Appointment - Il Luogo di Aimo e Nadia Milano - Buy Reservations
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Il Luogo di Aimo e Nadia Milano Reviews from The Last Year
Bad
We spent 1150 euros it s a shame for 2 person, ok we asked for a Bourgogne and they brought a bottle of 500 euros we didn t know. We diddn t even eat so exceptional.
The place of Aimo and Nadia's tricks
Once upon a time there was Aimo and Nadia, who a few days after our dinner had a star removed without surprising me. In summary, the food was always good, the windows with videos of Piazza Duomo without any sense or connection with the place were ridiculous. The thing that made me angry the most is this: I took a glass as my wife is a teetotaler and after the first course the new manager arrives opening a bottle of apple juice with an attached "supercazzola" explanation so as not to make me eat alone with a glass. This was not necessary but was taken as a kindness, however in my subjective opinion the taste meant nothing. The surprise came when I looked at the bill where I had been charged for this disgusting juice that I hadn't requested for €20 or €25, I don't remember exactly. I avoided controversy at the restaurant also because it was our anniversary, but after having eaten in via Montecuccoli for the first time in 1989 as soon as I graduated, I certainly ate for the last time in October 23. Without the Moroni family it is no longer Aimo and Nadia but a place of crafty people.
Yesterday Aimo and Nadia, today Alessandro and Fabio: always at the top!
Alessandro Negrini and Fabio Pisani are today the two chefs and owners of the historic Milanese restaurant Aimo e Nadia. Their cuisine is excellent: traditional with a touch of never-to-be-obvious innovation. The preparations are tasty and refined, presented with an elegant dressage, in very high quality porcelain. In the dishes you will find niche local ingredients of superlative quality. The best cheeses, the best meats, and so on. The service is punctual, affable but discreet at the same time: thanks to the great maître Nicola dell'Agnolo. The sommelier, Alberto Piras, is attentive and very good: he has won several awards and, despite a very serious accident that stopped him for some time a few years ago, he has returned with great strength and with his always unique style. His choices or advice, for those who enjoy choosing French wines, are punctual and competent. The atmosphere is, in general, professional-family and this makes the evening truly unique and relaxing. The prices are appropriate for a two Michelin star restaurant (it has just lost one, but the cuisine, cellar and service are, for us, above expectations). Il Luogo Aimo e Nadia is a Milanese restaurant that is worth trying.
Excellent experience
The experience is truly unique and exceptional. The care of things is in all the details. The dinner was amazing, each dish was presented promptly and down to the smallest detail. The products used are unique and of the highest quality. Beautiful experience that I highly recommend.
Optimal
One word includes everything: excellent Cuisine at high levels with dishes balanced in seasonings, preserved taste and careful preparation. A confirmation!
A small flaw in perfection
Let me start by saying: the history of this place, the refinement of the menu and the quality of what was eaten would be enough in themselves to give it full marks with my eyes closed. There is one thing, however: I go to Il Luogo with my partner, we choose the "Territori" menu, which includes quail, a dish we would like to replace; Nicola dell'Agnolo, waitress, convinces us to try it, telling us that if he hadn't convinced us he would have changed the dish. When the dish was served, which we would never have asked to replace (we didn't like it anyway, but it's a matter of taste), the maitre d' did not come to ask us for feedback on the choice made. A small gesture that you wouldn't expect in a normal restaurant... in a mausoleum of Italian cuisine, yes.
Crazy experience, wonderful flavors and presentation
The place certainly doesn't need my review; I love starred restaurants because they make you live experiences that go beyond food. In my opinion, the place goes further, in every dish there is the contribution of many excellent suppliers in the sector, you don't eat a dish, you enjoy the tradition and flavors of a place with the chef's interpretation. I believe that, as suggested by Lorenzo, we can say that inside the ravioli you can truly taste Milan in a single bite. Amazing wine list, drinking alone I relied on the sommelier for some glasses, he was very good at keeping the dinner in perfect balance. Perfect environment and service, Lorenzo at the table with grace and discretion suggested, recommended, joked and was part of our absolutely perfect evening. I would go back tomorrow to try the other dishes, drink more drinks and enjoy the evening again. Cost appropriate to the service, food, wine and a perfect team that accompanies you. Go there, because the star is also cheap.
Best Ambassador of Italian Gastronomy
We were having a family diner in Milan (7 pf us). For the French, Italy is a fantastic country where gastronomy is part of the DNA. This restaurant is the best ambassador of the Italian talent, taste ,and style... The cuisine of Mrs Negrini and Pisani was perfect (we took the autumn menu , subtle and with an amazing risotto ) and the Italian wines exquisite. Attention to details and perfect service (special mention to Lorenzo the waiter) made the evening a great moment. Finally i would encourage visitors to try the best panettone i had in my all life. Thank you also to the staff who welcomed us so well .
