Seasonal Italian cooking, an unhurried room, and a cellar our sommelier is a little too proud of.
Maison Brera opened in 1986 and never went looking for a second location. One room, candlelit, unhurried, where the pasta is cut by hand each morning and the waiter has worked here longer than most guests have been coming.
We cook seasonally because that is simply how the food tastes best, and we pour generously because a good evening should never be rationed.
The dining room at dusk
Puglian burrata, late figs, basil oil, toasted hazelnut.
Slow ragù, hand-cut pasta, twenty-four-month parmigiano.
The recipe we do not change. Ever. Dusted to order.
Four hundred labels, poured by a sommelier who would rather get it right than get it expensive.
“We cook the food we would want to be served, in the room we would want to sit in.”
Tableside, most evenings
Four hundred labels, weighted toward Piedmont and the north, and a sommelier who would genuinely rather talk you into the right bottle than the expensive one.
Tell the table what you are eating and what you usually drink. The rest is looked after.
Via Brera 14, 20121 Milano. Reservations recommended, especially Friday and Saturday.
On the pass