About
Ristorante Berton — A modern and linear context, reflection of an essential and elegant kitchen.
Andrea Berton, born in Friuli in 1970, began his culinary journey at Gualtiero Marchesi's brigade in Via Bonvesin de la Riva in Milan. He then gained experience at renowned restaurants such as Mossiman's in London, Enoteca Pinchiorri in Florence, and Louis XV in Monte Carlo under Alain Ducasse's guidance. After earning his first Michelin star at Taverna di Colloredo in Monte Albano from 1997 to 2001, he returned to work with Marchesi as Executive Chef and later joined Trussardi alla Scala restaurant. Here, he achieved numerous accolades including two Michelin stars, three Gambero Rosso Forchette awards, and three Espresso guide Cappelli awards. In 2012, Berton focused on consultancy projects for high-quality catering establishments. With a team of partners, he opened Pisacco Ristorante e Bar and DRY Milano Cocktail&Pizza in September 2012 and July 2013 respectively. However, his true passion for cuisine remained and led him to open Berton Restaurant in December 2013. The restaurant showcases modern dishes that highlight the use of basic ingredients and lesser-known ingredients. Notably
