Philosophy

“We need farmers, poets,  people who know how to make bread, people who love trees and who understand the way the wind blows. More important than a year of  growth would be a year of awareness. Awareness of those of us who fall, of the sun that is born and that dies, of the children who grow up, awareness also of simple things like a street light or a brick wall eroded in time. To be a revolutionary today means to be able to take away rather than to add,  to slow down rather than to speed up, it means to value silence, the light of day, fragility, sweetness.”  
(Franco Armino, poet and writer)

TRADITIONAL FOOD
the modern way

At Ratanà Restaurant we offer a modern interpretation of traditional Milanese and Lombard cooking. Chef Cesare Battisti and his staff revisit the culinary traditions of this region with creativity and a contemporary touch.
Menus at Ratanà fuse elements of our local culinary heritage with the freedom of interpretation typical of modern cooking. An uncompromising respect for the produce we use and a tireless search for purity of flavour are our points of departure. Our point of arrival is the finished dish, clearly reflecting the aromas and flavours of its single ingredients.

A DIFFERENT KIND OF PLACE
For those of us who work here and for those who come to visit us

Cesare Battisti, Chef and host, alongside Federica Fabi, sommelier, run the restaurant with their own special, personal and distinctive touch.
The restaurant comprises a kitchen and front of house team of industry professionals who have all chosen Ratanà as their preferred place of work, a place that allows them to freely and enthusiastically express themselves through their work.
A work-place environment that values technical ability but encourages a vibrant and friendly  approach, creating a welcoming and hospitable atmosphere free of the formality that tends to create rigidness. As a guest at Ratanà you will perceive an air of familiarity, complicity and  relaxation because Ratanà transmits these same sensations to its valued staff.

THE BEST POSSIBLE PRODUCE AVAILABLE
Only small artisanal producers

We are studious and passionate people, curious and never tireless in our continuous search for the best. We meet regularly with artisans and small scale farmers from all over Italy, in each of these meetings we strengthen our relationships. Our common goal is to strive for the highest quality produce possible, after all it is the quality of our supplier’s produce that makes the difference, this is our staring point.
A name that stands out among many of our dear producers is that of baker Eugenio Pol, a timid genius whose bread speaks for itself.
In the same way, the wines that come onto our list represent a wide reaching and carefully meditated selection of those producers who best respect and value their territory.

THE APPRECIATION OF SWEETNESS
For us at Ratanà all things have a sweet side

Desserts at Ratanà are made with the same meticulous commitment that goes into every other dish, they are the result of our research into how single ingredients can best be combined and our ongoing search for new flavours. Vegetables play an important part in the preparation of our desserts. As the conclusive act, or grand finale, of a meal, we believe that desserts are deserving of the same special care and attention that go into all our other dishes.

FRESH WATER FISH
Because tuna, swordfish, grouper and mackerel do not populate our waters

It was a difficult decision but perhaps the only one possible. When we consider Milan and its territory, sea fish do not come to mind: the territory around Milan contains many springs, lakes and rivers, all generous providers of freshwater fish, often small but always flavoursome and healthy. Fresh water fish are an important part of our menus, the sensibility and skill of our chefs ensure that this valuable resource is treated in a way that best brings out its goodness and flavour.

BREAD AND COVER CHARGE
… and the grissini

From the very beginning we made a decision not to apply a surcharge for bread. In Italy this is rare but is in keeping with our philosophy. Bread is an important part of any meal in Italy, it is our pleasure, and our obligation, to offer our guests the best bread possible as well as to provide them with the best possible service and a table that is adequately comfortable without any of this weighing on the bill. If you ask why our grissini have a cost, the answer is simple: we do not make them ourselves, they represent an embellishing extra to the bread we offer. They are made for us by a small artisan in Milan, our guests love them very much and there are never enough to go around, this is a small cost to help you understand the importance of this very special product.