The story
Pantera brings Rome’s pizza al taglio to Milan with impressive fidelity. As Franchino Er Criminale put it, the Milan outpost delivers the “same quality, same concept, and same incredible pizza and supplì,” singling out the Rossa con Pesto Romano and Pizza con Patate as standouts. Creator Cosa mangiamo oggi? also praised the eggplant pizza as “worth the trip,” confirming the kitchen’s consistency.
The experience is elevated by more than just the food. Giuliacrossbow noted the “amazing” space, complete with retro arcade cabinets, and impeccable service. While the pizza remains faithful to the Roman original, she observed it is slightly thinner, with a more Milanese-friendly menu. For top-tier Roman street food in Milan, Pantera has already proven itself a destination.
Synthesised by AI from every creator’s review. First reviewed 2025.
What diners say
Synthesized from 19 Google reviews · tap an aspect for the detail
Diners appreciate the venue's stylish ambiance, hookah offerings, and friendly staff, making it a popular spot for groups and couples. Many highlight the excellent service and well-presented cocktails and buffet. However, a recurring concern involves inconsistent pricing between the menu and the final bill, with some guests feeling surprised by higher charges, particularly for drinks.
Ambiance and Decor
Guests consistently praise the beautiful, well-decorated interior with a cozy, oriental atmosphere. The venue is described as welcoming and ideal for a fun evening with friends or a date.
Service and Staff
The staff is frequently described as very kind, professional, and welcoming. Many reviewers mention excellent service and a complimentary fruit platter, contributing to a positive experience.
Hookah Quality
The hookah is a highlight, noted as clean and enjoyable. The venue is considered a top spot in Milan for hookah, with a good selection.
Food and Drinks
The buffet is well-maintained and always full, and the cocktails are varied and well-assorted. Some guests also praise the food as the best in Milan.
Pricing Transparency
A notable number of guests report that prices charged at the register differ from those on the menu, particularly for drinks and hookah. Some feel this practice is misleading, as the higher night rates are not communicated upfront.
Most-loved dishes
AI summary of what 12 dish mentions say about the food
Pantera’s Supplì draws raves for its perfect crisp-to-creamy texture, while the overall vibe is one of rustic, unpretentious Roman comfort that feels like a warm embrace.
“The supplì has an incredible breading — it's the classic breading that makes your eyes roll back. I'm a bit envious because at my own place I can't get it like this, no matter how many tips we try. The breading is crunchy and the inside tastes strongly of sauce — a simple sauce but with a lot of personality and flavor. I rate my supplì an 8.5, but this one is a 9 or even 9.5. I envy this supplì.”
“This supplì just came out. Look at that stretch — it stretches and melts, smells amazing, lots of basil. They always put a ton of basil in the supplì. The tomato flavor is identical. The frying is different from Rome — the breading is different. It's strange they chose a different frying than the one at Garbatella. The result is still good. Personally, I prefer the Roman frying. This Milanese one maybe adapted to Northern Italian taste. The rice inside is cooked perfectly, the tomato is fresh, lots of basil, it does its job absolutely.”
What creators say
3 creators have covered Pantera. Most active: Franchino Er Criminale, Giuliacrossbow, Cosa mangiamo oggi?
Pantera in Milan is exactly the same as the Rome location — same quality, same concept, same incredible pizza and supplì. It's exactly what Milan needed to show real Roman cuisine. Top pizza, top concept, top everything.
Dishes mentioned
Rossa con Pesto Romano
This is the simple red pizza with pesto romano — it's exactly like the one in Rome. The base is super thin and crunchy, almost like a cracker, and the pesto romano gives it a perfect balance. It's a poetry, really. I'd say this is the true representation of Roman pizza: simple, well-cooked, scrocchiarella. Among all the pizzas I tried today, this one wins for simplicity.
Pizza con Patate
The potato pizza is amazing. Look at that potato cooking — perfect. The potatoes are well cooked, as they should be with the pizza underneath, and since the base is so thin, it's even easier to bake. The potatoes act as a shield, so they don't even need to flip the pizza in the oven. It's a clamorous pizza, really excellent.
