Behind : Procaccini Restaurant

A New Dining experience in Milan

In a quiet corner of Milan, where culinary traditions meet a contemporary rhythm, Ristorante Procaccini brings together all the elements that elevate an evening into something worth remembering. It is a space defined by clarity — of vision, of purpose, of experience — where the usual boundaries between kitchen and table have been removed to let the essence of hospitality flow uninterrupted.

At the heart of the restaurant is Simone Anastasio, whose thirty-year journey in hospitality has found its most personal expression here. What began as evening jobs during hospitality school turned into a lifelong vocation, honed through years of experience across restaurants and hotels. Milan became the turning point. The city’s creative energy, its high standards and cultural intensity sparked something deeper. In his words, it ignited a brighter flame.

That sense of devotion now defines Procaccini. With its open kitchen and a seamless connection between dining room and culinary space, the restaurant invites its guests into a shared experience rather than a staged performance. Nothing is hidden. Every movement, every dish, every detail unfolds in full view. The glass wall that traditionally separates chefs from guests has been physically removed, and with it, so too has the sense of distance.

Cocktails at Procaccini are carefully devised in harmony with the cuisine. Co-created by Simone and Gabriel, the resident barman, each drink is linked to the dishes offered by the kitchen. A cocktail served with saffron puffed rice speaks of the chef’s flavor palette. A Green Fizz arrives as a bright echo of the menu’s herbal notes. These are not just drinks but preludes to the meal, carrying the same creative DNA.

Live piano music accompanies each evening, from the first aperitif to the final moment before closing. The atmosphere is never loud, always calibrated. It is a careful balance of senses — visual beauty in the design, refined flavors on the plate, a soft musical current that guides the pace of dinner. Nothing overwhelms. Everything flows.

The culinary voice of the restaurant is chef Emina Ziri, whose background includes formative years with Cannavacciuolo and an exploratory journey through international cuisines at Canoma. His approach is bold yet rooted. Dishes carry tradition in their memory but not in their form. A Caprese that rethinks structure. A Parmigiana that plays with texture and temperature. The Carbon d’Oro, a house favorite, is both deeply satisfying and entirely original.

Ziri’s passion for botanicals and spices is evident throughout the menu. Even his own gin, developed as part of his exploration into flavor composition, speaks of his commitment to blending creativity with craftsmanship. The menu is layered, offering guests the opportunity to explore classics, reinvented staples, or take a contemporary turn. It welcomes returning diners with new discoveries and first-time guests with familiar warmth.

Every aspect of service supports this quiet symphony. From the attentiveness of the waitstaff to the pacing of courses, there is a natural choreography at work. Details do not call attention to themselves but instead contribute to an invisible thread that connects every moment of the experience.

Procaccini is not defined by extravagance but by precision. Its luxury is subtle, revealed through texture, rhythm, flavor, and intention. It is a place where the experience matters more than the appearance, where hospitality is not performed but lived.

In a city that sets high expectations, Ristorante Procaccini answers not with spectacle but with substance. With each evening it hosts, it continues to build something lasting — a new tradition of openness, of sincerity, and of unforgettable evenings shared around the table.