Overrated. Not worth the two star rating and not worth the price
They try, try, try but nope. Not there… Menus are at a customary 250+ euros for this kind of restaurant but I have to say I couldn’t see the value. The menu is quite confusing, with multiple servings of different breads along the menu development that honestly don’t work. The room is quite small and there is a quite hectic environment and this, together with multiple elements coming with each course, makes the experience a very un relaxing one. Food is technically ok but I cannot remember one single course that was special or innovative. Not for a two Michelin star. I think Michelin should put them back to a comfortable ONE star where they will sit more comfortably
Excellent
Every time a discovery, every time an emotion. 'Simple' and delicious dishes. Measure and balance in every course, never one ingredient too many. Excellent chefs Nicola and Alessandro as always, great wine connoisseur and the very knowledgeable Alberto. A special thanks to Nicola, who always makes you feel at home.
This was our final dinner in Milan.
It's definitely far from the city center and was quite far from where we were staying, but we made the trek out because we read good things about it. The history of very sweet, as it started as Aimo and Nadia's joint project (husband and wife), though it's now run by a different team, and we were hosted very graciously by Nikola and his team that night. The printed menus are old school in that I got the one without prices (I haven't seen that since another restaurant in Northern Italy). You have 3 choices: territories (more focused on specific producers), vegetarian (with a focus on their garden), and the autumn menu. We ultimately chose the autumn menu, and they were able to make pescatarian substitutions on certain dishes for me. We started with a 2013 Ca' del Bosco zero dosage Pinot noir Franciacorta. The wine list is extensive, available on an iPad, and it has a huge Italian selection, but we ultimately went with a Burgundy. A pairing is also available, with a variety of wines from across Europe. Amuses: - Tartlet with crecenza cheese - Hummus with citron and capers - Egg meringue with bacon - Pineapple marinated in wine The Autumn Menu - 1. Mussel filled with buffalo ricotta, Amalfi lemon 2. Crispy raviolo of Mantuan pumpkins with Valsassina taleggio. Unfortunately, the taleggio got lost with the pumpkin and the crust, but it was still a great texture experience between the crispy exterior and warm oozing center 3. Grissini made in house 4. Tartare of dentex from the Ligurian sea, served in a taco, topped with fried leek, carrot, and orange marmalade 5. Celeriac: cooked in milk and aromatized with orange, covered in beeswax - uncovered tableside and served on beeswax, then taken back to the kitchen for cooking. It then comes back served with nuts, leaves, citron jelly, mayo, and a warm salted pretzel roll. The presentation was beautiful 6. Milanese bread with Puglia olive oil - a more unique olive oil that's more bitter 7. Liver pate with white truffle and dark chocolate, super rich and intense, served with a fruit pate that helps cut the richness. For my pescatarian course, I had chickpeas and mushrooms cooked in shrimp bisque, topped with marinated shrimp, tomato water foam, and a shrimp cracker 8. Risotto with aged mascherpa cheese from the Bitto valley. Mascherpa is an aged ricotta from Valltelina, which I didn't know existed. It's a super small production and is hard to find. It came with 2 sauces: hazelnut cream from Piedmonte and Jerusalem artichoke 9. Natural bread with flaxseeds 10. Tortelli dedicated to Milan: Filled with Piedmontese young beef ossobucco, marrow, saffron, parmigiano. For my pescatarian alternative, I got fusilloni pasta with shrimp, mussels and red mullet, potato foam 11. The wild game 2023: white pigeon with chestnut cream and raspberry reduction. For me, I had a beautifully plated red mullet with a thin legume crust, celeriac, red mullet sauce, and sweet red pepper 12. The sugolo: a concord grape "pudding" - a dish from Mantuo as the pre-dessert 13. Black lemon: a Calabrian licorice marshmallow with Amalfi lemon namelaka and mousse layered with a soft airy cake, mint, and loomi powder 14. Petit fours: - Saffron macaron: one of the most interesting macarons I've had - Dark chocolate - Cake with hazelnut cream and meringue They're very specific about their producers and sources and have their own garden, and it's great to be able to try these very hard to find and small production ingredients from Lombardy and Piedmonte. At the end of the meal, we were invited to meet the chef, which was a nice bonus. This was a wonderful refined and contemporary take on Northern Italian cuisine.
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Appointment
By 👻 @BrazenShip70, 10/21/2023 9:47 am
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I was waiting on the transfer for name but it hasn’t happened yet and my reservation is tonight , will it be an issue that is hasn’t changed into my name yet
2 Answers
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Don't like the Answer? Add another one. |
Answer from 🍑 @BraveCloth47 (10/21/2023 10:03 am)
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The site doesn't have resources to properly execute a reservation transfer. Some places allow it however the best bet is to open a chat on the listing from the seller and communicate there
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By 👻 @ExoticPaper57 (10/21/2023 10:29 am)
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By 👻 @BrazenShip70 (10/21/2023 10:40 am)
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By 🍑 @BraveCloth47 (10/21/2023 10:04 am)
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By 👻 @BrazenShip70 (10/21/2023 10:24 am)
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Then I guess I won’t worry
I paid the $25 fee but I guess I’ll wait and see what happens I’ll just use the persons info from original reservation
By 👻 @BoisterousSilver51 (10/23/2023 12:12 pm)
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If you change reservation they may cancel the reservation that happened to me.
Answer from 👻 @CopiousMotion64 (11/19/2023 1:39 pm)
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Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
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