Bianca Ripiena con Insalata di Pollo
This stuffed pizza with chicken salad is beautiful — puffy and definitely crunchy. I could eat only this. The crunchiness of the well-made pizza on top and bottom, and then it sinks into the softness of the chicken salad. Spectacular. It's a poetry, really, something that makes your eyes roll back.
- Bianca Ripiena con Mortadella
Supplì
The supplì has an incredible breading — it's the classic breading that makes your eyes roll back. I'm a bit envious because at my own place I can't get it like this, no matter how many tips we try. The breading is crunchy and the inside tastes strongly of sauce — a simple sauce but with a lot of personality and flavor. I rate my supplì an 8.5, but this one is a 9 or even 9.5. I envy this supplì.
Pantera in Milan pleasantly surprised me — the space with retro arcade cabinets is amazing, the service is impeccable, and the pizza is very faithful to the Roman original, though slightly thinner and with a more Milanese-friendly menu.
Dishes mentioned
Supplì
This supplì just came out. Look at that stretch — it stretches and melts, smells amazing, lots of basil. They always put a ton of basil in the supplì. The tomato flavor is identical. The frying is different from Rome — the breading is different. It's strange they chose a different frying than the one at Garbatella. The result is still good. Personally, I prefer the Roman frying. This Milanese one maybe adapted to Northern Italian taste. The rice inside is cooked perfectly, the tomato is fresh, lots of basil, it does its job absolutely.
Pizza Margherita
Classic margherita. Nice and light, the bottom baking seems spot on. Then a slightly burnt push from Roman pizza and I get a bit of bitterness. It's extremely light. Wow, how thin it is! Incredibly thin! Almost three. It's strange because at Pantera in Garbatella it's not this thin, it's really like a wafer. Almost a different product, guys. It's good, but it's a different pizza, I can't explain. Otherwise the flavor is very good, from the tomato to the fior di latte on top, but I have to say it caught me off guard because I didn't expect such a thin pizza.
Pizza Ripiena con Salamino
Stuffed white pizza with salami. There was no mortadella one, so salami and mayonnaise. He asked if I wanted it heated. I said if you think it's necessary, yes. And he did — unlike Bonci in Milan. This one with mayonnaise inside he didn't heat because if you heat the pizza with salami, the salami cooks, becomes greasy, releases all the fat. Hot mayonnaise I think is one of the worst things you can do to a person. So this is cold, that one is hot. I like seeing these differences in service. Pantera excellent. Already here on the white pizza I find a more familiar taste compared to what I've always had at Pantera in Garbatella. It's not a different product like that margherita was. It lacks a bit of crunch on top, but maybe because they were the last two pieces, they'd been sitting there a while, so it lost that crunch I look for in Roman pizza al taglio.
Crostino
This crostino — already the look, the baking, everything. It's more on that line. Nice and reheated, crunchy underneath with a generous layer of cooked ham. Delicious, guys, delicious. Very, very happy.
Pizza con Verdure
Let's go with the vegetables — they never hurt, especially on Roman pizza. Mmm, good. Thank goodness they reheated them. They have a good cooking on top, a quick reheat. There's also cauliflower, I feel at the base a light veil of fior di latte to bind everything together. I was sorry not to find, like we saw in Rome, the pizza with puntarelle, the pizza with tripe — something more Roman. Here there are more classic flavors. I didn't find, at least today, some pizza flavors a bit more Milanese, with ingredients from northern Italy. Too bad, I would have liked that.
Pantera makes great Roman-style pizza in a tray, and the eggplant one is worth the trip.
Dishes mentioned
Pizza con Melanzane
This one with eggplant is one of my absolute favorites. I'm telling you before even tasting it because I tasted it in Rome — the one with eggplant is worth the trip. Worth the trip to Rome, to Romolo, anywhere. Slightly tangy. Fly there.
Pizza con Patate
Look how beautiful this one with potatoes is. Does it beat the eggplant one? No, it doesn't beat it — it's a tie.
