What diners say
Synthesized from 32 Google reviews · tap an aspect for the detail
La Griglia di Varrone is widely celebrated for its exceptional quality meats, particularly the ribeye and tartare, served in a refined yet welcoming atmosphere. Diners consistently praise the knowledgeable and attentive staff, who enhance the experience with passionate recommendations. While most find the pricing fair for the high quality, a recurring note is that some dishes and service details occasionally fall short of the elevated expectations set by the restaurant's reputation.
Meat Quality
The meat is the star, with the ribeye, Picanha, and Fassona tartare frequently highlighted for their superb flavor, tenderness, and charcoal-grilled perfection. Many reviewers call it the best steakhouse in Milan, praising the quality as top-tier and memorable.
Service
Staff are described as friendly, knowledgeable, and passionate, with several guests naming Francesco, Tony, and Ruth for their exceptional care. The service is generally attentive and enhances the dining experience, though a few guests noted occasional inconsistencies in attention or billing.
Value
Prices are considered high but generally justified by the premium quality of the meat and the overall experience. Some diners feel it is expensive for the portions or find certain dishes not memorable enough for the cost, but most accept the pricing as appropriate for the level.
Appetizers & Sides
The pastrami, bone marrow, and truffle potato purée receive special praise, often recommended by staff. The tasting menus offer a variety of small bites, though a few reviewers found some starters underwhelming or overly sauced.
Ambiance
The atmosphere is described as elegant yet comfortable, with a sophisticated dark decor and open charcoal kitchen. It is conveniently located near Milan's nightlife and metro, though a few guests mentioned it can be noisy or the lighting too dim.
Desserts
Desserts like the three-chocolate cake are enjoyed by some, but the tiramisu received mixed feedback, with one guest noting it was not to their taste. Overall, desserts are not a primary draw compared to the meat.
Most-loved dishes
AI summary of what 40 dish mentions say about the food
Reviewers rave about the Pastrami di wagyu, calling it a transcendent, buttery marvel. The overall vibe is one of rustic, indulgent warmth, where every bite feels like a celebration.
“I'll start with the bacon chocolate — I've heard of it, a bomb. I go for it. You can really taste the bacon, incredible. It's like eating a chocolate and you feel the bacon behind it, but it doesn't clash — it's in harmony, particular. I'll remember it.”
“To finish, a very particular dessert: a bacon chocolate — crazy. It was a unique and surprising end to the meal.”
What creators say
5 creators have covered La Griglia di Varrone. Most active: Qui si Taffia, Giovanni Fois, Habemus Fame
Shorts 2
Videos 3
Varrone in Milan hosted an incredible eight-course collaboration dinner with Carcass, the best steakhouse in Europe, and every dish was top-level — the wagyu pastrami was the highlight of the night.
Dishes mentioned
Pastrami di Wagyu
This is a new version for this event — we made a brisket of wagyu from our trusted farm in Veneto, Canegra. The bread is super crunchy with honey senape and spring onion, plus a little hint of citrus. The pastrami is incredibly good — I've never had a pastrami like this before. For me, it's the dish of the night so far.
Tataki con Garum e Fermentato di Fagiolo Borlotto
The tataki has a bit of garum, a fermented borlotti bean with miso, and savoy cabbage — it's cooked inside. I really liked it, the meat is super tender, very delicate dish.
- Tacos di Pluma Iberica
Lingua con Zucca Okaido e Erbette di Montagna
The tongue — we're from Bologna, so tongue is like home. Very good, super super soft. The pumpkin is Japanese okaido pumpkin, in a slightly mustardy cream, so you get a little acidic kick. The other part is cooked in the wood-fired oven. The greens on top are mountain herbs collected above 2000 meters, a bit more bitter. The pumpkin balances everything — very good.
Wagyu Holstein con Purè
This is a selection we made ourselves, aged for 12 weeks. The cow is from the Netherlands, Holstein, aged a bit more — the fat is super soft. The meat is incredibly tender, top level. Look at the cooking — perfect, I'd say. And the purée is remarkable, really notable. We'll remember this purée, yes, and the meat too, but the purée!
Varrone Pizza in Milan offers a tasting menu with various pizzas, but the dough was found to be gummy and inconsistent, although some toppings and combinations were excellent.
Dishes mentioned
Frittatina alla carbonara
This frittatina alla carbonara doesn't have a strong smell of carbonara or risotto — it's more like risotto amese, very dry. The frying is almost like it's baked, missing something. I've had much better ones even in Milan. The breading and everything could be improved.
- Frittatina di Pasta napoletane
Frittatina cicci e provola
This one has a blended friarielli that works well. I like it, it's good.
Pistacchio e mortadella
I can say 100% that if you come here, don't get the frittatine — they're very dry, even the frying. It's like it's baked, missing something. We can do better, it can be improved.
Pizza Margherita
The tomato is amazing — it tastes like the tomato from yesterday's pasta. The dough is super thin, but still a bit gummy, especially the crust. The tomato sauce is a bomb though. I prefer this one over the one with pesto.
Varrone in Milan is a top steakhouse offering a world-class meat experience with exceptional cuts like Australian Wagyu and Coselito pork, complemented by delicious sides and desserts.
Dishes mentioned
Pan de cristal con ragù di cobe
This one is the most hyped for me — ragù of Kobe beef, directly from Kobe. The ragù is very reduced, almost like a Neapolitan ragù in flavor, with an intense tomato that almost hits a bitter note. The Kobe meat is incredibly pleasant, fatty, and full of flavor. It's a crazy combination.
Mondegghili
These are their mondeghili, breaded with panko, served on a lime-wasabi mayonnaise. Inside are the classic scraps of premium meat trimmings. One shot — the wasabi hits you hard, it's real wasabi. One was enough for me, it's intense. The breading is super crunchy and the inside is tender.
Crocchette erborinato e noci
First croquette — with blue cheese and walnuts. It's good, very classic, creamy inside with a rocky breading. But I'm not a fan of fried food, it gets tiring. It's fine, but I'm more curious about the others.
Crocchette al tartufo
Third croquette — truffle. You can smell it even from the aroma. The level is high. This one is incredible — my favorite of the three. The truffle flavor is intense and amazing.
Midollo di bue con crema zafferano
This is your nightmare, Edo — bone marrow with saffron cream, a twist on Milan's classic osso buco risotto. The flavor is fantastic, the marrow is incredibly delicate and buttery. The animal flavor from the bone is stunning. For me, the problem with fat is just the idea — the taste is incredible. I'd take this home.
