At Nero 9 meat is the undisputed protagonist. A careful selection of the best farmers and a choice of high quality Italian products of certificate origin DOC & DOCG, as well as cooking methods that respect and enhance the raw material, all guarantee an unforgettable experience.
Nero 9 was born in the heart of Milan in November 2017 from the chef Marco Parente and artist Donatella Izzo’s idea of creating a restaurant specialized in meat exclusively cooked on the grill.
The format was born after 2 years of intense work and research by Marco Parente on cattle farms and maturation of the meat./p>
The result is a restaurant characterized by its offer of the highest quality meats, coming from selected and certificated farms mostly in Italy, however there are also some meat excellence coming from some Northern European Regions.
The “Fiorentina” and “TBone” are the great protagonists of an extremely selected menu, characterized by the choice of cuts with high levels of marbling and maturing time.
Nero 9’s proposals starts from a minimum of 30 days of maturation to 100. During this time the meat develops flavors and aromas that combined with grill cooking on vegetable charcoal gives it and intense flavor and tenderness.
The ongoing search of new breeds and maturing time combinations see Nero 9 as one of the finest meat restaurants in Milan.
