Incurable romantics even at the cost of seeming banal! Here are the restaurants where to celebrate Valentine's dinner with menus and prices
Valentine's day. There are those who would do without it, those who "celebrate love every day", those who have only one more excuse to be romantic. To the latter we say … do very well! Because if it is also true that you can go to the restaurant by candlelight all year round, on Valentine's Day the chefs try their hand at special and languid menus, combinations and atmosphere. So why not?
Here are the menus and prices of the restaurants in Milan for Valentine's Day and some special places in the rest of Italy, for those who have decided to combine a trip with dinner.
The Trussardi alla Scala restaurant
Piazza della Scala, 5 – Milan
Telephone: +39 02 8068 8201
Price: 150 euros, drinks not included
Amuse bouche
Mazara red shrimp, wagyu and pink grapefruit
Scallop, white chocolate and olives
Lemon risotto, oyster mayonnaise and caviar
Goldfish, saffron, cuttlefish ink and passion fruit
Delicate Rose
Exotic temptation
Lume, chef Luigi Taglienti
Via Giacomo Watt, 37 – Milan
Telephone: +39 02 8088 8624
Price: 250 euros
Celery and yuzo
Garcinia and herbs
Norway lobster and artichoke
carpacci
Hidden rice
Half lobster
Lamb and salmon
Chocolate and raspberry
Armani Ristorante, chef Francesco Mascheroni
Via Alessandro Manzoni, 31
Telephone: +39 02 8883 8888
Price: 150 euros
Macarons al campari
Campari macarons
Mini falafel of peas and chickpeas, babaganoush, pepper gel
Wakame seaweed waffle, creamy oyster, salicornia
Crispy tacos, avocado mousse, lime, furikake
Ventresca of bluefin tuna, rice, scrambled eggs, sea urchins, naschi
Lukewarm oyster, smoked mountain potato, sweet leek, caviar
Foie gras, black truffle, Jerusalem artichoke, hazelnut butter, Bourbon vanilla
Cooked in hay, lobster, burrata, creamed barley, sherry
Ivore chocolate heart, rum, licorice, passion fruit
Bvlgari – The Restaurant, chef Niko Romito
Via Privata Fratelli Gabba, 7b
Telephone: 02 8058 05230
Price: € 130 (drinks not included, welcome glass of Ruinart Rosé)
Italian appetizer
fried fish with shrimp and squid,
artichokes alla Romana,
sea Salad,
parmesan pie,
polenta chips and creamed cod,
smoked salmon and caviar,
meat emulsion,
Red shrimp,
crostini with chicken liver pate, mushrooms and black truffle
Pumpkin tortelli
Lobster soup
Veal fillet with milk sauce, sage, lemon and fennel
Hot chocolate and fruit fondant
Gaul, chef Vincenzo and Antonio Lebano
Piazza Duca d’Aosta, 9
Telephone: +39 02 67851
Price: 160 euros
Marinated amberjack with herbs, asetra caviar, mandarin
Risotto "the grain of the mill", crab, matcha tea, yuzu
Sea bass steak, bouillabaisse soup, saffron
Mint and chocolate
Millefeuille with vanilla, passion fruit, salted caramel
Small sweets
Vikissimo, chef German Bentancur
Via Silvio Pellico, 8 – Milan (Vik Gallery)
Telephone: +39 02 8969 6135
Price: 70 euros
Salmon rose marinated with wild dill, sour cream and caviar pearls
Venus rice with bacon, red prawns, lemon zest and marinated egg yolk
Fillet of sea bream with potato millefeuille flavored with thyme and sea foam
Triple chocolate heart with passion fruit sauce
Innocenti Evasioni, chef Tommaso Arrigoni
Via Privata della Bindellina – Milan
Telephone: +39 02 3300 1882
Price: 100 euros including drinks
Volzhenka Siberian caviar, ragusano cream, Piedmont hazelnuts, tomato extract and egg yolk.
