I will give you 50% of ALL of my PROFITS if you teach me how to make profits? - Enrico Bartolini Milano - Kaufe eine Reservierung
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Enrico Bartolini Milano Reviews from The Last Year
Absolute excellence
We are a foody couple chasing Michelin stars around the planet. The dinner was spectacular; with great attention to details; all our needs were taken care of. During the evening the culinary journey was developing in a natural way, sparking a discussion what was better, the previous dish or the one which just came. Tasteful surroundings, discrete light, fantastic food. All what you need to disconnect from the world.
Don't fall for it
This was the worst meal I had on a 9 day trip to Italy and the worst fine dining experience I’ve had in my life. I have never before left a review on this site, but the experience was so bad, I had to write my first. On many negative fine dining reviews, I often wonder “does the reviewer just not like fine dining?”. That is not the case here. I don’t eat at 3 star places every week, but tend to go to one a year and generally love the taste and creativity shown at these restaurants. First, let’s talk about setting. If you imagine “globally homogeneous generic fine dining” you have the picture. The interior was elegant but bland. The neighborhood has the grunge of an artsy area with the boredom of a family-centric area. The museum has a tacky video ad for the restaurant in the lobby. A sterile distance exists between the guests while somehow providing none of the privacy benefits this should afford. If you are in one of the middle tables, you can overhear almost every other table as guests try to justify their meal’s expense and reassure each other that the food is in fact good (despite what their taste buds tell them). The staff buzz about with an awkward self-consciousness that puts one in mind of millennial art school dropouts. You feel watched, but not in a comforting way. Even placing plates down in a coordinated manner is an awkward stuttered dance. I found myself rooting for my server several times as they struggled to explain a dish. But what about the food? To summarize, it was bad, but sometimes bad in creative ways. Not “bad for the money” or “not as good as I hoped”, but legitimately not enjoyable. Creativity is important, and the chef is certainly creative at times. Unfortunately, this is done at the cost of taste. Each course ended with us saying “that’s interesting”, which is faint praise. At a restaurant like this, you should be inadvertently smiling after your first bite, you should be sad that each portion is so small, you should be holding back moans of pleasure - and then you should appreciate the creativity. Here, the occasional creativity is all the food has to stand on. Let’s go through some highlights: - The most tasteless foie gras in Europe - Almost crunchy risotto with Gorgonzola fit for a microwave dinner - Umami flavored gels and jellies (which I would have found more interesting if I had never had a tasting menu before) - Boring cheese sticks - Chef Boyardee-inspired tomato soup (with admittedly tasty dumplings) - Grain bread with butter that is somehow bitter - Forgettable beef with tough and bland cow's heart After many courses of pretending to enjoy the food for my benefit, my wife looked at the clock slowly ticking, leaned in and whispered “am I being tortured?” We laughed as both of us finally admitted to the other that we were having a miserable time. Like fraternity brothers during pledge week, we found solace in each other and our bond was strengthened as we braced ourselves for the final dishes. Perhaps this moment was the chef’s real goal all along. Wine was good. Dessert was fine. In summary, absolutely avoid this restaurant.
They're located on the 3rd floor of the Mudec - Museum of
They're located on the 3rd floor of the Mudec - Museum of Culture. The museum location of the restaurant reminded me of Odette in Singapore. It's cool to enter the museum after hours, and the setting and decor of the dining room are modern yet classic with very well spaced out tables (the night we were there, they set up 6 tables in the main area and then a group in the private room in the back) We started with a glass of 2008 Franciacorta - zero dosage, hard to find in the US, great with the amuses. They start you with some 24 month parmigiano grissini, which are basically awesome cheesy breadsticks. Amuses - 1. "Roasted molten eggplant": eggplant purée inside an agar "skin" to look like a baby aubergine - Caviar on langoustine crudo - Tomatillo - Lightly smoked grapefruit juice 2. Kohlrabi on fish crudo 3. White turnip with tuna emulsion and dashi (my pescatarian sub) and Ferrero rocher raw beef and foie: the regular amuse 4. Taco with king crab, mayo, and edible flowers 5. Crusco pepper bread sticks The wine list is literally a bound book - huge. We ultimately ended up with a Barbaresco that the somme helped us pick. We did the "Best of" menu - 1. First bread course: house made focaccia 2. Zucchini amuse - - Squash blossom stuffed with oyster - Zucchini ice cream - Tiny orange squash topped with caviar, with a Parmesan emulsion 3. Next bread course: warm bread sliced table side - spelt and white flour with beetroots and purple carrots, house butter aromatized with tangerine, beetroot, purple carrot 4. Red breme onion with sweetbreads, curry, sweet peaches. I usually go pescatarian with tasting menus since I'm not a fan of offal or game, so they subbed my sweetbreads with a tomato topped with butter almond foam and butter almond sauce. With it came a white shrimp sandwich and a wonderful tomato consommé: smoked, intense in a good way 5. Roasted sole with chicory in bouillabaisse, avgatarago, verjus. The fish was on the bone, served with a mussel stuffed roasted chicory. 