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

BOOK

Tasting menu

la storia è VIVA

VIVALDI IN CUCINA
The season in five tastings

CEVICHE
amberjack, red and yellow tomato puree, red peppers, rocoto pepper, mint, and lime

SPUGNA DI MARE
mussels dressed in sour brown butter, almonds from Noto and tarragon leaves

INSUPERABILE
superspaghettino pasta with smoked broth, squids, clams and tarallo powder

TUFFO NELL’ORTO
steamed cod with potato cream, turnip greens, Pigna bean soup and cod tripe, barbecue cococha, oil, garlic and chilli

COCCOLA
pre-dessert surprise by the Chef

LA PERFEZIONE NON ESISTE
meringue shells with eggnog mousse, cocoa and coffee sorbet, almonds from Noto and Timut pepper

_________________________

130 euro
The tasting menu is served for the entire table.

RE-VIVA-L

VIVALDI IN CUCINA
the season in five tastings

NERO E BIANCO
cauliflower panna cotta, caviar and yuzu gel

MARE CALDO
scallops, squid, sea urchins, sea muslins, razor fish served with warm seafood sauce and citrus powder

MI SCIOLGO
spherical potatoes and egg yolks gnocchi, balsamic vinegar,DOP Ragusano fondue and black truffle (the addition of white truffle adds to the dish an extra price of 40,00 euros)

OMAGGIO AD ANGEL LEÒN
plankton rice with cuttlefish broth, aioli sauce and lime

NASCOSTA SOTTO IL FONDO
ray with four meat stock, fennel cream, crispy chips of ray wings with parsley sauce

OMAGGIO A KUSAMA
plankton rice with cuttlefish broth, aioli sauce and lime

COCCOLA
pre-dessert surprise by the Chef

SOLO UN VELO
crunchy cabbage, white chocolate and avocado mousse, aged balsamic vinegar, lemon hints and extra dark chocolate

_________________________

170 euro
The tasting menu is served for the entire table.

TARTUFO with white truffle

VIVALDI IN CUCINA
the season in five tastings

MI SCIOLGO
spherical potato and egg yolks gnocchi, balsamic vinegar, DOP Ragusano fondue and white truffle

SEI IN ARROSTO
tortello, stuffed pasta filled with roasted meat, pumpkin cream, Parmigiano Reggiano mousse, chestnuts, and white truffle

TIMIDO CON CARATTERE
lamb cooked at low temperature with Neapolitan mirepoix, fried brain, onions, chicory and white truffle

LUNA PIENA D’AUTUNNO
sponge cake with pumpkin seeds, chips and pumpkin ice cream, with coffee reduction and caramelized pumpkin seeds

COCCOLA
pre-dessert surprise by the Chef

_________________________

190 euro
The tasting menu is served for the entire table.

BOOK

VIVA “à la carte”

STARTERS

CEVICHE
amberjack, red and yellow tomato puree, red peppers, rocoto pepper, mint, and lime

MARE CALDO
scallops, squid, sea urchins, sea muslins, razor fish served with warm seafood sauce and citrus powder

SPUGNA DI MARE
mussels dressed in sour brown butter, almonds from Noto and tarragon leaves

MI SCIOLGO
spherical potatoes and egg yolks gnocchi, balsamic vinegar, DOP Ragusano fondue and black truffle (the addition of white truffle adds to the dish an extra price of 40,00 euros)

ATTRAVERSO IL BOSCO
Piedmontese Fassona beef tartare Slow Food Presidium with intense porcini mushroom broth, salad and fresh mushrooms, ahazelnut cream and toasted hazelnuts

FIRST COURSES

ARCOBALENO
multicolored fresh pasta lasagna with sauteed turnip greens, raw prawns, catch of the day, concentrated fish cream, lemon and tomato concassé

INSUPERABILE
superspaghettino pasta with smoked broth, squids, clams and Tarallo powder

OMAGGIO AD ANGEL LEÒN
plankton rice with cuttlefish broth, aioli sauce and lime

GIRELLA
fresh pasta filled with Genovese ragu sauce and pecorino fondue

SEI IN ARROSTO
tortello, stuffed pasta filled with roasted meat, pumpkin cream, Parmigiano Reggiano mousse, chestnuts, and black truffles (the addition of white truffle adds to the dish an extra price of 40,00 euros)

SECOND COURSES

NASCOSTA SOTTO IL FONDO
ray with four meat stock, fennel cream, crispy chips of ray wings with parsley sauce

TUFFO NELL’ORTO
steamed cod with potato cream, turnip greens, Pigna bean soup and cod tripe, barbecue cococha, oil, garlic and chilli

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, Fassona tartare Slow Food Presidium

OMAGGIO A KUSAMA
barbecued Hokkaido pumpkin, laurel ice cream

DESSERT

LA PERFEZIONE NON ESISTE
meringue shells with eggnog mousse, cocoa and coffee sorbet, almonds from Noto and Timut pepper

LA DOLCE VITA
tartelletta with lemon curd, yuzu sauce, sicilian mango fruit salad and papaya, passion fruit mousse and mango sorbet

IN CIMA ALLE ALPI
Araguani dark chocolate shell with roasted chestnuts, marron glacé, milk ice cream and meringue

SOLO UN VELO
crunchy cabbage, white chocolate and avocado mousse, aged balsamic vinegar, lemon hints and extra dark chocolate

LUNA PIENA D’AUTUNNO
sponge cake with pumpkin seeds, chips and pumpkin ice cream with coffee reduction and caramelized pumpkin seeds

Selection of ice creams and sorbets

BOOK

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.