Enrico Bartolini — Restaurant in Milan

This was the worst meal I had on a 9 day trip to Italy and the worst fine dining experience I’ve had in my life. I have never before left a review on this site, but the experience was so bad, I had to write my first.

On many negative fine dining reviews, I often wonder “does the reviewer just not like fine dining?”. That is not the case here. I don’t eat at 3 star places every week, but tend to go to one a year and generally love the taste and creativity shown at these restaurants.

First, let’s talk about setting. If you imagine “globally homogeneous generic fine dining” you have the picture. The interior was elegant but bland. The neighborhood has the grunge of an artsy area with the boredom of a family-centric area. The museum has a tacky video ad for the restaurant in the lobby.

A sterile distance exists between the guests while somehow providing none of the privacy benefits this should afford. If you are in one of the middle tables, you can overhear almost every other table as guests try to justify their meal’s expense and reassure each other that the food is in fact good (despite what their taste buds tell them).

The staff buzz about with an awkward self-consciousness that puts one in mind of millennial art school dropouts. You feel watched, but not in a comforting way. Even placing plates down in a coordinated manner is an awkward stuttered dance. I found myself rooting for my server several times as they struggled to explain a dish.

But what about the food? To summarize, it was bad, but sometimes bad in creative ways. Not “bad for the money” or “not as good as I hoped”, but legitimately not enjoyable. Creativity is important, and the chef is certainly creative at times. Unfortunately, this is done at the cost of taste. Each course ended with us saying “that’s interesting”, which is faint praise. At a restaurant like this, you should be inadvertently smiling after your first bite, you should be sad that each portion is so small, you should be holding back moans of pleasure - and then you should appreciate the creativity. Here, the occasional creativity is all the food has to stand on. Let’s go through some highlights: The most tasteless foie gras in Europe Almost crunchy risotto with gorgonzola fit for a microwave dinner Umami flavored gels and jellies (which I would have found more interesting if I had never had a tasting menu before) Boring cheese sticks Chef Boyardee-inspired tomato soup (with admittedly tasty dumplings) Grain bread with butter that is somehow bitter Forgettable beef with tough and bland cow's heart

After many courses of pretending to enjoy the food for my benefit, my wife looked at the clock slowly ticking, leaned in and whispered “am I being tortured?” We laughed as both of us finally admitted to the other that we were having a miserable time. Like fraternity brothers during pledge week, we found solace in each other and our bond was strengthened as we braced ourselves for the final dishes. Perhaps this moment was the chef’s real goal all along.

Wine was good. Dessert was fine.

In summary, absolutely avoid...

As i have over 2,000,000 Views & Review interactions here on Google Reviews, i must leave this 1-Star Review as i am truly shocked how a Restaurant manager would put their Staff, their Guests and all around them at risk to get sick and be out of work for many, many days, not just one reservation...

I had a 7:30pm dinner reservation and while traveling thru Europe i contracted COVID-19 and became very sick, Fever, coughing, sneezing and when my test came back positive at 9am i called the restaurant immediately and no one answered as they were not open till the afternoon, yet left a Voice Message and an Email as well to give them time to fill our table since this is a highly rated restaurant. Their policy of "...may charge a cancellation fee for NO SHOW or LATE...", which this is not and i gave them almost 10hrs notice.

Then i had not heard anything back from them all day, so i called them at 5pm to see if everything was ok and we they would understand why i could not make my 7:30pm reservation as i would put the entire Restaurant, Staff and guests all at risk of getting sick and losing $Thousands$ of dollars if the staff got sick. I spoke to Andrea and she said i may be charged and i was stunned as no one responded to my voicemail, my email and that they would even consider charging me a fee! They literally hung up on me and charged my credit card at 5:10pm the $500Eur fee! I truly was beside myself.

I have over 2,000,000 views and interactions here on Google Reviews and cannot believe that a Enrico Bartolini Restaurant would not be understanding of my situation and literally did nothing to protect their name and reputation.

I look forward to following up with more reviews and contacting the Italian Tourism Attache', and Embassy.

I certainly hope that the Owner of the restaurant will reverse this 'cancellation' fee...

Nestled on the third floor of Milan’s Museo delle Culture (MUDEC), Enrico Bartolini al Mudec offers an exceptional dining experience that seamlessly blends contemporary artistry with deep-rooted Italian culinary traditions. Chef Enrico Bartolini, Italy’s most Michelin-starred chef with 14 stars across his establishments, has crafted a flagship restaurant that truly embodies his philosophy of “classic contemporary” cuisine.  

The restaurant’s ambiance is both elegant and inviting, featuring a modern design that complements its location within a cultural museum. Guests can choose between two tasting menus: the “Mudec Experience,” showcasing seasonal innovations, and the “Best of,” highlighting Bartolini’s signature dishes. 

Standout dishes include the beetroot risotto with ‘Evoluzione’ gorgonzola sauce, a vibrant reinterpretation of a classic Italian staple . The cold spaghetti adorned with caviar offers a delightful play on textures and temperatures, while the lamb dish is lauded for its succulence and depth of flavor. Each course is thoughtfully paired with selections from an extensive wine list, enhancing the overall dining experience.  

Service at Enrico Bartolini al Mudec is impeccable, characterized by professionalism and warmth. The staff’s attention to detail ensures that each guest feels valued and well-cared-for throughout their meal.

In summary, Enrico Bartolini al Mudec stands as a testament to the heights that modern Italian cuisine can achieve. Its harmonious blend of innovation, tradition, and hospitality makes it a must-visit destination for discerning diners seeking an unforgettable culinary...