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Enrico Bartolini Milano Reviews from The Last Year
Don't fall for it
This was the worst meal I had on a 9 day trip to Italy and the worst fine dining experience I’ve had in my life. I have never before left a review on this site, but the experience was so bad, I had to write my first. On many negative fine dining reviews, I often wonder “does the reviewer just not like fine dining?”. That is not the case here. I don’t eat at 3 star places every week, but tend to go to one a year and generally love the taste and creativity shown at these restaurants. First, let’s talk about setting. If you imagine “globally homogeneous generic fine dining” you have the picture. The interior was elegant but bland. The neighborhood has the grunge of an artsy area with the boredom of a family-centric area. The museum has a tacky video ad for the restaurant in the lobby. A sterile distance exists between the guests while somehow providing none of the privacy benefits this should afford. If you are in one of the middle tables, you can overhear almost every other table as guests try to justify their meal’s expense and reassure each other that the food is in fact good (despite what their taste buds tell them). The staff buzz about with an awkward self-consciousness that puts one in mind of millennial art school dropouts. You feel watched, but not in a comforting way. Even placing plates down in a coordinated manner is an awkward stuttered dance. I found myself rooting for my server several times as they struggled to explain a dish. But what about the food? To summarize, it was bad, but sometimes bad in creative ways. Not “bad for the money” or “not as good as I hoped”, but legitimately not enjoyable. Creativity is important, and the chef is certainly creative at times. Unfortunately, this is done at the cost of taste. Each course ended with us saying “that’s interesting”, which is faint praise. At a restaurant like this, you should be inadvertently smiling after your first bite, you should be sad that each portion is so small, you should be holding back moans of pleasure - and then you should appreciate the creativity. Here, the occasional creativity is all the food has to stand on. Let’s go through some highlights: - The most tasteless foie gras in Europe - Almost crunchy risotto with Gorgonzola fit for a microwave dinner - Umami flavored gels and jellies (which I would have found more interesting if I had never had a tasting menu before) - Boring cheese sticks - Chef Boyardee-inspired tomato soup (with admittedly tasty dumplings) - Grain bread with butter that is somehow bitter - Forgettable beef with tough and bland cow's heart After many courses of pretending to enjoy the food for my benefit, my wife looked at the clock slowly ticking, leaned in and whispered “am I being tortured?” We laughed as both of us finally admitted to the other that we were having a miserable time. Like fraternity brothers during pledge week, we found solace in each other and our bond was strengthened as we braced ourselves for the final dishes. Perhaps this moment was the chef’s real goal all along. Wine was good. Dessert was fine. In summary, absolutely avoid this restaurant.
They're located on the 3rd floor of the Mudec - Museum of
They're located on the 3rd floor of the Mudec - Museum of Culture. The museum location of the restaurant reminded me of Odette in Singapore. It's cool to enter the museum after hours, and the setting and decor of the dining room are modern yet classic with very well spaced out tables (the night we were there, they set up 6 tables in the main area and then a group in the private room in the back) We started with a glass of 2008 Franciacorta - zero dosage, hard to find in the US, great with the amuses. They start you with some 24 month parmigiano grissini, which are basically awesome cheesy breadsticks. Amuses - 1. "Roasted molten eggplant": eggplant purée inside an agar "skin" to look like a baby aubergine - Caviar on langoustine crudo - Tomatillo - Lightly smoked grapefruit juice 2. Kohlrabi on fish crudo 3. White turnip with tuna emulsion and dashi (my pescatarian sub) and Ferrero rocher raw beef and foie: the regular amuse 4. Taco with king crab, mayo, and edible flowers 5. Crusco pepper bread sticks The wine list is literally a bound book - huge. We ultimately ended up with a Barbaresco that the somme helped us pick. We did the "Best of" menu - 1. First bread course: house made focaccia 2. Zucchini amuse - - Squash blossom stuffed with oyster - Zucchini ice cream - Tiny orange squash topped with caviar, with a Parmesan emulsion 3. Next bread course: warm bread sliced table side - spelt and white flour with beetroots and purple carrots, house butter aromatized with tangerine, beetroot, purple carrot 4. Red breme onion with sweetbreads, curry, sweet peaches. I usually go pescatarian with tasting menus since I'm not a fan of offal or game, so they subbed my sweetbreads with a tomato topped with butter almond foam and butter almond sauce. With it came a white shrimp sandwich and a wonderful tomato consommé: smoked, intense in a good way 5. Roasted sole with chicory in bouillabaisse, avgatarago, verjus. The fish was on the bone, served with a mussel stuffed roasted chicory. 