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Tano Passami l'Olio
Modern Italian
Tano Simonato's creative Italian restaurant sits in a quiet residential neighborhood, which is somewhat at odds with what arrives on the plate: a "tiramisù" built from cuttlefish and potatoes, pigeon glazed in honey and baked in salt. The chef moves between tables, narrating the food and suggesting wine pairings in person. It's a theatrical room that commits fully to the bit, and the bit involves seducing every last sense you walked in with.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Honey-glazed pigeon
“the honey-glazed pigeon, baked in salt, delights the palate with contrasting sweet and savoury flavours, accompanied by spinach and savoury cherries”
Michelin Guide
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The neighbors closest first
- Zero Milano Japanese Eat · 69
- Insieme Contemporary Italian Eat · 69
- Nobuya Contemporary Japanese Eat · 69
- Aimo e Nadia BistRo Contemporary Italian Eat · 69
- Il Cairoli Eat · 69
- Osaka Traditional Japanese Eat · 69
- Casa Camperio Contemporary Milanese Eat · 69
- Ravioleria Sarpi Chinese Eat · 65
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