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.

Tuesday – Sunday 12.00> 15.00

Closed on Monday.

LUNCH

Make your menu

1 DISH | € 40

“Vivaldi in cucina”
the season in four different tastings
1 dish
water, coffee and service charge

2 DISHES | € 60

“Vivaldi in cucina”
the season in four different tastings
2 dishes
water, coffee and service charge

BOOK

DINNER (and saturday lunch)

Make your menu

1 DISH | € 45

“Vivaldi in cucina”
the season in six different tastings
1 dish

2 DISHES | € 85

“Vivaldi in cucina”
the season in six different tastings
2 dishes

3 DISHES | € 120

“Vivaldi in cucina”
the season in six different tastings
3 dishes

BOOK

Tasting menu

la storia è VIVA

VIVALDI IN CUCINA
the season in six different tastings

SPUGNA DI MARE
mussels in acidulated beurre noisette, Noto almonds and tarragon

1492
risotted amaranth, broccoli cream, sauteed turnip greens, turnip green chips and aiolì

INSUPERABILE
superspaghettino with smoked fish broth, cuttlefish, clams and powdered tarallo

UN’IDEA DI MUGNAIA
John dory, vegetable spheres, butter purée and butter and lemon sauce

COCCOLA
surprise pre-dessert gifted by Chef

LA PERFEZIONE NON ESISTE
meringue with zabaione, cocoa and coffee sorbet, Noto almonds and Timut pepper

_________________________

108 euro
The tasting menu is served for the entire table.
The duration of this menu is an hour and a half.

RE-VIVA-L

VIVALDI IN CUCINA
the season in six different tastings

NERO E BIANCO
cauliflower panna cotta with caviar and yuzu

MARE CALDO
scallops, cuttlefish, clams and razor clams served with hot seafood sauce and citrus powder

MI SCIOLGO
potatoes gnocchi with eggy yolk, balsamic vinegar and Caciocavallo Podolico cheese fondue and black truffle

OMAGGIO AD ANGEL LEON
risotto with plankton, cuttlefish stock, lime and aioli sauce

IL PANE CHE SPOSO’ LA MINESTRA
soup with seven types of vegetables, four meats broth, bread with Apulian wheat, stracciatella cheese and citrus scent

NASCOSTA SOTTO IL FONDO
ray with stock of four meats, fennel cream and crispy chips of ray wings and ray liver paté

AL DI LA’ DEL GHETTO
“Giudìa” fried artichoke with chocolate, licorice, coffee, aiolì sauce and mint

COCCOLA
surprise pre-dessert gifted by Chef

FRESCO MEDITERRANEO
lemon sorbet, citrus, candied capers and anise

_________________________

160 euro
The tasting menu is served for the entire table.
The duration of this menu is two hours and a half.

BOOK

VIVA “à la carte”

STARTERS

FOGLIA
marinated red tuna in cherry vinegar, crispy shiso leaves, plankton and shrimp sauce

MARE CALDO
scallops, cuttlefish, clams and razor clams served with hot seafood sauce and citrus powder

SPUGNA DI MARE
mussels in acidulated beurre noisette, Noto almonds and tarragon

MI SCIOLGO
potatoes gnocchi with eggy yolk, balsamic vinegar and Caciocavallo Podolico cheese fondue and black truffle

1492
risotted amaranth, broccoli cream, sauteed turnip greens, turnip green chips and aiolì

FIRST COURSES

IL PANE CHE SPOSO’ LA MINESTRA
soup with seven types of vegetables, four meats broth, bread with Apulian wheat, stracciatella cheese and citrus scent

INSUPERABILE
superspaghettino with smoked fish broth, cuttlefish, clams and powdered tarallo

OMAGGIO AD ANGEL LEON
risotto with plankton, cuttlefish stock, lime and aioli sauce

LA RINASCITA
risotto with cacio cheese, 7 different peppers and fermented lemon

GIRELLA
homemade pasta filled with “ alla Genovese” ragout and Pecorino Toscano cheese fondue

SECOND COURSES

NASCOSTA SOTTO IL FONDO
ray with stock of four meats, fennel cream and crispy chips of ray wings and ray liver paté

UN’IDEA DI MUGNAIA
John dory, vegetable spheres, butter purée and butter and lemon sauce

TIMIDO CON CARATTERE
neapolitan soffritto of lamb and fried brain

NON TOGLIERE L’OSSO A MARIO
barbecued ossobuco (marrowbone), with diaphragm, Fassona beef tartare,spring onions, mustard mayonnaise and vinegar snow

AL DI LA’ DEL GHETTO
“Giudìa” fried artichoke with chocolate, licorice, coffee, aiolì sauce and mint

DESSERT

LA PERFEZIONE NON ESISTE
meringue with zabaione, cocoa and coffee sorbet, Noto almonds and Timut pepper

FRESCO MEDITERRANEO
lemon sorbet, citrus, candied capers and anise

PRONTI PARTENZA VIA
variation of chocolate Manjari, Guanaja e Orizaba, white chocolate ice cream, cocoa sponge and caramel

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.