Tag: Restaurants

Outdoor dining in Milan, 6 restaurants with terrace or outdoor seating – Italian Cuisine

Outdoor dining in Milan, 6 restaurants with terrace or outdoor seating


Eating outdoors in the city? Mission more than possible, even in Milan. Between panoramic terraces and welcoming dehors, in the city there is no shortage of addresses to enjoy an outdoor lunch or dinner

Of course, there is no sea on the horizon, but the view and atmosphere are not bad. And never as this year do they make us go out to the restaurant with more carefree.

The menus? From the most traditional to the most creative proposals, without forgetting the pleasure of attentive and friendly service.

Originally, dehors in the city center

Can you dream of a plin ravioli dish in an experimentation kitchen? Maybe not always, but you can at the All’Origine restaurant, the creation of young chef Fabio Titone, from Turin with experiences in starred restaurants behind him.

"Only" 26 years old but the awareness that one cannot fly without roots, and then the "origin" is never lost sight of. Bread and pasta are made at home, as our traditional cuisine requires. And this does not prevent, however, from experimenting, from developing the technique, from daring combinations and experimentations, from playing with textures and colors. Beetroot becomes ice cream, butter is flavored with citrus fruits (and accompanies freshly baked hot bread), lavender enriches the semifreddo.

The outdoor area in the city center is a real treat for both lunch and dinner, but be sure to return also in winter because the atmosphere inside is truly enveloping. Tasting menu starting from € 50.

Via Lamarmora 36

Clotilde Brera, the romantic terrace

In Milan there is no sea, but there are terraces. That of Clotilde Brera, who overlooking San Marco square, it really tastes like summer nights, with soft lights and a loving gaze on the city.

The kitchen is that of the chef Domenico Della Salandra: there are the Milanese cutlet and the risotto, but also dishes with a Mediterranean flavor, excellent fish dishes and proposals that do not forget to satisfy the aesthetic pleasure as well. A menu that makes everyone happy, especially those who want to welcome the proposals of matching dishes and cocktails.

For those who love terraces all year round, Clotilde Brera transforms the space into a conservatory illuminated by soft lights. The interior also deserves for its atmosphere and furnishings, with its large bar counter and checkered flooring.

Milanese risotto for € 17, middle courses from € 18.

Piazza San Marco, 6

Giacomo Arengario, terrace on the Duomo

The entrance is that of Museum of the twentieth century, and if you want it to be really special, walk up the spiral climb.

Giacomo Arengario's is not a simple terrace, it is look out to the Duomo with the feeling of being at home, thanks to the always impeccable welcome and that way of being beyond time and fashions.

Better to start with a glass of wine or with a cocktail, whether for lunch or dinner, before consulting the menu. Those who can resist traditional dishes can enjoy one of the magnificent risotto on the menu, such as bergamot, Mazara del Vallo red prawn crudité and Bronte pistachio. Spoiler: keep a place for sweets. First and second courses from € 20.

Via Guglielmo Marconi, 1

The terrace of via Palestro

Hidden from outside eyes, albeit in a very central area. The terrace of via Palestro, in the street of the same name, is inserted inside the building of the Centro Svizzero and overlooks the very green panorama of the Indro Montanelli Gardens.

The "lunch in the garden" effect transforms, in the evening, into the right atmosphere for a candlelit dinner. In the lounge area, space reserved for an aperitif.

The menu changes seasonally and offers one creative and very balanced Mediterranean cuisine, such as homemade ravioli stuffed with Sicilian red prawns, ricotta and spinach with date sauce. Lovers of the genre will not be disappointed with the poché egg, an excellent address for choosing fish dishes. Appetizers and first courses starting from € 14.

Via Palestro, 2

Kitchen Society, creative outdoor area

The atmosphere of the terrace is that of dinners at the sea. Wooden tables and chairs, the simple equipment of when you invite your closest friends, when the highlight is the kitchen.

He, the chef Alex Seveso, baptized the proposal "Italian sushi": the aesthetics and technique are that of the rising sun, the ingredients and flavors are those of the Bel Paese. The result is an experience that is difficult to forget and to compare, as well as difficult to forget (in addition to the flavors) are some perfectly apt names of the dishes. As the Nigiri Rocher: peppered king prawn with grains and pistachio cream which is inspired by the pralining of the well-known chocolate. The risottos rediscover their fusion side, made with non-creamed Japanese rice also in Milan yellow version (with saffron) such as the one with prawns, avocado, peppers and white truffle cream or the one with a mix of salmon, sea bream, tuna and prawns with olives , capers and basil. Nagiri and sashimi from € 14, risottini from € 18.

Via Chizzolini, 2 (corner Piero della Francesca)

Particular Milan

A spacious garden in a large internal courtyard in the Porta Romana area, a rarity in the city that proves to be extremely precious and appreciated. One year after its opening, Particolare Milano is preparing to recreate a real vegetable garden from which to obtain supplies, in line with the philosophy of the kitchen immediately developed by chef Andrea Cutillo, careful in the choice of ingredients from small producers.

Italian cuisine that does not fear fusion cues, but without excess. Like the crispy ravioli with sausage, broccoli and provola, made with rice flour as per Asian tradition. And the encounters between north and south, like the paccheri di Gragnano, Genoese of ossobuco and gremolada.

Zero waste philosophy starting from the aperitif, entirely from restaurants, created from the menu of the day.

