The story
Nestled in a charming park setting near the Bosco Verticale, Ratanà has solidified its reputation as a premier destination for elevated Milanese cuisine. Chef Cesare Battisti’s restaurant is widely celebrated for its creative, refined approach to tradition, with many creators, including the team at *Qui si Taffia*, insisting it serves the best risotto in the city. Beyond the iconic rice dishes, the menu offers a thoughtful exploration of local flavors, featuring standout plates like pastrami and various terrines.
The restaurant balances its sophisticated culinary output with a commitment to sustainability, focusing on zero-waste practices and small-scale producers. Whether you are visiting for the €70 tasting menu or a romantic dinner, the experience is defined by impeccable service and generous portions. As *Bertra* noted, it is a top-tier dining experience that is well worth the splurge.
Synthesised by AI from every creator’s review. First reviewed 2023.
What diners say
Synthesized from 38 Google reviews · tap an aspect for the detail
Ratanà is widely celebrated for its creative, ingredient-driven take on Milanese classics, with many diners praising the risotto alla milanese, lasagna, and tasting menus. The warm, family-like atmosphere and attentive service are frequently highlighted, though a minority note that the experience can feel overpriced or inconsistent. Overall, it remains a beloved destination for those seeking refined yet unpretentious Italian cuisine.
Cuisine quality and creativity
Diners consistently applaud the high-quality ingredients and inventive preparations, with standout dishes like the risotto alla milanese, lasagna, ceviche, and seasonal tasting menus. Many describe the food as flavorful, balanced, and a modern twist on tradition.
Service and atmosphere
The staff is repeatedly described as friendly, professional, and accommodating, creating a welcoming environment. The lively, joyful ambiance—though occasionally noisy—adds to the appeal, and the outdoor terrace is a favorite spot.
Value and pricing
While many find the pricing fair for the quality and experience, some diners feel the portions could be more generous or the cost slightly high for what is offered. The tasting menus are often cited as good value.
Consistency and expectations
A number of guests with high expectations were satisfied but not blown away, noting that some dishes are more impressive than others. A few found the menu limited or certain plates underwhelming, but overall the cooking is respected.
Noise level
The restaurant can be quite noisy due to its popularity and lively clientele, which some find charming and others distracting. It is a recurring observation but not a major complaint.
Wait times and reservations
Reservations can be hard to come by due to high demand, and a few guests experienced delays in service or seating. However, the staff generally handles these situations with grace.
Most-loved dishes
AI summary of what 14 dish mentions say about the food
Ratanà’s signature risotto alla milanese earns unanimous praise for its soulful, saffron-laced perfection. The overall vibe is one of warm, rustic elegance, elevating classic Milanese comfort food into a quietly memorable experience.
“I had one of the best risottos alla Milanese in the city at Ratanà. It was incredibly creamy, with a deep saffron flavor and perfectly al dente rice. Truly a standout dish.”
What creators say
5 creators have covered Ratanà. Most active: Qui si Taffia, Habemus Fame, sandrino
Shorts 3
Videos 2
Ratanà is one of the best restaurants in Milan, with incredible dishes like the risotto and pastrami, and a fantastic tasting menu for €70.
Dishes mentioned
Baccalà Mantecato con Tortillas
This baccalà is incredibly light, the paprika flavour caresses your palate. The baccalà feels like a cream. The tortilla is a bit of a mess, honestly, but the baccalà itself is wonderful.
Pastrami
The pastrami is crazy, the texture is insane. The coleslaw is also crazy, the acidity of the coleslaw is amazing. The only thing I didn't get was that herb on top.
Risotto alla Vecchia Milano
This risotto is the best we've eaten. The dark sauce is a brown meat stock, the green sauce is classic gremolata, and there's bone marrow. I'd order another one. It's incredibly creamy, doesn't even feel like rice, it's like a top-level risotto. The brown roast stock is incredible.
Vitello
The veal is absurd, exquisite. I can't even describe it properly, it's that good.
Pre-dessert: Crema al Lemongrass
This is a melon cream, not frozen, flavoured with lemongrass. It's slightly more acidic, it really tingles your tongue. It illuminates your palate.
Ratanà, Cesare Battisti's restaurant in a charming park setting, delivers refined, creative takes on Milanese classics like the Risotto Giallo and the Cardo Gobbo, with impeccable service and generous portions, making it a top-tier dining experience worth the splurge.
