Trattoria del Nuovo Macello
The Cut· research-verified, not yet visited
A family-run trattoria opposite the historic Macello slaughterhouse, open since 1928 and argued about across the city. The Traversone family has run it since 1959; the cotoletta is bone-in and thick-cut.
A short walk from the old Macello slaughterhouse east of the centre, which explains the name and the menu's quiet emphasis on meat. The restaurant opened in 1928; the Traversone family took it over decades later and the third generation has been running it since 1998, Paola Traversone and her husband Claudio out front, her brother Giovanni in the kitchen. In the 2026 Michelin Guide selection (one knife-and-fork, not a star). The cotoletta alla milanese (bone-in, the veal aged 40 days by Bianchi butcher, thick-cut at 3-4 cm, cooked slowly in clarified butter until perfectly pink in the centre, served without lemon so the aged-veal flavour reads clean) is the opposite of the pounded-flat orecchia d'elefante school. The cotoletta-and-risotto pairing is the way in if you came for the city's classics. Reserve two weeks out.
- Price — €€€€
- Order — la cotoletta · the classic version
- Michelin — Michelin Plate
- book ahead
- Porta Vittoria · since 1928
- In the 2026 Michelin Guide
- Book 2 weeks out
From the HALA guide, reviewed August 2026.
No member reviews yet — the first name on the record gets to set the tone.