5 dishes to try in November in Milan

Almost every restaurant has a dish that defines its culinary identity and makes it a destination for diners. Whether born from a family recipe passed down through generations, an innovative idea from the chef, or simply an instinct for current food trends, it becomes the highlight of the menu, or what you might call the runaway bestseller. We at FLAWLESS have picked five dishes to try in November across five different restaurants.

Il carpaccio di zucca at L’Alchimia

Viale Premuda, 34

Pumpkin is one of the undisputed stars of autumn cooking, but at L’Alchimia it is presented in a remarkably original way. Cut into wafer-thin ribbons and folded onto the plate, it becomes a carpaccio that plays on pumpkin’s vibrant colour and delicacy, rounded off by savoury notes and contrasting textures. A plant-based dish that centres on a seasonal ingredient, interpreted with the creativity typical of this contemporary restaurant in viale Premuda. The interior is just as refined, featuring curated furniture, Fornasetti pieces and historic photographs of Milan.

Le tagliatelle al ragù at Trattoria Tina

Via Altaguardia, 16

Milan is rediscovering its love for nonna-style comfort food—hearty dishes with generous portions—and even Michelin-starred chefs are leaning into the trend. Take Matias Perdomo, who alongside his Contraste partner Simon Press opened Trattoria Tina in Porta Romana, placing chef Arianna Consiglio at the helm in the kitchen. Among the standout signatures are the tagliatelle al ragù, made with fresh hand-rolled pasta and a rich, savoury sauce, strictly according to tradition. The menu is concise, seasonal and revives great Italian classics, from vitello tonnato to roast meats and ravioli burro e salvia.

L’hotpot alla Ishikari at Gastronomia Yamamoto

Via Amedei, 5

Gastronomia Yamamoto has long introduced us to Japanese cooking far beyond the usual sushi and sashimi, and once again manages to surprise. The new autumn menu introduces the Hotpot alla Ishikari: a ceramic pot filled with salmon, tofu and seasonal vegetables simmered in a miso-based broth. The twist? A knob of butter to melt in at the table—an ingredient rarely associated with Japanese food by outsiders, yet widely used there. Rich, warming and comforting, it is ideal for the first cold spells and reveals a lesser-known side of Japanese dining.

La tartare di tonno rosso at Il Christina

Corso Garibaldi, 104

Knife-cut bluefin tuna arranged over basil-infused mash and finished with a mango reduction: just a few ingredients for a dish that centres on fresh fish and balanced flavours. It is one of the tartares at Il Christina, the new seafood restaurant in the Moscova area inspired by Aristotele Onassis’s legendary yacht Christina O. Amid polished wood, portholes and nautical accents, the kitchen serves crudi, carpaccios, shellfish and the catch of the day, prepared with minimal fuss to let the produce shine.

Il pandoro toast at Dolzeto

via Francesco Arese 19

In Milan, toasted sandwiches have become something of a signature dish, interpreted in countless ways from the classic to the inventive. And with the first hints of Christmas in the air, why not try one made with pandoro? At Dolzeto, Sandra Tasca’s bakery in Isola, the Pandoro Toast arrives golden and fragrant, served either in a classic version with cooked ham and Asiago or in a vegetarian take with whipped goat’s cheese and braised Chioggia beetroot. It is one of the savoury additions created by pastry chef Giorgio Saccone, alongside veneziane, pastries and other Venetian specialities.

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