AppointmentTrader FAQ - Il Luogo di Aimo e Nadia Milano - Buy Reservations
Getting a Reservation at Il Luogo di Aimo e Nadia Milano for Today or Tomorrow is Easy!
Buy a verified reservation at Il Luogo di Aimo e Nadia Milano from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
Il Luogo di Aimo e Nadia Milano Reviews from The Last Year
Bad
We spent 1150 euros it s a shame for 2 person, ok we asked for a Bourgogne and they brought a bottle of 500 euros we didn t know. We diddn t even eat so exceptional.
The place of Aimo and Nadia's tricks
Once upon a time there was Aimo and Nadia, who a few days after our dinner had a star removed without surprising me. In summary, the food was always good, the windows with videos of Piazza Duomo without any sense or connection with the place were ridiculous. The thing that made me angry the most is this: I took a glass as my wife is a teetotaler and after the first course the new manager arrives opening a bottle of apple juice with an attached "supercazzola" explanation so as not to make me eat alone with a glass. This was not necessary but was taken as a kindness, however in my subjective opinion the taste meant nothing. The surprise came when I looked at the bill where I had been charged for this disgusting juice that I hadn't requested for €20 or €25, I don't remember exactly. I avoided controversy at the restaurant also because it was our anniversary, but after having eaten in via Montecuccoli for the first time in 1989 as soon as I graduated, I certainly ate for the last time in October 23. Without the Moroni family it is no longer Aimo and Nadia but a place of crafty people.
Yesterday Aimo and Nadia, today Alessandro and Fabio: always at the top!
Alessandro Negrini and Fabio Pisani are today the two chefs and owners of the historic Milanese restaurant Aimo e Nadia. Their cuisine is excellent: traditional with a touch of never-to-be-obvious innovation. The preparations are tasty and refined, presented with an elegant dressage, in very high quality porcelain. In the dishes you will find niche local ingredients of superlative quality. The best cheeses, the best meats, and so on. The service is punctual, affable but discreet at the same time: thanks to the great maître Nicola dell'Agnolo. The sommelier, Alberto Piras, is attentive and very good: he has won several awards and, despite a very serious accident that stopped him for some time a few years ago, he has returned with great strength and with his always unique style. His choices or advice, for those who enjoy choosing French wines, are punctual and competent. The atmosphere is, in general, professional-family and this makes the evening truly unique and relaxing. The prices are appropriate for a two Michelin star restaurant (it has just lost one, but the cuisine, cellar and service are, for us, above expectations). Il Luogo Aimo e Nadia is a Milanese restaurant that is worth trying.
Excellent experience
The experience is truly unique and exceptional. The care of things is in all the details. The dinner was amazing, each dish was presented promptly and down to the smallest detail. The products used are unique and of the highest quality. Beautiful experience that I highly recommend.
Optimal
One word includes everything: excellent Cuisine at high levels with dishes balanced in seasonings, preserved taste and careful preparation. A confirmation!
A small flaw in perfection
Let me start by saying: the history of this place, the refinement of the menu and the quality of what was eaten would be enough in themselves to give it full marks with my eyes closed. There is one thing, however: I go to Il Luogo with my partner, we choose the "Territori" menu, which includes quail, a dish we would like to replace; Nicola dell'Agnolo, waitress, convinces us to try it, telling us that if he hadn't convinced us he would have changed the dish. When the dish was served, which we would never have asked to replace (we didn't like it anyway, but it's a matter of taste), the maitre d' did not come to ask us for feedback on the choice made. A small gesture that you wouldn't expect in a normal restaurant... in a mausoleum of Italian cuisine, yes.
Crazy experience, wonderful flavors and presentation
The place certainly doesn't need my review; I love starred restaurants because they make you live experiences that go beyond food. In my opinion, the place goes further, in every dish there is the contribution of many excellent suppliers in the sector, you don't eat a dish, you enjoy the tradition and flavors of a place with the chef's interpretation. I believe that, as suggested by Lorenzo, we can say that inside the ravioli you can truly taste Milan in a single bite. Amazing wine list, drinking alone I relied on the sommelier for some glasses, he was very good at keeping the dinner in perfect balance. Perfect environment and service, Lorenzo at the table with grace and discretion suggested, recommended, joked and was part of our absolutely perfect evening. I would go back tomorrow to try the other dishes, drink more drinks and enjoy the evening again. Cost appropriate to the service, food, wine and a perfect team that accompanies you. Go there, because the star is also cheap.
Best Ambassador of Italian Gastronomy
We were having a family diner in Milan (7 pf us). For the French, Italy is a fantastic country where gastronomy is part of the DNA. This restaurant is the best ambassador of the Italian talent, taste ,and style... The cuisine of Mrs Negrini and Pisani was perfect (we took the autumn menu , subtle and with an amazing risotto ) and the Italian wines exquisite. Attention to details and perfect service (special mention to Lorenzo the waiter) made the evening a great moment. Finally i would encourage visitors to try the best panettone i had in my all life. Thank you also to the staff who welcomed us so well .
