Rost, Milano

Delicious dishes, apparently homemade (but it is difficult to achieve these levels of goodness and balance at home), high quality raw materials, attention to local eco-sustainable producers, various proposals in portions that make sharing and conviviality spontaneous.
At Rost everything is a cuddle and every time I can't wait to go back!

Super delicate cod with fennel, as always excellent mondeghili (the typical meatball in Milan, for me the best so far in the city), tasty coppa di testa by Anselmo Bocchi.
Superb radish pickled! When acidity becomes comfort food...

The onion from Nocera with Sila potato and vegetable bottom is something amazing!
Mambrotta's white asparagus becomes delicious with parmesan broth, egg cream and fried bread (I made ‘scarpetta’!).

Frayed tongue made fresh by vegetables with sour and fresh horseradish.
Easy victory: an excellent sausage with herbs (bitter and spicy!), black olives and Pecorino from Monte Poro.