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Da Giacomo vs Il Luogo di Aimo e Nadia
Da Giacomo and Il Luogo di Aimo e Nadia are both highly recommended by professional travelers. On balance, Il Luogo di Aimo e Nadia ranks significantly higher than Da Giacomo. Il Luogo di Aimo e Nadia has a TripExpert Score of 82 with recommendations from 5 publications such as Lonely Planet, BlackBook and DK Eyewitness.
Da Giacomo
Concierge
Fodor's
BlackBook
DK Eyewitness
Michelin Guide
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Via Sottocorno 6 angolo via benvenuto Cellini, 20129 Milan
From $0 /night
Concierge
"Most of the time, fashion-industry people don't eat in the glitzy bars and restaurants they put their names to. They come to Da Giacomo instead."
Fodor's
"The fashion and publishing crowd, as well as international bankers and businessmen, favor this Tuscan/Ligurian restaurant."
Full review
BlackBook
"Not far from where the Devils shop for Prada, they feed too. Da Giacomo verifies that traditional, Tuscan style still suffices."
DK Eyewitness
"A popular haunt for the well-heeled and fashionable Milanese. The stylish dining room is decorated with Art Deco lamps and photos of famous faces."
Michelin Guide
Michelin Plate
"This old Milanese trattoria dates from the early 20C. Seafood enthusiasts will be delighted by the numerous fish specialities on offer."
Full review
Il Luogo di Aimo e Nadia
BlackBook
DK Eyewitness
Michelin Guide
Travel + Leisure
Via Montecuccoli, 6, 20147 Milan
From $0 /night
BlackBook
"The quality to be discovered at Aimo e Nadia is exquisite. Each piece is presented like top-notch sushi and tastes of a meticulous approach to Italian cookery."
DK Eyewitness
"Expect creative pan-Italian cuisine at Aimo e Nadia. Perfect pasta dishes and game in autumn, such as veal tenderloin or guinea fowl."
Michelin Guide
2 Stars
"Tuscan cuisine was brought to Milan, and later to other regions. Faithful to this, the selection of Italian products that the restaurant offers today is difficult to equal."
Full review
Travel + Leisure
"Serving contemporary Italian food for more than 50 years, owners Aimo and Nadia respect the tradition and heritage of their dishes but aren't bound by them."
Full review