Overrated. Not worth the two star rating and not worth the price
They try, try, try but nope. Not there… Menus are at a customary 250+ euros for this kind of restaurant but I have to say I couldn’t see the value. The menu is quite confusing, with multiple servings of different breads along the menu development that honestly don’t work. The room is quite small and there is a quite hectic environment and this, together with multiple elements coming with each course, makes the experience a very un relaxing one. Food is technically ok but I cannot remember one single course that was special or innovative. Not for a two Michelin star. I think Michelin should put them back to a comfortable ONE star where they will sit more comfortably
Excellent
Every time a discovery, every time an emotion. 'Simple' and delicious dishes. Measure and balance in every course, never one ingredient too many. Excellent chefs Nicola and Alessandro as always, great wine connoisseur and the very knowledgeable Alberto. A special thanks to Nicola, who always makes you feel at home.
This was our final dinner in Milan.
It's definitely far from the city center and was quite far from where we were staying, but we made the trek out because we read good things about it. The history of very sweet, as it started as Aimo and Nadia's joint project (husband and wife), though it's now run by a different team, and we were hosted very graciously by Nikola and his team that night. The printed menus are old school in that I got the one without prices (I haven't seen that since another restaurant in Northern Italy). You have 3 choices: territories (more focused on specific producers), vegetarian (with a focus on their garden), and the autumn menu. We ultimately chose the autumn menu, and they were able to make pescatarian substitutions on certain dishes for me. We started with a 2013 Ca' del Bosco zero dosage Pinot noir Franciacorta. The wine list is extensive, available on an iPad, and it has a huge Italian selection, but we ultimately went with a Burgundy. A pairing is also available, with a variety of wines from across Europe. Amuses: - Tartlet with crecenza cheese - Hummus with citron and capers - Egg meringue with bacon - Pineapple marinated in wine The Autumn Menu - 1. Mussel filled with buffalo ricotta, Amalfi lemon 2. Crispy raviolo of Mantuan pumpkins with Valsassina taleggio. Unfortunately, the taleggio got lost with the pumpkin and the crust, but it was still a great texture experience between the crispy exterior and warm oozing center 3. Grissini made in house 4. Tartare of dentex from the Ligurian sea, served in a taco, topped with fried leek, carrot, and orange marmalade 5. Celeriac: cooked in milk and aromatized with orange, covered in beeswax - uncovered tableside and served on beeswax, then taken back to the kitchen for cooking. It then comes back served with nuts, leaves, citron jelly, mayo, and a warm salted pretzel roll. The presentation was beautiful 6. Milanese bread with Puglia olive oil - a more unique olive oil that's more bitter 7. Liver pate with white truffle and dark chocolate, super rich and intense, served with a fruit pate that helps cut the richness. For my pescatarian course, I had chickpeas and mushrooms cooked in shrimp bisque, topped with marinated shrimp, tomato water foam, and a shrimp cracker 8. Risotto with aged mascherpa cheese from the Bitto valley. Mascherpa is an aged ricotta from Valltelina, which I didn't know existed. It's a super small production and is hard to find. It came with 2 sauces: hazelnut cream from Piedmonte and Jerusalem artichoke 9. Natural bread with flaxseeds 10. Tortelli dedicated to Milan: Filled with Piedmontese young beef ossobucco, marrow, saffron, parmigiano. For my pescatarian alternative, I got fusilloni pasta with shrimp, mussels and red mullet, potato foam 11. The wild game 2023: white pigeon with chestnut cream and raspberry reduction. For me, I had a beautifully plated red mullet with a thin legume crust, celeriac, red mullet sauce, and sweet red pepper 12. The sugolo: a concord grape "pudding" - a dish from Mantuo as the pre-dessert 13. Black lemon: a Calabrian licorice marshmallow with Amalfi lemon namelaka and mousse layered with a soft airy cake, mint, and loomi powder 14. Petit fours: - Saffron macaron: one of the most interesting macarons I've had - Dark chocolate - Cake with hazelnut cream and meringue They're very specific about their producers and sources and have their own garden, and it's great to be able to try these very hard to find and small production ingredients from Lombardy and Piedmonte. At the end of the meal, we were invited to meet the chef, which was a nice bonus. This was a wonderful refined and contemporary take on Northern Italian cuisine.
Milano's Best Restaurants that are most frequently booked by customers of Il Luogo di Aimo e Nadia Milano
AppointmentTrader FAQ
Questions and Answers around the platform.
53,902 People following
932 Questions
631 Answers |
Ask a question about AT |
Tune into NBC News - Top Story Tonight 7:40p ET |
Let’s go. Get more people placing bids!
I will give you 50% of ALL of my PROFITS if you teach me how to make profits? |
LOL. Thank you The New Yorker.
