It’s difficult to fully enjoy the charm of the winter season with out sampling some of the new Christmas offerings from some of Milan’s best restaurants. We will speak, of course, about some of the dishes , which are sure to be appreciated by connoisseurs and by lovers of high quality food.
Chef Fabrizio Ferrari‘s arrival in April was a breath of fresh air for the Milanese culinary scene, thanks to an innovative menu full of surprises. Among the offerings, the ‘Beef Cheeks with Beer’ stood out, namely for its preparation with Scotch Ale, a style of beer with a hint of tobacco, and the ‘Casoncello alla Cassouela’ with its reduced sauce and Grana Padano Riserva cream. It proved to be a successful merger of two typically Lombardian dishes. Among the starters, the ‘Gioco di funghi e fegato grasso’ – mushrooms and foie gras with a cream of candied orange, potatoes, crispy bread, and Parma ham. This dish is prepared by combining high-end ingredients like foie gras – cooked at low temperature with Passito di Pantelleria – and seasonal mushrooms such as champignon, chanterelles and porcini. The restuarant also offers a special New Year’s Eve menu.
Al Pont De Ferr
All the classic winter ingredients – mushrooms, truffles, meat, Jerusalem artichoke – are proudly only display here at the legendary Navigli restaurant. Among some of the new offerings, we recommend you check out the beef tartare, topped with smoked oil, which imbues the dish with a rich, thick flavor. Also check out the crispy suckling pig, cooked in the oven at low temperature which keeps the meet especially tender. Venison carpaccio with black cabbage and crispy cannoli with bone marrow (a Lombardian classic) stands out. We also recommend the ‘Pesce Bianco Coregone’ which comes from Lake Iseo and is available all year round, and is served with aromas of jasmine. The dish is served with edible flower petals, fried almonds, and almond milk. One of the most famous dishes, created by the previous chef, Matias Perdomo is the caramelized onion stuffed with goat’s cheese on sesame bread. A real pleasure for the palate!
Chef Cesare Battisti reinterprets tradition with creativity. Seasonality, and the strict control over the quality of the ingredients and origin of the raw materials are crucial to the chef. Milanese food is best enjoyed in the winter months, with Milanese risotto with ossobuco a staple. Ratanà has been repeatedly named as the best restaurant for this specialty. In addition to the classics, there are always trendy new dishes, the restaurant offers several new plates including the ‘Cotechino di Cremona’ a type of sausage, served with mashed potatoes, apples and 18 year old balsamic vinegar. This winter winter, you could also try a seasonal variation of Risotto alla Milanese, served with citrus and ossobuco sauce. A must try!
Armani/Ristorante is sleek and modern and somewhere you will always find Italian food at its best, as well as gastronomic experiments. Every detail is perfectly executed, in line with the Armani group’s philosophy. The Christmas offerings running from December 22 to January 6 include scallops with vegetables in a walnut sauce, lobster ravioli, stew of pork with foie gras. On the New Year’s menu there is ‘Hamachi’ style fish, foie gras, lobster, black truffles and wagyu beef. Exclusive wine and spumanti will enhance an unforgettable evening.
Trussardi alla Scala
Head chef, Roberto Conti, has created a winter menu inspired by the new season that is a real work of art, using ingredients of only the highest quality. One of the highlights of the mu is the wild meats used which contain more minerals more vitamins and less fat than farmed meat. Among the starters, one must try the millefeuille of foie with grape sauce, and the Piedmontese cheese, Castelmagno. Also worth trying is the Conchiglioni Gragnano in fish soup, with Norwegian lobster and burrata. The pasta is cooked al dente which helps it maintain form and perfectly hold its filling. Also included is a variety of wild game such as venison with seasonal vegetables and roasted pigeon with chickpea purée. And to finish, why not try the exquisite combination of flavors in the form the chestnut cake with rosemary ice cream, or perhaps the vanilla soufflé with white truffle?