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The best meat restaurants in Milan

Sharpen your canines, prepare the knives: the meat is served

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The vegan wave has overwhelmed us but the carnivores of the world still resist. When a carnivore looks at the world, the only thing he sees is a giant restaurant. A pig will not be a simple pig, for example, but an assembly of future chops, loin, ribs and sausages. In the same way a beef will not be a beef, but a set of walking fillets and steaks. Also, let’s say it out loud, where is the good meat in Milan? Only at the butchers who have remained faithful to their trade, as they once were, and in the meat restaurants where we know it in the hands of chefs who know exactly what they are doing.

Exploring all the restaurants in the city that specialize in meat we discover a clear predominance of Argentine, Tuscan and Piedmontese places. The Piedmontese can boast their Fassona, and it’s not nothing. The Tuscans, in addition to a thousand-year tradition of meat-cooking, possess that divine miracle that is Fiorentina steak. The Argentineans, needless to say, are famous for their meat that melts in the mouth like butter and their beeves raised in the immensity of the grassy pampas.

To help you discern in this crowd of restaurants for carnivores, we of Flawless Milano, that love our meat very tender and a little bloody, have compiled a list of places to go without risk. It doesn’t matter what place you choose: if it comes from this list, you will make an incredible impression on any carnivore.

Don Juan

Via Altaguardia, 2

I 10 migliori ristoranti di carne a Milano - Don Juan

We give unto Caesar what is Caesar’s. Many restaurants are close to the quality of Don Juan but nobody really exceeds it. The origin and the quality of the meat is a matter of the utmost importance for the chefs, who choose only the absolute best of the best. Their meat is so tasty and genuine, in fact, that even when it’s just put on the grill, it emanates its natural, inebriating scent. Its various asados, bifes de chorizo ​​and picanhas will not only amaze you for their quality but also for their largeness. When it comes to meat, in fact, the size matters and Don Juan definitely has the right measures.

El Carnicero

Via Spartaco, 31

I 10 migliori ristoranti di carne a Milano - El Carnicero

For four years El Carnicero has been on the top of its game in the city with tables always bursting full and the fame of a real temple of the meat with two addresses in Milan, one in Via Spartaco and one in Garibaldi. Despite the constant crowding, the staff is the image of courtesy, promptness and professionalism. Their meat comes from the United States and Argentina, of course, but there is a particular delight (and particularly recommended one, too): the chuleta of the famous Bodega El Capricho de Leon, in Spain, where the animals are massaged before slaughter and their meat hung for many days, giving it a unique flavor.


Via Marco Cremosano, 41

Since 1975, Ribot is an icon of Milan, a landmark for meat lovers. it was born from the love of Mauro and Colette for Tuscan tradition, an identity it was able to maintain with its cuisine. Ribot’s famous for its quality cuts of meat, both Italian and foreign, including Fiorentina, ribs and fillets. But meat is not the only protagonist here: Tuscan specialties such as cold cuts, Maccheroni alla Montalcino and cheese make their appearance in the menu. Finally, an honorable mention goes to the winery, which offers a selection of Tuscan and Italian wines to better accompany the dishes. When it comes to meat and tradition, Ribot is undoubtedly an excellent choice.

El Gaucho

Via Carlo D’Adda, 11

I 10 migliori ristoranti di carne a Milano - El Gaucho

Let’s go back to Argentina with this Latin American steakhouse. A nostalgic and refined place where the vocation to absolute quality can be seen starting from appetizers that include an excellent stuffed beef matambre or the plattersof Spanish hams to be served with one of the Argentinian rosés from their cellar. The dishes are classic and excellent. Our favorite? The carrè de cordero, good and tender, while, if you feel particularly hungry, you can not ignore the bife de costilla, a rib of beef with fillet that will satisfy even the most voracious carnivore.

El Paso de los Toros 

Via Lazzaro Palazzi, 7

Pure Argentine pride since 1992, El Paso de los Toros was the first  restaurant “blanco y azul” opened in Milan, a place where you can breathe the endless prairies of the Argentine Pampa and the intoxicating scents of meat “a la parrilla”. A large wooden counter, ochre-coloured walls and sepia posters from old Western films paint the history of an informal atmosphere, which stands out from the competition for its simplicity. Whether you are looking for a place to spend the hora Feliz with a nice traditional drink in your hands, or a restaurant where you can taste juicy meat cuts from the best Angus farms, El paso de los Toros is here for you.

Osteria la Carbonaia

Via Giosuè Carducci, 38

I 10 migliori ristoranti di carne a Milano - Osteria la Carbonaia

Even after many years, the Osteria la Carbonaia remains faithful to its origins. Its aesthetics may not have that elegance you are looking for, but all that is lacking in furniture is offset by the quality of the dishes. The menu proposal is very classic (Fiorentina, fillets, tartares, ribs, sausages and all the other great classics of meat restaurants) but what makes this place legendary is its tagliata, something tender and ineffable. The simple, unadulterated goodness of the meat is underlined by the simple contours of vegetables that, besides being very good in itself, exalt at best all the flavors of the main course. A classic not to be missed.


Al Mercante

Via Cesare Cantù, 7

There is a restaurant, a stone’s throw from the historic center, which is not intimidated by the crowd of parrilleros constantly competing for the title of best steak in Milan. Al Mercante holds high the flag of Italian cuisine with a daily menu that offers only the freshest and most genuine ingredients the market has to offer, including meat. In the hands of the chef, an excellent raw material turns into pure enjoyment for the eyes and taste buds: tomahawk, costata della Valtellina, fiorentina di Pezzata Rossa della Valle D’Aosta, are some of the delicacies you can find on the menu, to be accompanied by a full-bodied glass of national red wine.

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