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Voce Aimo e Nadia Milano Reviews from The Last Year
Top coffee
Fantastic, amazing coffee since the great Claudio has been here! Bathroom a little hidden, luckily the guys in the kitchen pointed it out, very kind!
Nasty place for posers.
Even for Milan, this place gives off a nasty vibe. The guy at the front was like a gargoyle. About as unfriendly a greeting as I’ve ever seen. The older waiter took our order. Not particularly friendly but not wildly arrogant either. For 8 euros you get a tiny cup of ice cream. Not bad, but you can find this all over Italy. Seems like a place for local posers.
BEAUTIFUL EXPERIENCE
We wanted to go to AIMO&NADIA but as there was no room they advised us to try VOCE (also by AIMO&NADIA). There was no better choice. Having booked for Valentine's Day dinner we opted for the "à la carte" menu and despite this they offered us Brut “R” – Ruinart (champagne) only included in the Valentine's Day Menu (this is class...) We started with Roasted cuttlefish... (not exciting) and grilled dark artichoke... really good. we continue with the first courses Risotto Gran Riserva Carnaroli with hazelnuts etc.... (a spectacular dish) and Tortelli stuffed with braised beef ball, parmesan cream etc. truly delicate and fantastic.. I continue with Lepre à la Royale.... strong flavor with excellent sauce.. but there is the touch of the Chef's elegance, that being a couple but only one of them had ordered the second course, they brought a taste of Etruscan soup to prevent the wife from watching me while I ate... Here you can see the elegance of the service. What can I say... exceptional experience, compliments to the maitre' and sommelier for their competence and availability, to try again... NS. We should distinguish the reviews of the responder from those of the bar/cafe/ice cream shop. thanks and well done.
Excellent experience
Excellent breakfast, ginseng served with joyful cheerfulness by the very kind Claudio. I hope to return this evening for an aperitif accompanied by the exquisite kindness of Claudio and co.
Not recommended for those seeking calm and education
At 2pm on January 31st after a visit to the Gallerie d'Italia we stopped at Vòce attracted by the display of quick foods. From that moment we entered the orbit of a series of people in charge of the counter and service who stood out for their lack of efficiency and above all for their rudeness. I would like to point out that there were at least 8 people so with around 20 customers I would say more than enough for an excellent service. We heard an elderly customer with a cane say in a rude voice about the speed of service that she should sit down again and someone would arrive. However, an unpleasant sensation; We too were told in an ironic tone that this is how they did things in the centre. We therefore prefer all the places on the outskirts! Sin. The location would be the best. But unmotivated and rude staff are enough to ruin any effort.
Culinary experiences
I recommend to all lovers of haute cuisine to have an experience at Voce di Aimo and Nadia! A name a guarantee! Well done
Beautiful evening
Beautiful atmosphere, attentive staff also in making my 10 year old daughter feel at ease who enjoyed a good aperitif 👍 even the nice singer
Prohibitive prices!
Very expensive!!! I paid 35 euros for 2 coffees and a glass of techila with lots of ice! From Complaint! I stopped with two friends on the way out of the exhibition at the Gallerie d'Italia because it's an obligatory stop! I find it unfair that you can't leave without having to pass through this café. Be careful, check the prices before sitting down!!!!!
Well done Mr Claudio
Excellent coffee break Mr Claudio very kind and professional Elegant place for formal and business meetings Well done
Bad experience, in a chic place in the center of Milan, how do you train the staff? Rude waiter Claudio...
It's a shame that you don't give enough space to describe the arrogance and rudeness of a certain Claudio, out of his mind, with jokes that invited us to leave because he didn't want to work today.... us and the occupants of the next table.... astonished....
This was our final dinner in Milan.
