A selection of fish restaurants in town, where you can order sumptuous and fresh plateau

The first evidence of oysters dates back to the Greeks who used them to obtain  precious jewels  and as a  bargaining chip  after having appreciated their goodness at the table; it seems, in fact, that the oysters were cooked in honey with the addition of wine and spices. Also the legend about the  aphrodisiac power has Greek origins: Venus emerged from the oceans on the back of an oyster and later gave birth to Eros, the God of love. The oyster is certainly one of the first marine organisms to have been raised by man. It was by a certain Sergius Orata, a Roman over 2,000 years ago, the idea of ​​storing and raising oysters in hatcheries in the Gironde area, in particular in Normandy and Brittany. The ancient Romans kept oysters in deep holes dug in the ground, after having wrapped them with straw and covered with a layer of snow that was brought from the Apennine mountains.

Today, this precious fruit of the sea represents in all respects the exclusivity that, from the water, arrives directly on the plate. The best way to taste them is raw, but as with all filter-feeding molluscs, particular attention must be paid to the freshness of the product. That’s why we have chosen for you some of the  addresses where you can taste the best oysters in Milan , with the authentic taste and scent of the sea.

LANGOSTERIA

In Langosteria the sea is lived and tasted. Selected raw materials, seasonal but not only. A whirlwind of colors and combinations makes each dish unique. Pleasantness, delight and character, always in the name of maximum simplicity. Thus the single ingredient is combined with the freshest fish. Oyster lovers find a wide choice on the menu. The “ Plateau Royal ” for example includes an assortment of ten oysters, as well as king crab with steamed royal prawns. There is also the “ Plateau Degustazione ” which, with the assortment of twelve oysters, combines 2 scampi, 2 red prawns, pink prawns, 2 natural scallops, 2 truffles, 2 clams and bulots. Directly from the Oyster Bar section  then it is possible to order oysters from Fines de Claire, Gillardeau, San Chile, Sélection D’or, Tarbouriech.

AT THE PORT

Al Porto’s cuisine is based on seafood specialties and follows the Versilian culinary tradition. The dishes focus on an excellent quality raw material and the fresh fish is delivered every day. Added to this is the professionalism and love of Chef Emilio Mola, a point of reference for the restaurant’s loyal customers. On the menu you will find the Moscardini in stew, the Fish soup, the Lobster alla Catalana, the Risotto del Capitano and the inevitable  Belon oysters of French origin. Upon tasting you will savor a delicate salinity due to the refinement in brackish waters, softened by the homonymous river from which they take their name. There where Auguste de Solminihac, historical Breton breeder, decided to breed them to prevent them from disappearing. The most interesting feature is their undergrowth flavor, the result of natural maceration in waters rich in plant elements from the Breton forests. The tannic taste and the remarkable persistence will accompany your tasting.

GALLURA RESTAURANT 1988

A corner of Sardinia in the heart of Milan. This is the claim of the restaurant that transports its guests on a long gastronomic journey that originates in the Sardinian tradition, the land of origin of the quality raw materials used in the preparation of the dishes. Among the raw appetizers, Sardinian oysters catch the eye . The product expresses all the scents of the territory: on opening it already satisfies the sense of smell, recalling the scent of freshly caught blue fish, saline and fresh. At sight it is candid, pearly. On the palate it is balanced, fleshy, initially saline. The taste evolves towards the end releasing sweet and bitter notes reminiscent of the Sicilian almond of Noto not dehusked and the best Piedmontese hazelnut, concluding with a harmonious mineral and metallic sensation. The crunchiness due to the pleasant “callosity” of the muscle is interesting.

FISHERMAN’S TRATTORIA

It was October 1976 when the Trattoria del Pescatore opened its doors for the first time: Giuliano Ardu, with the precious help of his wife Agnese Atzeni and that of several other members of his family, took over a modest trattoria and transformed it into one of the first Milan restaurants specialized exclusively in seafood. Arrived a few years earlier from Sardinia – their homeland – they introduced traditional recipes and ingredients such as mullet bottarga, now very widespread, but then almost unknown outside the island, and developed the famous loaves of bread, crunchy on the outside and light and soft inside. The great success came with the Catalan lobster, still the most ordered dish. On the menu there is no shortage of  Gillardeau Oysters, which can also be ordered at home thanks to the delivery service.

