La Taverna della Trisa — Restaurant in Milan

Used to be one of my favorite restaurants, offering dishes from the northeastern part of Italy. Used to be an immaculate ambient, very British, classy atmosphere, dishes well prepared according to regional tradition with fresh, high quality ingredients. Last night I went away with a lump in my stomach, as I know I’ll never be back. The ambient has become tired, not well kept, some paint off the walls here and there, an old, tired carpet which should be replaced by some wood floors to harmonize the ensemble. What I ordered lacked flavor and love. As starter, the porcini were tasteless, despite being in season. The fois gras that should have been served with this dish was non existent. The main entree was tasteless polenta supposedly with cheese but I detected none, the variety of mushrooms accompanying it were out of a can, not fresh and not flavorful. I got dessert which was the highlight of this sad meal: a chestnut cake with chantilly sauce really outstanding. The cook is most likely tired (been there since 1972!) and does put the same passion in his cuisine as in the...

The overall atmosphere of this restaurant is excellent — spacious, comfortable, and welcoming. The staff were very friendly and attentive. Although the menu didn’t have an English version, they gave us great recommendations. Every dish they suggested turned out to be delicious. My favorite was the foie gras with mushrooms among the appetizers, followed by the quail with risotto, which was also excellent. The chestnut sauce pasta didn’t have a very strong chestnut flavor, but it was still quite good. The braised beef in the main course was tender, flavorful, and paired wonderfully with the sautéed mushrooms. Overall, I really liked how the menu incorporated seasonal mushrooms...

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La sensazione come si entra in questo ristorante è un passo luogo-temporale.

Il menù è ampio e se dovete scegliere non perdetevi a leggere troppo la descrizione in dialetto

Ottimi i secondi come il SALMERIN A LA CARBONERA ovvero un salmerino di fiume, spinato sufficientemente bene, farcito di frutti di bosco e avvolto in speck e arrostito alla maniera dei carbonai su brace di Pino, crema di levisco, il sedano di montagna e olio di noci

Questo piatto è un viaggio di sapori e profumi

Molto buono anche il PÉSS SU LA CALDÉRA, la caldera era il braciere usato sui barconi a vela gardesani per cuocere rusticamente il pesce

Ci sono poi tante altre portate che colpiscono come ANZOL DE LA SAGRA DE SAN ZOAN ovvero delle costicciole d’agnello grigliate in crosta di dragoncello, salsa di cipolle rosse al timo cedrino e funghi gallinacci

Da provare, si rimane soddisfatti. Il ristorante è diviso in salette, il tovagliato è di stoffa e la minerale autoctona trentina è in bottiglia di vetro. Il personale è molto disponibile e cordiale

Suggerirei solo al ristorante di aggiungere un qualcosa (appetizer ) di benvenuto con un piccolo flute .

Le portate sono generose e spesso un antipasto diviso e due pietanze sono...