PRICE:
Frommer's Very Highly Recommended

Milanese, who tend to be carnivorous, have embraced this refined vegetarian restaurant just north of the public gardens with great enthusiasm. Travelers may welcome the respite from northern Italy's orientation to red meat; as well as the non fumatore section of Joia's blond-wood, neutral-toned dining rooms. Here, the innovative vegetarian creations of Swiss chef Pietro Lemman incorporate the freshest vegetables and herbs, which appear in many traditional pasta dishes, such as lasagne con zucchine pomodoro (layered with zucchini and fresh tomatoes and served at room temperature), ravioli di melanzana (stuffed with eggplant), or tagliolini with a simple tomato sauce. Any of these first courses can be ordered as a main course, and many of the main courses can be ordered as starters. These secondi (second courses) include some excellent fish choices, as well as elaborate vegetables-only creations such as melanzani viola al vapore con finferli (steamed eggplant with chanterelle mushrooms). There's also a wonderful assortment of cheeses and, likewise, a long wine list.

Copyright: Excerpted from Frommer's Northern Italy, 4th Edition, (c) 2008, Wiley Publishing, Inc.

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