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2024
Recommended
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2024
Tiny restaurant in the Navigli district, born of the passion of Tano Simonato. More than 40 labels of oils available so that each dish is accompanied by the appropriate seasoning. Among the specialties: pigeon in foie gras, ravioles to vegetable stew, square of lamb in raw ham crust.
Did you know? This review was written by our professional authors.
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Members' reviews on TANO PASSAMI L’OLIO
4.2/5
30 reviews
Quality/Price ratio
Kitchen quality
Originality
Frame/Ambiance
Service
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Visited in october 2023
Nome che "conosco" da anni ma mai provato.
Ambiente raffinato e ben gestito sia dai proprietari sia dal personale di sale. Subito ottima impressione al ricevimento ed alla presentazione del tavolo, spazio adeguato, sedie comode, tavolo rotondo che se in più di due dovrebbe essere la scelta migliore per un locale di prestigio. Il menscelto decisamente valido. Creativo, equilibrato. Ben spiegato in ogni proposta, è risultato davvero buono e merita sicuramente la stella Michelin.
Non capisco le critiche che si leggono in giro perché la nostra esperienza è stata assolutamente di alto livello.
Lo chef è stato presente ma non invadente e con simpatia e garbo rari.
Ci torneremo in coppia per per una cena romantica è assolutamente perfetto.
Ambiente raffinato e ben gestito sia dai proprietari sia dal personale di sale. Subito ottima impressione al ricevimento ed alla presentazione del tavolo, spazio adeguato, sedie comode, tavolo rotondo che se in più di due dovrebbe essere la scelta migliore per un locale di prestigio. Il menscelto decisamente valido. Creativo, equilibrato. Ben spiegato in ogni proposta, è risultato davvero buono e merita sicuramente la stella Michelin.
Non capisco le critiche che si leggono in giro perché la nostra esperienza è stata assolutamente di alto livello.
Lo chef è stato presente ma non invadente e con simpatia e garbo rari.
Ci torneremo in coppia per per una cena romantica è assolutamente perfetto.
Visited in october 2023
I wish I could give this restaurant 0 stars. I made a reservation 3 weeks in advance. My reservation was confirmed and I was required to put a card on file for a potential $300 charge if I was a no show. The restaurant cancelled the reservation 4 days ahead of our scheduled dinner. Note that we were scheduled to leave the country the day after our reservation and were making a special trip to Milan just for this experience. The restaurant was not apologetic and didn’t offer a solution. They said they forgot they booked a private event. It left us in a bad spot because it was difficult to make a reservation at another Michelin star restaurant with such short notice. This is not the service you would expect from a restaurant of this caliber. Very disappointed.
Visited in october 2023
Formaggio al posto del dolce, davvero speciale
Visited in october 2023
Esperienza super, chef Tano e il suo staff splendidi padroni di casa. Grazie!
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It was a 6 courses menu, mainly fish. Amazing flavors and great combinations. I really appreciated the foie gras and the squid (in the glass). Very interesting the transparent dumpling. Appreciated the oil tasting. The only thing that I would change is the amount of “air” on top of the ravioli (that by itself were great) because from my personal point of view was really too much and not adding a lot to the dish.
Service: 4/5
Personnel was kind and suggestions on wine was perfect. Smooth.
Environment: 4/5
Warm and cozy. Elegant but not too extravagant.
Price: n/a
Since the experience was a gift for Christmas from friends, I can’t personally have an opinion on this. Looking at the menu I would say that is aligned with the standards.
Overall it was a good experience. You don’t leave the place hungry for sure and your mouth will thank you. Even if I don’t agree with the owner’s opinion on Covid, I don’t get why people are reviewing the restaurant based on that. This is not meant to review people’s idea but what they do or offer as a service.