The story
Andrea Aprea, at corso Venezia 52 in Milan, serves Italian Contemporary cooking on the top floor of the Luigi Rovati Foundation. The restaurant holds two Michelin stars (2026), and the 50 Top Italy guide has placed it among its Grandi Ristoranti. Guests can choose between the restaurant upstairs and a ground-floor bistro in the same building.
Andrea Aprea was born in Naples, and that city runs through the menus. Diners can choose between contemporary dishes, a menu dedicated to Naples, and the dishes that define his personal style. The kitchen treats time as an ingredient and draws on memory, local knowledge and Italian culinary culture. The cooking is grounded and essential, and traditional references appear in a form that is easy to follow.
The dining room is airy and bright, with the open kitchen placed at the centre like a stage. It is nearly as large as the room itself, and the tables face the working chefs. Downstairs, the Caffè Bistrot, led by chef Giuseppe Crescentini, serves well-executed everyday dishes.
Jessica Rocchi, manager and head sommelier, oversees the wine list, which the 50 Top Italy guide singled out as outstanding. The table service is attentive without hovering, and the team pays close attention to the sourcing of ingredients.
Recognition
Ambience
Details
History
Excellent cooking
The restaurant is conceived as a theater balcony: at the center of the stage lies the open kitchen, nearly as large as the dining room, with tables arranged to converge toward the working chefs. Since 2022, Andrea Aprea has successfully established himself here thanks to a dual concept within the prestigious building of the Luigi Rovati Foundation. On the ground floor, a bistro serving well-executed everyday dishes. On the top floor, the restaurant bearing his name. Three culinary paths are offered: contemporary cuisine, a menu dedicated to Naples (the city where the chef was born and took his first steps), and the dishes that define his personal style. This is an essential cuisine, far removed from culinary fireworks, yet highly grounded, where references to tradition are presented in a way that is accessible to everyone. His command of technique, honed over decades of experience, is absolute and elevates the quality of the ingredients, which are selected with passion rather than mere expertise. In this airy and luminous setting, the wine service is outstanding, while the table service is attentive.
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