Autem*

Autem* Is Not a Special-Occasion Restaurant — It's Better Than That

Most diners arrive at Autem* expecting a formal tasting-menu production. That framing undersells what Luca Natalini is actually doing at Via Serviliano Lattuada 2, near Porta Romana. This is not a theatre of technique. It is a chef-led, intimate room where the menu changes with what arrived that morning, written by hand on rice paper and explained at your table. If you have been once and defaulted to the fish dishes, your next visit should put vegetables at the centre of the order — the kitchen's treatment of produce is where Autem* quietly separates itself from comparable rooms in Milan.

What the Room and the Format Deliver

The open kitchen is visible from the street, which tells you something about the confidence of the operation. Natalini, originally from Tuscany with international experience, works the pass and comes to the table himself to talk through the dishes , not as performance, but as a genuine extension of how the food is designed to be received. A newer wine cellar, accessible via a staircase, doubles as a secondary dining room and adds a different register for the evening: more convivial, slightly warmer in atmosphere. The soft lighting in the main rooms keeps things calm without tipping into stiffness.

The handwritten menu is a logistical reality worth understanding before you book: there is no fixed printed card to preview online. What's listed depends on daily arrivals. Documented dishes that have appeared include plin ravioli filled with duck and tomato seeds with Italian-style sauce and pepper leaf, and grilled milk-fed lamb with bitter herb salad and chanterelles. Red mullet with seasonal vegetables, hollandaise sauce and lobster reduction has also been noted. These are not guaranteed on any given night, which is the point , and which is also why returning guests tend to eat better than first-timers, because they arrive with less expectation of a specific dish and more willingness to follow Natalini's lead.

The Vegetable Case

Autem* holds a Michelin Plate (2025) and ranked #223 in the Opinionated About Dining Leading Restaurants in Europe for 2025, up from #358 in 2024 , a meaningful move in a single year. The OAD ranking, which is driven by chef votes rather than critic visits, signals strong peer respect. The We're Smart Green Guide, which evaluates restaurants for vegetable-forward cooking, has publicly noted that Natalini's vegetable work is at a level where a plant-based tasting menu would be fireworks , and that one does not yet exist. For returning visitors, this is the most interesting open question about where the kitchen goes next. Order whatever vegetable dish is on the handwritten card. It will be the most interesting thing on the table.

Booking and Logistics

Booking at Autem* is rated Easy. For a Michelin Plate restaurant with a rising OAD profile in Milan, that is not a given , book 1 to 2 weeks out as a baseline, and further in advance if your dates are fixed. The Porta Romana neighbourhood is well-connected and direct to reach. Phone and website details are not confirmed in our current data; check current listings or reservation platforms for the most accurate contact information.

Practical Details

For more options in the city, see our full Milan restaurants guide, our full Milan hotels guide, our full Milan bars guide, and our full Milan experiences guide.

FAQ

• What should a first-timer know about Autem*? The menu is handwritten daily and changes with what the kitchen received that morning , there is no fixed card to preview. Chef Luca Natalini will come to your table to explain the dishes personally. Go in without a fixed idea of what you want to eat and you will have a better meal. The Michelin Plate and a top-250 OAD Europe ranking signal serious cooking at what is still a relatively accessible booking.
• What should I wear to Autem*? Smart casual is the practical answer for a Michelin Plate restaurant in Milan's Porta Romana district. The room is atmospherically lit and composed, but not formally stiff. Overdressing slightly is never wrong; trainers and very casual clothing would feel out of register with the room.
• How far ahead should I book Autem*? Booking difficulty is rated Easy, but that can shift. Aim for 1 to 2 weeks ahead for weekday dinners; give yourself more lead time on weekends or if your travel dates are fixed. With an OAD ranking that moved from #358 to #223 in a single year, availability is worth securing sooner than you think.
• Can I eat at the bar at Autem*? There is no bar seating confirmed in the available data. The venue has a main dining room with an open kitchen and a secondary wine cellar room reached by stairs. Counter or bar dining in the kitchen-facing sense is not documented here , contact the restaurant directly to ask about counter availability.
• Is Autem* good for solo dining? Yes, and arguably better than most comparable rooms in Milan. Natalini comes to the table himself and engages guests directly, which makes solo dining feel like a genuine exchange rather than an isolated experience. The intimate scale of the room also helps. If counter seating adjacent to the open kitchen is available, request it , it is the leading seat in the house for a solo visit.
• What should I order at Autem*? Order whatever vegetable dish is on the card , this is where the kitchen does its most interesting work, and the We're Smart Green Guide has specifically flagged Natalini's vegetable cooking as the standout. Beyond that, documented dishes include plin ravioli with duck and tomato seeds, and grilled milk-fed lamb with bitter herb salad and chanterelles. The daily handwritten menu means you are working with what arrived fresh, so follow the chef's lead rather than arriving with a fixed request.
• Does Autem* handle dietary restrictions? The daily-changing, handwritten menu format suggests some inherent flexibility , the kitchen is not locked into a fixed tasting sequence. There is currently no confirmed 100% plant-based option, though vegetable dishes are prominent throughout the menu. Contact the restaurant directly before booking if you have specific dietary requirements; no phone or website is confirmed in our current data, so use reservation platforms to make contact.
• Can Autem* accommodate groups? The wine cellar room, which doubles as a convivial dining space, suggests the venue can handle small groups beyond the main dining room capacity. Specific group booking policies are not confirmed. For parties of six or more, contact the restaurant directly well in advance. If a private-room experience for a larger Milan group is the priority, Seta or Andrea Aprea have more confirmed infrastructure for that format.

Pearl Picks Nearby

If you are building a Milan itinerary around serious Italian cooking, these are worth knowing: Enrico Bartolini for creative fine dining at the leading of the city's price range; Contraste for progressive Italian with a strong tasting-menu format; and Verso Capitaneo for creative cooking at a slightly more accessible register. Further afield in Italy, Osteria Francescana in Modena and Piazza Duomo in Alba represent the benchmark for what Italian fine dining can do at its ceiling. For reference points beyond Italy, Le Bernardin in New York and Atomix offer useful comparisons for technique-led cooking with strong chef presence at the table.