Popular plate: Try the osso bucco (veal shanks) at Borromei; this stew with vegetables and wine is typically Milanese and very, very tasty. It should be served with risotto.
Book ahead to ensure securing a table on the romantic, vine-covered terrace of this simple, white-washed hostaria. It’s tucked away in a palazzo among backstreets behind the Pinacoteca Ambrosiana and its vibrant atmosphere provides a relaxing way to round off a day of intense sightseeing.
This is good old north Italian family cooking by Alberto and Rosa from Mantova; mixed antipasti and salads using the freshest of ingredients, risottos flavoured with saffron, lots of hearty veal and beef stews and a daily fish dish.
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