrosino, is around thirty years old and comes from Procida. Eating sitten at one of his tables means to live an extraordinary experience because "28 Posti" makes its contemporary cuisine a mix with unknown flavors. Here you can taste stones, grilled oysters and slightly salty desserts. "28 Posti" has 28 seats and can be found among all Corsico street windows, but this - unlike the others - boasts a different interior design from the average. 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), while others from the Made in Slum exhibition (Triennale of Milano 2013). The Michelin Guide has included it among the best forks in the city, indicating it as a "fairly comfortable" restaurant, thus rewarding the chef's quality products and skills.

A classic restaurant: La Brisa

The Michelin Guide has included it in its 2019 collection among the "comfortable forks" - it couldn't be missing! This well-known restaurant is located in the city center, and it is a safe corner in which to taste traditional and classic dishes, that Italian cuisine has redesigned over time. Here you can taste immortal traditions 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. The "tavern" is the right place to taste real traditional flavors.

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 and recognizes as one of the most beautiful recommended addresses. The main idea is to bring high-class cuisine closer to a wider audience. The most curious dishes on the menu are: roasted pumpkin, spinach, almonds, taleggio and licorice; the carbonara pasta made with Norcia bacon, Sardinian pecorino flower and farm eggs; and the "catch of the day" with turnip greens, Nolche olives and caper powder. Here the food finds an appetizing and new form, in a union of traditional flavors with unusual combinations.

A creative restaurant: Bu:r

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

 

In the kitchen there is one of the greatest young chefs of the city, Eugenio Boer. Already international by birth, its cuisine is a contamination of Mediterranean and Northern European flavors. Among the most interesting dishes on the menu there 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, bay leaf, lemon and cognac.

 

The identity of the restaurant is cured by the young designer Gianluca Carone. From the tasting menu to business cards, from couvettes for small pastries to the wine list, everything is printed on recycled paper from foods such as corn, grapes, cherries and almonds, to underline the attention to eco-sustainability through the innovative use of raw materials.