Erba Brusca in Milan's Naviglio Pavese is Alice Delcourt's garden-set kitchen, opened 2010 in a 19th-century farmstead on the canal. The garden-led seasonal carte an
Signature dishes: Vegetable tasting, Tagliolini with herbs, Pigeon
Must order: The seasonal vegetable plate, the tagliolini with garden herbs and the pigeon when on the carte.
Tip: Bookings open two weeks ahead. The garden tables in summer are the destination; book the Sunday lunch sitting at 13:00.
Address: Alzaia del Naviglio Pavese 286, 20142 Milano
Trippa in Milan's Porta Romana is Diego Rossi's offal-led trattoria, opened 2015 with cucina povera reimagined. The vitello tonnato and trippa-Florentine still ancho
Signature: Vitello tonnato, Trippa alla fiorentina, Mondeghili
Order: The vitello tonnato, the trippa alla fiorentina and the mondeghili Milanese meatballs.
Tip: Bookings open 60 days ahead on the website; sells out within hours. Walk-up bar seats open at 19:30 for early birds.
Ratana in Milan's Isola district is Cesare Battisti's modern Lombard kitchen, housed in a 19th-century railway building since 2009. The risotto giallo and cotoletta
Signature: Risotto alla milanese, Cotoletta alla milanese, Ossobuco
Order: The risotto alla milanese with bone marrow, the cotoletta alla milanese and the ossobuco.
Tip: Bookings open three weeks ahead. Lunch sittings 12:30 and 14:00; dinner from 19:30. The garden is the spot in summer.
Langosteria in Milan's Tortona district is Enrico Buonocore's seafood dining room, opened 2007 and now expanded to Paris and Saint-Tropez. The raw-fish bench and kin
Signature: Crudo di pesce, Spaghetti alla chitarra with king crab, Catalana di astice
Order: The crudo selection, the spaghetti alla chitarra with king crab and the catalana di astice.
Tip: Bookings open three weeks ahead. The new Cafe Langosteria at Galleria Vittorio Emanuele runs a more accessible aperitivo menu.
Trattoria del Nuovo Macello in Milan's south-east has cooked the Lombard trattoria canon since 1927, near the old slaughterhouse. The risotto giallo and cotoletta al
Signature: Risotto alla milanese, Cotoletta alla milanese, Ossobuco
Order: The risotto alla milanese, the cotoletta alla milanese with bone in, and the ossobuco when on the carte.
Tip: Bookings open one month ahead on the website. Lunch is the calmer service; Friday evening fills up first.
Trattoria Masuelli San Marco in Milan's Porta Romana has cooked the Lombard canon since 1921, family-run by the Masuelli family for four generations.
Signature: Risotto alla milanese, Ossobuco, Cassoeula
Order: The risotto alla milanese with bone marrow, the ossobuco and the cassoeula in winter.
Tip: Bookings open ten days ahead by phone. Cash and card; the wine list runs deep on Lombard producers.
Giannino in Milan since 1899 is the historic Lombard dining room near Stazione Centrale, the family-run kitchen that has fed Milan's industrial bourgeoisie for four
Signature: Risotto alla milanese, Cotoletta alla milanese, Ossobuco con risotto
Order: The risotto alla milanese, the cotoletta alla milanese and the ossobuco con risotto plate.
Tip: Bookings open by phone or website; lunch sittings 12:30 and 13:30. The marble-and-mahogany dining room is the destination.
