Porta Romana District

Restaurants near home

Giulio Pane e Ojo

Giulio Pane e Ojo is a traditional Roman Osteria, opened in 1999 in the Porta Romana area, in Milan, by David Ranucci, “The Founding Host”, as legitimately printed on his business card. Originally from Tuscia, between Lazio and Tuscany, the Ranucci family has been catering for a hundred years. Giulio’s grandfather, in that of Montefiascone (VT), with his inn (Giulio di “Pane e Ojo” is his father, his grandfather) began today with David’s sons, Claudia and Matteo and his nephew Marco. Respect for tradition and love for their origins has always been the philosophy of David, which is reflected in the dishes of this restaurant, both traditional and quality. In 1999, with a small place, Giulio Pane and Ojo now have 5 halls: the Giulio room, the Convivio, the Fraschetta, the Stalla and the Fifth. The decor is essential, family, convivial, simple. A simplicity that Roman cuisine has been able to maintain while aiming at the high quality of its products. They thus produce the scented roasts, the pajata, the puntarelle, the artichokes. Daily use recipes, transmitted from generation to generation, that relate to popular tradition, but which are now being renewed. Of dish in dish, exquisite delicacy, that of Giulio Pane and Ojo is a healthy, tasty, full of fantasy that refracts from useless artifices. Great wines, tasty meats, vegetables, vegetables and fruits in great variety and the unprecedented dairy products, including pecorino cheese and ricotta, infinitely loved not only at the regional level. Adventures on this journey in taste and … Good appetite!

128 Recomendado por los habitantes de la zona

Giulio Pane e Ojo

10 Via Lodovico Muratori

128 Recomendado por los habitantes de la zona

Giulio Pane e Ojo is a traditional Roman Osteria, opened in 1999 in the Porta Romana area, in Milan, by David Ranucci, “The Founding Host”, as legitimately printed on his business card. Originally from Tuscia, between Lazio and Tuscany, the Ranucci family has been catering for a hundred years. Giulio’s grandfather, in that of Montefiascone (VT), with his inn (Giulio di “Pane e Ojo” is his father, his grandfather) began today with David’s sons, Claudia and Matteo and his nephew Marco. Respect for tradition and love for their origins has always been the philosophy of David, which is reflected in the dishes of this restaurant, both traditional and quality. In 1999, with a small place, Giulio Pane and Ojo now have 5 halls: the Giulio room, the Convivio, the Fraschetta, the Stalla and the Fifth. The decor is essential, family, convivial, simple. A simplicity that Roman cuisine has been able to maintain while aiming at the high quality of its products. They thus produce the scented roasts, the pajata, the puntarelle, the artichokes. Daily use recipes, transmitted from generation to generation, that relate to popular tradition, but which are now being renewed. Of dish in dish, exquisite delicacy, that of Giulio Pane and Ojo is a healthy, tasty, full of fantasy that refracts from useless artifices. Great wines, tasty meats, vegetables, vegetables and fruits in great variety and the unprecedented dairy products, including pecorino cheese and ricotta, infinitely loved not only at the regional level. Adventures on this journey in taste and … Good appetite!

Casa Tua Osteria

Osteria Casa Tua was born in 2006, where an ancient oven was originally housed, with its original vaulted ceilings and exposed red bricks, wooden tables and seating, and soft lighting, which has been preserved intact. A restaurant that is born of love for traditional dishes, prepared with genuine and selected ingredients; a place where to taste ancient flavors and the simplicity of the dishes created in the eighteenth century on Tuscan territory. The simple flavors of the dishes are related to a territorial history of misery and poverty. The close bond with the earth that produces its ingredients makes it particularly genuine, balanced and straightforward. Ancient recipes prepared with clever craftsmanship and respect for tradition. Starting with starters, such as panzanella at Maremmana or salted cod with celery, rapeseed and dandelion cream. Among the first ones to be missed are the little crumbs and anchovies, the tomato juice, but above all the tannins, an “ancient” pasta form of the Lunigiana origin: a mix of water and cooked flour in a special container of terracotta (the text ), Then cut into rhombuses and re-cooked as a pasta and seasoned. Two variants: with pecorino and oil or with pistachio pistachios. In both the extraordinary cases, simple but very good. In the second, the peposus to the kitchener (beef, fresh herbs, black pepper and basil) and pork tenderloin with candied rhubarb and crispy spinach. All accompanied by the excellent wines of the cellar provided, but the conclusion can only be cantucci and vin santo, in full respect of tradition.

20 Recomendado por los habitantes de la zona

Casa Tua Osteria

10 Via Bernardino Corio

20 Recomendado por los habitantes de la zona

Osteria Casa Tua was born in 2006, where an ancient oven was originally housed, with its original vaulted ceilings and exposed red bricks, wooden tables and seating, and soft lighting, which has been preserved intact. A restaurant that is born of love for traditional dishes, prepared with genuine and selected ingredients; a place where to taste ancient flavors and the simplicity of the dishes created in the eighteenth century on Tuscan territory. The simple flavors of the dishes are related to a territorial history of misery and poverty. The close bond with the earth that produces its ingredients makes it particularly genuine, balanced and straightforward. Ancient recipes prepared with clever craftsmanship and respect for tradition. Starting with starters, such as panzanella at Maremmana or salted cod with celery, rapeseed and dandelion cream. Among the first ones to be missed are the little crumbs and anchovies, the tomato juice, but above all the tannins, an “ancient” pasta form of the Lunigiana origin: a mix of water and cooked flour in a special container of terracotta (the text ), Then cut into rhombuses and re-cooked as a pasta and seasoned. Two variants: with pecorino and oil or with pistachio pistachios. In both the extraordinary cases, simple but very good. In the second, the peposus to the kitchener (beef, fresh herbs, black pepper and basil) and pork tenderloin with candied rhubarb and crispy spinach. All accompanied by the excellent wines of the cellar provided, but the conclusion can only be cantucci and vin santo, in full respect of tradition.

