Restaurant in Milan, Italy
Special-occasion dinner with cocktail bar energy.
Procaccini is a Michelin Plate-recognised address in Milan's Corso Como neighbourhood that runs as part contemporary restaurant, part raw seafood counter, part cocktail bar — with live piano setting the tone throughout. At €€€€ it is one of the more accessible bookings at this tier, and the sommelier-led wine programme adds genuine depth. The right call for special occasions and dates rather than quiet business dinners.
The most common misconception about Procaccini is that it is simply another upscale Milan dining room. It is not. From the moment you arrive, you are directed to the cocktail bar area for a welcome drink before being seated, and the evening moves through distinct registers: aperitivo energy, live piano, open kitchen theatre, and a raw seafood counter running alongside the contemporary tasting menu. If you book expecting a quiet, conventional fine-dining progression, you will be pleasantly disoriented. If you book knowing what it is, you will get excellent value for a €€€€ address on a residential stretch of Via Giulio Cesare Procaccini in the Corso Como neighbourhood.
Procaccini holds a Michelin Plate for 2024 and 2025, which positions it clearly: this is a kitchen producing food that Michelin's inspectors consider worth recognising, without yet carrying the full weight of a star. That is a useful calibration. At the €€€€ price tier, you are paying for the total experience — the room, the programme, the raw bar , not purely for technical fireworks. Google reviewers rate it 4.8 from 96 reviews, which for a newer, personality-driven room is a strong signal of consistent execution.
The dining room is designed around harmony rather than drama: coordinated colours, fine furnishings, and an open kitchen that lets you follow the kitchen's rhythm without it dominating the room. The marble counter with velvet stools is where the raw seafood programme lives, and it functions as a destination within the destination , useful to know if you are planning a second visit specifically around oysters, caviar, Sicilian shrimp, or scampi. The live piano and vocal accompaniment keep the room from going silent between courses, which means Procaccini skews more celebratory than contemplative. For a business dinner where conversation is the priority, that is worth knowing in advance. For a date or a birthday, it works in your favour.
Chef Emin Haziri, originally from Kosovo and raised in Italy, leads a menu that sits at the intersection of contemporary technique and personalised composition. Two distinct lines run in parallel: a creative and imaginative contemporary menu, and a raw seafood offering. The pairing of a Mazzara red shrimp with a 2023 Etna Graci , fresh and mineral , has been noted as a particularly well-judged combination, pointing to a kitchen and sommelier team working in close coordination. The sommelier and maître Eduardo manages a wine list described as not especially wide but well conceived, which is a reasonable trade-off at this level: depth over breadth, with considered pairings rather than an encyclopaedic catalogue.
Procaccini rewards more than one visit, and the two-track menu structure makes it easy to plan that way. On a first visit, let Eduardo steer the wine pairing and lean toward the creative contemporary menu to get the kitchen's measure. The welcome drink sequence and the live music give the evening a pacing that does not feel rushed, so you are not under pressure to make rapid decisions at the table.
On a second visit, anchor at or near the marble counter and build the evening around the raw seafood programme. Oysters, caviar, Sicilian shrimp, and scampi give you a materially different experience from the first visit , closer to a high-end raw bar than a tasting menu progression. The wine list, while compact, should offer enough options to pair differently across the two formats. If Eduardo's recommendation on the first visit impressed you, trust his steer again: the sommelier programme here appears to be a genuine differentiator rather than a formality.
A third visit, for those with reason to return to Milan regularly, is leading planned around whatever the kitchen is doing seasonally or around a private occasion , the room and format are well suited to mark something. Explore how the cocktail bar programme has evolved since your first visit; it is the entry point to every evening and deserves attention beyond the welcome drink.
