Enrico Bartolini Milano Tripadvisor Reviews - Enrico Bartolini Milano - Kaufe eine Reservierung
Reservierung bei Enrico Bartolini Milano für Heute oder Morgen? Geht ganz Easy!
Kaufe eine verifizierte reservierung bei Enrico Bartolini Milano von Jemanden der sie nichtmehr braucht.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservierungs!
All listed Reservierungs are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
Milano's Best Restaurants that are most frequently booked by customers of Enrico Bartolini Milano
Enrico Bartolini Milano Tripadvisor Reviews
Latest Reviews On Tripadvisor
5 Reviews
0 Replys |
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.
Be the first to ReplyDon'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.
Be the first to ReplyFine 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
Be the first to ReplyArrive hungry and budget lots of time
Like most three-star Michelins, this restaurant was definitely over-the-top. Service was excellent and there were designated people for everything – bread, utensils, water, etc. There were multiple options for dining - two tasting menus or picking 3 or 4 courses from anywhere on the menu. We did four courses, which was perhaps a mistake since the portion sizes were larger than with a tasting menu. By the end of the meal, we were stuffed and slightly miserable from all the food. Expect a long dinner – budget 3-4 hours minimum because in addition to your selection (tasting menu or otherwise), you will receive the following: a) a “chef’s welcome” - a selection of around five little tidbits from raw fish to a lovely little mini taco and finished with this ridiculous canape that was beef pate rolled into a ball and then covered in edible gold leaf to make it look like a Ferrero Rocher ball, b) an amuse-bouche. Ours was a zucchini theme (3 different tastes – my favorite was the zucchini ice cream), c) various selections of bread, and d) an overly large selection of petit fours after the dessert course placed on glass figurines (bees, butterflies, etc). Finally, as you leave, you receive a lovely keepsake menu of your main (chosen) courses – with our favorites as the homemade “bee” pasta, striped to look like bees and in a honey-based sauce and the smoked Sila potato (basically gnocchi) filled with sausage and cheese with a side of shrimp.
Be the first to ReplyAbsolute perfection
Wow! What an experience.
It’s a wonderful location on the top floor of the Mudec museum with only few tables, maybe 10-12 in total.
The two of us chose the Mudec experience and we were not disappointed. The food was absolutely delicious, starting with the bread up until the very end. The pasticcini we got to go because we were to full to enjoy them there.
The combination of flavors is just out of this world. The staff was very attentive, polite and kind. And Mr Bertolini came out twice and took the time to chat with each table and take pictures.
It could not have been better!