Affinatore

The story

Crafted with passion, served with love

A Steakhouse Built Around the Art of Ageing

Affinatore, on Via Piero della Francesca in Milan, is built on a single conviction: that the quality of beef is decided long before it reaches the plate. Every cut served here comes from selected, certified farms where feeding is exclusively plant-based — primarily grain — with no animal proteins, hormones or antibiotics. The natural marbling score, measured on the BMS scale from 1 to 12, is the benchmark by which each selection is judged. All meat then passes through the restaurant's own dry-aged process, a slow, controlled ageing that concentrates flavour and produces the exceptional tenderness the technique is known for.

Kobe, Wagyu, and the Dry-Aged Difference

Affinatore is one of a small number of Italian restaurants authorised by the official Japanese Kobe consortium to sell and prepare authentic Kobe Wagyu beef — a certification that carries strict conditions and serves as an unambiguous mark of quality. The dry-aged beef follows a particular ageing procedure that renders it intensely flavoured and remarkably tender, a standard long appreciated in the United States and now firmly established at this Milan address. The result is a steakhouse experience that traces its product from farm to table with unusual rigour.

The Cellar and the Cigar Room

Wine Spectator's Best of Award of Excellence — earned in 2024 — reflects the seriousness with which Affinatore approaches its wine list. The selection is curated specifically to complement the bold, mineral character of aged beef, with wine pairing available for those who want a guided experience through the cellar.

Beyond the dining room, a dedicated cigar lounge offers a curated selection of spirits, rum and whisky alongside Cuban cigars — a considered extension of the evening rather than an afterthought. The overall setting is modern and elegant, with valet parking and the option to host private events.