Procaccini is the right call for a special-occasion dinner in Milan where you want texture and energy rather than white-glove formality. The multi-format experience , cocktail bar, raw seafood counter, contemporary tasting menu, live music, sommelier-led wine , makes it a stronger choice for celebrations and date nights than for sober business meals. It is also a good option if you have already worked through Milan's most-starred addresses and want something with a distinct personality at the same price tier. For deep-dish reference points on what high-end Italian cooking looks like at the starred level, [Osteria Francescana in Modena](https://www.joinpearl.co/restaurants/osteria-francescana), [Le Calandre in Rubano](https://www.joinpearl.co/restaurants/le-calandre-rubano-restaurant), and [Piazza Duomo in Alba](https://www.joinpearl.co/restaurants/piazza-duomo-alba-restaurant) remain the benchmark comparison set. For a Michelin-starred experience closer to Milan, [Dal Pescatore in Runate](https://www.joinpearl.co/restaurants/dal-pescatore-runate-restaurant) and [Atelier Moessmer Norbert Niederkofler in Brunico](https://www.joinpearl.co/restaurants/atelier-moessmer-norbert-niederkofler-brunico-restaurant) offer contrasting models. Within Milan itself, [Enoteca Pinchiorri in Florence](https://www.joinpearl.co/restaurants/enoteca-pinchiorri) provides a useful north star for where the city's leading rooms sit in European context.
| Detail | Procaccini | Contraste | Cracco in Galleria |
|---|---|---|---|
| Price tier | €€€€ | €€€€ | €€€€ |
| Booking difficulty | Easy | Moderate | Moderate |
| Michelin recognition | Plate (2024, 2025) | Star | Star |
| Format | Contemporary + Raw Bar + Cocktail Bar | Progressive tasting menu | Modern à la carte/tasting |
| Leading for | Special occasions, dates | Serious food focus | Occasion dining, design |
| Live music | Yes (piano + vocal) | No | No |
Procaccini is currently among the easier €€€€ bookings in Milan. You do not need to plan months ahead, which makes it a practical option if your Milan trip comes together late. That said, peak evenings , weekends and the Salone del Mobile period in April , will compress availability. Address: Via Giulio Cesare Procaccini, 33, 20154 Milano. For more dining options across price tiers and formats, see our full Milan restaurants guide. If you are also planning your stay, our full Milan hotels guide and our full Milan bars guide cover the rest of the trip. For wine-focused visits to the region, our full Milan wineries guide is worth a look, and our full Milan experiences guide covers the broader city programme.
The raw seafood programme is the clearest differentiator: oysters, caviar, Sicilian shrimp, and scampi at the marble counter give you something materially different from the contemporary tasting menu. If it is your first visit, lean toward the creative menu and let Eduardo, the sommelier, steer the pairings. A Mazzara red shrimp paired with a 2023 Etna Graci has been singled out as a strong combination. On a return visit, anchor the evening around the raw bar.
You will be taken to the cocktail bar area for a welcome drink before being seated. That is by design, not a delay. The live piano and vocal music run through the evening, so the room has energy and volume , this is a celebration venue, not a quiet one. At €€€€, it sits at the leading end of Milan's non-starred restaurants, and the Michelin Plate for 2024 and 2025 tells you the kitchen is cooking at a level above the price point alone. Booking is currently direct , easier than most starred addresses in the city.
The venue data does not include specific information on dietary accommodation. Given that the kitchen operates two distinct menus , one creative and contemporary, one built around raw seafood , there is structural flexibility, but you should contact the restaurant directly before booking if dietary restrictions are a factor. Phone and website details are not available in Pearl's current data; the address is Via Giulio Cesare Procaccini, 33, 20154 Milano.
At the €€€€ tier with a Michelin Plate, yes , but the value case depends on engaging with the full format. If you sit down, skip the cocktail bar welcome, ignore the sommelier, and treat it as a direct tasting menu, you are paying for an experience you are not fully using. Eduardo's wine guidance and the live atmosphere are part of what justifies the price. Compared to Contraste or Andrea Aprea at the same tier with full stars, Procaccini offers a broader sensory programme at potentially lower booking friction.
Yes, for what it is. The €€€€ price is justified by the multi-format experience: cocktail bar opening, raw seafood counter, contemporary kitchen, sommelier-led wine list, and live music. If you are paying €€€€ purely for food precision and want that alone, [Cracco in Galleria](https://www.joinpearl.co/restaurants/cracco-in-galleria-milan-restaurant) or a fully starred address gives you more technical credentialing. But if the evening as a whole , occasion, energy, variety , is what you are buying, Procaccini delivers at its price tier. Google's 4.8 from 96 reviews supports consistent satisfaction.
