Joia

The story

Joia: Michelin-Starred Seasonal Vegetarian Cuisine in Milan

A Philosophy of Care

In a quiet corner of Milan, Joia has been a place of transformation since 1989. Founded by Pietro Leemann with a group of like-minded professionals, the restaurant was built on the conviction that haute cuisine could also be a form of care — for the body, the spirit, and all living beings. This vision earned Joia a Michelin star in 1996, a recognition it has held ever since, and in 2020 it became one of the first restaurants to receive the Michelin Green Star for sustainability. Today, chefs Sauro Ricci and Raffaele Minghini — who took the helm in 2024 — continue to refine that legacy, offering a deeply personal interpretation of seasonal, vegetarian fine dining.

The Chefs

Sauro Ricci trained at the Pellicano under Antonio Guida, Michelino Gioia and Stefano di Salvo, then earned a degree in ethno-anthropological disciplines with a thesis on macrobiotics. Raffaele Minghini studied philosophy at the University of Bologna before turning to cooking. Both arrived at Joia in 2012, drawn by the synthesis of technical mastery and ethical clarity they found there. Their cooking is informed by ongoing spiritual practice, a deep respect for ingredients, and a conviction that food should nourish on every level. Together they lead a kitchen where technique serves conscience.

The Tasting Menus

Joia offers two seasonal degustation paths, each priced at €140. “L’enfasi della natura” (The Emphasis of Nature) is a journey through bold, plant-based flavours: a cucumber marinated Indochine-style with cashew mousse and Himalayan curry, a risotto with Sicilian datterini tomatoes and house-made kimchi, or a glazed tempeh with grilled mushrooms and apricot. “La scoperta della tradizione” (The Discovery of Tradition) explores more familiar terrain through a vegetarian lens — a warm Enkir spelt pappardelle with edamame, friggitelli and mushrooms, or a marinated eggplant in crisp breading with sesame sauce. Both paths close with a choice of desserts like Gong, a hazelnut and vanilla foam with sour cherry sorbet, or Opera, a plant-based take on the French classic with tropical fruits. At lunch (Tuesday to Friday) a lighter three-course menu or a single “Piatto Quadro” is available.

Wine and Beyond

The wine list is the fruit of three decades of direct relationships with Italian and international producers who share Joia’s values. The sommelier guides guests through pairings by the glass or bottle. For non-alcoholic pairings, the restaurant celebrates fermentation in all its forms, offering house-made creations and contemporary alternatives. A selection of rare teas and tisanes, curated with Milan’s “La Teiera Eclettica”, completes the experience — each infusion chosen for depth and sincerity.

Joia’s cooking is a quiet act of resistance: vegetarian, seasonal, and rooted in the belief that pleasure and ethics are not opposed. Every dish is an invitation to slow down, to taste with attention, and to share a meal that leaves a mark — not only on the palate, but on the world around us.