Allergeni

About us

Since 1953, A’Riccione has been many people’s go-to trattoria for enjoying fresh fish dishes in the heart of cosmopolitan Milan.
A luxurious restaurant with a warm ambience, A’Riccione’s versatility makes it perfect for both romantic dinners and business lunches. Our team are undoubtedly one of our strengths and are always more than happy to advise you and make your meal one to remember.
At the entrance to A’Riccione, you will be greeted by our fabulous fish market counter which includes the acclaimed Gran Plateau Royal and a wide selection of oysters.
If you share our passion for great-tasting food and drink, you’re guaranteed to feel right at home at A’Riccione.
Reserve a table today!

Our history

In 1953, trattoria A’Riccione, then known as Vecchia Riccione, was opened by the Metalli family of Rome. At the helm of the kitchen was Mrs Lucia, who’s cuisine was largely based on lasagne and tortellini, with just a small section dedicated to fish.
At the time, the people of Milan didn’t have a great taste for what was swimming around in the deep blue sea. However, this trend began to dramatically shift as fresh Mediterranean produce began to make its way into the city’s borders. In the blink of an eye, people’s appetite for fish became insatiable, so much so that A’Riccione decided it was time to shake things up.
And so, in March 19 1955, Tonino, Giuliano and Gino Metalli rebranded the family restaurant to A’Riccione and became Milan’s first restaurant exclusively serving the ocean’s beautiful bounty.
From the famously fried ‘Cloud’ fish , to the marinated sole and barbed sea bass, the dishes were a roaring success and started to attract attention from all corners of the world… But just as twin restaurants opened in Japan and America, Tonino passed away.
As the heart of the restaurant and family, Tonino’s absence was greatly felt and after more than four golden decades, A’Riccione was passed on to new hands.
Brothers Dante and Giuseppe revived the iconic Milanese trattoria in1999, and today they continue to preserve delicious tales of the past while making new waves.

Consegna a domicilio

Ristorante A' Riccione consegna a domicilio!

VI ASPETTIAMO A RICCIONE BISTROT

TAKE AWAY E DELIVERY

Da oggi, oltre alla CONSEGNA A DOMICILIO con scelta dal menù, sarà’ possibile ordinare e acquistare direttamente presso la sede di
“A Riccione Bistrot”
Le nostre specialità da ASPORTO: crudite’, tartare, carpaccio, ostriche, gamberi e una vasta scelta di prodotti selezionati e freschissimi.
Una tradizione “a’ Riccione “che si rinnova e che da oggi ci riavvicina ancora di più.
Per ordinare:
Contatta al numero 347 6372531
oppure 02 3451323 – 02 683807

ASPORTO E CONSEGNA A DOMICILIO

dal Lunedi alla Domenica
dalle ore 11:00 alle ore 21:00

Il costo per la consegna a domicilio in Milano è di € 10,00
Pagamento alla consegna contanti o carta di credito.

Oyster Experience

The first news on oysters dates back to the Greeks who used them to obtain precious jewels and as a currency of exchange after having appreciated their taste; it seems that oysters were cooked in honey, to which wine and spices were added to obtain a real delicacy. The legend about aphrodisiac power also has Greek origins: Venus emerged from the oceans on the back of an oyster and later gave birth to Eros, God of love. And what about ostracism? A word deriving from the Greek ostrakismós which punished with a temporary exile of 10 years after a vote in which the name of the individual to ostracize was written on a shell called ostraka. Oysters in the past centuries were simply collected without criteria, in a chaotic way, stealing from the reserves until in 1755 the Parliament of Brittany was forced to put severe prohibitions and started a slow regulatory policy to avoid the total depletion of the coasts. In 1860 Victor Coste was commissioned by Napoleon III to study fish farming systems, thus the first parks and the first concessions for oyster farming were born. Even for the Roman emperors the consumption of oysters was so important that they sent the slaves to Brittany to procure the much appreciated mollusc; it was at that time that the fame of the oyster’s aphrodisiac power began to spread.

The oyster is certainly one of the first marine organisms to have been bred by man. The idea of ​​storing and raising oysters in hatcheries in the Gironde area, in particular in Normandy and Brittany, belonged to a certain Sergius Orata, a Roman from 2,000 years ago. The ancient Romans kept the oysters in deep holes dug in the ground, after having wrapped them with straw and covered with a layer of snow that was brought from the Apennine mountains. In the Middle Ages its popularity continued, but in the “700” ,with Casanova, the oyster reached its maximum fame as a noble aphrodisiac: it is said that the famous Giacomo used to eat twelve dozen of it before his epic exploits … The oyster, for Casanova , it’s like a kiss. The fusion of the mollusc with the mouth transforms the bite into a sort of profane host. It even becomes delightfully blasphemous if you think, for example, about the relationship that the young man entwined in 1754 with an enigmatic religious seduced with the oysters, in a petite Venetian maison. “We had fun” – writes Casanova – “eating oysters and exchanging them when we already had them in our mouth. She offered them to me from her tongue in the same instant in which I gave mine to her. There is no more lewd, more voluptuous game between two lovers than this.”