Why you should experience Steak & Fish in Milan, Italy.
Steak & Fish is an easygoing Italian restaurant where Città Studi's university character, the residential streets surrounding the Politecnico, wood-fired pizza culture and a broad kitchen spanning seafood and grilled meat converge along Via Vallazze.
Set along Via Vallazze near Via Antonio Bazzini and just steps from the streets feeding Piazza Leonardo da Vinci, the restaurant occupies the western side of Città Studi, where apartment blocks, neighborhood businesses and the constant movement generated by Milan's university quarter create a distinctly local rhythm beyond the historic center. Large windows open the straightforward dining room toward the street, with warm lighting, striped wall treatments and closely arranged tables leading into a sheltered exterior section that gives the restaurant substantially more breathing room during longer lunches and dinners. The experience is deliberately broad: families and groups move between pizza, burgers, seafood, pasta and grilled meat, with large-format dishes and shared preparations turning the table into a flexible sequence that works differently for a quick meal, a full dinner or one of the restaurant's group evenings. That range extends into themed nights built around pizza, music, karaoke and dancing, giving a neighborhood restaurant a more social second register after regular dinner service has established the evening. The result is an unpretentious Città Studi restaurant whose generous format, indoor-to-outdoor flow and group-oriented rhythm match the everyday sociability of the university neighborhood surrounding Via Vallazze.
What you should know about Steak & Fish.
Steak & Fish is best known for a new management chapter that began on Via Vallazze in 2019 and developed the restaurant around the unusually literal breadth promised by its name. The operation occupies the corner premises also associated with Via Antonio Bazzini 34, giving the dining room access from Via Vallazze 62 at the western edge of Città Studi. Samer Nakhnokh Salih Issam is associated with the business, and the restaurant subsequently established its own Steak & Fish digital platform for reservations and direct ordering. Wood-fired pizza became one of the principal branches of the kitchen alongside the meat and seafood cooking announced by the restaurant's name. The pizza program later expanded beyond conventional dough through wholemeal and rice-flour gluten-free bases, with stuffed-crust preparations adding another specialized strand. Burgers developed in parallel, including oversized versions and gluten-free counterparts that extended the same approach beyond pizza. Group dining produced a further chapter through giro pizza evenings combining repeated pizza service with drinks, karaoke and dance programming on selected nights. The restaurant's Mediterranean kitchen also retained a substantial split between land and sea, keeping dedicated antipasti, pasta courses, grilled preparations and larger plates on both sides of the menu. Steak & Fish consequently developed less as a specialist steakhouse than as a neighborhood Italian restaurant built to accommodate several distinct styles of eating under one roof. The Via Vallazze operation remains active in 2026, preserving a format established during the 2019 management change and subsequently broadened through wood-fired pizza, gluten-free cooking, burgers, seafood, meat and group entertainment.
Tris di pesce marinato opens the seafood route through several preparations served cold, allowing acidity and seasoning to establish a lighter beginning before heat enters the meal. Polpo with prawns and radicchio introduces a firmer marine texture alongside the slight bitterness of the leaves, then gratinated scallops bring the oven into play through a browned surface surrounding softer shellfish. Risotto with prawns, Sorrento lemon and rosemary shifts those flavors into rice, where citrus lifts the sweetness of the prawns and rosemary adds an aromatic finish to the creamy grains. Sicilian-style swordfish moves toward a denser fish whose flesh withstands stronger Mediterranean seasoning and direct heat. The meat side develops through tagliate and grilled cuts, creating a more concentrated charred register after the seafood sequence. Pizza campagnola changes the cooking mechanism again through a wood-fired base carrying tomato, mozzarella, sausage and friarielli inside a crust filled with four cheeses, combining smoke, bitterness and melted dairy in a substantially richer composition. Pizza delizia turns the same stuffed-crust idea toward the sea through tuna, prawns and a rim filled with mozzarella and smoked salmon. Steak & Fish builds its table around shifts in heat and weight, moving from marination and shellfish through creamy rice and firm fish into grilling and wood-fired dough until seafood and meat occupy complementary stages of a broad Italian meal.
How to fold Steak & Fish into your trip.
Steak & Fish works as the anchor for an afternoon tracing the creation of Città Studi through university expansion, interwar recreational architecture and Piero Portaluppi's residential modernism.
Begin at Politecnico di Milano Campus Leonardo, the historic headquarters of the university inaugurated in 1927 around Piazza Leonardo da Vinci as the new academic district took shape east of Central Milan. Engineering and architecture became central forces in the neighborhood's development, and the campus subsequently expanded across Via Bassini, Via Ponzio, Via Mancinelli and Via Colombo, turning the original buildings into the nucleus of a much larger university territory. Continue to Piscina Romano, where engineer and architect Luigi Lorenzo Secchi translated his 1928 prototype for an outdoor municipal swimming facility into a 1929 complex organized around a 4,000-square-meter pool conceived for 1,500 bathers. Secchi placed service buildings and changing areas along the pool's axis, making the project part of Milan's interwar effort to develop new recreational architecture alongside the rapidly expanding eastern districts. Conclude at Casa Corbellini-Wassermann, designed by Piero Portaluppi after SAIR submitted the residential project in December 1934 and completed under his direction in 1936. The five-storey building arose during the period when professionals and entrepreneurs were commissioning new residences west of Città Studi, giving Portaluppi an opportunity to bring his sophisticated treatment of stone, geometry and domestic architecture into a district still approaching the edge of Milan's built fabric. The progression moves from the 1927 Politecnico campus through Secchi's 1929 experiment in public recreation into Portaluppi's 1930s residential architecture, tracing the academic, social and domestic forces that rapidly turned Città Studi into a coherent modern Milanese district.
Where your story begins.
Foresyte Travel reveals places that feel extraordinary long before you arrive.
Experience premium editorial crafted for luxury travelers.
