Cracco in Galleria

The Galleria Vittorio Emanuele II is one of the most iconic sights in Milan and as such it is apt that it is home to this star of Italian cuisine, whose professional career is one of the most impressive in Italy with influences that include the culinary master Alain Ducasse and wine expert Giorgio Pinchiorri. Together with owner Carlo, resident chef Luca Sacchi creates top-quality cuisine with impeccable technique. He showcases his dishes on a carefully composed tasting menu and an à la carte, with references to contemporary Italian cuisine in dishes such as the open ravioli and reinterpretations of classic favourites, such as vitello alla Milanese (breaded veal cutlet). The wine list is an experience in itself, offering one of the best and most comprehensive selections of French wines in Italy, as well as an excellent choice of wines by the glass. Guests also have the opportunity to taste wines from the organic Vistamare estate, owned by the chef and situated in the Romagna hills. The most popular tables are those by the window with views of the Octagonal building – these should be booked well in advance.

• Set inside the Galleria Vittorio Emanuele II, one of Milan’s most iconic addresses.
• Resident chef Luca Sacchi runs the kitchen day to day, with Carlo Cracco as owner.
• The wine list leans heavily into France, with a strong by-the-glass programme, and includes wines from Cracco’s organic Vistamare estate.
• A dedicated art programme, Galleria Cracco, commissions site-specific works for the mezzanine windows.

Ingredients that recur in the restaurant’s own description of its classics and signatures:

• Saffron, at the core of the risotto allo zafferano.
• Black truffle, paired with marinated egg yolk and asparagus.
• Caviar, used for spaghetti al caviale.
• Oysters, part of the restaurant’s high-end shellfish offering.
• Veal, in a modern take on vitello alla Milanese.

A Michelin-starred modern Italian restaurant inside the Galleria Vittorio Emanuele II, running both a composed tasting menu and an à la carte. The kitchen’s signatures include fish soup baked in a crust, a marinated egg yolk with asparagus and black truffle, saffron risotto with grilled bone marrow and liver ragù, open ravioli, and vitello alla Milanese.

The broader Cracco address also includes a ground-floor café and a large wine cellar built for tastings and sales.