We are in Milan, in the Brera district, where elegance intertwines with genuine conviviality. Here, amidst warm atmospheres and retro-inspired details, La Gioia tells the story of Italian cuisine with a contemporary spirit, without ever losing sight of its roots.
The restaurant was born from a once-abandoned space, transformed into a landmark for those seeking a refined yet welcoming gastronomic experience. We met Domenico Abbruscato, manager and operations director, and Giovanni Russo, corporate chef, who share with us La Gioia’s philosophy: a harmonious balance between tradition, aesthetics, and modernity.
La Gioia is the feeling they wish to convey to every guest. The idea is to recreate the magic of Sunday lunch, that moment of togetherness and memory so deeply rooted in our culture, through an experience that warms the heart and makes the restaurant unlike any other.
The atmosphere around us evokes the feeling of home, the kind we remember from the past: warm furnishings, soft lighting, and tables that invite sharing, creating an environment that celebrates conviviality, the very essence of Italian cuisine.
In the kitchen, La Gioia is built upon a simple yet essential principle: using the best possible ingredients. The pursuit of quality precedes every other choice. Each dish is crafted from carefully selected ingredients, using modern techniques that lighten tradition without ever compromising it, preserving full flavor and achieving perfect balance in every bite.
The dishes that embody this philosophy are signed by Chef Alessio Taffini, who interprets Italian classics with precision and sensitivity.
We begin with the eggplant Parmigiana, one of the restaurant’s signature dishes: thin slices of fried eggplant layered with mozzarella di bufala campana and tomatoes from a Puglian farm, creating a perfect harmony between crispness and delicacy.
Next comes the tuna tartare with Camone tomatoes, made from top-quality fish caught to order and shipped directly to the restaurant: a dish that celebrates the purity of the sea and the freshness of its contrasts.
Among the first courses, we try the bigoli cacio e pepe, served inside a 36-month-aged, black-crusted pecorino wheel: the homemade pasta envelops a velvety, savory cream, striking the perfect balance between tradition and sophistication.
The sliced Lombard “Pezzata Rossa” beef, tender and full of flavor, represents the restaurant’s deep connection with the territory and its commitment to highlighting local supply chains.
Finally, La Gioia’s tiramisù is a true statement of intent: soft, feather-light, with mascarpone as the undisputed star and just a hint of savoiardo. A familiar yet surprising dessert that concludes the journey with the same elegance with which it began.
The wine list, curated with both expertise and passion, features around 600 labels. 85% come from Italy, with a selection that spans the Country from Piedmont to Sicily, including great vintages and iconic wineries that represent national excellence. Prestigious French names and champagnes also make their appearance, chosen to accompany every nuance of the menu.
Even the choice of water reflects the restaurant’s identity. San Benedetto Millennium Water accompanies each course with its purity and lightness. The elegant glass bottle, luminous and refined, perfectly complements the sophisticated style of the dining room, completing a fine-dining experience with a distinctly Italian soul.
At La Gioia, every detail is designed to make guests feel at home, a place where memories and discoveries intertwine. A cuisine that speaks the language of tradition with modern inflections, and a service that turns every visit into a moment of genuine pleasure.
La Gioia, Milan (MI)
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