The story
Berton is a contemporary Italian restaurant at via Mike Bongiorno 13 in Milan, holding one Michelin star (2026). Chef Andrea Berton has cooked under his own name since 2013, in the Porta Nuova district.
Andrea Berton was born in Friuli in 1970 and started in Milan in the brigade of Gualtiero Marchesi. He later worked at Louis XV in Monaco under Alain Ducasse. The Trussardi kitchen in Piazza della Scala followed, and the 50 Top Italy guide traces that path directly in the plates.
The cooking keeps flavours easy to recognise, while the ingredients on the plate are sometimes less familiar to diners.
The Porta Nuova menu is the one to order from. Its risotto alla pizzaiola is finished with mozzarella whey, and the roasted sole à la meunière comes with crisp grilled curly kale and a Milanese sauce scented with saffron.
The menu also offers a broth-focused option and a white truffle menu.
The dining room is linear and elegant, with large windows facing Porta Nuova. A chef's table for two overlooks the kitchen, where guests can follow the service directly.
A private room with a hidden wall screen seats up to eight. A three-course business lunch changes daily, and catering is available away from the restaurant.
The wine list is extensive without being hard to navigate. Bottles in the €40 to 50 range are well chosen, and the service matches the cooking.
Recognition
Ambience
Details
History
High quality cooking
There is a sense of belonging to Milan in Andrea Berton, who, being Friulian, is not originally from the city. But his history speaks for itself (starting at Marchesi and ascending to the culinary Olympus at Trussardi in Piazza della Scala), and the rest is delivered through the dishes, the menu journeys, and the visuals that arrive at the table inspired by the shapes of Porta Nuova’s skyscrapers—the neighborhood where his restaurant is located—which accompany the “crackers” presented when the dining experience begins. The choice lies between a broth-focused menu, one dedicated to the white truffle (€320, but that’s simply what the tuber commands), and a third called Porta Nuova, from which we selected two iconic dishes: the risotto alla pizzaiola, prepared with mozzarella whey, so compelling that the more you eat, the more you’ll want; and the roasted sole à la meunière, accompanied by crispy grilled curly kale and a Milanese sauce richly infused with saffron. The wine list is extensive yet accessible, offering excellent bottles even at the €40–50 range per bottle, and the service lives up to expectations.
Location
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