IN RICCIONE

A ‘Riccione is the reference for enjoying good fresh fish cuisine in the heart of cosmopolitan Milan. At the entrance you will be greeted by the fabulous fish counter, which includes the acclaimed  Gran Plateau Royal  and a wide choice of oysters : Tarbouriech, Cocollos Papillon, Cocollos Papillon, Carlingford Ireland, Tsarskaya, Gillardeau. The undisputed star of the menu is, as anticipated, the Gran Plateau Royal, composed as follows: knife-cut carpaccio and tartare of mixed fish (tuna, swordfish, salmon and sea bass), 9 special oysters (Gillardeau, Speciales de Claire, Amelie), 2 scampi, 2 red prawns, almonds, hairy mussels, razor clams, cockles, scallops, steamed crab claws, steamed bullot, steamed royal prawns.

FISHION

A fishbar in which cuisine and cocktails interact, giving life to an unprecedented gastronomic concept. From the moment of the aperitif, the raw material – specially selected from the historic Pescheria Pedol in Milan – is told in all its excellence: from  oysters with cocktail arias  to seafood pastries passing through tapas. At dinner for lovers of raw fish there is something for all tastes, including caviar, coquillages and a careful selection of oysters. The assortment may vary according to arrivals, but an attentive staff of the halls will be able to guide you between Fine de Claire, Gillardeau and Ostra Regal “Selection Or”.

WHITE

Warm and refined atmosphere at the Bianca restaurant, where the specialty is the fish that arrives every day from the fish market. The room is flooded with light, thanks also to the predominant color – obviously white – which gives it shine and never tires. The raw ham immediately takes center stage: all kinds of tartare alternate with dishes with a wide choice of crudités. However, there is no shortage of hot dishes, such as the cod pie creamed in a potato crust.  The menu changes often, while maintaining some “icon” dishes. Here the oysters can be ordered  individually  or within the signature “ Plateau del Bianca ” (3 oysters, 2 red prawns, 2 purple prawns, 2 scampi, 2 scallops). 

UGLY OF THE SEA

The essence of seafood, the unique flavor and preciousness that they contain in their shell, in a slightly retro atmosphere where the importance for the raw material prevails. The young partners (Mirko De Rosa and Valentino Pittau) have decided to call themselves “Brutti di Mare”, appealing to the hidden qualities of mussels, oysters and cockles that certainly do not pursue aesthetic perfection. The restaurant brings with it the desire to feel at home but bets on the nearby Darsena, as inside it houses a real seafood purification center . The plants can purify up to 2 thousand kilos of product every day, including mussels, cockles, clams and oysters. Here the molluscs (arriving from the Adriatic, French origin for oysters) are kept alive in isothermal containers with constant monitoring of temperature, oxygenation and salinity, to recreate conditions similar to the marine environment.

MIMÌ GOURMET

Between plateaus of raw fish, spaghetti with lobster or sea urchins and the catch of the day in continuous rotation, this sign – born as an informal kiosk in Piazza Baiamonti – is well received in terms of the quality of the raw materials offered. People come here for an informal, fresh and delicious lunch or dinner: from fried fish to stuffed panzerotti, to the inevitable plateau : abundant tartare (salmon, tuna and white fish, if available), razor clams, red and white prawns, scampi, sardines, sea urchins and, of course, oysters with the authentic scent and flavor of the sea.

IYO EXPERIENCE

IYO is the first and only innovative sushi restaurant and Japanese-inspired cuisine to have won a Michelin star in Italy. The menu includes meticulously selected raw materials such as the Tarbouriech pink oyster from Veneto. Precious, it is produced in Italy, inside the Sacca di Scardovari, a UNESCO heritage site and a Biosphere reserve, located in the Veneto part of the Po Delta. A very high quality oyster derived from a highly innovative farming method aimed at obtaining an oyster with truly exceptional characteristics. Its meats are particularly consistent, the rich, crunchy and meaty pulp has a delicious and wonderfully persistent flavor, the shaved and wavy shell is clean and free of impurities. Its name, pink oyster,