Appointment |
Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
Buyers interested in Bern's Steakhouse: PLEASE READ |
Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee |
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
Congrats on 3 mil |
🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
Need to cancel a bid, not getting a response… how do I do it? |
Click on "Take off the Market Option" in your portfolio
Working on your bid? |
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from? |
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered? |
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Cancelled reservations due to posting it here
Restaurants are cracking down on reservations posted on here
Give the best answerWaiting for concierge service for over 24 hrs and nothing
I have been waiting for name transfer on my confirmed reservation for over 24 hrs and haven’t heard anything from anyone. Also need to ask for a special table. Dinner is tmrw night. Anyone?
Give the best answerPrepaid
What does prepaid mean. Am I paying for the reservation and than a prepaid amount. I’m looking for joes seafood in dc. All the offers are pre paid amounts ?!!
Give the best answerWhen do funds get released
My funds from first transaction were supposed to be released today at 5:30 EST. Still showing in deposit account and not main balance
Give the best answerNewbie sellers— how fast do your reservations sell?
I have some reservations coming up tomorrow that have gotten lots of views but haven’t sold yet. I haven’t made a sale yet since I just joined this week. I keep lowering the price, but am worried they won’t sell. How long did it take you to sell your first reservations? And did you have success being reimbursed by AT for no-show or cancellation fees? Just looking for a little reassurance. Thanks!
Give the best answerHow do I sell my when my related reservation’s restaurant does not exist on AT?
How do I sell my when my related reservation’s restaurant does not exist on AT? Its listed as a hotel, but it also has a restaurant under the same name ‘Chiltern Firehouse’ in London
Give the best answerPayment taken , reservation not received
I just bought a reservation, the money was taken from my Apple Cash. The reservation however does not show up in my portfolio
Give the best answeremail address for my acc
I left my employer and need to change my email address for my account. How do I do this?
Give the best answerSeller with the Polo Bar reservation on 5/17 for 4 people
I am interested if you are willing to negotiate. Post on my wall if/when you see this.
Give the best answerZ’Z Club
I have reservations!
Give the best answerMoney in trader points disappeared
Hi everyone- I have made a couple of sales now and I am extremely disappointed.
I had money to transfer over that became available in my "traderpoints" section that has disappeared completely. its gone.
has this happened to anyone?
also- when I click the money pending, im unable to click my pending deposit account
so upsetting
How to list a Nobu Malibu reservation
Hi, I have a reservation to Nobu Malibu, but since they don't do text or e-mail confirmations I haven't been able to get my reservation posted. I have posted a screen shot of the phone conversation on the listing, but it keeps getting rejected. If anyone has an idea how I can get it approved that would be much appreciated, thanks!
Give the best answerHolding a bid
What does it mean to hold a bid? and how do you do that?
Give the best answerNeed to change the date but its being worked on
How do I modify?! I am no longer traveljng that day but since the reservations opened up today someone grabbed it and is working on it for a month from now and i cant figure out how to and if i can modify the date!
Give the best answerReservation Name
Ok - Newbie question here - I just purchased a reservation as a gift. How do I know/change the name on the reservation?
Give the best answerRome
Can anyone help with a reservation for Aroma (vis a vis from the Colosseum) in Rome?
6 PAX 21.5 19-20:00
Thank you!
Can’t wait to last minute?!
How do you set a timeline for getting your bid accepted? I can’t wait till the actual time I want to go. I want to know at least eight hours ahead of time. How do you do that?
Give the best answerHow do I choose the restaurants to make a reservation for?
I can’t find restaurants with high performance or like what’s the most popular restaurant or what is in short supply? Any advice?
Give the best answerConcierge change fulfillment time
I posted a request for a reservation this Thursday between 6:30 and 8 pm and initially the potential seller said it would be fulfilled by today. Now they changed it that they will only fulfill it by 5pm that same day. Basically I would have an hour and a half to get to the restaurant. Is this allowed?
Give the best answer@bravehand53
Hi. Is today Cote reservation for 4people at 8:00pm - 9:00pm for indoors or outdoors?
Give the best answer2 Ppl 5pm san Sabino res
Anyone want?
Give the best answerApp
This app is a catfish and overrun by people programming “bots” and algorithms. It makes it frustrating for someone not well versed in this to have any movement. I thought this would be a fun side hustle, but unfortunately it’s become like any other “side hustle”. Don’t waste your time with this crap. Not a question, just a suggestion. Also don’t pay these fake “gurus” hundreds of dollars to teach you. Might as well sign up for a software class. 😕
Give the best answerMy reservation review keeps getting rejected
I have a reservation for Kasama Chicago on Mother’s Day at 7:30 pm to sell but it keeps getting rejected
Give the best answermore then 15 submissions at the same time
can i get more then 15 submissions at the same time and how do i make this happen
Give the best answer