Beefbar, with its now 20 restaurants located all over the world including Paris, London, Monte Carlo, Mykonos and Dubai, is synonymous with beauty, glam and excellent raw materials.

On the other hand, its deus ex machina really knows a lot about meay. The founder and soul of the project is Riccardo Giraudi, CEO of Giraudi Group, the largest importer of hormone-free Black Angus beef from the USA and the first importer of Japanese Kobe in Europe.

I wanted Beefbar Milan to reflect the deep roots of my family’s business, within which everything I am now creating had its beginning, over 60 years ago.

(Riccardo Giraudi, founder)

In 2005, Riccardo had the idea of ​​combining some of the most scenic locations in the world with the best cuts of meat and the most delicious recipes and cooking methods from every country, from charcoal robata to cordon bleu.

For his first Italian flagship, Riccardo was struck by the beauty of the former chapel of the Seminario Arcivescovile in Milan with its high vaulted ceilings and Renaissance charm. Located a stone’s throw from San Babila, between Corso Venezia and Via Sant’Andrea, the complex, after almost 500 years, has come back to life thanks to the redevelopment project that led to the birth of Portrait Milano, a five-star hotel in the Lungarno Collection group of the Ferragamo family.

A truly extraordinary setting, which also hosts various boutiques and temporary exhibitions in the magnificent internal porticoed courtyard where the Beefbar summer terrace also overlooks.

A characteristic of every Beefbar is to immerse itself in the culture of the host location, sublimating its symbols in the interior. The location project was designed by the Humbert & Poyet architecture studio, which was inspired by the leading figures of the Milanese style of the 1940s and 1960s, including the famous architect Luigi Caccia Dominioni.

Recalling the aesthetic codes of Milanese cafés, a dark walnut boiserie characterized, as in a theater, by a triptych of appliques signed by the designer Osvaldo Borsani and various works of art with the most eclectic style and themes. The Verde Alpi marble tables and the seats by Vico Magistretti elegantly complete the furnishings together with the Asterios lamps in bronze and satin glass designed by Humbert & Poyet.

At the helm of the kitchen, we find Executive chef Thierry Paludetto, part of the project since its inception, a Frenchman from Toulouse who, together with his 8 corporate chefs from all over the world, works to enhance the finest cuts, often rare or exclusive, for a proposal declined in a local and international key.

The menu features a selection of street food, tiraditos, ceviche and tartare created to be shared, ranging from grilled cooking to the delicacy of steam, wok or tempura. Here then is the Croque sando with beef ham, mozzarella and Beefbar sauce, the Filet escalopes with yuzu, the Wagyu and veal meatballs, the Pappardelle with “bolognese” ragu of wagyu and veal with 101-month Parmigiano and the Miso black beef (Beefbar’s version of the Miso black cod).

And there is also no lack of attention to local gastronomic tradition, as in the case of the Risotto nikkei alla Milanese, as well as a wide selection of vegetarian and fish dishes. Regardless of what you order, do not miss one of the extraordinary mashed potatoes and one of the delicious desserts, such as the Icecream whipped at the table and the Marbled Chocolate ingot.

To accompany the food proposal, a selection of wines from all over the world from both prestigious brands and small producers with a particular focus on Italian labels. To enhance them, an open cellar positioned inside the room to give all guests a 360° gourmet experience.

In the Beefbar premises everything is taken care of down to the smallest detail. Like the plates, custom-made by Bernardaud, synonymous with the art of Limoges porcelain since 1863, and personalized with illustrations inspired by the history and culture of the city. In Milan, the icons chosen are the images of the city’s Duomo and a handbag, a tribute to the Ferragamo family. Truly beautiful and already became an object of desire for those who want to collect them all.

The Secret

In the sacristy of the Seminary, right in front of Beefbar, Rumore has opened, named after the song by Raffaela Carrà and a perfect combination of an American Bar and exquisite Italian hospitality. Open in the evening for refined cocktails and nights with live entertainment, it is the perfect place to continue the party after a dinner at Beefbar.

Useful Info

Beefbar Milano
Corso Venezia 11
20121 Milano
Tel. +39 50037500

Pastas and risottos: from 32 euro
Meat second courses and appetizers: from 23 euro
Grilled meat mains: from 39 euro