Mibabbo

As genuine as our somewhat rough language as tasty as a funny joke straightforward and simple like our way of doing. Tuscan cuisine resembles its people, recipes handed down from father to son, indeed from father to son. Davide Balduini Try the low-temperature cooking technique Vacuum for 5 hours at 50 degrees and finish in the charcoal oven. This technique offers uniform and extremely precise cooking, keeping all the aromas intact, favoring the exaltation of the taste. From simple and quality raw materials such as the Certaldo onion, the Bazzone ham, the red bean of Lucca, the mortadella of Prato, the Biroldo della Garfagnana (all Slow Food presidia of the Tuscany region) are born tasty and refined dishes.

32 Recomendado por los habitantes de la zona

Mibabbo

Corso Lodi

32 Recomendado por los habitantes de la zona

As genuine as our somewhat rough language as tasty as a funny joke straightforward and simple like our way of doing. Tuscan cuisine resembles its people, recipes handed down from father to son, indeed from father to son. Davide Balduini Try the low-temperature cooking technique Vacuum for 5 hours at 50 degrees and finish in the charcoal oven. This technique offers uniform and extremely precise cooking, keeping all the aromas intact, favoring the exaltation of the taste. From simple and quality raw materials such as the Certaldo onion, the Bazzone ham, the red bean of Lucca, the mortadella of Prato, the Biroldo della Garfagnana (all Slow Food presidia of the Tuscany region) are born tasty and refined dishes.

Giannasi dal 1967

THE PASSION FOR COOKING COMBINED WITH TRADITION HAVE GUIDED GIANNASI SINCE 1967 TO OFFER THE BEST PRODUCTS EVERY DAY! FOR THE MILANESE AND ESPECIALLY FOR MILAN

71 Recomendado por los habitantes de la zona

Giannasi dal 1967

2 Piazza Bruno Buozzi

71 Recomendado por los habitantes de la zona

THE PASSION FOR COOKING COMBINED WITH TRADITION HAVE GUIDED GIANNASI SINCE 1967 TO OFFER THE BEST PRODUCTS EVERY DAY! FOR THE MILANESE AND ESPECIALLY FOR MILAN

Dabass

Born in place of a stationery shop in a characteristic Art Nouveau building, Dabass, which in the Milanese dialect means "down below", has immediately become one of the trendiest places in the Porta Romana area. Here you have to book in advance because it is always full: the atmosphere is cozy, with about 40 seats, and in a vintage style but with contemporary details, such as the counter which is a real work of art created by Graziano Locatelli. In the kitchen, chef Andrea Marroni offers a cuisine that looks to tradition but revisited in a contemporary key: you can choose between the 4-course menu (30 euros), or order the dishes individually (10/16 euros), among the house specialties poached egg and ossobuco. Behind the counter, however, is the barman Robi Tardelli: in addition to classic cocktails, here you can also taste the house drinks such as the old fashioned revisited based on white tequila, agave syrup, grapefruit bitter and zest di grapefruit. The prices of the drinks vary from 8 to 16 euros: the place opens at 18 and at aperitif time the cocktails are accompanied by some snacks, to eat something more you have to order a dish, then you can come and drink something until 2 at night. To know This year a lovely terrace has been set up with about 30 seats where you can enjoy an aperitif and dinner among the flower boxes (booking recommended).

25 Recomendado por los habitantes de la zona

Dabass

13 Via Piacenza

25 Recomendado por los habitantes de la zona

Born in place of a stationery shop in a characteristic Art Nouveau building, Dabass, which in the Milanese dialect means "down below", has immediately become one of the trendiest places in the Porta Romana area. Here you have to book in advance because it is always full: the atmosphere is cozy, with about 40 seats, and in a vintage style but with contemporary details, such as the counter which is a real work of art created by Graziano Locatelli. In the kitchen, chef Andrea Marroni offers a cuisine that looks to tradition but revisited in a contemporary key: you can choose between the 4-course menu (30 euros), or order the dishes individually (10/16 euros), among the house specialties poached egg and ossobuco. Behind the counter, however, is the barman Robi Tardelli: in addition to classic cocktails, here you can also taste the house drinks such as the old fashioned revisited based on white tequila, agave syrup, grapefruit bitter and zest di grapefruit. The prices of the drinks vary from 8 to 16 euros: the place opens at 18 and at aperitif time the cocktails are accompanied by some snacks, to eat something more you have to order a dish, then you can come and drink something until 2 at night. To know This year a lovely terrace has been set up with about 30 seats where you can enjoy an aperitif and dinner among the flower boxes (booking recommended).