6. Black cod, perilla, crispy buckwheat with bernaise, ginger, and a tiny zucchini with the blossom still on it. The most notable thing was the gorgeous hand made black and white plate to match the black and white colors of the dish 7. Bottoni: pasta filled with olive oil and lime emulsion, topped with an octopus slice, and this incredible cacciucco sauce - a Tuscan fish soup with 15 kinds of fish - talk about an umami bomb. This was my favorite dish of the night 8. Large spaghetti "bronze design": with smoked smoked eel balls covered in gold flakes, and a sauce of bay leaf, squid ink, baby squid 9. Beetroot risotto with Gorgonzola cheese sauce, cherry, walnut emulsion, walnut essence spray 10. Next bread course: wheat and multigrain with anise and fennel seeds, accompanied by a chicory emulsion 11. Podolic cow fillet: cooked medium rare, first in the oven and then yakitori. Sides were cow heart, lettuce, and a wonderful delicate tart of oxtail in bernaise 12. Fig leaf marmalade fig and miso cream with lentils - they give you a fresh, warm black pepper napkin for the dessert courses 13. Guanaja (dark chocolate) soufflé with a salted peanut center - intensely chocolate but not too sweet and very light. - Pineapple marinated in rum, sesame cream, coconut foam and ice cream - Sesame biscuit and sage leaf - Pineapple beer To finish, they surprised me with a nice grapefruit birthday tart with a candle, which was a nice touch. Petit fours: served on beautiful hand blown glass animals - Soft chocolate mousse with salted caramel ice cream - Mini donut filled with lemon curd - Black Forest tart - Passion fruit candy glazed with honey - Pop rocks with strawberry grape Each hand made plate/dish was a special piece of art, aligned perfectly with the Mudec setting, and the composition of each dish was also like art. The stemware and dishes the food came on were all thoughtfully crafted for each course, which made it an even more special experience. Service was impeccable yet lighthearted and welcoming. If you like art and are looking for a memorable fancier dinner in Milan, Enrico Bartolini al Mudec is worth a visit.
Fine for the beef, Tortellini and the service quality.
On the one hand, the service quality is perfect and it is impossible to fine any problems from this part. They always try to take care me and recommend wine depending on how a guest thinks such as going to airport tomorrow maybes. On the other,the main course such as beef and the sauce of Tortellini is excellent
Milano's Best Restaurants that are most frequently booked by customers of Enrico Bartolini Milano
I will give you 50% of ALL of my PROFITS if you teach me how to make profits?
By 👻 @HarmlessOven17, 04/26/2024 2:52 pm
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If you teach me to make money I will in exchange give you 50% profits
4 Answers
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Answer from 🍑 @BraveCloth47 (04/26/2024 2:58 pm)
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LOL. Thank you The New Yorker.
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By 🍕 @DemonstrativeRegret77 (04/26/2024 3:01 pm)
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By 🍑 @BraveCloth47 (04/26/2024 3:08 pm)
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By 🎱 @PerceptiveWash44 (04/27/2024 7:15 pm)
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Something new on Appointment Trader is you can actually purchase training time to help you learn to be a better seller. You can check out my wall if interested in scheduling some training time.
@PerceptiveWash44
By 👻 @FatefulRelation46 (08/25/2024 10:03 pm)
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Answer from 🥷🏻 @ColorfulRod45 (04/27/2024 8:53 am)
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That's what AT sponsorships are for - and you are only paying 25% in the first year and then less in year two and three.
I beliebe @EternalAnt36 was sponsored by @PerceptiveWash44 and is now doing $25k/mo.
You can write on the top sellers profiles (type 'Top 10' in the searchbar) and then tap request sponsorship button after you found the guy or gal like to work with!
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Answer from 😎 @MaternalRecord73 (04/28/2024 2:30 am)
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We will launch our training course soon, it will give you secrets on how to make $200k + a year.
With almost $400k in sales we would be happy to show you our tricks and welcome you in our team
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Answer from 👻 @FatefulRelation46 (08/25/2024 10:17 pm)
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I WILL AS WELL
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