Restaurant in Milan, Italy
Book ahead. Root-forward cooking, €€ prices.
Remulass is a small, Michelin-recognised modern restaurant in Milan's Porta Venezia neighbourhood, built around a genuine cooking philosophy: roots, fermented vegetables, and aromatic herbs at a €€ price point. Book ahead for evenings, expect a lively room, and let the Michelin-recommended fermented vegetables with baked ricotta anchor your order.
Remulass is not the place to come if you want classic Milanese cooking. The name itself signals the intent: remulass is Milanese dialect for wild radish, and the kitchen's commitment to root vegetables and aromatic herbs runs through every plate. At the €€ price point, it is one of the more honest value propositions on the Milan restaurant circuit, and its 2025 Michelin Plate recognition confirms the cooking is worth your attention. Book it for an evening when you want something vegetable-forward and genuinely considered, rather than another round of risotto and ossobuco. If you have been once, it is time to go back and go deeper.
The first misconception to clear up: Remulass is not a vegetarian restaurant. The root-vegetable philosophy is a cooking discipline, not a dietary restriction, and the menu is built around the idea that roots and herbs can carry a dish rather than merely support it. That framing matters when you are deciding whether to book, because the kitchen's ingredient focus gives it a clarity of identity that many mid-range Milan restaurants lack entirely.
Spatially, this is a small room. The interior reads as deliberately modern without being cold: colourful dishes arrive against a backdrop that feels lively rather than spare, and the scale of the space means the energy builds quickly once the room fills. That density is worth knowing before you arrive. Evenings here are genuinely busy, and the atmosphere is animated in a way that suits two people who want to talk without the pressure of a formal dining room, but less so if you are expecting a quiet corner. The space works harder for small groups, ideally two to four, where the intimacy of the room becomes an advantage rather than a constraint. Larger parties should plan carefully given the seat count.
The lunch-versus-dinner question is real at Remulass. Evenings are where the restaurant shows itself at full intensity: the room is packed, booking is strongly recommended, and the kitchen is operating at capacity. If you came once in the evening and found the pace slightly relentless, try lunch. The experience at midday is likely to feel less pressured, the room quieter, and the cooking just as considered. For a returning visitor, a weekday lunch is the version of Remulass that lets you actually pay attention to what is on the plate. That said, the evening atmosphere is part of what the restaurant does well, and first-timers who like energy in a room should not avoid it.
The Michelin Guide's own note singles out fermented vegetables with baked ricotta and a gin dressing as the recommended order. That is a useful steer. The broader menu philosophy around root vegetables and aromatic herbs means the kitchen is doing something that requires technique and restraint in equal measure: making ingredients that are often treated as background work as the foreground. The colourful, modern presentation signals that this is not austere cooking, and the Google rating of 4.6 across 314 reviews suggests the kitchen delivers on that promise consistently. For a venue in the €€ bracket, that combination of critical recognition and sustained public approval is a reliable indicator.
As a returning visitor, the practical move is to push further into the fermented and herb-led sections of the menu rather than defaulting to the dishes you already know. The kitchen's identity is consistent enough that you can trust the direction. At this price level, Remulass rewards the kind of return visit where you order more adventurously rather than playing safe.
See the comparison section below for how Remulass positions against Milan's broader restaurant field, including the €€€€ tier. For wider context on where to eat, drink, and stay in the city, see our full Milan restaurants guide, our full Milan hotels guide, our full Milan bars guide, our full Milan wineries guide, and our full Milan experiences guide.
Within Milan's mid-range modern dining field, Remulass sits close to 28 Posti in terms of price positioning and the kind of considered, ingredient-led approach that earns critical attention without a tasting-menu price tag. Altriménti offers another reference point for accessible modern cooking in the city. At the other end of the register, Cracco in Galleria, Acanto, and Don Carlos sit in a different bracket entirely, both in price and in occasion weight.
If you are building a broader Italy itinerary around serious modern cooking, the country's reference points are well outside Milan: Osteria Francescana in Modena, Dal Pescatore in Runate, Uliassi in Senigallia, Reale in Castel di Sangro, Quattro Passi in Marina del Cantone, and Atelier Moessmer Norbert Niederkofler in Brunico represent the tier above. For modern cuisine comparisons further afield, Frantzén in Stockholm and Maison Lameloise in Chagny show where the format scales at the leading end.
Reservations: Book in advance, especially for evenings — the restaurant fills quickly and walk-ins are a risk on busy nights. Booking is direct and rated easy. Budget: €€, making this one of the more accessible Michelin-recognised options in Milan. Address: Via Nino Bixio, 21, 20129 Milano. Dress: No formal dress code noted; smart casual is appropriate for the modern, lively room. Group size: Leading suited to parties of two to four given the small scale of the space.