Dishes mentioned
Crema di Patate con Uova di Pesce, Bottarga e Tuorlo Marinato
It's very flavourful. I took a piece maybe with few fish eggs. You really taste the potato, which is delicious. The bottarga, that delicate, hyper-savoury thing, but very delicate, very good. The yolk I maybe felt little, now I'll taste it separately to see how it is. It's a slightly smokier yolk, you feel it relatively little in the rest, but it's very good. But the potato cream is delicious. I'm a big fan of potatoes, you know. Mmm, it has a very bubble tea effect, these fish egg balls that pop in my mouth. I'm just ignorant, I admit it. Yes, I'm ignorant. Well, overall very fishy, but very good. It's really very strong when you finally hit the bottarga and the fish eggs, it's a blast of very strong flavours, but mm, so good. I have to say that the yolk, when it's not there, you feel it's missing. This was exactly the dish I wanted to try because it seemed particular and it was an excellent choice. Really a very very interesting combination of flavours. I can say good.
Terrina di Cardo Gobbo con Fonduta di Taleggio e Nocciole Tostate
Delicious. The cardo is very delicate. The taleggio fondue is also delicate and then there's this very toasted hazelnut that arrives at the end after you've chewed a bit and wraps everything. Well, let's say the fondue dominates and the hazelnut arrives a bit later and it's delicious. If the potato with fish eggs was good, this is 12 out of 10. It's delicious. Wow, I found a new favourite appetizer of the video. Maybe this even beats the first appetizers.
Terrina di Gallina con Crostone di Polenta e Insalata di Sedano Croccante
The hen is very tender, very flavourful. Maybe the sauce is more flavourful, but overall it's delicious. And the polenta is a hit. I love polenta, you have to like it, I know, some people don't, but this polenta crostone is... you have to know the feeling of polenta that your grandmother made and the next day the leftovers were put in a pan in the oven. It's exactly that. It's delicious. But it's the thing that takes me back to when I was little going to my grandmother's. And then there's the celery. I know it should be eaten together, but I hate celery. Let's see together how it is, so I can give you an opinion on the whole dish and not on the pieces I like. Ok. The celery gives that fresh note that helps degrease everything a bit. Yes, I still like it more without. Yes, but because I like it when it's nice, a nice warm, full flavour. I don't care about degreasing, I want it to be fatty and greasy. But this hen with its little sauce is really good, a bit stronger than chicken, really really particular. And I'm in love with the polenta. This is my extreme northern side coming out with polenta. It's good, but I think the cardo remains the best appetizer, I'll be honest.
Risotto Giallo Tradizionale con Gremolada, Sugo di Arrosto dell'Osso Buco e Midollo
The risotto on its own is really strong saffron risotto. Very good, very saffrony. Let's see with its little sauce and its gremolada. Mm, the gremolada is another thing. Super buttery and super good. Let's see with a little piece of marrow. Look how soft it is. Very very good. Very very classic, as it should be, executed really well. And I've eaten a lot of risottos being from Milan. It's a risotto with very little parmesan, I mean you really taste the saffron, which is something I can appreciate, eh. And sometimes you get those risottos that taste of parmesan, bam, and that's it. This is very well balanced. Let's see just with the little sauce and not with the gremolada. The osso buco sauce, delicious. Bread really too little. And then it's a gel. What a thing! It's almost gelled. Wow! I wonder how it's made. I'm very curious. Very simple, it's not a flavour that makes me say wow, I've never tasted it, but for what it is in its simplicity, it's well executed. Nothing to do, just good, good, good. Wow, it's been a while since I ate it.
Baccalà in Pastella con Cavolini di Bruxelles Saltati nel Miele e Soia e Maionese al Miso
The baccalà tastes a lot of baccalà, I have to say. It's a very soft fry, but the fish inside you can tell it's a high quality fish, but baccalà more or less always tastes the same, we can say it's better than many baccalà I've eaten, but it's baccalà. The mayonnaise is incredible, it's very light with this slightly sour hint, I'm in love with this mayonnaise. And now I'll taste the Brussels sprout which has this peculiarity of being a vegetable that can be terrible or delicious. This is very good. You can tell it's a bit sweet, but in a very pleasant way. And then it's with good bacon. And then there are these leaves on top. Very bitter. I don't know exactly what it is, but it's very bitter and there's also lemon on top, so it's a bit sour which probably gives much more with the baccalà. Now I'll try the forbidden bite. Let's see. Ah, with this little salad it's much fresher, but before I only tasted it with the sauce. I have to taste the baccalà alone again. Everyone stop. There's something I missed, I think. Let's go, let's see. Before I hadn't felt the quality of the fish itself well. It's a delicious baccalà, I mean the flavour, even without the batter of the baccalà, is really really excellent. But with the mayonnaise it's better. I have to steal the recipe. It's true, you don't do that. But I'd like to have a jar at home, so I'd make love. Now I finish everything and then decide if there's room for dessert too. Anyway, before I focused on the fish, I forgot to say that the batter is the curry. That's what I had felt. Very spicy, good. Eh, I can say this is very well thought out as a dish, I mean these are flavours revisited in a super interesting way, I mean this mayonnaise, this curry in the batter, this little salad that's already finished, a bit bitter, delicious, a real dish to take again this. Note of merit.
