The Best Seafood Near Casa Biga, by the Record

A seafood trattoria where the menu is mostly a suggestion and the real action is whatever came off the truck that morning. The cooking pulls from Sardinia and broader Italian tradition, clean and unadorned. Regulars let the owner steer, which is the correct move. The roasted turbot with porcini and potatoes is about as fussy as it gets, and that tells you everything about the kitchen's general philosophy.

1. Michelin Guide Selected Restaurant

Soft lighting, a soundtrack turned up just enough, and a crowd that dressed for it: Langosteria is a sleek seafood restaurant on via Savona that Milan has made very much its own. The menu leans classic without being predictable, and the raw fish selection shifts daily with the market. The wine list runs deep into serious labels, which fits the room. Bring someone you're trying to impress, or at least someone who won't flinch at the bill.

1. Michelin Guide Selected Restaurant

The oyster plateau arrives in three sizes and reads like a passport, with Italian, French, and Irish varieties arranged by origin. This is a seafood restaurant near San Siro, elegant enough to dress for, where the menu moves from raw shellfish to fire, the chef notably skilled on the grill. The tuna belly saltimbocca gives you a sense of how tradition gets handled here: with a light hand and a clear point of view.

1. 50 Top Italy #9 · The Best Fish Restaurants

1. Michelin Guide Selected Restaurant

Olio sits inside The Box, a space that somehow combines vintage cars and contemporary art without feeling like a dare, surrounded by olive trees that make the setting look implausibly serene. The restaurant holds a Michelin star for seafood cooking that keeps its ambitions in check: traditional foundations, restrained creativity, and ingredients that do the heavy lifting. Lunch runs as a bistro; evenings shift into something more considered.

1. Michelin Guide 1 Star

A Michelin-starred seafood restaurant in Lombardy where the owner pulls up a chair at the start of the evening to talk you through what's in before you look at the menu. The cooking is contemporary, the crudo is the thing to order, and a raw crustacean plate lands with the kind of generous plating that makes Champagne feel like the obvious choice. The wine list leans that direction anyway, with plenty available by the glass.

1. Michelin Guide 1 Star

The cheese trolley arrives like a minor ceremony, and the seafood plateau before it is the kind of thing that makes the table go quiet. San Martino is a grand, old-school fine dining restaurant holding a Michelin star, where the front of house knows every guest's name before they've sat down and the chef moves between classic house dishes and newer plates without breaking a sweat. The wine list leans heavily French, with serious bottles available by the glass.

1. Michelin Guide 1 Star

A modern seafood bistro in central Saronno, connected to the Michelin-starred Olio in Origgio, which explains why the kitchen punches with more confidence than the postcode suggests. The menu leans heavily into raw preparations and clean, bright flavors, skipping pasta entirely in favor of fish-forward plates and a handful of meat options. The wine list is short and deliberate. Book ahead, even for lunch, the room fills.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

A trattoria on the main road through San Nicolò that has built its reputation almost entirely on fish, which is an unlikely move this far inland in Emilia-Romagna. The dining room was recently done up, though the cooking stays traditional. Weekday lunches lean simpler; evenings open into a longer menu if you ask. Sunday winters bring a full meat feast, from anolini in broth to boiled meats, that the regulars have clearly memorized.

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A deconsecrated church and its cloister form the backdrop for this contemporary restaurant in Piacenza, where the terrace alone earns the reservation. The chef describes himself as a meat person, which makes it quietly amusing that the seafood is what stops conversation: a fish soup loaded with crustaceans, mussels, and cuttlefish that arrives tasting like someone meant it. Book outside when the weather cooperates.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant