Ratanà

Ratanà makes a different entrance into Porta Nuova: it occupies an early twentieth-century building beside the district’s towers, a short walk from the Bosco Verticale. The restaurant opened in 2009 with the aim of reinterpreting Milanese and Lombard cooking, and chef Cesare Battisti continues that approach with a menu that changes with the seasons. The walk can begin at Piazza Gae Aulenti and cross Biblioteca degli Alberi park; the contrast between new architecture, gardens and an older façade helps explain why the restaurant describes its food as tradition in a contemporary key.

The official menu includes risotto alla vecchia Milano with gremolata and roast jus, alongside dishes that change with the producers and availability of ingredients. The costoletta is not an off-the-menu surprise order: the restaurant says it must be requested at least two days in advance by phone. At lunch, it also offers schiscèta, a single-plate set meal whose contents change daily. Ratanà is therefore a place to taste a regional classic in a contemporary form, but diners should read the menu and plan ahead if cotoletta is the main reason for visiting.

Customer comments repeatedly praise the risotto, the presentation, attentive staff and the option of dining in the garden; other visitors point to destination-restaurant prices and a vegetarian selection that is narrower than the meat menu. The dining room feels polished, while the green outdoor area softens the formality when the weather allows. The rating and review count recorded here belong to the Via Gaetano de Castillia venue, not to other businesses run by the chef or nearby restaurants.

Ratanà publishes online booking, a phone number and kitchen hours; the address is Via Gaetano de Castillia 28, beside Fondazione Riccardo Catella. The restaurant lists daily service and says a booking is confirmed by email. From the Duomo, take the metro or tram towards Garibaldi or Isola and finish on foot. Compared with the Via Santa Marta trattoria, this option trades the historic centre for Porta Nuova and shows how a dish such as risotto can remain recognisable without being fixed to a single version.