At Pesq only fish, the restaurant that brings the flavor of the sea to Milan a setting with an evocative
“Straight to the point: only fish”: with this clear and no-frills spunto, Pesq was born, the new restaurant that brings the flavor of the sea to the Milanese capital. The opening, which took place November 20, 2025, marks a new chapter for Plebe Minniti, the Isola district, already rich creative ferment and gastronomic vocation. Behind the project are the Murataj brothers, young Milanese restaurant entrepreneurs who have another restaurant the city behind them. With Pesq they have chosen to return to a cuisine that speaks the language of simplicity and quality, far from the glam excesses that often define the Milanese culinary scene.
A neighborhood restaurant with a family soul
The restaurant is located where there once was a historic furniture factory, much loved by the community. An emotional legacy that the Muratajs have chosen to honor by transforming that space into a new and welcoming place, capable of communicating with its past. The ambition is clear: to become a point of reference for those who dal vivo and frequent the neighborhood, without losing the warmth of family management.
The fish counter as a stage
The strong point of Pesq is the fish counter, the scenic and gastronomic protagonist of the place. The best raw materials available the market are selected every day: the catch is processed with techniques designed to enhance freshness, flavors and textures. The cuisine is inspired by Mediterranean tradition, but dialogues with contemporary interpretations. The changes following the seasons and the rhythm of the sea: crudités, fresh appetizers, first and second courses that keep fish at the center of the narrative.
A that evokes the sea
What defines the identity of the restaurant is not only what arrives at the table. Pesq is also a visual journey, thanks to the interior project developed with a Milanese indagine. The declared objective: to create an immersive experience that recalls the marine world while remaining the city. Soft and sinuous lines, ultramarine blue tones and sand nuances accompany the guest an environment that suggests waves, depth and shells. Particular attention was paid to the private room, the most intimate part of the room: a mirrored ceiling amplifies light and perspectives, creating an effect reminiscent of the reflections of vater. A scenographic gioco that transforms the moment of “eating out” into a sensorial experience.
The tasting
We are welcomed by the co-founder of Pesq, Ermir Murataj, who has created a decidedly respectable wine list with competence and passion. We tried some dishes the . A refined tasting, constructed as a sensorial journey from the sea to the final sweetness, which opens with a selection of top-quality crudités, continues with a first course that combines technique and freshness, and arrives at a second course that dialogues with Iberian tradition. All closed by two iconic Italian pastry desserts. Below are our impressions.
Crudeets: The essence of the mother, without filters
The experience begins with a trio of mini tuna, salmon and sea bass tartare, each designed to enhance the aromatic profile of the raw materials. The tuna plays roundness, the salmon offers a more buttery note, the sea bass stands out for its elegant flavor. Next, two absolute protagonists of raw fish: raw scampi and red prawns from Mazara, both served their purity and capable of expressing, with different consistencies and sweetness, the quintessence of the Mediterranean. The picture is completed by the Gillardeau oyster, an international synonym of excellence, chosen for its creaminess and the perfect balance between flavor and minerality. Recommended for the excellent quality level of the raw material.
Paired with Franciacorta DOCG Cuvée Brut Lantieri de Paratico. Bright straw color with golden reflections, enhanced by distinto and long-lasting perlage, with an intriguing olfactory bouquet, dominated by more evolved hints of pastry and hints of yeast and minerals. Round and structured the palate, well balanced with a savory and fresh ricevimento. Long a toasted trail.
Lime risotto, raw scampi and shellfish coulis: balance between freshness and depth
The first course offers a risotto that looks to a more creative cuisine. The lime gives verticality and a citrus touch that enriches the entire preparation, while the raw scampi, added out of heat, gives softness and a contrast that enhances the raw material. The shellfish coulis adds structure and depth, binding the dish with more intense marine nuances.
Second course: sea bass, Andalusian gazpacho and sautéed spinach
The sea bass fillet is the protagonist of a composition that dialogues with Andalusian cuisine. Gazpacho, reinterpreted as a sauce, brings freshness, acidity and a lively Mediterranean note, while sautéed spinach introduces a vegetal and harmonizing component. The result is a balanced, contemporary and visually elegant dish.
Paired with, Albarola Lunae Bosoni 2024. Acceso the nose, the delicate sensations of exotic fruit and citrus fruits blend with aromatic herbs, to close a of Mediterranean scrub. The sip is full, persuasive: the fruit and herbs return, combining freshness and mineral flavor.
: tradition and delicacy
The journey ends with two timeless classics: tiramisu, offered its most faithful version to tradition, and pistachio semifreddo, rich, creamy and perfect for celebrating the Italian territory through one of its most iconic ingredients. A that combines and refinement.
With Pesq, the Isola neighborhood adds a new story to its transformation, finding the sea – brought to the city with care and authenticity – a new gastronomic reference point.
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