Reviews - Extasy
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Last update : 15.11.2025
The atmosphere is welcoming, as are the staff. Excellent food, and the recommended wine to go with it. Reasonable prices. We'll be back.
We went for dinner on Thursday evening, never had such good raw fish, exceptional, the friendly and very professional owner was able to advise us well, excellent wine, ideal location to spend a nice relaxing evening with friends, finally a place where you can talk, I highly recommend it
I now consider Extasy my second home, the place where I know I'll always find excellent food, a great chef, and a welcoming place with a pleasant atmosphere. Great Gianni!
One of the best seafood restaurants, not only in the hinterland but in Milan itself.
Friday dinner at Extasy, with a spectacular tasting accompanied by three different Franciacorta wines from Bellavista. A tartare of very fresh fish, a first course of linguine with squid ink and a very tasty, dry and light fried food like I hadn't tasted in a long time. All accompanied by the cordial hospitality of Gianni and Simona who always make me feel at home and pamper me with discretion and kindness. I can't wait to go back! Highly recommended!!!
Last update : 12.12.2022
Elegant restaurant with soft jazz class music. service fast enough, great meal, great fish, fresh. great discovery, we will return!
I was in this restaurant for work lunch. I would say that the place is elegant and quiet but above all you eat very well the fish and the portions are very generous. every time I'm in the area, I'm glad to return. super recommended.
(continued on instagram @amore_mangio_fuori when I was a child I remember that in Milan there was a company of console games, I always said, I go, to cusano milanino I go on scooter. but at the end until today there has never been a sure try restaurant extasy does not let disappointed in the first restaurant proposes a fish cuisine, the portions are abundant and are prepared to the fact that the couple shares them at the table .. almost all courses are suitable for this purpose but I suggest starter: with the grated sea mosaic, very good even if I suggest to taste more the mixture of the grating, aromating it perhaps with a slice of tomatoes, parsley and perhaps a slight tapenade of dried taggia first: black cutters with real clams, squid, fresh tomatoes and mooring cask, appreciated because until the end they were intrigued with the cooking bottom according to: a delicious fried calamari and cuffs decidedly abundant