6-course freehand tasting menu of the chef with wine pairing for € 60.

Via Tiraboschi, 5

The dishes of the chefs for the restart of the restaurants – Italian Cuisine

The dishes of the chefs for the restart of the restaurants


For many chefs, the quarantine months were an opportunity to come up with new creations to be proposed when the restaurant reopens. We snooped on their Instagram accounts: here's what awaits us!

From 18 May also i restaurants they could reopen after the long period of lockdown, months in which the chefdespite everything, they did not lose heart: they cooked on social networks to be close to their followers, they created dishes for the delivery, have created new menus for the restart, organized their premises to respect the social distancing. In a word, they worked to make sure everything was ready by the time they could cook again. And for many, the recovery was like the first day of opening the restaurant between the excitement and expectation of the first customers.

The dishes to share are summer, sustainable and have many stories to tell

There are those who reopened immediately, those who wanted to wait a few days, who will do it later: in any case, there are many chefs who have never stopped telling each other and telling the news for this new phase also through Instagram: we were struck by the photos of the brigades ready to welcome us with masks and then we were surprised by those of the new dishes to taste. They are mostly summer dishes, fresh, colorful, such as soups and cold minestrone or tartare, dishes that convey the desire to get back into the game and to do it often in a new way, with the new awareness gained in this emergency as a more sustainable approach and close to nature or, again, classic dishes that return and others with new stories to tell and, also, tasting menus with prices for all budgets.

Let's find out some of the novelties of the restaurants by browsing the gallery!

start-ups in support of restaurants for the restart – Italian Cuisine

start-ups in support of restaurants for the restart


Digital menus, complete sanitization systems, financial support for the purchase of ingredients, bottles of wine on consignment. Here are some of the proposals to support restaurateurs

There is no doubt that that of Restaurants was one of the sectors most affected byCoronavirus emergency. Not only that: restaurants will be the activities that will have to respect the strictest restrictions for reopening often in contrast with the very concept of service and conviviality at the table. In recent months many chefs have wondered how to start again and new ideas have been born to support restaurateurs like i bonds, or a tool to pay in advance for a meal that will be consumed later. Then there are startups that are rushing to the aid of restaurant owners and apps to facilitate the work of the premises by limiting contacts with customers. Let's see some of them.

360 ° support

Lombardia Re.Start is the restart plan designed by Soul-K, which provides for an investment of up to one million euros dedicated to hotels, restaurants, bars, bistros and all those who work in this sector and who are located in the territories where Covid-19 has hit hardest. Financial, but also strategic and training support, not to leave the restaurateurs alone, but to prepare them in view of the restart. Soul-K provides an incentive plan for the purchase of the entire range of semi-processed ingredients that cover almost all the needs of a restaurant, from vegetables to fish. On the strategic front, the platform makes its know-how available to all restaurateurs, guiding them in the construction of a summer menu that is in line with the reduction of fixed costs, precise control of the same and efficient management of the warehouse to minimize the waste. Finally, the Lombardia Re.Start project will offer participating restaurateurs a training course to comply with all anti-contagion regulations and guarantee the safety of their employees and customers. To benefit from the project it is necessary to fill out an application form on this Lombardia Re.Start page to be contacted within 48 hours by a Soul-K consultant.

Wine cellar on consignment

The Winesider, a technological platform born with the aim of simplifying the process of purchasing wine by the restaurateur and, at the same time, of improving the final consumer shopping experience, becomes even more strategic at this particular moment. The system is based on the sales account whereby the restaurateur pays only the bottles of wine he sells. In this way, capital is freed which can perhaps be reinvested in promoting the restaurant, resources are not immobilized and, at the same time, the problem of the unsold is avoided. In addition, other services such as specialized consultancy for the organization of the cellar with the related training of the dining room team, an automatically updated wine list, the digitalization of operations such as inventories, orders and payments, a control dashboard to verify the data sales and consequently direct their business and a series of interactive contents to improve the customer experience.

Digital menus and more

Kill Bill it is an "anti-contagion" app created by two young people from Viterbo that allows customers to read the restaurant menu through their smartphone, thanks to a QR Code placed at the tables. Always through your phone you can order and then receive a notification when the dishes are ready to go to collect them in self-service mode: in this way you avoid paper menus or tablets on the tables (and their sanitization) and close contact with the restaurant staff.

Also MyContactless Menu proposes to digitize the restaurant menu and to have it consulted by customers always by scanning the QR Code. There is also the possibility of translating the menu into 60 languages ​​and sharing it on social networks. And the bill is also received and paid via smartphone.

Menu available through QR Code is also the proposal of Dishcovery which allows you to take advantage of the interactive menu to receive orders directly on the restaurant's Whatsapp and conveniently manage delivery and take away.

The start up Sooneat has implemented some functions to respond to the Covid-19 emergency. From their smartphone, each customer can avoid the queue at the entrance, sit at the reserved table, consult the multilingual menu and photos of the dish, order, pay and make requests throughout the stay with an internal chat between customers and staff. In addition, customers can reserve their seats from home or from the office, pre-order the dish and indicate the exact time of consumption.

Secure access

Sprayforlife is a complete sanitizing system consisting of three devices: a single totem to be positioned at the entrance of the room brings together an infrared thermoscanner for body temperature control, a no-touch hand sanitizer gel dispenser with photocell and a nebulizer with no-touch sanitizing spray with photocell to sanitize footwear.

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