Sandì

Sandì is a contemporary bistro on via Francesco Hayez, right on the border between Porta Venezia and Città Studi. Conceived as a neighbourhood fixture, it quickly carved out a distinct identity: cooking centred around vegetables, tuned to the rhythm of the seasons and markets, while still featuring carefully sourced meat and fish. It caters to anyone seeking high-quality food during the day, coming alive chiefly at lunchtime, while Friday evenings take on a more intimate mood for curious regulars.

The interior reflects the same philosophy: understated, warm and timeless. Set inside a 1950s building, it retains the materials and spirit of the era. Terrazzo flooring, pale walls and vintage 1970s furniture shape an uncluttered, bright dining room without unnecessary fuss. The decor blends Milanese tradition—burl wood, stone, curtains—with contemporary touches of steel and polycarbonate, striking a balance that recalls classic dining spots of the past, the ones that never needed to chase the latest design fad.

In the kitchen is Laura Santosuosso, a self-taught chef with Emilian roots who has made fresh pasta and vegetables the cornerstones of her cooking. At Sandì, vegetables are not mere sides but stars of dishes with surprising combinations, such as Rape di Chioggia cotte nel sale, Lattuga cotta sulla brace con salsa di prezzemolo, burro ai capperi, lemonquat cadito e finocchio marino, or Tarte di carote novelle e scalogni sfumati al Marsala. Alongside these creations are comforting dishes rooted in family memories and technical precision, like Zuppa imperiale nel brodo di gallina.

There is also a playful, slightly daring streak that brings to the menu dishes like Capasanta alla brace, zabaione, taccole e piselli, lardo e acetosa or Hacis Parmentier di pecora gigante bergamasca, cipolle e tartufo nero invernale, while subtle Asian influences add depth without overpowering, as in the Tagliatelle con ragù di frattaglie di pollo e 5 spezie cinesi or the Pannacotta al miso e sobacha. The menu changes weekly, guided by market produce and the chef’s inspiration.

Front of house, welcoming and guiding guests falls to Danny Mollica, the chef’s partner, who oversees the service and wine list. His selection focuses on natural labels and independent producers, with an inclusive approach that also embraces quality craft beers. Service is direct and measured, perfectly suited to a bistro that aims not to impress with stiff formality, but to welcome guests with genuine warmth.

Sandì is a young project—open for just a few months—yet it has already captured Milan’s attention thanks to an offering that manages to be simple and refined at once. It remains a work in progress, open to new ideas and intent on growing steadily, without rushing. Sticking (for now) to lunch and Friday dinner service is proof of that: a deliberate pace that keeps quality and consistency high.