Rovello 18

Ask chefs in Milan where they go on their night off, and chances are they’ll mention Rovello 18, a pleasant, bourgeois restaurant serving a solid, unfussy cuisine made with great ingredients – tagliatelle with salsiccia from Bra, beef tartare al coltello (cut in chunks, as they do in Piedmont), a beautiful cotoletta alla milanese, veal cutlet, breaded and pan-fried in clarified butter. Your enjoyable evening also includes a pleasant, warm atmosphere and one of the best – and most reasonably priced – wine lists in the city.