For evenings, book at least a week ahead and preferably more if your dates are fixed. The restaurant is small and gets very busy, so same-day or walk-in bookings are a genuine risk on most nights. Lunch is likely easier to secure on shorter notice. Overall, booking difficulty is rated easy, meaning availability exists — but do not leave it until the day before a Saturday dinner.
It works for a certain kind of special occasion: an informal celebration between two people who care about food and want something with a clear identity. The lively, small-room atmosphere and €€ pricing make it more suited to a birthday dinner between friends than a formal anniversary. If you want a grander, more formal setting for a milestone, Acanto or Don Carlos offer a more traditional occasion-dining frame. Remulass earns its Michelin Plate through cooking quality, not ceremony.
The kitchen's identity is built around root vegetables and aromatic herbs , not as a gimmick but as a genuine cooking philosophy. The name means wild radish in Milanese dialect, which tells you everything about where the menu's focus lies. The Michelin Guide singles out the fermented vegetables with baked ricotta and a gin dressing as worth ordering. The room is small and energetic in the evenings, so arrive expecting atmosphere rather than quiet. At €€, the value is real for the level of cooking on offer.
No formal dress code is recorded. The restaurant's modern, colourful character and €€ positioning suggest smart casual is the right register: clean and considered, but not a jacket-required environment. The room leans lively rather than formal, so there is no need to overdress.
No tasting menu details are confirmed in the available data, so a specific value verdict is not possible here. What is clear is that the kitchen holds a 2025 Michelin Plate at a €€ price point, which already positions it as strong value for the level of cooking. If a tasting menu exists, the root-vegetable and aromatic herb focus gives the format a clear identity that distinguishes it from the generic progression-of-courses approach common at this price tier. Confirm directly with the restaurant when booking.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Remulass | Modern Cuisine | €€ | “Cooking with roots” is the mantra at Remulass, a phrase that has inspired the restaurant’s name (“wild radish” in the local Milanese dialect). This small, lively restaurant gets very busy in the evenings when booking is highly recommended. The attractively modern and colourful dishes here always feature plenty of root vegetables and aromatic herbs. We recommend the fermented vegetables with baked ricotta and a gin dressing.; Michelin Plate (2025); “Cooking with roots” is the mantra at Remulass, a phrase that has inspired the restaurant’s name (“wild radish” in the local Milanese dialect). This small, lively restaurant gets very busy in the evenings when booking is highly recommended. The attractively modern and colourful dishes here always feature plenty of root vegetables and aromatic herbs. We recommend the fermented vegetables with baked ricotta and a gin dressing. | Easy | — |
| Enrico Bartolini | Creative | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Cracco in Galleria | Modern Cuisine | €€€€ | Michelin 1 Star, World's 50 Best | Unknown | — |
| Andrea Aprea | Modern Italian, Italian Contemporary | €€€€ | Michelin 2 Star | Unknown | — |
| Seta | Modern Italian | €€€€ | Michelin 2 Star | Unknown | — |
| Horto | Modern Italian, Modern Cuisine | €€€€ | Michelin 1 Star | Unknown | — |
Side-by-side comparison to help you decide where to book.
Book at least a week in advance for evenings, two weeks if you have a fixed date in mind. Remulass is a small, busy restaurant and the Michelin Plate recognition has sharpened demand. Walk-ins are a real risk on weeknights and essentially a gamble on weekends.
It works well for a low-key special occasion — a birthday dinner or a good-meal-for-the-sake-of-it night rather than a formal milestone. The setting is lively and colourful rather than hushed and ceremonial, and at €€ you won't feel the financial weight of the evening. If you want a grander room and a more theatrical experience, Seta or Andrea Aprea are a better fit.
The name is Milanese dialect for wild radish, and that signals the kitchen's direction: root vegetables and aromatic herbs anchor the cooking, but this is not a vegetarian restaurant. The Michelin Plate (2025) reflects consistent quality in an accessible price bracket. Dishes are described as modern and colourful, so expect technique alongside the seasonal produce focus.
The restaurant is described as small and lively, which points to a relaxed atmosphere rather than a formal one. Clean, presentable casual is appropriate — you won't feel out of place in jeans, but the neighbourhood (Porta Venezia, Via Nino Bixio) skews stylish, so Milanese standards apply.
The venue data does not confirm whether Remulass offers a tasting menu format. What is documented is a €€ price range and a cooking philosophy built around root vegetables and aromatic herbs, with the Michelin-highlighted dish being fermented vegetables with baked ricotta and a gin dressing. At this price point, the à la carte or set offering is likely the main draw rather than a long tasting sequence — confirm the current format when booking.
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