The “little brother” of Particolare Milano is born: a dynamic bistro where cuisine is told in small portions to be shared, with an international vision and a future in motion.
Where sharing meets research: the new lexicon of taste on Via della Moscova
A few steps from Largo La Foppa, in the midst of that Milan that runs between showrooms, cocktail bars and designer boutiques, Particolare Bistrot opens with the ambition to do something different. Not simply “be new,” but think of itself as new: in form, in formats, in attitude. Opened in January 2025, it is the younger sibling of the already well-known Particolare Milano on Via Tiraboschi - a now solid address in the city scene, with a more structured identity, gourmet tastings and a more contemplative tone, in line with the residential vocation of the Porta Romana area.
Here, on the other hand, in the beating heart of Moscova, the bistro was created to intercept an international, dynamic audience with fluid gastronomic habits. From this observation the house formula comes to life: a kitchen designed for conviviality, built around gastronomic tapas to share, to compose, to tell.
The space: essential, curated, designed for taste.
The restaurant reflects this same elegance without superstructure. The environment is cozy, warm lights, natural materials, and a young and competent service that accompanies without intruding. When you enter you are greeted by three different environments, united by a passion for bright colors and full backgrounds.
At the entrance, a faster-paced area, with modern seating, designed to welcome guests informally at lunchtime and aperitif times. This is followed by a more intimate but still nimble and streamlined part, with high seating and tables. Here, too, the common thread of conviviality can be traced. And finally a traditional small room, with a total of about 65 covers. It is a true bistro, in the most contemporary sense of the word: intimate, gastronomic, convivial.
The chef: early passion, autonomous path
The heart of the project is Andrea Cutillo, born in 1988, a chef and entrepreneur. Despite a non-academic education, his vision is mature and refined, constantly refining. "I am self-taught, but I was born into the restaurant business. Although originally from Naples, I moved as a child to Abruzzo, where my family opened a restaurant. Against everyone's advice, I started taking my first steps in the family kitchen at age 14. Then came the studies at Gambero Rosso, the first important experiences and finally Milan, where with Particolare I also became an entrepreneur."
Cutillo does not impose a self-referential cuisine: he builds it by listening, observing what works and how the context evolves. And it is from this observation that the evolution of the bistro is born today.
Signature tapas, evolving dishes
The menu is constantly mutating. Tapas - protagonists - tell a Mediterranean but world-curious Italy, where the raw material is central, but contamination is also welcome. And while the public appreciates the lightness of the format, there is also growing interest in more structured and vertical dishes, which are gradually finding their way onto the menu. Some tapas will become real dishes, evolving into fuller portions, resulting in a menu that remains dynamic, alive, never repetitive.
The Tasting
Among the current tapas, how not to start with all the Iberian-ness of the cod croquetas with béchamel and pil pil sauce. Perfectly fried, crispy: simple and clean flavor, they go great to start the journey. Tasty. Like a Catalan is the second course, also in tapas format, tasted: seared shrimp, cherry tomatoes, celery, basil and sweet and sour onion. The slight blanching of the shrimp gives that extra quid to give the bite more contemporary and driven character, complemented by the sweet and sour onion. Moving on to the earthy proposals, here is the battuta di fassona with stracciatella and herring caviar. A very Milanese dish by now, so ideal for the mood of the area and its patrons. The meat is deliberately unseasoned, just to be able to deepen and grasp its quality and flavor. When mixed with stracciatella and herring roe, here it makes sense: a taste balanced in sweetness and savoriness.
The US beef carpaccio lightly seared over an open flame then stands out , served with smoked herring caviar, sorrel and burrata cream. This is a dish that perfectly embodies the philosophy of the house: impeccable raw material treated with respect, where the very light searing enhances the marbling of the American meat, while the burrata brings that Mediterranean creaminess that balances the northern savoriness of the herring caviar. Sorrel, with its acidic touch, cleanses the palate and completes the composition.
No less interesting is the artichoke cooked first at low temperature and then grilled, accompanied by parsley sauce and smoked salt. A seemingly simple dish that instead reveals all the chef's technique: the double cooking allows to preserve the softness of the artichoke heart while ensuring those toasted and smoked notes that hark back to ancestral Mediterranean traditions. The parsley sauce, vibrant and chlorophyll-like, adds freshness, while the smoked salt becomes the authorial signature of a dish that celebrates the vegetable ingredient by elevating it to the absolute protagonist.
And for those who prefer the catch there is also the sea bream tartare with sweet potato, cilantro and sweet and sour onion, and without the latter, the dish would not be the same. A dish that looks to the international clientele but still fits well with Cutillo's philosophy of offering a Mediterranean proposal yes, but with influences from the world, to create a path of creative and winking tapas. Here again no smears, lots of simplicity and focus on the raw material. With the first courses, the gears shift. And that's why the chef is thinking of transforming and evolving some of the tapas offerings into actual dishes. The more practiced hand that goes into Particolare Milano's scene can all be felt, and it comes out much better in full dishes than in the smaller portions. The pasta, potatoes, smoked provolone, and 'nduja is proof of that. Aside from the workmanlike mantecatura, but the chef is Neapolitan and therefore plays at home with this dish, the flavors combine masterfully and explode on the palate, giving a truly enjoyable bite. The smokiness of the provola and the 'nduja give depth and complexity to the dish.
In the sweetness chapter, vanilla panna cotta with raspberries, which we find both in gel and in the form of a crispy waffle, represents the perfect balance between Italian tradition and contemporary presentation. The silky texture of the panna cotta, flavored with bourbon vanilla, finds its counterbalance in the vibrancy of the raspberries, offered in two different textures: the concentrated acidity of the gel and the fragrance of the waffle that adds that crunchy component needed to create a three-dimensional dessert. A finale that encapsulates the very essence of the Particolare Bistrot project: solid Italian roots and a curious look at the world.
A cuisine that listens, evolves and grows
The prices are affordable, the portions make it possible to compose a broad itinerary, and the value for money is surprising for an area where the bill easily tends to rise (suffice it to say that tapas stays on 10 euros, business lunch comes 15 and the aperitif formula 12). And while the bistro is finding its voice, already people are looking to the future. After the summer, updates in the menu, small touches to the spaces and new collaborations are planned. A phase two that confirms the vocation for change. “In a city like Milan, where everything changes every day, stopping is the one thing we cannot afford, “ says Cutillo. And Particolare Bistrot seems to have the legs - and the ambition - to never do so.
INFORMATION
Particolare Bistrot
Via della Moscova 50, Milan
t. +39 02 35958531
