Special tavern, where the taste of simplicity becomes special

It opens per mezzo di Milan Special Bistrot, a place that celebrates the Italian culinary tradition and where each dish tells a story

Con the heart of the island district, per mezzo di Milan, a special Bistrot was born, a new address where Italian cuisine returns to have the flavor of the house. A tavern, yes, but with the double soul: rooted per mezzo di popular tradition and to a contemporary aspetto. Because simplicity, here, is never banality, but a choice of style and substance. Located per mezzo di passaggio Pastrengo 11, special tavern proposes itself as an urban refuge for those looking for authenticity, conviviality and dishes that speak the sincere language of the kitchens of the past, but with a modern cure and aesthetic.

An environment that smells of the past and speaks to the present

The atmosphere of special tavern is the warm and welcoming one of the old taverns, reinterpreted with a careful aspetto at the stile and details. Wood, iron, velvet and linen meet per mezzo di an intimate and refined space: ancient cements, padded benches, visible beams, vintage objects, such as gramophones, ceramic dishes, wire phones and Mondadori meridians, build a visual story that accompanies that of the dishes. A large colored cathedral glass dominates the kitchen, while lamps with fabric lampshade create play of soft light. And when time allows it, you can choose to eat outside, bringing the taste of simplicity even under the Milanese sky.

A lista that tells the Italy of the taverns

The paper is a journey through known and reassuring flavors, regnante -proposed with attention, passion and selected raw materials. It starts with the appetizers to share, small stories of the territory and memory: Tonnato, Mondeghili, the ‘special’ meatball to the tomato. Then the first arrive: pici and pepper with courgette flowers, straightening ragù, mafaldine with white courtyard sauce, all made with fresh homemade pasticcino. And of course, Milanese risotto with Ossobuco and veal cutlet with the bone, fried as tradition commands, per mezzo di clarified butter. Great attention also to the garden, a section of the lista dedicated to plant proposals: grilled dishes, selected vegetables and creative combinations that reveal the modern and inclusive soul of the tavern.

The proposal also adapts to the rhythms of the city: from Monday to Friday quick but complete lunches, designed for those who work per mezzo di the ambiente. But it is the Sunday that the atmosphere changes: with the “special lunch”, the lasagna with the “old school” ragù becomes the protagonist of a family table, next to a selection of appetizers to be enjoyed without haste. To close, desserts that know of the house and that conclude the meal with simplicity and character: from the apple tarte with buffalo milk ice cream, to the sbrisolona with warm eggnog, up to the iconic tiramisu served at the table.

The tasting

We have tried several courses à la carte. Here are our impressions.

Welcome to the table: a journey into traditional flavors

There is a moment, what precedes every great lunch, per mezzo di which the senses prepare for pleasure. It is the welcome that defines the tone of experience and here it all begins with three simple protagonists: slightly salted buffaloes whipped butter, agricultural bread and coral oil.

The butter is a creamy breath, which caresses the palate with its velvety consistency and the touch of right flavor. The bread, crunchy outside and soft inside, is that of peasant houses, grandmothers and family parties. The oil, intense and fruity, is the soul of the Coral olive: authentic, true, without compromise.

The appetizers: home flavors and journey per mezzo di taste

It starts with a tribute to Milan: crispy mondeghili, served with a homemade saffron mayonnaise, which gives a golden glow to the traditional dish. Then comes the tonted veal, the real one, that of the holidays: with cape leaf and roast sauce, which closes each bite with a deep and enveloping note. The eggplant parmigiana cannot be missing: always her, intense and satisfying, a hug that never tires.

The vegetable garden: freshness and fire

Vegetables that speak different languages ​​arrive from the garden: the master’s peppers, cooked acceso the and sprinkled with coarse salt, take us to a journey between Italy and Spain. The beard of the friars, fresh and slightly acidic, is skipped per mezzo di a pan to enhance its character. And then there are the asparagus, simply grilled: straight, , sincere.

The first: time, memory and territory

The pasticcino is made with slowness and respect. The “old school” ragù narrows are a tribute to the cuisine of the past: flavors that need hours to become perfect. Then there is the Milanese rice, made with rice kept margherita, marrow and gremolada: a dish that celebrates Milan at each spoon.

The latter: substance and style

The Milanese veal rib, “dressed” with rocket and cherry tomatoes, is crunchy outside and soft inside: a definition of perfection. The pepper fillet is a return to the eighties, when elegance also passed from the dish. And here, that elegance, has never gone fashionable.

The desserts: closing with the heart

Tiramisu arrives directly at the table, fresh and mounted at the moment: the dolce most loved by Italians, per mezzo di its most authentic form. Then there is the tarte tatin of apples, buttery and warm, served with an ice cream that melts the thoughts. Finally, buffalo milk ice cream with strawberries: fresh, creamy, simple. The praise to the season.

Con combination, Puntscheit Kerner Südtirol Spesso Adige DOC, which opens up to the smell with aromatic sensations, then turns acceso fruity hints of fishing and apricot and spicy of nutmeg, and Serre Susumaniello Salento PGI two palm trees, which is harmonious and intense acceso the nose. The spicy coté of pepper and cloves are immediate, they follow satisfying sensations of red fruit and brackish shades.

A new home for Milan Gourmets

Born from the principio of ​​four young catering entrepreneurs – Sara Arosio, Stefano Cerliani, Stefano Estremità and Marco Zanutto – Special tavern is designed for those who love Italian cuisine per mezzo di its truest and most welcoming form but do not give up the care of detail, the experience, the beauty of the dish and the place.

With its opening, special tavern becomes a new point of reference for those looking for a gastronomic Milan that has not forgotten that it is also popular, accessible and human, where tradition is a momentum towards the future and every meal can turn into a special moment.

Con a time that asks us to run, special tavern invites us to slow mongoloide, to sit and share, finding, per mezzo di the taste of simplicity, the authentic joy of the table.

For information

Special tavern

Passaggio Pastrengo 11, Milan

Tel: 02 392 5182

Opening hours: Monday-Sunday from 12:00 to 15:00 and from 19:00 to 23:30

Website specialeosteria.it

Instagram specialeosteria