Tano Passami l'Olio

The story

Tano Passami l'Olio Milan – Modern Cuisine by Chef Tano Simonato

Tano Passami l'Olio, Milan

In the heart of Milan, on Via Francesco Petrarca, Tano Passami l'Olio is the expression of chef Tano Simonato’s decades-long culinary vision. A restaurant recognized by the Michelin guide, it is a place where modern cuisine is built on a deep, personal reverence for extra virgin olive oil.

Chef Simonato describes his approach with characteristic clarity: “There are two ways of eating: one to nourish yourself and the other to have fun. The beautiful thing is that the second does not eliminate the first.” His cooking is a continuous process of refinement — lightening, balancing, and modernizing each creation without losing its soul.

The restaurant’s name is a promise. The chef’s expertise with EVO is showcased through a meticulous selection of dozens of olive oil labels, with dinners often beginning with a tasting of oils and bread. The wine list, while featuring prestigious names, deliberately champions small producers and the precision of small-scale cultivation.

The setting, designed by architect Maria Marseglia, matches the culinary philosophy: classic yet contemporary. The restaurant occupies the piano nobile with two dining rooms — the 22-seat Sala Petrarca and the intimate Sala Cortile overlooking an inner courtyard — plus a cellar downstairs ideal for private events.

The menu, consistent at lunch and dinner, offers a la carte dishes and tasting menus from five to eight courses. Starters include a tiramisu of cuttlefish, mascarpone, and potato, and a crispy cube of monkfish, apple, and foie gras. Pasta courses feature Carnaroli rice cooked in red wine with goose ragout, and spaghetti alla chitarra stuffed with chicken egg bottarga. Main courses range from a Patanegra fillet in a hazelnut and cocoa crust to cod cooked in milk with gazpacho foam. Desserts, such as a citrus trifle or crunchy almond cannoli with ricotta mousse, close the meal on a refined note.

Tano Passami l'Olio is a restaurant that rewards attention — to ingredients, to technique, and to the pleasure of eating well.