Asina Luna

The story

Asina Luna: Contemporary Meat Dining in Peschiera Borromeo, Milan – Michelin Recommended

The Philosophy Behind Asina Luna

In Peschiera Borromeo, just outside Milan, Asina Luna stands as a destination for those who take meat seriously. Owner Riccardo Succi has built a restaurant where the focus is squarely on the quality and provenance of the beef, presented with a contemporary sensibility. The name itself, drawn from a Fabrizio De André lyric, hints at a poetic attention to detail that runs through the entire experience.

Recognition and Awards

Asina Luna’s dedication has not gone unnoticed. It received a Michelin Recommended award for 2026, a testament to its consistent excellence. Beyond Michelin, the restaurant earned a place on the prestigious “101 Best Steakhouses in the World” list compiled by Upper Cut Media House, a London-based publication that scouts the globe for the finest meat destinations. The selection criteria are rigorous: quality of meat, terroir, marbling, cut, preparation, service, and even the ease of booking. Asina Luna’s inclusion places it among the top tier of Italian and international steak houses.

The Meat Selection

The menu is a tour of the world’s finest breeds and aging techniques. Starters include a carpaccio of Da Màr®, the only meat in the world aged in Mediterranean seawater, served simply with lime oil. A tartare of Wagyu from Japan’s Juku farm, seasoned with kimchi and furikake, sits alongside a Rubia Gallega tartare with black truffle and toasted almonds. The Wagyu degustation features a premium selection from Ginkakuji Onishi, Japan, with a marbling score of A5/BMS 10/12.

The main event is the “Steak Sashimi” style, a unique preparation. Asina Luna dedicates a line to its selectors—real people, not companies: Paolo Tucci, Gonzalo Perez, Sergio Motta, and others. Their names appear on the menu next to cuts like a 60-day-aged Galician beef loin or a 90-day-aged “Maurizio Gavazza” loin from Piedmont. The “classic line” includes a Black Angus from Nebraska, a Rubia Gallega from Spain, and a “Bianca del Danubio” aged 80 days in veal fat from Austria.

A Contemporary Approach

While the heart of Asina Luna is its meat, the kitchen also offers house-made pasta, like tagliolini with carob flour and burrata cream, or gnocchi with beetroot and asparagus. The wine list is extensive, and the cheese selection includes a Slow Food presidium aged five years exclusively for the restaurant. The atmosphere is modern and welcoming, with outdoor seating for warmer months. Asina Luna is closed on Sundays, open for lunch and dinner Monday through Friday, and dinner only on Saturdays.

For anyone seeking a contemporary meat-focused meal in the Milan area, Asina Luna delivers on the promise of its accolades.