Where to eat oysters and seafood platters in Milan
A selection of seafood restaurants in the city to order lavish, fresh platters
The earliest records of oysters date back to the ancient Greeks, who used their shells for precious jewellery and as currency after enjoying them at the table; historically, oysters were cooked in honey with wine and spices. The legend of their aphrodisiac powers also stems from ancient Greece: Aphrodite rose from the sea on an oyster shell and later gave birth to Eros, the god of love. Oysters were among the very first marine organisms cultivated by humans. It was a Roman named Sergius Orata, more than 2,000 years ago, who first conceived the idea of storing and farming oysters in rearing ponds around the Gironde, and later across Normandy and Brittany. The Romans kept them fresh in deep trenches dug into the earth, wrapped in straw and covered with snow brought down from the Apennine mountains.
Today, this prized shellfish is the ultimate indulgence served straight from salt water to plate. The best way to enjoy oysters is raw, though freshness is paramount. We have selected our favourite addresses for the best oysters in Milan, delivering the genuine scent and taste of the open sea.
Langosteria
Via Savona, 10
At Langosteria, the sea is celebrated in style. Meticulously sourced ingredients, both seasonal and timeless, come together in vibrant, colourful pairings with effortless elegance. Oyster lovers will find plenty to choose from on the menu. The ‘Plateau Royal‘, for instance, offers a selection of 10 oysters alongside king crab and steamed royal langoustines. There is also the ‘Plateau Degustazione‘, combining 12 oysters with two langoustines, two red prawns, pink prawns, two raw scallops, two sea truffles, two clams and whelks. From the dedicated Oyster Bar section, you can also order Fines de Claire, Gillardeau, San Chile, Sélection D’or and Tarbouriech oysters.
Al Porto
Piazzale Antonio Cantore
The cooking at Al Porto revolves around seafood, taking cues from the coastal traditions of Versilia. The dishes showcase top-quality ingredients, with fresh fish delivered daily. Chef Emilio Mola brings years of dedication to the kitchen, making the restaurant a trusted favourite for regulars. The menu features stewed baby octopus, fish soup, Aragosta alla Catalana, the house Risotto del Capitano and classic French Belon oysters. Expect a delicate salinity from their time in the brackish waters of the Belon river, where 19th-century Breton cultivator Auguste de Solminihac first bred them to preserve the species. Their distinct woodland note comes from river waters rich in organic forest matter, yielding a gently tannic, lingering finish.
Ristorante Gallura 1988
Via Vittoria Colonna, 50
A corner of Sardinia in the heart of Milan. That is the promise of this restaurant, which takes diners on a tour of Sardinian culinary traditions, where pristine regional produce takes centre stage. Among the raw starters, Sardinian oysters stand out immediately. Clean and pearl-like in appearance, they release the fresh, briny aroma of freshly caught blue fish when shucked. On the palate, they are plump and balanced, opening with sea salt before yielding sweet, nutty notes of Sicilian Noto almonds and Piedmont hazelnuts, concluding with a crisp mineral finish and a pleasing bite from the adductor muscle.
Forte
Viale Monte Grappa, 12/B
After establishing itself as one of the most popular seafood spots in Miami, young restaurateur Andrea Reitano brought Forte to Milan, where it quickly became an in-demand table. A glance at the menu confirms that pristine seafood is the top priority, especially across the raw bar: tartares, carpaccios and oysters cater to every craving. To sample the best of the kitchen, order the plateau with 8 oysters, 4 langoustines and 4 red prawns. Pure indulgence on ice.
Trattoria del Pescatore
Via Vannucci, 5
In October 1976, Trattoria del Pescatore opened its doors for the first time. Giuliano Ardu, together with his wife Agnese Atzeni and their family, took over a modest neighbourhood trattoria and transformed it into one of the first restaurants in Milan dedicated entirely to seafood. Hailing from Sardinia, they introduced traditional staples such as mullet bottarga, then virtually unknown outside the island, alongside their signature crusty loaves, crisp outside and light within. Their Astice alla Catalana became an enduring classic and remains the most requested dish today. The menu also features Gillardeau oysters, which can also be ordered for home delivery.
A’ Riccione
Via Taramelli, 70
A’ Riccione is a benchmark for fresh seafood in Milan. Right at the entrance, a striking fish counter showcases raw delicacies, including the renowned Gran Plateau Royal and an extensive choice of oysters: Tarbouriech, Cocollos Papillon, Carlingford Ireland, Tsarskaya and Gillardeau. The undisputed star of the menu is the Gran Plateau Royal, loaded with hand-cut tartare and carpaccio (tuna, swordfish, salmon and sea bass), 9 special oysters (Gillardeau, Speciales de Claire, Amelie), 2 langoustines, 2 red prawns, sea almonds, bearded mussels, razor clams, smooth clams, a scallop, steamed brown crab claws, steamed whelks and steamed royal prawns.
Bianca
Via Panizza, 10
A warm, understated dining room awaits at Bianca, where fresh seafood arrives daily from the city market. Natural light floods the space, anchored by crisp white tones that never date. Raw seafood commands attention from the start: diverse tartares sit alongside generous seafood assortments, flanked by warm dishes such as whipped salt cod tartlet in a potato crust. While the menu changes regularly, signature dishes remain, and oysters can be ordered individually or as part of the ‘Plateau del Bianca‘ (3 oysters, 2 red prawns, 2 purple prawns, 2 langoustines and 2 scallops).
Brutti di Mare
Piazza Antonio Cantore, 3
Shellfish in all its unvarnished glory is the focus here, served in a slightly retro setting where produce reigns supreme. Young founders Mirko De Rosa and Valentino Pittau named the spot Brutti di Mare (‘Ugly Seafood’) as an affectionate nod to mussels, oysters and smooth clams, which prioritise flavour over looks. Just steps from the Darsena, the restaurant houses an on-site shellfish purification centre capable of depurating up to 2,000 kg of product each day, including mussels, clams and oysters. Shellfish from the Adriatic (and French waters for oysters) are kept alive in temperature, oxygen and salinity-controlled tanks that mirror natural ocean conditions.
Mimì Gourmet
Viale Pasubio, 16
From raw seafood platters and lobster or sea urchin spaghetti to daily catches on rotation, this eatery, which started as an informal kiosk in Piazza Baiamonti, has earned a devoted following. Diners come for relaxed, flavourful lunches and dinners: from fried fish and stuffed panzerotti to the generous seafood platter, piled high with tartares (salmon, tuna and catch of the day), razor clams, red and white prawns, langoustines, sardines, sea urchins and fresh, briny oysters.
Iyo Experience
Via Piero della Francesca, 74
IYO is the first innovative sushi and Japanese-inspired restaurant in Italy to be awarded a Michelin star. The menu highlights meticulously chosen produce, such as Tarbouriech pink oysters from Veneto. Cultivated in the Sacca di Scardovari, a UNESCO Biosphere Reserve in the Po Delta, this Italian oyster benefits from an innovative rearing method. Its meat is dense, crisp and richly flavoured with remarkable persistence, encased in an undulating, sun-kissed pink shell from which it takes its name.
