Name: Vòce Aimo e Nadia
Address: Piazza della Scala 6, Milan, 20121, IT
Price range: $$$$

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.

Primary Occasion

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.