Courtesy of Ristorante Berton
Ristorante Berton
The Cut· research-verified, not yet visited
Andrea Berton's eponymous restaurant in the new Porta Nuova business district. One Michelin star. His philosophy: extract the essence of an ingredient with near-scientific precision. The broth courses are the case in point.
Berton trained under Gualtiero Marchesi and ran the kitchen at Trussardi alla Scala before opening his own restaurant in 2013, in a glass-walled corner of the redeveloped Porta Nuova district. The cooking is conceptually rigorous: Berton built his reputation on broths and consommés extracted to their absolute essence, served as standalone courses. The room is modern, calm, light-filled by day. The tasting menus run lighter than Seta and more technically focused than Cracco. The most chef-forward of the three, if you've already done the other two.
- Price — €€€€€
- Order — "insalata di gamberi" · the broth course
- Michelin — 1
- book ahead
- Porta Nuova · since 2013
- 1 Michelin
- Book 3+ weeks out
From the HALA guide, reviewed August 2026.
No member reviews yet — the first name on the record gets to set the tone.