Why you should experience Skuisito SteakHouse & WineBar in Milan, Italy.
Skuisito SteakHouse & WineBar is a convivial steakhouse where Città Studi's residential character, Via Pacini's neighborhood dining culture, Italian regional cooking and a meat-centered evening of grilled beef, wine and shared antipasti converge near the eastern university district.
Set along Via Giovanni Pacini near Via Teodosio and just steps from Piazzale Gabrio Piola, the restaurant occupies a street linking the dense residential fabric around Città Studi with Lambrate, where apartment buildings, neighborhood businesses and student activity create steady movement beyond the principal commercial avenues. Dark timber, exposed brick, pendant lighting and closely grouped tables establish a warm dining room, with wine bottles and steakhouse references reinforcing the transition from informal daytime restaurant to a more concentrated evening setting. Lunch moves quickly through changing pasta, risotto, meat, fish and vegetarian choices before aperitivo introduces wine and small plates, then dinner lengthens the visit through shared starters, grilled cuts, burgers and bottles selected for the table. The result is an established Città Studi steakhouse whose changing daily rhythm and intimate room connect neighborhood dining with a more expansive Italian approach to meat and wine.
What you should know about Skuisito SteakHouse & WineBar.
Skuisito SteakHouse & WineBar is best known for a steakhouse and wine-bar concept established on Via Pacini on September 1, 2011 and built around Italian cooking alongside Argentine, Scottish, Irish and Italian beef. The early format divided the day between a fixed-price business lunch and an à la carte dinner, giving the restaurant two operating characters from its first years. Argentine and Scottish beef became enduring specialties as the kitchen developed a broader approach to provenance around Italian DOP and IGT products and ingredients selected from national and international producers. Wine evolved alongside the meat program under the direction of a specialist sommelier, with native Italian grape varieties forming the principal basis for cellar selection. Dedicated gastronomic evenings subsequently connected food with individual wines and producers, extending the wine-bar component beyond bottles ordered during dinner. Live music entered the events program as another recurring strand. Aperitivo acquired its own period between lunch and dinner, pairing wine, beer, spritzes or cocktails with a changing sequence of small plates. February 2026 brought another development when Saturday lunch was added to the weekly schedule. The contemporary kitchen still changes its weekday business lunch daily and bases those preparations on seasonality, then moves toward meat during dinner through steaks, tartare, burgers and Italian regional dishes. German draft beer, Italian amari, whisky, rum and grappa extend the drinks program beyond wine. Fifteen years after its Via Pacini beginning, Skuisito retains the steakhouse, wine-bar and Italian-kitchen combination established in 2011, with the evolution of aperitivo, tastings, gastronomic evenings and Saturday lunch adding successive service chapters around that original premise.
Fassona tartare provides the clearest opening through raw Piedmontese beef, with the Mediterranean version adding dried tomatoes, capers, onion and artichokes before the traditional preparation turns toward anchovy, mustard, egg yolk, Tabasco and Worcestershire sauce. Argentine Angus changes the tartare through a richer cut finished with onion, capers, pickled cucumber and Grana Padano over burrata, creating a bridge from raw beef toward the heavier steak program. Costata di Fassona moves the sequence onto the grill at 500 grams, then Fiorentina shifts attention toward a larger bone-in cut portioned by weight. Argentine fillet develops through several treatments at 230 grams, including larding with Lardo di Colonnata, porcini sauce and green pepper. Scottish ribeye increases marbling through a 320-gram boneless cut, with the Super Ribeye extending the same preparation to 500 grams. Braised veal cheek changes the cooking mechanism through Valpolicella, polenta and gremolata, using prolonged moist heat after the direct intensity of the grill. Pork follows through a bacon-studded fillet over Gorgonzola cream and Puglian chops paired with fava purée and sautéed chicory. Skuisito SteakHouse & WineBar develops its meat repertoire from raw Fassona and Angus through grilled Piedmontese, Argentine and Scottish beef into braised veal and regional pork preparations, allowing cut, origin and cooking technique to determine the development across the table.
How to fold Skuisito SteakHouse & WineBar into your trip.
Skuisito SteakHouse & WineBar works as the anchor for an afternoon tracing Città Studi and Casoretto through twentieth-century leisure architecture, private collecting and a fifteenth-century religious community supported by Milanese merchant wealth.
Begin at Piscina Romano, built between January and July 1929 by engineer and architect Luigi Lorenzo Secchi as part of a wider municipal program for new swimming facilities. The immense outdoor basin measured 100 by 40 meters, covered 4,000 square meters and was designed for as many as 1,500 bathers; its dedication honors gymnast Guido Romano, an Olympic gold medalist whose athletic career connected the new public facility with Italian sporting achievement. Continue to Casa Museo Boschi Di Stefano, where Antonio Boschi and Marieda Di Stefano assembled more than 2,000 twentieth-century works inside a Via Jan building designed by Piero Portaluppi between 1929 and 1931. Boschi donated the collection to Milan in 1974 and 1988, and 300 works now occupy eleven rooms spanning Mario Sironi, Giorgio Morandi, Filippo De Pisis, Lucio Fontana, the Chiaristi lombardi, Spazialismo and Informale. Conclude at Santa Maria Bianca della Misericordia, whose Casoretto history began in 1404 when merchant Pietro Tanzi asked the Luccan priory of Santa Maria della Frigionaia to send religious canons to a chapel he had restored. Tanzi transferred his property to the community, the first prior was elected in 1406 and later Visconti and Sforza patronage supported construction and a substantial humanist library; Guiniforte Solari participated in the fifteenth-century church, and the campanile was completed in 1490. The progression moves from Secchi's municipal swimming complex through Boschi and Di Stefano's Portaluppi apartment and vast art collection into Tanzi, the Milanese dukes and Solari's Casoretto community, tracing public recreation, private patronage and religious culture across the territory surrounding Skuisito SteakHouse & WineBar.
Where your story begins.
Foresyte Travel reveals places that feel extraordinary long before you arrive.
Experience premium editorial crafted for luxury travelers.
