The story
Located in the heart of Milano, Silvano Vini e Cibi al Banco has quickly become a standout destination for those seeking a sophisticated wine bar experience. The venue is celebrated for its fantastic formula of small plates, which encourages diners to explore a wide variety of tastings. Whether you are stopping by for a quick glass or settling in for a meal, the kitchen consistently delivers perfectly executed dishes that highlight creative, surprising, and delicious flavor combinations.
The menu is a testament to culinary precision, featuring standout items like the Zuppa di Pesce con Berberet, Uovo Barzotto with salsa tonnata, and the rich Ragù di Salsiccia. As noted by the team at *Where The Foodies Go*, the restaurant is highly recommended for its ability to balance traditional ingredients with modern flair. From the delicate Lingua in Salsa Verde to the indulgent Torta di Pere e Cioccolato, every plate reflects a commitment to quality.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
“This, dear foodies, is tongue in green sauce. I don't want to steal your thunder from the mayonnaise. But of course. It's grounds for divorce. It's hard to explain the happiness I feel in these moments. Delicious. The tongue has the right consistency. The green sauce is crazy and then we don't want to round off that creaminess with the mayonnaise. Round and beautiful.”
What creators say
1 creator has covered Silvano Vini e Cibi al Banco. Most active: Where The Foodies Go
- Where The Foodies GoLoved
M di MILANO - Milano Food Tour - 🇮🇹 "L'Italia dalla A alla Z" 🇮🇹 - Episodio 8 · @ 4:25
Silvano Vini e Cibi al Banco is a highly recommended wine bar with a fantastic formula of small plates and many tastings, all executed perfectly, with surprising and delicious combinations.
Dishes mentioned
Zuppa di Pesce con Berberet
We start with a beautiful fish soup with berbere, the famous North African spice mix, with lots of bread croutons. The peculiar thing about this fish soup, they told us, is that there isn't a drop of added salt. All the savoriness comes from the various fish stocks from the different fish cooking processes. It's atomic, it's a dive into the Mediterranean. I really like the hint of spiciness, which you know I don't usually prefer. Here it's perfect, not too strong. Atomic. The spices push a lot. And you know what? I also like that little hint of oregano, which is not North African, it's more Italian, but it fits very well. Good.
Uovo Barzotto, Salsa Tonnata e Capperi
Soft-boiled egg with tuna sauce and capers. From how well this egg runs, I already know I made another right choice. Look how it flows. This little dish will make your eyes roll back in their sockets and it would be an excellent thing to have at home. You prepare a big bowl of eggs, have this special tuna sauce prepared here, have 5 liters made, a little jar of capers, and you keep a supply at home for when you're hungry, because these eggs are like Pafaria's meatballs, one leads to another. The tuna sauce is delicious, it's just the right amount of salt, the egg is soft. Top.
Insalata Russa con Verdure al Forno e Funghi
Russian salad which has the peculiarity that the vegetables are all baked in the oven and there's the addition of mushrooms. My goodness, you could eat a jar of it like Nutella. The creaminess of the mayonnaise, the sweetness of the oven-baked vegetables which remain very very sweet. It's truly exceptional.
Ventricina di Fracassa
They have a giant ventricina from Fracassa, an Abruzzo company. I love that they serve it with an ice cream scoop. Do it too, you ugly. Balls of ventricina, less balls of ice cream.
Ragù di Salsiccia con Crostini
But what is more beautiful in life than a beautiful bowl full of sausage ragù served without cutlery, only to be scarpettata with these fantastic bread croutons they make. Obviously the aroma coming from this sausage ragù makes me appreciate being alive despite what we eat. It's close, my departure, if we keep eating like this, but if it happens, it's the most beautiful death. Porkiness to the nth power. This is a taste, from every pore. It's delicious. The sauce is very sweet. The oil is generous. It looks like a sauce that Emilia would have made.
