The story
At Bar Martini Trattoria by Dolce & Gabbana, the fashion house’s maximalist Sicilian fantasy comes to life in the heart of Milan. As Francesco Zini noted, it’s an experience that perfectly embodies the brand’s theatrical Italianità, with classic crowd-pleasing dishes served in an elegantly Instagrammable setting. The trattoria earns a strong 4.4-star rating for delivering comfort and spectacle in equal measure.
Zini praised the **Rosticceria Siciliana** and **Caponata di Melanzane**, along with the hearty **Timballo di Anellini** and the **Spaghettone con le Sarde**. The **Cannolo Siciliano** and heart-shaped **Cassata Siciliana** provided a sweet finish. However, he found the **Pesce Spada in Umido** a letdown, slightly dulling an otherwise vibrant ode to the island’s cuisine.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
“Three cannoli per portion with sheep's ricotta directly from Sicily, pistachio, and candied orange. The ricotta inside gives you a direct trip to Sicily — the rest is an excellent cannolo, nothing to say.”
What creators say
1 creator has covered Bar Martini Trattoria by Dolce & Gabbana. Most active: Francesco Zini
Dolce & Gabbana's restaurant is a maximalist Sicilian experience in Milan, with classic, crowd-pleasing dishes that perfectly embody the brand's theatrical Italianità, though the swordfish was a letdown.
Dishes mentioned
Rosticceria Siciliana
The Sicilian rosticceria here is a bit different from what I found in Sicily, but the outer breading is really well done. Lots of rice flavor, very pasty inside — I can't distinguish the flavors much, but I like the breading. They know how to fry. They could open a rosticceria, Dolce & Gabbana.
Caponata di Melanzane
The caponata is tight, concentrated — you can taste the tomato and eggplant. Excellent caponata.
Timballo di Anellini
This is the timballo: pasta, mimosa, ham, peas, and ragù, then gratinated in the oven. It's like yesterday's pasta reheated in the oven with all the good stuff. They use anellini, typical for timballo in Sicily. I've never found anything more romantic than overcooked pasta with this gratinated crust — it drives me crazy.
Spaghettone con le Sarde
Another classic Sicilian: spaghetti with sardines, fresh fennel, breadcrumbs, pine nuts, and raisins. The fennel component is very strong, it cleanses the palate, especially the taste of the sardine. This flavor totally detaches from the Milan environment but perfectly suits Dolce & Gabbana's soul. It's a beautiful spaghetti, very well mantecato, the ingredients are there — traditional cooking done well.
Pesce Spada in Umido
Swordfish stew with potato medallions. The potato is good, it absorbed all the flavors, but the swordfish is dry — not one of my favorite dishes today. I think the base product isn't super.