It's definitely far from the city center and was quite far from where we were staying, but we made the trek out because we read good things about it. The history of very sweet, as it started as Aimo and Nadia's joint project (husband and wife), though it's now run by a different team, and we were hosted very graciously by Nikola and his team that night. The printed menus are old school in that I got the one without prices (I haven't seen that since another restaurant in Northern Italy). You have 3 choices: territories (more focused on specific producers), vegetarian (with a focus on their garden), and the autumn menu. We ultimately chose the autumn menu, and they were able to make pescatarian substitutions on certain dishes for me. We started with a 2013 Ca' del Bosco zero dosage Pinot noir Franciacorta. The wine list is extensive, available on an iPad, and it has a huge Italian selection, but we ultimately went with a Burgundy. A pairing is also available, with a variety of wines from across Europe. Amuses: - Tartlet with crecenza cheese - Hummus with citron and capers - Egg meringue with bacon - Pineapple marinated in wine The Autumn Menu - 1. Mussel filled with buffalo ricotta, Amalfi lemon 2. Crispy raviolo of Mantuan pumpkins with Valsassina taleggio. Unfortunately, the taleggio got lost with the pumpkin and the crust, but it was still a great texture experience between the crispy exterior and warm oozing center 3. Grissini made in house 4. Tartare of dentex from the Ligurian sea, served in a taco, topped with fried leek, carrot, and orange marmalade 5. Celeriac: cooked in milk and aromatized with orange, covered in beeswax - uncovered tableside and served on beeswax, then taken back to the kitchen for cooking. It then comes back served with nuts, leaves, citron jelly, mayo, and a warm salted pretzel roll. The presentation was beautiful 6. Milanese bread with Puglia olive oil - a more unique olive oil that's more bitter 7. Liver pate with white truffle and dark chocolate, super rich and intense, served with a fruit pate that helps cut the richness. For my pescatarian course, I had chickpeas and mushrooms cooked in shrimp bisque, topped with marinated shrimp, tomato water foam, and a shrimp cracker 8. Risotto with aged mascherpa cheese from the Bitto valley. Mascherpa is an aged ricotta from Valltelina, which I didn't know existed. It's a super small production and is hard to find. It came with 2 sauces: hazelnut cream from Piedmonte and Jerusalem artichoke 9. Natural bread with flaxseeds 10. Tortelli dedicated to Milan: Filled with Piedmontese young beef ossobucco, marrow, saffron, parmigiano. For my pescatarian alternative, I got fusilloni pasta with shrimp, mussels and red mullet, potato foam 11. The wild game 2023: white pigeon with chestnut cream and raspberry reduction. For me, I had a beautifully plated red mullet with a thin legume crust, celeriac, red mullet sauce, and sweet red pepper 12. The sugolo: a concord grape "pudding" - a dish from Mantuo as the pre-dessert 13. Black lemon: a Calabrian licorice marshmallow with Amalfi lemon namelaka and mousse layered with a soft airy cake, mint, and loomi powder 14. Petit fours: - Saffron macaron: one of the most interesting macarons I've had - Dark chocolate - Cake with hazelnut cream and meringue They're very specific about their producers and sources and have their own garden, and it's great to be able to try these very hard to find and small production ingredients from Lombardy and Piedmonte. At the end of the meal, we were invited to meet the chef, which was a nice bonus. This was a wonderful refined and contemporary take on Northern Italian cuisine.
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Buyers interested in Bern's Steakhouse: PLEASE READ
By 🍑 @BraveCloth47, 09/08/2023 4:56 pm
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ADMIN PLEASE PIN THIS MESSAGE
For those interested in dining at Bern's Steakhouse in Tampa, please know that reservations cannot be listed here due to the management at the restaurant regularly checking and cancelling reservations that appear on the site.
The ONLY way to secure a table is to place a bid with a wide enough time range and a seller will work on it to have it filled. This way anonymity will be preserved and you will be able to show up to the restaurant without any hassle.
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Answer from 😺 @ChattyChain37 (09/08/2023 5:38 pm)
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Same goes for 4 Charles and I Sodi
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By 🍑 @BraveCloth47 (09/08/2023 5:46 pm)
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