Danielcanzian Milano - Mailand

The open kitchen and the possibility of dining directly in front of it is undoubtedly the most beautiful and immersive aspect of the experience. Dishes prepared and plated to perfection. The artichoke absolutely delicious, unforgettable. The idea of proposing an ad hoc menu for young forks is wonderful. Service: Dine in Meal type: Dinner

Nice place, but I was disappointed by what was offered. Let me start by saying that we opted for the 'Young Forks ' menu which, as per their website, offered the following menu as shown in the image at a price of €50 per person. Although it was indicated that the menu could be subject to changes, we expected that at least the type of course would be respected. Instead we were served a small appetizer with bread, a cup with broth, a small first course of pasta, a second course as shown in the photo and a dessert. Unfortunately, at the end of the meal we were not full. We complained about it to the staff in the room, but nothing was done to accommodate us or anything What disappointed us the most was that despite always being in front of us, the chef never even greeted us, even after learning of our mix-up. Needless to say, it made us feel bad and didn 't make the experience as pleasant as we imagined. Coffee €5 Cover charge €5

Tried it several months ago. We will hear more and more about this restaurant and the young chef Canzian, there is no point in hiding it: we are talking about a place that must and can, on merit, aspire to certain official recognitions which, rightly or wrongly, effectively label a restaurant elevating it in the 'elite. The catering part is fully promoted, the margins for improvement are on the service. I 'm talking about details, obviously, but it 's those details that lead you to justify the chef 's desire to express an offering of excellence. Here then is the fabric chair with the grease stain, the menu that was given to me without the prices being reported (a courtesy sometimes reserved out of gallantry for the female gender in a couple, but this was not the case) and then it was brought back to me for the desserts with a noticeable smear of tomato/sauce on one page, and finally, the glass of Recioto taken for pairing with the cheeses served when the dish was already half finished, these are small details that did not stain my very pleasant lunch, but which in a more global judgment, for a restaurant of this level, count. Much appreciated is the fact that at Daniel 's there is a corkage fee , i.e. the possibility of bringing your own wine from home for which a small service charge is added. So I did! Accompanying the meal with a gem suggested by master Fabio Scarpitti: a Rouge d 'Ottrot, pure Pinot Noir from Alsace produced by Domaine Vonville. After a kindly offered entree based on stale bread cappuccino, I started lunch with a bang: wonderful golden potato gnocchi, with a very fine crust, filled with creamed cod, spring onions and Syracuse sauce. A delight to the nose and palate. The monkfish served with very thin potato pasta, meunière sauce and crispy bacon was also very good. Simply textbook dish. The egg in cereghin with crunchy carrots and fennel is stunning to look at, where the part to applaud is the preparation and quality of the vegetables. Overall satisfactory, but in my opinion something more could be achieved. In closing, a tasting of 5 cheeses with honey and orange compote which I would define as improvable, again because we are talking about an offer that aims for excellence. Well done chef! Really compliments. My companion and I had a really good time.

Elegant, bright and spacious, it is a place that stands out in the Milanese panorama, in particular as regards the historic centre, for the space between the tables which guarantees total privacy for guests. Excellent service and open kitchen complete a high quality proposal. Service: Dine in Food: 4 Service: 5 Atmosphere: 5

Unique experience! I highly recommend eating at the chef's counter, seeing how you move in the kitchen is a spectacle. Friendly and passionate chef as well as the waiters. I appreciated the attention to young people, from the dedicated menu (very good in my opinion to the staff both in the kitchen and in the dining room. We'll see again : Service: Dine in