Ristorante 28 Posti Milano

28 Posti
28 POSTI is a contemporary cuisine bistro.
The architectural project has restored the place to its original state adding new elements of decor produced entirely from recycled materials.
The kitchen is the soul of the project and is accessible to guests via a quick mandatory passage at the entrance and an opening in the room that reveals the preparation of dishes.
The building works were carried out by the inmates of the Penitentiary Institute of Bollate, who benefited from Art. 21 taking part in the construction site.
The no-profit NGO Liveinslums, partner of the project, started up a carpentry workshop in the prison, where inmates built tables, doors and cabinets for the restaurant, designed by Francesco Faccin and made with the contribution of the master cabinetmaker Giuseppe Filippini.
Architectural project: Gaetano Berni, Maria Luisa Daglia, Francesco Faccin.
Many of the objects that we use in the dining room and kitchen are self-productions that come from the slums of Mathare and from the iron laboratory of Jua Kali (Nairobi), part of the Made in slum exhibition - Milan Triennale 2013.
The room exhibits the Nomadic Sellers and Statale 106 photo projects by Filippo Romano; showcased are the images of the In case of Loss and Sapologie photo projects by Francesco Giusti.
The Pet Lamp lights of the restaurant were realised by Alvaro Catalan de Ozon with a group of destitute immigrants in Bogotà as part of a project of social cooperation.
The chef

Marco Ambrosino, young chef born in Procida, proposes a contemporary cuisine, using only seasonal products, oriented towards ethical values, attentive to the quality of food, to the respect of the environment and to the fairness of production processes. His previous experience (of which we mention the Melograno in Ischia with the chef Libera Jovine and the Noma in Copenhagen) have allowed him to create a harmonious balance between the traditional cuisine of Campania and a more experimental and avant-garde type of cuisine.
The menu changes every two months with the constant presence of a few "flagship dishes" such as tagliolini with leek fondant, powdered capers, candied lemon; burned onion with fermented wild strawberries; a dessert made with almond-flavoured ricotta cheese, coal, pollen ice-cream and fish eggs. The menu can satisfy even the needs of coeliac people, vegans and vegetarians.


The restaurant selects premium quality labels favouring small producers and artisan winemakers.
Small lands, managed by companies that respect the territory, the rural culture and biodiversity, 80% natural wines from biodynamic agriculture.


Sfruttando l'esperienza maturata nel nostro ristorante abbiamo ideato delle alternative per gustare le ricercate creazioni dello chef Marco Ambrosino in un ambiente scelto direttamente da voi. Progetteremo il menu sulla base della tipologia di evento (cene private, aperitivi, piccole cerimonie, contention ed eventi aziendali) per rendere uniche le tue occasioni più speciali.


via Corsico 1 (Fermata MM verde Porta Genova)

Telefono: 02 8392377

We are open from Tuesday to Sunday
from 12 pm to 2.30 pm and from 8 pm to 11 pm
Closed on Mondays all day and twosday only for lunch

Design by Paolo Giacomazzi | Coding by 4Sigma