Rovello 18 — Restaurant in Milan

Let’s start with the manager. She proudly stated we are full all the time - a high boast indeed. So I told her I will tell her afterwards.

Well no tables so Akber and I sat at the bar in full view of the kitchen. Rafaello the head chef slid over for a chat. Uff had I batted for the other side he could have had me in a heart beat. He was charming, funny and controlled his kitchen like a true professional, overlooking every dish before it was served. Hats off matey.

Simple restricted menu and a decent wine list if rather expensive. Primi was Cacio e Pepe. Best one ever oozing with pecorino and pepper. That boy can do pasta like it’s no one’s business! Simple yet Sublime! 10/10. I asked for bread to stop me from licking the plate - “fare la scarpetta” LOL.

Next the Ombrina deftly handled by Sofia. Perfectly cooked flakes falling off the crispy skin cooked 90% on the skin side and turned over. Cooked a-point to finish on the plate. Serviced with grilled/fried zucchini which was not oily at all and matched the fish perfectly. The emulsion was finger licking good which the bread mopped up nicely. Scarpetta again hahaha. Damn that fish was good and the skin oooh la la

Not full we went for the tagliatelle a la ragu de bra (veal sausage ragu). No breasts were involved in the making (bra geddit - oh Nevermind). It was spicy and was like a typical tagliatelle with Ragu. But a super duper version. Mopped that up in no time.

Wanted to try the Txuletta but didn’t have the space nor the budget. But will be back to try it. I wonder how it compares to Donostia? The way it was cooked and served meant it matched the San Sebastián version so watch this space!

Finally sated, the basque cheesecake arrived. Nothing like cheesecake. It was a slightly wet centred slice of perfection on a plate. No sauces to detract from the simplicity of the Basque dessert delicacy. Only a coffee (I’m sorry it was a cappuccino not an espresso so please don’t judge).

Anyways we shared the meal and I can honestly say that it was the crowning meal of our time in Lombardi specifically Milan I’m going back for lunch and that is the greatest accolade I can give.

I even went to the manageress, doffed my cap and said Vero - she had been absolutely right in her boast!

Just come here and enjoy great food at reasonable prices and service. You’ll be glad...

After seeing Rovello garner widespread acclaim on social media—particularly through a viral TikTok—I was genuinely excited to visit. Unfortunately, my experience fell significantly short of the elevated standards promised online.

Upon arrival, we were seated at a table directly beside the host stand, which felt more like an afterthought than a thoughtfully placed dining spot. While I understand that not every guest can be seated at a prime table, the lack of ambiance and attention to detail in the seating arrangement was a disappointing start.

We ordered the burrata with tomato, Albese con Salsa Cinzia, the tagliatelle, and the grilled octopus. The dishes were, at best, average. The octopus and beef were reasonably well-prepared, though not particularly memorable. The tagliatelle, however, was unfortunately the low point—it tasted overwhelmingly of salt, lacking the finesse and balance expected of a dish so often considered a staple of Italian cuisine.

As someone who supports the hospitality industry and refrains from writing public critiques unless a place is truly exceptional, I find it deeply disappointing to pen my first less-than-stellar review for Rovello. I had hoped for an experience that reflected care, craft, and a sense of welcome.

More troubling than the food, however, was the atmosphere. Throughout our visit, the service felt cold and uninviting. Staff appeared to scoff and smirk at guests, creating an uncomfortable environment that contrasted sharply with the warmth and hospitality one hopes to find in a restaurant that markets itself as refined and family-run. There was no sense of joy, no generosity of spirit—just a mechanical, even dismissive approach to service.

I understand that as a tourist, I may not be treated as a local regular. However, basic kindness and professionalism should transcend geography. The experience felt more like a tourist trap than the authentic, heartfelt dining destination it presents itself to be. The dissonance between the glowing influencer reviews and the reality on the ground is stark and disheartening.

Restaurants owe their patrons not just good food, but integrity—both in service and in how they market themselves. Sadly, Rovello failed to...

I was SHOCKED by what experienced at a “Michelin” restaurant.

First of all the service: very poor. Received a message to “not be late” and when arrived got told “we are not open come back in 10-15min” which was past my booking time.

The table next to us was having a problem with the waiter and what I suppose is the floor manager marched to the table and yelp “What's the problem here?”. At least 3 tables turned around. So inappropriate.

The problem was their waiter could not speak English (and was not Italian either) and he didn’t understand their drink order.

We had the lobster to start which was ok. Again for a Michelin restaurant, I was expecting a bit of effort with the presentation. It was very basic.

For main we had a steak tartare which was so bland. A trip to the local Esselunga could have given me a better mince selection.

When complained the rude lady upstairs stated: we never had any complaint and this is our recipe”. Child!!! you have a 4.2 start on Google so I can see people complaints, secondly, as a restaurant manager, it's your duty to listen to the paying guest. We didn't even touch it.

The octopus was ok but not fresh and you can tell when it' was chewy.

The fact that dishes were out within minutes beg a question.

Also, no Italian eats here. It’s just international tourists. Now I know why.

We didn’t even stay for dessert, we were out in 40min.

EDIT: I just had a response from Michelin and they confirmed it never got a star. They just been selected.

Yet they have a massive plate at the door and also a post on they isn't a which is open to interpretation (aka could lead to false advertising)

So as they keep using the Michelin brand to draw international customers in, it's still only fair reviewers should...