For 87 years the oldest restaurant in Milan run by the same family, the Antica Osteria Cavallini is reborn starting from the refined suggestions of the 1930s and a noble menu.
As soon as you arrive, the original dark wood facade and the rounded sign already suggest that an important story is hidden behind the Antica Osteria Cavallini.
The restaurant was born, in fact, in December 1934 from an idea of Settimo Cavallini and his wife Adele and, until 2011, it was the oldest license in Milan owned by the same family. From 2011 to today, two important names in the Milanese food scene have followed one another, Joseph Gaphios and Silvano Allambra. The latter, with his Group, has relaunched the historic sign from May 2021, starting with an important conservative restoration.
The restoration of the old Osteria has rediscovered the déco soul of the place which, respecting its important history, offers the noblest dishes of Lombard and Italic cuisine.
The renovation has preserved the soul of the bistros of the early 1900s, emphasizing refined deco details, such as the suspension boules, the leaf-shaped appliques, the old booth with the black Bakelite telephone up to the black and white cement tiles on the floor.
In addition to the numerous rooms, the protagonist of the restaurant is a large winter garden with a removable roof covered with hundreds of plants and lights that recalls the greenhouses of the late 19th century, the only one in Milan with underfloor heating in order to be usable all year round.
On the menu, we find the great dishes of Lombard cuisine and those of great occasions that are based on noble ingredients such as oysters, truffles or Marango meat from the Italian supply chain, a cross between a pure Black Angus and Friesian and Maremmana mares, which is matured and cooked to perfection.
In plain sight, next to the kitchen and the fish counter that arrives fresh every morning, we find, in fact, a meat maturing cabinet that displays the cuts intended for cooking, a real jewel of technology. The result of this maturation process and of the skillful cooking tecniques is incredibly tender meat with a unique flavor.
For meat-lovers, the Cavallini’s Florentine or grilled fillet are absolutely worth trying. Among the most requested dishes there is no shortage of Milanese veal cutlets, appetizers, such as crudité of fish or red tuna tartare, pasta based on seasonal delicacies, such as tagliolini with chopped black and white truffle with grated truffle garnish and a hint of anchovy, or the catch of the day salt-baked.
In combination with the dishes, the sommelier will be able to recommend important wines such as Champagne, Supertuscans or the great Bordeaux ones chosen from the over 180 labels that make up the wine list.
Feeling pampered at Cavallini also passes through the valet service, thanks to the parking space adjacent to the garden, much appreciated by the restaurant’s demanding clientele.
Cavallini has always been the favorite spot of the local transfer market and, between a Florentine and a salad, innumerable sports managers, presidents and agents have made important decisions here: this is the secret why, even today, the restaurant’s clientele is made up of many football VIPs.