We are in Milan, the beating heart of Italian elegance and culture, where every street tells a story and every building holds a fragment of memory.
This is where Boeucc welcomes us, a restaurant that for over three centuries has been an essential reference point for those who want to experience the authenticity of Milanese cuisine. Crossing its threshold means immersing yourself in an atmosphere steeped in history, where flavours become an experience and tradition is renewed with grace and moderation.
As soon as we enter, we are embraced by an atmosphere that combines solemnity and familiarity. The rooms exude classic elegance, with high ceilings, arches and columns enhanced by glass chandeliers, dark wood elements and details that belong to the historic Milanese style.
Il Boeucc was founded in 1696 as a “piccolo buco” (small hole, hence the name in Milanese dialect) located between Via Durini and Via Borgogna, and since then has gone through centuries of revolutions, urban transformations and changes of location. Over time, it has hosted figures such as Giuseppe Mazzini, Arturo Toscanini and Guido Piovene, and also played a role during the Five Days of Milan.
In 1939, the headquarters moved to the old stables of Palazzo Belgioioso, centrally located between Piazza Scala and San Babila. Today, since 2025, Boeucc has returned to its geographical origins, moving to Corso Monforte 16, on the corner of Ronchetti, just a few steps from where it all began.
In 1979, Paolo Brioschi ushered in a new era, which continues today with his daughter Monica Brioschi and her husband Marco Fuzier, guardians of a family tradition that already looks forward to an illustrious future. Boeucc's projects continue with the launch of a delicatessen and pastry shop in 2026, designed to bring the restaurant's distinctive flavours outside its walls.
However, the expansion is not limited to Italy. Marco talks about opening abroad to project a heritage that remains deeply linked to Milan but appeals to an international audience.
Returning to the present, we are preparing to enjoy the full Boeucc experience, where those who sit at the table have the pleasure of tasting authentic Milanese cuisine. Marco Fuzier emphasises how important the guests' “first bite expression” is: the look that lights up their eyes signals that the raw ingredients, technique and combination have been spot on.
After all, Boeucc's clientele is reserved but demanding: entrepreneurs, men and women of culture, lovers of taste who seek authentic dishes outside the tourist logic.
The philosophy in the kitchen, therefore, is based on a balance between historical continuity and slight adaptations, without betraying the Milanese soul. The traditional recipes we are about to enjoy remain the cornerstones, and any changes are made only when necessary to harmonise with contemporary tastes, while maintaining consistency.
Without further ado, let's begin our gastronomic experience with the recipes that symbolise Milan.
Insalata di Nervetti, a classic Milanese salad, is light and refreshing: the nervetti (beef tendons) are finely chopped and dressed with citrus fruits, a modern addition, onion and delicate ingredients that enhance the traditional flavour without making it heavy.
The first course par excellence is Risotto alla Milanese with saffron pistils, which embraces our palate with its intense yellow colour and distinctive creaminess and depth. It is the dish that tops the Boeucc's list of favourites: a small ritual that every guest must experience, and one in which we are happy to take part.
The Milanese cutlet is a must. An absolute icon, interpreted with rigour: crispy on the outside and juicy veal on the inside, a perfect harmony between breading and raw ingredients.
Ossobuco is one of Boeucc's cornerstones. The veal, cooked with mastery, is served so tender that the knife becomes a mere decorative element.
The red tuna carpaccio with apples and walnuts surprises us with its refined lightness. This seasonal dish is the perfect marriage between thinly sliced marbled tuna, crisp apples and walnuts, creating a dialogue between sea and land without distorting any of the raw ingredients.
We complete our dinner with equally exquisite desserts: Marron Glacé Ice Cream with Recioto di Soave Zabaione and Apple Tarte Tatin with cream ice cream.
The first is a refined encounter between the sweetness of marron glacé and the creaminess of zabaione, enhanced by the velvety notes of Recioto di Soave. An elegant dessert that ends the meal with harmony and sophistication.
In the second, caramelised apples and golden pastry meet the velvety freshness of cream ice cream in a classic and timeless combination.
Our dinner was accompanied by prestigious labels from the Boeucc wine cellar. Each choice is a declaration of love for Italian wine, demonstrated by bottles from all regions. They recount the richness of our territory, with particular attention to great reds and national sparkling Champagnes, designed to enhance every moment of tasting with balance.
To accompany its gastronomic offerings, Boeucc has chosen San Benedetto Millennium Water, a pure water that flows from a thousand-year-old aquifer. Its lightness discreetly harmonises with every dish, while the design of the transparent glass bottle reflects the style and elegance of the dining rooms, perfectly in keeping with the restaurant's identity.
Sitting down at Boeucc means enjoying an experience that goes beyond cuisine: it means breathing in the history of Milan, savouring its most authentic flavours and rediscovering the pleasure of refined conviviality.
Boeucc, Milano (MI)
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