The Restaurant
Vòce Aimo e Nadia occupies the ground floor of the Gallerie d'Italia — the Intesa Sanpaolo art museum on Piazza della Scala, directly opposite the opera house and adjacent to the Galleria Vittorio Emanuele II. The room opened in 2019 as the central-Milan project of the historic Aimo e Nadia kitchen — the two-Michelin-starred Quarto Oggiaro restaurant that the chefs Aimo Moroni and Nadia Giuntoli opened in 1962 and which now runs as a contemporary group under their daughter Stefania and son-in-law Alessandro Negrini. Vòce is the group's accessibility play: the kitchen is led by chef Lorenzo Pesci (Marche-born, trained in Carlo Cracco's brigade) and serves a contemporary-Italian menu with the same ingredient discipline as the mother room but at a more open price tier.
The space is split across three formats. The main dining room seats sixty under a coffered ceiling with a contemporary art installation by Italian sculptor Mario Airaldi, and looks directly onto the museum's interior courtyard through a glass partition. A pastry counter and aperitivo bar at the entrance serves morning coffee, lunchtime panini, and an early-evening aperitivo programme that has become a working Milan address for the Piazza della Scala lunch crowd. And the Vòce in Giardino courtyard — a green oasis with sculptures rotating from the Intesa Sanpaolo collection — opens for outdoor service through the long Milan summer evenings. The format is unusual for the city: a real Michelin-trained kitchen running across three service tempos under a single roof.
The menu turns on the Aimo e Nadia kitchen's long-standing Tuscan ingredient discipline — every plate is built around a single producer that the group has worked with for years. Signature plates include a hand-rolled pici with cacio e pepe and Parmigiano Vacche Rosse, a Chianina tartare with bone-marrow toast and shaved Alba truffle in season, a pan-roasted Adriatic sea bream with cardoncelli mushrooms and Cetara anchovy butter, a slow-cooked Cinta Senese pork belly with mustard fruits, and a working dessert programme led by Italian pastry chef Massimiliano Coen. The wine cellar runs to about four hundred and fifty labels with serious depth in Tuscan reds, Sicilian whites, and a small but considered selection of large-format bottlings. The Aperol Spritz programme is calibrated rather than poured — it is the working Milan calling card.
Why This Is Milan’s Impress Clients Pick
For Milan clients arriving at La Scala or a Pinacoteca di Brera meeting, Vòce is the address that solves three problems at once: location (twenty paces from the opera house and the Duomo), credential (a Michelin-trained Aimo e Nadia kitchen at a price that doesn't require a board approval), and discretion (the room is large enough that no two business tables sit on top of one another). The garden-courtyard option in summer turns a lunch into a real Milan moment without the open-air pizza-tourism feel of Brera's busier streets. The cellar is deep enough to give a host a credible Tuscan or Sicilian bottle choice that reads as care without grandstanding. And the format flexibility — a working aperitivo at the bar, a two-hour lunch in the main room, a longer dinner with the museum garden through the window — gives a host options across the whole shape of a Milan client visit. For Piazza della Scala client work in 2026, Vòce is the answer.
Community Poll
What is the best occasion for Vòce Aimo e Nadia?
Join free to vote and leave a review.
Leave a Review
Registered members get published by default; guest reviews are moderated first.