Less of an oyster bar, more a wine counter in a fish shop, Da Claudio is probably the most unique of all bars in Milan.
Sadly Claudio, who opened this fish delicatessen 50 years ago, died in the 1980s. His successors astutely caught onto the trends for aperitivo and sushi back in 2002 by serving fish carpaccio with prosecco – catching two fish on one line, if you like.
It’s standing-room only – around a central stainless-steel deli with banks of crushed ice piled high with fresh salmon, scallops, oysters, langoustines etc. Point out your catch to the salty seadog fishmongers in white coats and wellies, who will serve it on seaside-holiday fish-shaped crockery.
It never stops being a fish shop and supplies lots of Milan’s restaurants and middle class, who choose their dinner over aperitivo to the tune of loud radio pop. It’s unaffected and popular, in a shipshape blue and steel setting with ornamental fishing paraphernalia all around.