6. Black cod, perilla, crispy buckwheat with bernaise, ginger, and a tiny zucchini with the blossom still on it. The most notable thing was the gorgeous hand made black and white plate to match the black and white colors of the dish 7. Bottoni: pasta filled with olive oil and lime emulsion, topped with an octopus slice, and this incredible cacciucco sauce - a Tuscan fish soup with 15 kinds of fish - talk about an umami bomb. This was my favorite dish of the night 8. Large spaghetti "bronze design": with smoked smoked eel balls covered in gold flakes, and a sauce of bay leaf, squid ink, baby squid 9. Beetroot risotto with Gorgonzola cheese sauce, cherry, walnut emulsion, walnut essence spray 10. Next bread course: wheat and multigrain with anise and fennel seeds, accompanied by a chicory emulsion 11. Podolic cow fillet: cooked medium rare, first in the oven and then yakitori. Sides were cow heart, lettuce, and a wonderful delicate tart of oxtail in bernaise 12. Fig leaf marmalade fig and miso cream with lentils - they give you a fresh, warm black pepper napkin for the dessert courses 13. Guanaja (dark chocolate) soufflé with a salted peanut center - intensely chocolate but not too sweet and very light. - Pineapple marinated in rum, sesame cream, coconut foam and ice cream - Sesame biscuit and sage leaf - Pineapple beer To finish, they surprised me with a nice grapefruit birthday tart with a candle, which was a nice touch. Petit fours: served on beautiful hand blown glass animals - Soft chocolate mousse with salted caramel ice cream - Mini donut filled with lemon curd - Black Forest tart - Passion fruit candy glazed with honey - Pop rocks with strawberry grape Each hand made plate/dish was a special piece of art, aligned perfectly with the Mudec setting, and the composition of each dish was also like art. The stemware and dishes the food came on were all thoughtfully crafted for each course, which made it an even more special experience. Service was impeccable yet lighthearted and welcoming. If you like art and are looking for a memorable fancier dinner in Milan, Enrico Bartolini al Mudec is worth a visit.
Fine for the beef, Tortellini and the service quality.
On the one hand, the service quality is perfect and it is impossible to fine any problems from this part. They always try to take care me and recommend wine depending on how a guest thinks such as going to airport tomorrow maybes. On the other,the main course such as beef and the sauce of Tortellini is excellent
Arrive hungry and budget lots of time
Like most three-star Michelins, this restaurant was definitely over-the-top. Service was excellent and there were designated people for everything – bread, utensils, water, etc. There were multiple options for dining - two tasting menus or picking 3 or 4 courses from anywhere on the menu. We did four courses, which was perhaps a mistake since the portion sizes were larger than with a tasting menu. By the end of the meal, we were stuffed and slightly miserable from all the food. Expect a long dinner – budget 3-4 hours minimum because in addition to your selection (tasting menu or otherwise), you will receive the following: a) a “chef’s welcome” - a selection of around five little tidbits from raw fish to a lovely little mini taco and finished with this ridiculous canape that was beef pate rolled into a ball and then covered in edible gold leaf to make it look like a Ferrero Rocher ball, b) an amuse-bouche. Ours was a zucchini theme (3 different tastes – my favorite was the zucchini ice cream), c) various selections of bread, and d) an overly large selection of petit fours after the dessert course placed on glass figurines (bees, butterflies, etc). Finally, as you leave, you receive a lovely keepsake menu of your main (chosen) courses – with our favorites as the homemade “bee” pasta, striped to look like bees and in a honey-based sauce and the smoked Sila potato (basically gnocchi) filled with sausage and cheese with a side of shrimp.
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Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
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Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee |
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
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🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
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Click on "Take off the Market Option" in your portfolio
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Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from? |
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered? |
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Waiting for concierge service for over 24 hrs and nothing
I have been waiting for name transfer on my confirmed reservation for over 24 hrs and haven’t heard anything from anyone. Also need to ask for a special table. Dinner is tmrw night. Anyone?
