Why you should experience Millions BBQ in Milan, Italy.
Millions BBQ is an immersive barbecue restaurant where Sarpi's contemporary Asian food culture, communal table cooking, an expansive international meat selection and the participatory traditions of Korean-style grilling converge through a dining format that places fire and preparation directly in front of the guest.
Set along Via Giorgione near Via Messina and just steps from Via Paolo Sarpi, the barbecue restaurant occupies Sarpi at the western end of Milan's Chinatown, where Asian restaurants and food businesses spread into the residential streets approaching Monumentale. Individual dining areas divide the interior into smaller rooms, and grills embedded at the center of the tables turn each group into an active part of the cooking process from the first order onward. Meat, seafood, vegetables and sauces arrive for preparation over the tabletop heat, with staff replacing the protective grill paper during service as successive rounds move across the same cooking surface. The result is a highly participatory restaurant in which ordering, grilling and sharing become one continuous social sequence, giving the all-you-can-eat format a physical ritual beyond the quantity of food involved.
What you should know about Millions BBQ.
Millions BBQ is best known for bringing an unusually meat-focused all-you-can-eat barbecue format to Via Giorgione under the Chinese name θ¬δΈ€η€θ, joining Korean-style tabletop grilling with a selection extending across several international beef traditions. The restaurant was already serving diners by 2025, when its central-table cooking format entered Milan's expanding Asian barbecue scene near Chinatown. Its concept departs sharply from the sushi-led model long associated with Milanese all-you-can-eat dining by making uncooked meat and seafood the principal order and the tabletop grill the central instrument of the meal. Built-in plates place cooking under the diners' control, and staff intervene between rounds to replace the grill covering with tongs before accumulated residue affects the next selection. Ordering takes place digitally, allowing a table to send repeated rounds from an extensive catalogue. Beef receives the deepest treatment. Wagyu sits beside Angus, Thai beef and asado, bringing Japanese cattle breeding, internationally familiar steak cuts and South American grilling references into the same service. Beef marrow pushes the selection toward a richer preparation, and truffle appears with Angus among the more elaborate combinations. Seafood provides a second branch for the grill, extending the table beyond meat without changing the cooking mechanism around which the restaurant is organized. Special dinner preparations add a more theatrical component, including the restaurant's wax-ingot presentation, which has become one of its recognizable evening dishes. Millions BBQ consequently concentrates its distinctiveness in the table itself: selection, heat, timing and repeated cooking rounds remain visible throughout dinner, turning a fixed-price restaurant into a prolonged shared barbecue session.
Thin beef cuts reach the grill first and cook rapidly over the hot plate, leaving diners to determine the point at which browning gives way to a softer center. Angus provides greater richness, with a truffle version adding an earthy aromatic layer once the meat leaves the heat. Wagyu shifts attention toward intramuscular fat, requiring only a short exposure to the grill before the surface develops color and the fat begins to soften. Asado introduces a thicker South American reference whose texture rewards slower cooking, creating a marked contrast with the thinner cuts preceding it. Marrow moves the meal into a denser register, its concentrated beef flavor working particularly well between simpler grilled pieces and vegetables. Fish and seafood change the cooking rhythm again, demanding shorter timing and a lighter hand at the grill. Korean-style side dishes, mushrooms, vegetables and dipping sauces break up successive rounds of protein, supplying acidity, freshness and different textures between richer selections. The meal develops through those changes in cut, fat, thickness and cooking time, making the grill itself the mechanism through which the extensive selection acquires coherence.
How to fold Millions BBQ into your trip.
Millions BBQ works as the dining anchor for a Sarpi route connecting Milan's early twentieth-century tram industry, the institutional development of Italian industrial design and Carlo Maciachini's vast nineteenth-century cemetery project.
Begin at Fabbrica del Vapore, where Antonio Carminati, Giuseppe Pozzi and Carlo Toselli founded Carminati, Toselli & C. in 1899 as a workshop for constructing and repairing railway and tram equipment. The company reorganized as SocietΓ Italiana Carminati Toselli in 1907, expanded across the block between Via Messina, Via Procaccini, Via Nono and Piazza Coriolano and later produced bogie trams developed by municipal engineers D'AlΓ²i and Cuccoli from Peter Witt's American model before the company ceased activity in 1935. Continue to ADI Design Museum, home to the historical collection of the Compasso d'Oro, established by La Rinascente in 1954 from an idea by Gio Ponti and Alberto Rosselli. Albe Steiner created the award symbol from Adalbert Goeringer's golden compass, ADI assumed responsibility for the prize in 1959 and gained full ownership in 1967, with the collection now exceeding 2,300 awarded projects and honorable mentions. Conclude at Cimitero Monumentale, the great cemetery designed by Carlo Maciachini after his rise from wood-carving work in Induno Olona to architectural study at Brera. Milan approved his proposal in 1863, the first burials followed in 1866, the central ossuary opened in 1873 and the Famedio completed another major phase in 1887, combining Lombard Romanesque, Gothic, Pisan and Byzantine references within Maciachini's immense composition. The progression moves from Carminati, Pozzi and Toselli's tram works through Ponti, Rosselli and Steiner's institutionalization of Italian design into Maciachini's architectural achievement, building a concentrated history of Milanese production and design around Sarpi.
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