Daniel Frees
Google
This was probably the best meal I have ever had. Chef Luca and team were absolutely lovely from the minute I entered the door, service was attentive and personal, and the food was of the highest caliber imaginable.
I did the full 6-course tasting menu. Every single course flowed well into the next, flavors were magnificent, and the wine pairings were delicious. The sommelier was actually out when I was there (apparently he had an accident), but Chef Luca picked great accompaniments for the meal.
To exemplify the quality of the meal, I will call two courses into attention. First, pasta in bianco: plain pasta. Yes, you read that right. One of the dishes was a plain pasta cooked in an aged (bone?) broth and dressed lightly with a homemade vinaigrette. It was absolutely stunning, and a testament to the simple elegance at Autem Milano. When I spoke with Chef Luca after the meal, he emphasized how Autem strives to showcase delicious, simple cooking with quality ingredients under the spotlight, rather than complex recipes.
The main course, an entire pigeon, prepared in several styles, was absurdly good. The breasts were cooked to absolute perfection, and every other part was cooked in a way that perfectly complimented its natural flavor.
Even the bread — accompanied by homemade butter and olive oil was delightful.
Thank you Autem Milano team! I will be back.
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Also of note: I didn't arrive in style — I had spilled espresso on my dress pants earlier in the day, changed into jeans, and was running 15 minutes late from my office in Milan. I was very stressed about getting turned away at the door, but the entire team was welcoming and friendly the second I entered. No comment was made about either my tardiness or my strange ensemble of blazer and jeans. I hugely appreciated that despite how luxurious Autem is, they didn't have any of the the posh/ pretentious attitude that is sometimes associated with Michelin star restaurants.
