Osteria del Treno

Matinée passée à faire la queue à l’exposition universelle pendant plus cinq heures pour voir le pavillon japonais, il était indispensable de manger correctement le soir ! Dîner calme, ambiance et décor mafieux pour apprécier un bon ossobuco et un fondant de bleu garni au miel et pomme. Un verre de vin rouge et du pain agrémentent ce moment de douceur. Il est plein ce soir !

War einmal die Kantine der Eisenbahner, heute eine Osteria mit gemischtem Publikum und hervorragender Slow Food Küche und großer Weinkarte. Wir gehen jedes Mal, wenn wir in Mailand sind dort hin. Einziger Wermutstropfen ist der wirklich unaufmerksame bis unhöfliche Service (und das obwohl wir fließend Italienisch sprechen).

10:00 pm on a Saturday night and they turned us away saying the kitchen was closed… Even though hours on Unilocal!Say they are open until midnight. Wouldn’t try again. Can’t speak to the service, but they said «no» to four of us that would’ve likely dropped well over 100 Euro.

The Osteria is a quaint place, a classic of regional cuisine and local tradition. The décor is true to the name, it really feels like the dining area of a train station, with the liquor bar at the entrance and two trattoria-​style rooms: wooden tables, dim lights, almost rustic feel. The opposite of a tourist trap, and that’s good.
Loved the menu: simple, daring and unique. Goose ham?!? Cabbage and sausage fettuccine? Sausage-​stuffed chicken with confit? The selection is unique, every dish is well thought through, as if to highlight the heritage of a cuisine rooted in the connection with the land. They embrace the Slow Food movement and it shows.
Personal favorite, the cheese platter. If you’re a cheese cognoscenti, you’ll find some local classics. If you’re just happy to try whatever, regardless of what it is, then go for it, and leave the central piece dipped in oil for last, can’t think of a better way to end an exquisite gastronomic journey.
Waiters are friendly but they don’t exactly bend over backwards to check if everything’s alright or if you’re finished or just waiting to order dessert. Slow food indeed. Well, who cares, really, as long as they provide good insights into the best food combinations or suggest the right wine pairing, that’s all that matters.
Credit cards are accepted, but no Amex.

Relaxed (plastic garden furniture in the outside part) and unassuming this place has great value, excellent quality food. The service was friendly and not pushy (sometimes it can feel like a waiter is trying to nudge up your bill by offering extras constantly) and my waiter happy to translate the menu. From the outside it looks like the place is closed /​empty. Go in and find people hidden away at the back.

Went here on Monday night at 9 pm there where a few empty tables but was turned away as the chief was going home !!! Seeing that all Europe Eat late at 9 to 10 pm was very disappointed

After many way overpriced and sub-​par meals during our short stay in Milan, we tried the L’Osteria del Treno and I cannot recommend it enough. We arrived at 9pm with no reservation and I was worried we would not be seated, but the owner was so friendly and insisted we stay. He recommended a white wine (Sotsere Bianco) that was crisp and grassy, it was a wonderful accompaniment to our meal. The fennel salad with citrus doesn’t sound exciting but with the mild vinegarette and fresh ingredients, it was so flavorful and refreshing. We both ordered handmade tortelli that just melted in your mouth– mine with apples and cheese, my BF’s with the butter, sage and rabbit liver. For dessert, the pistachio ice cream with chili pepper was fantastic– delicious with just touch of heat on the back of the tongue, but didn’t compete with the flavors of the ice cream.
All in all, I would highly recommend it, and remarkably, it was our cheapest meal at 60 euros including appetizers, entrees, wine and dessert. Wish we had tried it sooner during our trip because we would definitely have come back.

My dinner at l’Osteria del Treno was life-​changing. It is true that the restaurant was hosting an event for Slow Food, the international organization of which it is a member, yet given that the chefs preparing the meal are regular employees, the food was likely representative of that served during normal business hours.
As you pass through the door of the restaurant, you enter a foyer lined with dark wooden cabinets and black-​and-​white tiled floors that together make diners sentimental for another era. The dining room just beyond the entrance hall boasts a high ceiling, culminating in a (potentially fake) fresco in the center — a reminder that you are in Italy. The lighting is just dim enough that you do not feel as if you are straining your eyes to see your plate.
Despite the fact that most Italians are hesitant to fuss with their tried and true recipes, the meal contained a few, subtle reinventions of classic preparations. The dinner began with a selection of four salumi, each of which was different and flavorful, and was augmented by the plate of slightly picked vegetables with which it was served. As a primi, we enjoyed obviously fresh tortelli, which is similar in size and composition to ravioli, with Vezzena cheese and apples. The following dish consisted of duck prepared in a way that I had never seen before: served on top of white polenta of optimal creaminess, the duck breast was encrusted in juniper. The meat, itself, was juicy and cut-​with-​a-​fork tender, and continued to shine through the fragrant juniper. Although the addition of several whole peppercorns overwhelmed some bites, the dish was phenomenal. Consistent with its Slow Food roots, the Osteria subsequently served a plate of local cheeses, one of which was the only cheese in the world that was not produced with salt. Again, each possessed a distinct flavor profile, and was easily consumed without other accoutrements like bread — except perhaps the sweet and tart, jam-​like mostarda that accompanied the dish. Finally, as if the four preceding courses were insufficient, a pistachio and peperoncino gelato was set in front of us in dainty, wine glasses. Half of the table had seconds.
Of course, a white and red wine were served to keep pace with the meal. The first, a white, almost tasted of sage and had a smoky aftertaste. The only way in which we could describe the second, a red, was that it tasted like fire in a glass. Not only would they be delicious individually and separate from the meal, they mixed with and showcased all the flavors within the meal. Successful wine pairing is the acid test of a good restaurant, and l’Osteria del Treno suceeded.

Das war ein hervorragender Abend. In dieser bekannten Osteria in der Nähe des Bahnhofes gibt es lombardische Spezialitäten. Wir haben zugeschlagen und uns drei feine Gänge (Vorspeise, Teigwaren, Hauptgang) und dann noch Käse einverleibt. Die Gerichte sind einfach aber aus sehr guten Ausgangsmaterialien und darum einfach Spitze. Der Service könnte aufmerksamer und schneller sein.