Milan's MICHELIN restaurants 2026 – three stars at Mudec and 17 more

Eighteen restaurants in the city of Milan hold MICHELIN stars in the 2026 guide: one with three, three with two and fourteen with one. Where they are, who is cooking, and how to choose between a museum's top floor, a room above the Duomo and a former brush factory.

No Italian city has more MICHELIN stars than Milan, and the 2026 edition of the guide, presented in November 2025, confirmed it. Within the city limits there are now eighteen starred restaurants, spread from the Duomo to the old industrial districts of the north-west, and between them they cover almost everything the city eats: Lombard classics, Neapolitan and Apulian cooking brought north, Japanese kaiseki, a vegetarian pioneer and a great deal of creative cooking in between.

What follows is the full list for the city, with the restaurants worth planning a trip around described in more detail. The guide places all but two of them in its highest price band, so the choice is less about budget than about setting and style.

Three stars: Enrico Bartolini al Mudec

Enrico Bartolini's Milan restaurant is the headquarters of a group that now reaches well beyond the city, and it sits on the third floor of the Mudec, the Museum of Cultures on Via Tortona. The dining room is a calm, contemporary lounge; in the kitchen Bartolini works alongside the resident chef, Davide Boglioli, and the guide describes cooking built on fullness and intensity of flavour rather than cleverness for its own sake.

There are two tasting menus, Best Of and Mudec Experience, and dishes can also be ordered à la carte. The inspectors single out a beetroot risotto with a gorgonzola sauce and suggest asking for the off-menu tasting of five creative cheeses. Three stars, in the guide's own terms, mean exceptional cooking worth a special journey; in Milan, this is the only table that carries them.

Two stars: Seta, Andrea Aprea and Verso Capitaneo

Seta by Antonio Guida is the restaurant of the Mandarin Oriental, with its entrance on Via Monte di Pietà. Guida offers three tasting menus – one of his classics, one built on the season and one around a single ingredient – and the wine list runs to magnums of notable vintages and a serious choice by the glass. After dinner, the hotel's Mandarin Garden next door is one of the city's late-night addresses.

Andrea Aprea cooks on the top floor of the Fondazione Luigi Rovati, the palazzo on Corso Venezia that also houses a museum. The central dining room faces the open kitchen, its walls clad in bucchero, the black ceramic of the Etruscans. Aprea, a Neapolitan long settled in Milan, offers three menus: Contemporaneità, four courses of new work; Partenope, six courses revisiting Campanian classics; and Signature, eight of his defining dishes. The Caffè Bistrot in the palazzo's garden courtyard serves simpler Italian cooking from breakfast to dinner.

Verso Capitaneo is the most theatrical of the three. A lift from Piazza del Duomo takes you to the second floor, where three long tables face the open kitchen and diners sit opposite the cooks as they finish each plate; there are conventional tables for those who prefer them. The brothers Remo and Mario Capitaneo, who came to Milan from Puglia, draw on both their southern roots and Milanese tradition. The guide's example is blue lobster with wagyu and tonka bean.

The institutions

Il Luogo Aimo e Nadia has been part of Milanese dining for more than sixty years. Alessandro Negrini and Fabio Pisani now run the kitchen, with two tasting menus that reflect Negrini's Lombard and Pisani's Apulian roots, and an à la carte from which you choose at least two dishes and a dessert. Aimo's 'piatti del cuore' remain, among them spaghettoni with fresh spring onions, chilli, olive oil and Ligurian basil.

Cracco in Galleria brings Carlo Cracco's cooking into the Galleria Vittorio Emanuele II, with the resident chef Luca Sacchi at the stove and, according to the guide, one of the most comprehensive lists of French wine in Italy. Joia, on Via Panfilo Castaldi, was the first restaurant in Italy to bring vegetarian cooking to fine dining. Pietro Leemann's successors, Sauro Ricci and Raffaele Minghini, keep his poetic dish names, and at lunch the Piatto Quadro offers five small tastings.

Porta Nuova and beyond

Several of the city's stars cluster around the towers of Porta Nuova. Berton, on Via Mike Bongiorno, is known for Andrea Berton's Non Solo Brodo menu, in which broths are poured at the table. Anima, in the Milano Verticale | UNA Esperienze hotel, is a second Enrico Bartolini address, with Michele Cobuzzi as resident chef. IYO Kaiseki, at the foot of one of the towers on Piazza Alvar Aalto, serves the codified sequence of a Japanese kaiseki meal, while its sister IYO, on Via Piero della Francesca, has long been a reference for Japanese cooking in Italy.

Elsewhere, Horto brings Norbert Niederkofler's ethic of local sourcing to Via San Protaso; Sadler, now in the Art Nouveau Casa Baglioni hotel on Via dell'Annunciata, has a rooftop bar on the seventh floor; Matias Perdomo's Contraste offers two menus, Riflesso and Riflessioni; Moebius Sperimentale seats just twelve in a gourmet room above a former textile warehouse; and Sine by Di Pinto serves Roberto Di Pinto's Campanian cooking with a trolley of breads.

New for 2026: Procaccini and Abba

Two restaurants won a first star this year. Procaccini, on the street of the same name, is the kitchen of Emin Haziri, born in Kosovo and raised in Italy. Guests begin with a drink at the bar, there is live piano and voice, and alongside the creative menu runs another of raw seafood, from oysters to caviar.

Abba, in the Certosa district in the north-west, opened in the summer of 2024 in a former paintbrush factory: an open kitchen, eight well-spaced tables and two menus from Fabio Abbattista, who spent ten years at L'Albereta in Franciacorta before coming to Milan. It is the only starred restaurant in the city that the guide places in its moderate price band.

How to book

Book directly with each restaurant. Several – among them Seta, Cracco, Berton, Contraste, Horto and both IYO restaurants – manage their own reservations rather than through the guide's booking partner. During the fashion weeks and design week the best tables go weeks ahead. Lunch is the easier way in: Joia, Sadler and Abba offer shorter lunch menus, and IYO a lighter à la carte at midday.

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