The story
On a terrace overlooking Piazza del Duomo, The View Milano offers an elegant tasting menu from MasterChef winner Valerio Braschi. The setting is undeniably striking, and the creative lineup has clear highlights. Francesco Zini singled out the spaghetti with Piennolo tomato and shrimp and the Glairer 51 fish as hits, while noting the catfish dish lacked harmony. Piattoriccomicificco called the dessert with Japanese uni, yuzu gel, and lime bavarian cream “pazzesco,” praising its delicate balance.
At €118, the meal is approachable for a fine-dining tasting menu in the city center. Yet consistency varies: the same catfish reappears in other reviews without the same enthusiasm. Still, the inventive touches—like a liquid bruschetta or a “finto pomodoro” with foie gras—show ambition. For a summer discovery with views, The View Milano is worth a visit, especially for that standout uni dessert.
Synthesised by AI from every creator’s review. First reviewed 2025.
What diners say
Synthesized from 35 Google reviews · tap an aspect for the detail
Diners consistently praise The View Milano for its spectacular location overlooking the Duomo and Galleria, creative and well-executed tasting menus, and attentive service. Many highlight Chef Valerio Braschi's personal touch and innovative flavor combinations as standout features. A recurring gentle note is that navigating the entrance can be confusing, and some find the wine pricing steep.
Location & Ambiance
Guests are captivated by the stunning views of Piazza del Duomo and the Galleria, describing the setting as iconic and elegant. The intimate, well-spaced tables contribute to a refined atmosphere.
Food Quality & Creativity
The tasting menus, especially the 10-course option, are lauded for their bold, surprising flavor combinations and artistic presentation. Many note the chef's thoughtful use of high-quality ingredients and creative twists on classic dishes.
Service
Staff members like Michele and Manuel receive frequent praise for their professionalism, warmth, and detailed explanations of each dish. Chef Braschi personally greeting tables adds a memorable touch.
Value & Pricing
While many feel the tasting menu offers good value for the quality, some diners comment that wine prices are notably high, and a few find the cover charge and bottled water costs excessive.
Accessibility
A number of guests mention difficulty finding the entrance, as the address is shared with other venues. Clearer signage or directions would improve the initial experience.
Consistency
Most dishes are highly praised, but a few reviewers note occasional inconsistency, with some courses being less impressive than others. Overall, the culinary experience is still regarded as very positive.
Most-loved dishes
AI summary of what 18 dish mentions say about the food
Reviewers praise The View Milano's amuse bouche as a stunning, playful opening, with the overall vibe being one of refined, inventive elegance that surprises and delights.
“The amuse-bouche didn't blow me away, except for the bruschetta extract — that was really interesting, with a great flavor of toasted bread, fresh tomato, and basil.”
What creators say
4 creators have covered The View Milano. Most active: Francesco Zini, Piattoriccomicificco
Shorts 2
Videos 2
An elegant fine-dining experience in the heart of Milan with a view of the Duomo, offering a tasting menu that had hits (the spaghetti with Piennolo tomato and shrimp, the Glairer 51 fish) and misses (the catfish dish lacked harmony), ending with a pleasant dessert, all for €118.
Dishes mentioned
Amuse Bouche
The amuse-bouche didn't blow me away, except for the bruschetta extract — that was really interesting, with a great flavor of toasted bread, fresh tomato, and basil.
Pesce Gatto con Salsa Scandinava
The first course didn't impress me — it was catfish with a Scandinavian sauce. Both elements were pleasant on their own, but together I couldn't find the right harmony.
Brodo di Muschio con Azoto, Quaglie e Cardoncelli
This course had many ingredients — a moss broth with nitrogen releasing a mist that reminded me of the forest, but the aroma was a bit overpowered by the truffle in the dish with quail and cardoncelli mushrooms.
Ghiozza di Vaghiu
I requested this dish — the ghiozza di vaghiu. I liked the consumer quite a bit, but it didn't make me a fan of the filling made with vaghiu inside the pasta. I prefer eating it more pure.
Spaghetto con Pomodoro del Piennolo e Gambero
This dish really stuck with me — the spaghetti with Piennolo tomato. A rich, sweet, slightly acidic sauce, paired with the freshness of the shrimp. This is a perfect spaghetti, nothing to say.
- Francesco ZiniMixed
PROVO il nuovo RISTORANTE di Valerio Braschi a Milano · @ 00:15
Dishes mentioned
Sfera di amatriciana
This amatriciana sphere coated in pecorino is a bit heavier than I expected. The texture is very pasty, especially the amatriciana inside — it almost feels like a tomato soup. It's a very heavy first bite, but it definitely takes me back to Rome, under the Colosseum.
Tartelletta con crema di melanzana e uova di muggine
The combination of the eggplant cream and the mullet roe is very good. The roe is savory, but not like caviar. Everything tends to be quite sweet, and the homemade pastry feels a bit too thick — it's very present in the mouth when chewing. Maybe a classic, thinner tartlet would have been perfect.
Finto pomodoro con foie gras e tartufo
This is indulgent. It could easily be a dessert. The foie gras with truffle and white chocolate — I don't know what they meant by intensity of flavor, but this is really sweet. The white chocolate lingers in your mouth for a long time. I would have probably put it at the beginning.
Bruschetta liquida
This is interesting. This is really cool. It really feels like you're drinking a bruschetta. There's this slightly charred flavor with the tomato, accompanied by the balsamic component and basil. Very, very nice.
Pesce gatto con salsa scandinava
The Scandinavian sauce is the first thing I want to taste. It reminds me almost of gravlax — this marinated salmon with a smoky hint and savory notes. The cream makes it indulgent, almost like a butterfly pasta with salmon and cream. The catfish has a nice crunchy coating, and you get a great fish flavor amplified by the salmon roe that pops in your mouth. But I can't find room for the Scandinavian sauce — it has a strong, smoky flavor with eel that then gets lost with the catfish. Now I have a lot of sauce left. I think this was meant more for dipping than just scraping with bread.
