From contemporary trattorias to signature wine bars, passing through Nikkei cuisine and small independent projects: 2026 confirms an increasingly varied gastronomic scene, but also a return to recognizable cuisine, raw materials and conviviality. Here are the openings you should try, in Milan and Northern Italy.
In Milan
GioGio’s | Sant’Ambrogio
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Raphael Duntoye’s Italian debut brings to Milan, between Sant’Ambrogio and the Cinque Vie districts, a contemporary Mediterranean cuisine, elegant but convivial, including fish, meat and dishes to share.
Among the new openings in 2026, there is certainly a new international address that looks at the Mediterranean tradition with a contemporary approach.
Info
Via Caminadella 7, Milano · Website: giogios.com · Instagram: @giogios.milano
Trattoria Tina | Porta Romana
Signed by Simon Press and Matias Perdomo, with Arianna Consiglio in the kitchen, Trattoria Tina focuses on the most authentic Italian trattoria.
On the menu great classics such as spaghetti with tomato sauce, ragout and linguine with clams, made with selected techniques and raw materials.
Useful info
Address Via Altaguardia 16, Milan · Website: trattoriatina.it · IG: @trattoriatina
Burbero Wine Bar | Ticinese
After eight years of [bu:r], Eugenio Boer and Carlotta Perilli expand their journey with Burbero, a new wine bar with kitchen in a small space of just 40 square meters.
Wine is the protagonist, with a selection of labels from small producers sided by cured meats, cheeses, seasonal ingredients and dishes to share. There is no shortage of some of the chef’s creations, including the famous pigeon macaron.
The project, designed in the interiors by KICK. OFFICE by Mario Abruzzese, revolves around a large central counter that connects the kitchen, service and guests. An intimate and informal, but well-kept address, which brings to the Milanese panorama an idea of a wine bar where gastronomic research and conviviality coexist.
Useful info
Address Via delle pioppette, 3, Milano Website : burberomilano.com Instagram: @burberomilanoInfo utili
Reverso | Solari /Tortona
A contemporary wine bar with over one hundred wines by the glass, Reverso has the particularity, among the new openings of Vinerie con cucina / Trattorie 2026, of serving its wines by the glass through an innovative system. The gastronomic proposal accompanies the tasting with small dishes, cold cuts, cheeses and seasonal proposals.
Info: Via Savona 17, Milano · Website: reversowines.com · Instagram: @reverso.milano
Sorelle Poma | Lambrate
Caterina and Vladimiro Poma open a new neighborhood tavern-trattoria after various experiences in Milanese catering, in particular alongside Cesare Battisti, Ratanà and Da Silvano.
Not far from Fred bar and Nora Was Drunk, a few steps from the historic Lambrate Brewery, the Poma “sisters” offer seasonal Italian cuisine with South American contaminations, an informal atmosphere and a relationship with the territory are at the center of a project that aims to enrich the neighborhood’s proposal without distorting it.Caterina e Vladimiro Poma aprono una nuova osteria-trattoria di quartiere dopo varie esperienze nella ristorazione milanese, in particolare al fianco di Cesare Battisti, Ratanà e Da Silvano.
Info: Via Nicola Antonio Porpora 154, Milano · Instagram: @sorellepoma
Da Panciroli | Ticinese
The Rovello project has created a contemporary trattoria designed by Michele De Liguoro, with a cuisine that looks above all to the Lombard and Piedmontese tradition. Mondeghili, tagliatelle with meat sauce, ossobuco and boiled meat are some of the main dishes.
Info: Via Gaudenzio Ferrari 1, Milano · Website: trattoriadapanciroli.it
Akiro Hand Roll Bar | Moscova
Chef Luis Arévalo brings to Milan a format dedicated to hand rolls, where Japanese technique and Nikkei influences meet at the counter. An informal and contemporary formula, designed for express preparations. .
Info: Via della Moscova 50, Milano · Website: akironikkei.com· Instagram: @akiro.it
Lu Mare – Trattoria Gallipolina | Maciachini
The seafood cuisine of Gallipoli arrives in the city with a trattoria dedicated to the fish and recipes of the Apulian tradition. A simple and convivial project that is part of the return of regional brands.
Info: Via Edoardo Porro, 8 B, Milano · lumaremilano.com – The Menu
Da Franz | Navigli
A new sign in the wide panorama of wine bars with cuisine, with an international feel and an informal setting, enriches the Navigli area with a proposal dedicated to cuisine and conviviality. An address designed for a relaxed stop between dishes and glasses.
“Here you will find dishes coming from far or very close places, simple or complex recipes, known and less known.”
Info: Via Ascanio Sforza 47, Milano · Instagram: @dafranz.milano
Fashion District
Monsieur Dior in Milan
Inside the Dior boutique, a project dedicated to hospitality is born that brings together fashion, design and gastronomy, signed by Enrico Bartolini. An opening that confirms the increasingly close dialogue between luxury fashion and catering. Opening in September
Info: Corso Venezia 1, Milano · Website: dior.com · Instagram: @dior
The trend beyond Milan
The new trattoria, however, is not an exclusively Milanese phenomenon. In several cities in Northern Italy, small and independent projects are being born that focus on the territory, regional cuisine, raw materials and conviviality, often with a contemporary language.
In Turin
Broccia Cucina Popolare
In the San Salvario district, Broccia brings popular Calabrian cuisine to the table, with a family project linked to the origins of its founders. A territorial and generous cuisine that interprets tradition without turning it into nostalgia.
Info: Broccia Ristorante Cucina Popolare · Via Nizza 39/A, Torino · Instagram: @broccia.torino
Ristorante AL
A more up to date project, anyway close to the same spirit of research on raw materials. AL, designed by Alberto Fluttero, brings a precise and personal cuisine to the Dora Docks complex, with an approach far from standardized formats.
Info:Via Valprato, 68, Torino TO · Ristorante-Docks Dora-Torino @al_ristorante
Bologna
Attimi by ODD
In Bologna, the phenomenon of small independent projects reaches its extreme with Attimi by ODD, an experience designed for very few guests. An intimate format that completely focuses on the kitchen and the direct relationship with those who sit at the table, confirming the trend towards intimate and strongly identifying places.
Info: ODD · Via del Borgo di San Pietro 21/A, Bologna · Instagram: @attimi.bologna
Emilia-Romagna
The phenomenon is particularly evident in Emilia-Romagna, where the new generation of trattorias works on gastronomic memory without sacrificing technique and contemporaneity. Among the examples reported in the debate on the new Italian trattoria are Ai Due Platani in Parma, La Rosola in Imola and Belrespiro in Agazzano: different addresses, united by the idea of a territorial cuisine capable of evolving.
The new language of the trattoria
In Milan, as in the rest of Northern Italy, the trend is clear: the trattoria is no longer necessarily synonymous with simple or traditional cuisine in the strict sense. It has become an autonomous gastronomic language, where technique, research, memory and informality can coexist.
Small places, few seats, less rigid menus, attention to the origin of ingredients and a more direct relationship with the customer seem to be the elements of the new independent catering. And, after years of format and large openings, the future could increasingly have the face of a good trattoria.