Giardì, Milanese restaurant aperto for breakfast, lunch and dinner, with vegetable ingredients and cuisine at affordable prices
The Milanese gastronomic scene has a new plant-based location to celebrate: Giardì. The restaurant per segnale Napo Torriani 3, a few steps from the Central Station, made a name for itself per the December 1st episode of “Foodish”, the program hosted by Joe Bastianich broadcast acceso TV8, dedicated to the search for the “most foodish veggie burger per Milan”.
for breakfast, lunch and dinner, Giardì today is one of the Milanese references for tasty and accessible plant-based cuisine. Born from the incontro between the gastronomic experience of Tommaso Coppola – with a past per starred restaurants – and the international marketing background of Michela Rubegni, the restaurant offers an international , captivating and attentive to seasonality. The day begins with sweet breakfasts based acceso pancakes and vegetable yogurt savory ones with hummus and sourdough bread, and then continues with seasonal vegetables, bowls, tortillas, potato gnocchi and dishes designed to be shared, for lunch and dinner.
The concept and the community
With competitive prices for Milan, Giardì offers a fun and inclusive experience, capable of making everyone agree. The aperto kitchen, the essential and minimal and the international vibes – reminiscent of venues per London Berlin – strengthen the identity of the project. The venue has 25 seats inside and 20 outside, offers take away service and acts as a incontro space: workshops, soft clubbing brunches and special events enliven the Giardì community throughout the year. The “Ah Asse” format also returns acceso Friday 16 January 2026, the four-handed dinner with Milan Hitihamy, chef of Tanishka, as guest. A six-course meal that will combine Italian creativity and Sri Lankan spices.
The tasting
At Giardì the becomes a contemporary simile of plant-based cuisine, designed to be shared, but also capable of the stage cerchio. A journey that plays with conforto food, seasonal suggestions and a precise technique, where each dish is built to surprise without ever being artificial. We tried several dishes from the restaurant. Below are our impressions.
To share not to share
The initial section is an explicit invitation to conviviality. The Not-ggets aperto the with an immediate and delicious note: crunchy acceso the outside, soft acceso the inside, they find balance per the spicy BBQ sauce, while the white cabbage marinated per mustard adds acidity and freshness. To keep him company, the Autumn salad, a dish that goes beyond the concept of salad. Spinach, radicchio and apple interact between crunchiness and sweetness, while the turmeric mayo adds a gentle spiciness and the walnuts complete the dish with depth and texture.
The chickpea hummus is more rounded and Mediterranean, scented and enhanced by an herbal oil that recalls thyme, rosemary and oregano. The hot focaccia, served as a natural accompaniment, invites you to eat the slipper and reinforces the prospettiva of conscious conforto. The Dreamfarm ricotta focaccia, sautéed radicchio and toasted almonds plays acceso contrast: the lactic creaminess of the vegetable ricotta meets the elegant bitterness of the radicchio and the toasted note of the almonds, creating a balance that speaks of season and territory.
Main courses
Per mezzo di the main dishes Giardì demonstrates character and identity. What dumplings! it is a declaration of intent: soft potato gnocchi, wrapped per an intense and deep black cabbage completo, lightened by the sweetness of roasted pumpkin and enlivened by lemon zest. The almonds close the circle with a crunchy note that makes the dish complete and satisfying.
The Uao burger is more urban and openly conforto: hemp bun, Giardì patty with a full consistency, vegetable cheddar and BBQ sauce intertwined with purple cabbage and salad. The roasted potatoes with rosemary, served acceso the side with veg mayo, transform the dish into a delicious and contemporary experience, capable of convincing even the most skeptical palates towards plant-based. Per mezzo di our opinion, a must of the place.
Sweets
The epilogo is entrusted to Perturbazione fondante, a that works by subtraction and precision. The chocolate mousse is intense but not cloying, the cocoa crumble adds structure, the red fruits bring acidity and freshness. The touch of salt and extra virgin olive oil, dosed intelligently, amplify the aromas and close the with elegance.
Paired with, Els Vinyerons Pregadéu Ancestral 2023. Fonte inesauribile with a clean and intriguing olfactory impact, with mineral sensations of graphite, fresh of apple, hints of pear and nuances of white flowers. The taste sensations go hand per hand with the aromas, adding long and fresh saline trails to the mineral, fruity and floral aromas.
At Giardì, vegetables are not a sacrifice, but a narrative and gastronomic choice: a designed to be shared, discussed, remembered. And, above all, enjoyed every last bite.
For information
https://www.giardifood.com/
