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Ristorante Berton Milano Reviews from The Last Year
Quality and elegance
Class and modernity come together: excellent service, a capable team led by a great Chef who also proves to be an excellent home owner, ready to personally welcome his guests. The courses that fascinated me the most were amouse bouche, risotto, and pastries. Ps. A special thanks to the Chef, and all those who wanted a path aimed at bringing young people together!
Great Cuisine in Milan with a great Chef
One of the best Michelin restaurants I’ve ever eaten in my life . 9/10 rating Friendly good atmosphere and professional . Well deserved high rating . I nearly teared eating some of the dishes .
For me, the best starred restaurant in Milan
I have been frequenting the Berton restaurant for a few years and I have visited several starred restaurants in Milan, so I have good terms of comparison.. For me it is undoubtedly the number 1 restaurant in the city both for the service, the incredible cuisine and the atmosphere. I had the pleasure of going there about ten times both to celebrate important work events and for family occasions. I have always been surprised, every time, by the flavors and the incredible refinement of the dishes. The wine list is very rich, my favorite menu is the Porta Nuova: I don't eat fish but for me there is always a right alternative, never banal and never the same as the previous one. The Risotto alla Pizzaiola is unquestionably my favorite dish, but quail and roe deer are no different. A mention of excellence for Maitre Gianluca, impeccable and always attentive and smiling, who makes me feel like I'm at home every time. The small pastry shop that closes the dinner is a surprise every time. We are often greeted by the Chef with a final gem which I won't write here, but will let anyone who has the pleasure discover it. I will definitely return and recommend it to everyone.
UNEXPECTED DISAPPOINTMENT - NEVER AGAIN
I had a very important lunch with business partners before Christmas and I decided to book a table at Berton restaurant. On the menu, there was a "lunch option" with an appetizer and truffle risotto for 90 euros or you could choose some dishes a la carte. we have chosen one lunch menu, 2 truffle risotto, and 2 main dishes. when I asked for the bill, I expected a higher price for the fact that we chose 2 meals not as lunch options, but what the restaurant charged me was unbelievable. Berton charged us for one truffle risotto (that is in the lunch option) and for a second dish the amount of 285 euro each. I ended up spending 840 euros and even after my questioning the restaurant refused to reimburse me part of the charges. I DO NOT RECOMMEND going to this place, they charged you much more without even informing the clients and commenting that they added more truffles (we didn't even choose the truffle and we didn't even see the weight of the truffle).
Lights and shadows
A film set of repeated snapshots and the control room hidden in the kitchen. The Ciak! they are two sliding doors that suggest a lot of work. The broth menu is a workhorse, the truffles are a treat for the fickle, the Porta Nuova is a series of interesting "or's" to put to the test. There are no off-key dishes, nor indelicate flavours. Panta rei, perhaps in a somewhat hasty manner. You don't have time to lift the last morsel, the plate has already slipped away. There is the anxiety of cleanliness, not perceived as rigorous order. The quality is undoubtedly high, and even without concessions on the chef's part (which is as if he wasn't there) the evening flows, elegant and punctual. Excellence would be achieved with two "minuses": the breathless service and the dizzying bill (the location and the famous name are not enough).
Unique Experience in Milan
We had dinner on Friday evening invited by my brother. Very elegant location, excellent dining room staff, practically impeccable. The menus offered are also excellent, of a decidedly superior quality and refinement of flavours, the risotto being top of the top!! Not to mention the desserts, artisanal pandoro and panettone!! Congratulations to the Chef and his "brigade" of excellent collaborators! Matteo, Greta, Serena, Michele and Nicola!
What a find!
Very good restaurant. We walked in, without a reservation, fearing a rejection with our casual attire. The staff were very accommodating and politely professional. Bellavista Rosé Prosecco to start, with ‘future’ flavoured ‘bread’. The meal accompanying wine was a Montepulciano D’Abruzzo named Tiberio (2017), and it was spectacular. We all elected for the Porta Nuova tasting menu and selected from there. The stand out for me was the Pigeon Lasagna, and the grilled shrimp on a coconut curry. The amuse bouche were good, the sorbet with a Mojito minted granita was excellent too. Chocolate soufflé, and artisan ‘chocolates’ finished the meal. Expensive… but worth it. Find it.
Incredible
From the warm & welcoming staff to the incredible tasting menu it was one of the most memorable meals of my life. I won’t give away the many surprises but we felt extremely fortunate to have such an amazing experience.
Another Star is Born!
Chef Berton proved his exquisite mastery yesterday evening and once again demonstrated, together with his team why he was so deserving of Michelin's first star. We celebrated our honeymoon with a remarkable dinner with family at Restaurant Berton last night and were swept off our feet by the level of refinement of the food and the impeccable level of service. The Porta Nuova menu was our choice and we were left with no regrets. Almost every dish was executed to near perfection in terms of taste, texture and presentation and we were finding it more and more difficult to critique the dishes which certainly rated an A-A*/8-9.5 out of 10. The service, delivered to professional perfection,, was a provocative theatrical treat while yet at the same time being warm, personal and intensely hospitable!. We had previously dined at single-starred establishments in other parts of Italy and would be most surprised if Restaurant Berton was denied its second star in the very near future!
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Prepaid Reservation Fee
By 👻 @CivilizedCard10, 07/06/2023 5:26 pm
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When you sell a reservation that has a prepaid fee AT takes a commission on that fee. This doesn’t really make sense because it’s an expense the seller incurs not part of the profit that is shared.
For example:
Carbone NYC fee to book table for 2 is $108.88
If you sell it for $200 on AT you get $140 from them.
Your net profit is $31 and AT collects $60 in fees.
It would make more sense not to charge commission on the upfront fee as this creates a disincentive and results in higher costs for buyers.
2 Answers
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Don't like the Answer? Add another one. |
Answer from 🥩 @FamousStation67 (07/06/2023 6:51 pm)
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Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
6 Comments
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By 👻 @CivilizedCard10 (07/08/2023 3:03 pm)
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By 🍑 @BraveCloth47 (07/07/2023 9:32 am)
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By 🧿 @DefendableJump50 (08/20/2023 3:21 pm)
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By 🥩 @FamousStation67 (07/11/2023 10:39 pm)
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By 👻 @CuddlyRice61 (10/13/2023 1:15 am)
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By 👻 @EarthyCook75 (11/05/2023 1:15 pm)
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Answer from 👻 @LaudableSupport16 (10/23/2023 11:47 am)
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I agree to this!
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