Creamed cod, pumpkin, chestnuts in oil and goat cheese mayonnaise
Tortelli stuffed with burrata, browned artichokes, Taggiasca olives
Guinea fowl breast, baked beetroot, peanut butter and dried porcini powder
Heart for two, chocolate, raspberry, macaron and meringues
Sine, chef Roberto di Pinto
Viale Umbria 126 – Milan
Telephone: +39 02 3659 4613
Price: 75 euros excluding drinks
Welcome finger food
Seared scallops, celeriac, lemon and black truffle
Fassona tartare, Sicilian panella, Beluga caper and lentil mayonnaise
Genoese plin, Provolone del Monaco, roast meat and toasted hazelnuts
Turbot, cardoncelli and oyster eggnog
Panaché of Capri beer and cedar
Lemon rash
Chocolate pinball machine
Da Noi In, Hotel Magna Pars, Chef Andrea Alfieri
Via Vincenzo Forcella, 6
Telephone: +39 028378111
Price: 80 euros excluding drinks
Small kitchen welcome with Franciacorta flutes
Red prawn carpaccio with fennel, melon and sambuca mayonnaise
Amalfi lemon risotto, seafood, scallops and capers
Turbot escalope in potato crust and black truffle, dried mushroom and marsala soup, foie gras paté
Green apple and ginger sorbet
Chocolate shortbread, gianduja, raspberries and passion fruit
Giacomo Arengario
Royal Palace – Via Guglielmo Marconi, 1 – Milan
Telephone: +39 02 7209 3814
Price: 100 euros excluding drinks
Welcome cocktail
Kiss of lady with pistachio and mortadella
Seared bluefin tuna, chicory, mustard and chicory
Risotto with thistle cream, hazelnut, pomegranate and sage
Suckling pig, yogurt, fine herbs and truffle
Chocolate and fior di latte cake, rose and strawberry sorbet
Berton restaurant
Via Mike Bongiorno, 13
Telephone: +39 02 6707 5801
Price: 160 euros excluding drinks
Rosa di Gorizia, horseradish yogurt and Antonius Oscietra caviar
Moleca, puntarelle and lemon
Shellfish lasagna
Salmon, carrot and raspberry mayonnaise
Roasted quail, corn, sesame and plantain wheels
Passion fruit and vanilla
Chocolate souffle and mozzarella ice cream
Novara
Cannavacciuolo Cafè and Bistrot
Martyrs of Liberty Square, 1 – Novara.
Telephone: +39 0321 612109.
Price: 100 €
Welcome from the kitchen served at the table
Raw amberjack, papaya salad, spring onion and sesame
Crispy eggs, artichokes and octopus water
Rice, beetroots, Sicilian scampi and burnt leek
Plin ravioli, celeriac, tonda gentile and Carmagnola rabbit
Monkfish, black truffle, turnip greens and salmon caviar
Pre-dessert
Valentine's Day cake
Espresso and final pampering
Parma
Antica Corte Pallavicina, chef Massimo Spigaroli
Strada Palazzo due Torri, 3, Polesine Zibello – Parma
Phone: +39 0524 936539
Price: 75 euros
Tease and bubbles
The culatello Oro degli Spigaroli
The white shell egg poached on mashed beans, sweet potatoes and asparagus
Mariola ravioli, prawns, and broccoli
The capon interspersed with foie gras, black flood and chestnuts, accompanied by glazed onions and champignons
Lauro pear and almond sorbet
The little heart with eggnog and hazelnut praline ice cream
The small pastry shop
Sant Moritz
Langosteria El Paradiso St Moritz
Price: € 270 excluding drinks
Tomato and clam jelly
Red prawns with Oona caviar, puntarelle and foie gras
Catalan king crab
Paccheri with lobster, yellow confit date and basil onion
tiramisu
Piacenza
Or Cucina d’Arte, chef Vincenzo Martella
Strada, Grintorto, 8, 29010 Grintorto
Telephone: +39 0523 182 3873
Price: 110 euros
Prelude: Small amuse bouche
Rose for you: Raw red prawn rose pouring of red cabbage radish
Declaration: Creamed cod red beetroot cooked in salt paste Yogurt | herring caviar
Heart: Hearts of solid emulsion of oil and lemon restricted fish soup | marinated cuttlefish tartare | smoked paprika
Love: Spaghetti Felicetti | red and yellow date tomatoes in our preserve and fragrant in citrus oil marinated bonito
Passion: St. Peter | mousseline of capers with miller sauce | licorice powder
Ecstasy: Raspberries | chocolate | meringue | ginger crème brulee
Let's start again ?: Coffee and cuddles on Valentine's Day
Imola
San Domenico, chef Massimiliano Mascia
Via Sacchi, 1, 40026 Imola
Telephone: +39 0542 29000
Initial cuddles
Raw amberjack with Cervia salt, yuzu gel, crispy quinoa and gin and tonic spray
Steamed fillet of sole with potato cream and Siberian Royal caviar
Prawn tails in a crust of corn flakes, sesame spinach and soy mousseline
Red potato gnocchi with tarragon shellfish ragout
Garganelli from Imola with white wine sauce and caviar
Turbot steak with pan, Jerusalem artichoke cream and curly cabbage
Small bakery
Dessert
Rome
Idylio, chef Apreda
Via di S. Chiara, 4 / A – Rome
Telephone: +39 06 8780 7080
Price: 150 euros excluding drinks
Cuttlefish tartare, Parmesan and sumac
Sweetbread in Cauliflower Crust and Anchovy Sauce
Saffron and Red Prawn Raviolini
Spaghetti with Sauerkraut, Paprika and Caviar
Seabass with clay foil and fennel broth
Veal strips, earth and herbs
Gianduia and Pungent Raspberries
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