Un Posto a Milano

The story

Un Posto a Milano: Italian Contemporary Dining in Milan's Cascina Cuccagna

A farmstead in the city

Un Posto a Milano lives inside Cascina Cuccagna, a restored 17th-century farmstead in the heart of Milan. The space — part restaurant, part bar, part guesthouse — was designed as a bridge between urban life and the countryside. It is open from morning until late, welcoming those who seek good food, conversation, and an open courtyard.

The kitchen is led by Chef Nicola Cavallaro, a chef whose roots run deep in the Paduan countryside. Raised on a farm, he learned early that food is not just nourishment but an expression of respect for the land. After earning a Grand Diploma in Cuisine and Pastry from Le Cordon Bleu London and cooking around the world on Royal Caribbean ships, Cavallaro opened his own restaurant in Milan, which quickly earned a Michelin star nomination. In 2012, he joined Un Posto a Milano, bringing his philosophy of Chilometro Vero — a commitment to short supply chains and small local producers.

A kitchen driven by place

Cavallaro’s cooking is Italian contemporary, rooted in tradition but open to intuition. His dishes begin with ideas tied to travel, memories, and seasons. He uses vegetable juices and high-quality spices to color and flavor fresh pasta, and selects flours from Mulino Marino, a stone-mill producer of organic grains. Bread, panettone, and colomba are made in-house with a 30-hour sourdough fermentation. The result is a cuisine that feels both grounded and surprising.

The Michelin guide has recognized Un Posto a Milano as Recommended, noting the clarity of its vision and the warmth of its setting. It is a place where the table becomes a meeting point — for friends, for neighbors, for anyone who values honest cooking in a space that feels like a genuine escape from the city outside.