Give the best answerPrepaid
What does prepaid mean. Am I paying for the reservation and than a prepaid amount. I’m looking for joes seafood in dc. All the offers are pre paid amounts ?!!
Give the best answerWhen do funds get released
My funds from first transaction were supposed to be released today at 5:30 EST. Still showing in deposit account and not main balance
Give the best answerNewbie sellers— how fast do your reservations sell?
I have some reservations coming up tomorrow that have gotten lots of views but haven’t sold yet. I haven’t made a sale yet since I just joined this week. I keep lowering the price, but am worried they won’t sell. How long did it take you to sell your first reservations? And did you have success being reimbursed by AT for no-show or cancellation fees? Just looking for a little reassurance. Thanks!
Give the best answerHow do I sell my when my related reservation’s restaurant does not exist on AT?
How do I sell my when my related reservation’s restaurant does not exist on AT? Its listed as a hotel, but it also has a restaurant under the same name ‘Chiltern Firehouse’ in London
Give the best answerPayment taken , reservation not received
I just bought a reservation, the money was taken from my Apple Cash. The reservation however does not show up in my portfolio
Give the best answeremail address for my acc
I left my employer and need to change my email address for my account. How do I do this?
Give the best answerSeller with the Polo Bar reservation on 5/17 for 4 people
I am interested if you are willing to negotiate. Post on my wall if/when you see this.
Give the best answerZ’Z Club
I have reservations!
Give the best answerMoney in trader points disappeared
Hi everyone- I have made a couple of sales now and I am extremely disappointed.
I had money to transfer over that became available in my "traderpoints" section that has disappeared completely. its gone.
has this happened to anyone?
also- when I click the money pending, im unable to click my pending deposit account
so upsetting
How to list a Nobu Malibu reservation
Hi, I have a reservation to Nobu Malibu, but since they don't do text or e-mail confirmations I haven't been able to get my reservation posted. I have posted a screen shot of the phone conversation on the listing, but it keeps getting rejected. If anyone has an idea how I can get it approved that would be much appreciated, thanks!
Give the best answerHolding a bid
What does it mean to hold a bid? and how do you do that?
Give the best answerNeed to change the date but its being worked on
How do I modify?! I am no longer traveljng that day but since the reservations opened up today someone grabbed it and is working on it for a month from now and i cant figure out how to and if i can modify the date!
Give the best answerReservation Name
Ok - Newbie question here - I just purchased a reservation as a gift. How do I know/change the name on the reservation?
Give the best answerRome
Can anyone help with a reservation for Aroma (vis a vis from the Colosseum) in Rome?
6 PAX 21.5 19-20:00
Thank you!
Can’t wait to last minute?!
How do you set a timeline for getting your bid accepted? I can’t wait till the actual time I want to go. I want to know at least eight hours ahead of time. How do you do that?
Give the best answerHow do I choose the restaurants to make a reservation for?
I can’t find restaurants with high performance or like what’s the most popular restaurant or what is in short supply? Any advice?
Give the best answerConcierge change fulfillment time
I posted a request for a reservation this Thursday between 6:30 and 8 pm and initially the potential seller said it would be fulfilled by today. Now they changed it that they will only fulfill it by 5pm that same day. Basically I would have an hour and a half to get to the restaurant. Is this allowed?
Give the best answer@bravehand53
Hi. Is today Cote reservation for 4people at 8:00pm - 9:00pm for indoors or outdoors?
Give the best answer2 Ppl 5pm san Sabino res
Anyone want?
Give the best answerApp
This app is a catfish and overrun by people programming “bots” and algorithms. It makes it frustrating for someone not well versed in this to have any movement. I thought this would be a fun side hustle, but unfortunately it’s become like any other “side hustle”. Don’t waste your time with this crap. Not a question, just a suggestion. Also don’t pay these fake “gurus” hundreds of dollars to teach you. Might as well sign up for a software class. 😕
Give the best answerMy reservation review keeps getting rejected
I have a reservation for Kasama Chicago on Mother’s Day at 7:30 pm to sell but it keeps getting rejected
Give the best answermore then 15 submissions at the same time
can i get more then 15 submissions at the same time and how do i make this happen
Give the best answerWrong resy
I bought a resy for Tatiana By Kwami and when i unlocked seller lied it was for a different restaurant
Give the best answer