Booking difficulty is currently rated easy, which makes Procaccini one of the more accessible €€€€ options in Milan. For a standard weeknight, a week or two ahead should be sufficient. For weekend dinners or travel during Salone del Mobile in April, book further out , the city's leading rooms fill fast during design week. If you are planning around a specific occasion, earlier is always safer, but you are unlikely to face the multi-month waits common at Milan's most-starred addresses.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Procaccini | Talented chef Emin Haziri, originally from Kosovo but raised in Italy and with significant professional experience behind him, now signs a line of contemporary and personalised cuisine. Alongside the more creative and imaginative offerings we find another with raw seafood, from oysters to caviar, from Sicilian shrimp to scampi. In the elegant and refined dining room with harmonious colours and fine furnishings, the open kitchen and marble counter with velvet stools stand out. The restaurant also has the soul of a cocktail bar where you are led once you enter for a welcome drink, before sitting down accompanied by live piano and vocal background music. And, as if that were not enough, kudos to the good Eduardo, sommelier and maître who will guide you through the wine selection, which is not very wide, but well conceived. We had pleasure in pairing a Mazzara red shrimp with a 2023 Etna Graci, fresh and mineral.; Michelin Plate (2025); Michelin Plate (2024) | €€€€ | — |
| Enrico Bartolini | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Cracco in Galleria | Michelin 1 Star, World's 50 Best | €€€€ | — |
| Andrea Aprea | Michelin 2 Star | €€€€ | — |
| Seta | Michelin 2 Star | €€€€ | — |
| Contraste | Michelin 1 Star | €€€€ | — |
Key differences to consider before you reserve.
Procaccini runs two distinct tracks: the creative contemporary menu from chef Emin Haziri, and a raw seafood counter covering oysters, caviar, Sicilian shrimp, and scampi. If you are coming for the first time at €€€€ price range, let sommelier Eduardo pair the seafood course — the Mazzara red shrimp with a 2023 Etna Graci is the documented house pairing and a strong anchor for the meal. The creative menu is the better call if you want to see what Haziri can do beyond the raw format.
Arrival protocol matters here: you are taken to a cocktail bar area for a welcome drink before being seated, so factor that into your timing. The dining room has live piano and vocal accompaniment, which sets a social rather than reverential tone. Sommelier and maître Eduardo is a named asset — engage him on the wine list, which is deliberately concise but well chosen. This is not a white-glove silence-required room; it rewards guests who treat it as an evening out rather than a formal tasting.
The venue data does not specify a formal dietary restriction policy. Given the dual-menu structure — creative tasting dishes alongside a raw seafood counter — pescatarians and seafood-focused guests are well served by design. For specific allergies or non-seafood dietary needs, check the venue's official channels before booking; at €€€€ and with a Michelin Plate recognition in 2024 and 2025, some flexibility from the kitchen is reasonable to expect, but confirm in advance.
At €€€€ in Milan, Procaccini earns its price through format depth rather than plate count alone: the cocktail bar welcome, live music, Eduardo's wine guidance, and the open kitchen counter add layers that a straight tasting-menu-only room does not offer. The Michelin Plate recognition in both 2024 and 2025 confirms consistent kitchen quality. If you want a purely dish-focused progression without the social atmosphere, Andrea Aprea or Seta may align better. Procaccini is the stronger choice when the full evening format is part of what you are paying for.
For a special-occasion dinner in Milan where you want energy and personality alongside serious cooking, yes. Chef Emin Haziri holds two consecutive Michelin Plate awards, and the room, the cocktail bar entry, the live music, and sommelier Eduardo's curated wine list all contribute to a price-per-experience ratio that holds up at €€€€. It is a harder sell if you are comparing purely on cuisine ambition against Contraste or Andrea Aprea, both of which operate at higher technical stakes. Procaccini wins on atmosphere and format; the others win on culinary intensity.
Specific booking lead times are not in the available venue data, so treat this as Milan fine-dining standard: for weekend tables, two to three weeks ahead is a sensible baseline for a Michelin Plate restaurant at €€€€. Special occasions or large groups should push to four weeks. The cocktail bar format on arrival suggests a structured seating flow, so walk-ins are unlikely to be accommodated without a reservation. Book via the address at Via Giulio Cesare Procaccini 33, Milan.
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