Ristorante Spore
In-house fermentation lab driving a single shared tasting menu that changes roughly every two months, paired with natural wines
A modern restaurant in Milan's Corso Lodi district where chef Mariasole Cuomo blends Italian ingredients with Asian and Nordic techniques, building dishes around house-made fermentations like miso, kombucha and shoyu. The menu rotates every couple of months across 4- or 7-course tastings, paired with natural wines in a warm, minimalist room, so booking ahead is wise.
In Corso Lodi / Calvairate, Milan. Easy to fold into a morning or a longer afternoon; there's usually something else worth a stop within a few minutes' walk.
Owner is friendly to walk-ins; ask about the off-menu items. Reservations recommended Fri–Sat; walk-ins welcome earlier in the week.