Most-loved dishes
AI summary of what 16 dish mentions say about the food
Autem’s beetroot macaron is the clear standout, a delicate, airy marvel that captivates. The overall vibe is one of refined, playful elegance, where each dish feels like a thoughtful, artistic surprise.
“It's empty inside, just the shell of the macaron — like Indian pani puri that you fill later. I'd keep crunching with the basket; the edge crunches a lot while the base is soft to hold all that stuff. A lot of stuff inside.”
What creators say
1 creator has covered Autem. Most active: Piattoriccomicificco
Autem is an intimate and elegant restaurant in Milan where chef Luca Natalini delivers a phenomenal tasting menu with perfect wine pairings, a standout pigeon dish, and an incredible pastry section by a 19-year-old chef — all at a price that's unbeatable for this level in Milan.
Dishes mentioned
Taco con Latticello, Caviale e Acciuga del Monte Argentario
I start with the taco — it's the strongest one, with the licorice, caviar, and anchovy. The caviar is there but then the anchovy comes through; I think the caviar could have played a bigger role. Still, a beautiful three.
Tartelletta con Carciofo e Insalata di Carciofo di Sardegna
This one is more casual so far — not super crunchy, but it wraps well around what's inside. Inside it's like it has a pink sauce. The onion is fantastic, you wouldn't even say it's onion at first.
Macaron all'Aria e Barbabietola
It's empty inside, just the shell of the macaron — like Indian pani puri that you fill later. I'd keep crunching with the basket; the edge crunches a lot while the base is soft to hold all that stuff. A lot of stuff inside.
Brisé con Parfait e Gelée di Pomodoro in Conserva
Before even tasting it, I biscotteggiato alla francese — you can feel it. It has that savory-sweet note, like a sablé. A nice little game.
Burro con Cipolla Fondente e Burlancata
We left the gold with caviar for last. He said there's also anchovy from Argentario, so it should be strong. Instead it was kept very delicate. You lose the caviar a bit, but still a beautiful three.
