
VIVIANA VARESE’S KITCHEN
Authenticity is its driving force. Contemporaneity its inspiration for hybridisation. Belonging its identifying trait. Milan is ever more cosmopolitan and Viviana Varese’s cuisine pays homage to this city’s nuances.
Make your menu
1 DISH | € 55
“Vivaldi in cucina”
the season in six different tastings
1 dish
2 DISHES | € 100
“Vivaldi in cucina”
the season in six different tastings
2 dishes
3 DISHES | € 140
“Vivaldi in cucina”
the season in six different tastings
3 dishes
Tasting menu
la storia è VIVA
VIVALDI IN CUCINA
the season in five tastings
STRACCIATELLAMI
marinated prawns with lime and tomato water, stracciatella, bottarga and roasted garlic bread
SPUGNA DI MARE
mussels dressed in sour brown butter, almonds from Noto and terragon leaves
AB ORIGINE
mixed pasta and beans, mussels, octopus and basil sauce
MEDITERRANEO
mullet “alla livornese” with concentrated fish sauce,
plancton and crunchy bread with herbs
COCCOLA
pre-dessert surprise by the Chef
LA PERFEZIONE NON ESISTE
meringue shell with eggnog mousse, cocoa and coffee sorbet, almonds from Noto and Timut pepper
_________________________
140 euro
The tasting menu is served for the entire table.
RE-VIVA-L
VIVALDI IN CUCINA
the season in five tastings
FOGLIA
marinated amberjack with oriental vinegars, shiso leaves, cherries gel and prawns and plancton sauce
MR CRAB
crab with intense crab soup, coconut sphere, ginger and lime
IL FIORE E IL FRUTTO
Piedmontese Fassona veal Presidium Slow Food carpaccio with spring onion fund, robiola Roccaverano, cucunci and cappers leaves
SFOGLIA L’ESTATE
fresh colored hand-made pasta sheet with Caprino cheese mousse, tomato sauce, fermented lemon and avocado cream
PERLE DALLA SIBERIA
tagliolino pasta with cacio cheese and 7 peppers from all over the world, Amalfi lemon and caviar
ROSSO E NERO
oilcooked codfish with corno pepper in pil pil sauce and black olives emulsion
COME UN ALBERO
leek terrine with leek fund, Camembert and fried leek
COCCOLA
pre-dessert surprise by the Chef
ROSA ROSAE
rose cake with Passito ice-cream and sauce
_________________________
170 euro
The tasting menu is served for the entire table.
VIVA “à la carte”
STARTERS
MR CRAB
crab with intense crab soup, coconut sphere, ginger and lime
SPUGNA DI MARE
mussels dressed in sour brown butter, almonds from Noto and terragon leaves
FOGLIA
marinated amberjack with oriental vinegars, shiso leaves, cherries gel and prawns and plancton sauce
PRIMA L’UOVO
egg with asparagus cream, barbecued asparagus, leviatic and crunchy cereals
STRACCIATELLAMI
marinated prawns with lime and tomato water, stracciatella, bottarga and roasted garlic bread
IL FIORE E IL FRUTTO
Piedmontese Fassona veal Presidium Slow Food carpaccio with spring onion fund, robiola Roccaverano, cucunci and capers leaves
FIRST COURSES
INSUPERABILE
superspaghettino pasta with smoked broth, squids, clams and Tarallo powder
PERLE DALLA SIBERIA
tagliolino pasta with cacio cheese and 7 peppers from all over the world, Amalfi lemon and caviar* (with caviar 10,00€ in addition)
AB ORIGINE
mixed pasta and beans, mussels, octopus and basil sauce
VENTO DI PRIMAVERA
risotto with green peas, dandelion extract, mint and ventricina cold cuts crumble
SFOGLIA L’ESTATE
fresh colored hand-made pasta sheet with Caprino cheese mousse, tomato sauce, fermented lemon and avocado cream
SECOND COURSES
MEDITERRANEO
mullet “alla livornese” with concentrated fish sauce, plancton and crunchy bread with herbs
ROSSO E NERO
oilcooked codfish with corno pepper in pil pil sauce and black olives emulsion
TIMIDO CON CARATTERE
lamb cooked at low temperature with Neapolitan mirepoix, fried brain, onions and chicory
NON TOGLIERE L’OSSO A MARIO
barbecued Ossobuco with diaphragm, Piedmontese Fassona tartare Slow Food Presidium, spring onions, mustard mayonnaise and vinegar snow
COME UN ALBERO
leek terrine with leek fund, Camembert and fried leek
DESSERT
LA PERFEZIONE NON ESISTE
meringue shell with eggnog mousse, cocoa and coffee sorbet, almonds from Noto and Timut pepper
FORESTA NERA
chocolate biscuit with candied cherries, 70% dark chocolate mousse, ice-cream and cherries sauce
APRITI SESAMO
sesam pastry and ganache with streusel, ricotta cheese, lime and grapefruit
IL POSTO DELLE FRAGOLE
smooth of soy and almond with macerated strawberries, strawberry sorbet, chocolate biscuit and basil
VERDE GLACIALE
pannacotta with oil and mint sorbet, liquorice, peas ice and fresh peas
ROSA ROSAE
rose cake with Passito ice-cream and sauce
Selection of ice creams and sorbets
Thanks to the iUTA technology we installed, the air in the restaurant is sanitized and covid free. We adopt all protocols and respect all safety and distancing rules so that you can feel welcomed in the best way at our tables.
The raw materials we use are always very fresh and we take them every day from our garden, from the fish market and from the Eataly stalls. Depending on the season, some products may be blast chilled or frozen.