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

IL BAROCCO
Broken spaghetti with smoked potatoes, pistachio pesto from Noto and basil

MEDITERRANEO
Mullet “alla livornese” with concentrated fish sauce, plankton and crunchy bread with herbs

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

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

RE-VIVA-L

VIVALDI IN CUCINA
the season in five tastings

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

TESTA DI RAPA
Sferical turnip tops gnocco with anchovy and smoked provola cheese water*

PERLE DALLA SIBERIA
Tagliolino pasta with cacio cheese and 7 peppers from all over the world, Amalfi lemon and Adams Black caviar

IL PANE CHE SPOSO’ LA MINESTRA
Pancotto with eight kinds of vegetables, four meat broth, ancient grains bread, stracciatella cheese and citrus parfume

ROSSO E NERO
Oil cooked codfish with corno pepper in pil pil sauce and black olives emulsion

NON TOGLIERE L’OSSO A MARIO
Barbecued Ossobuco with diaphragm, Piedmontese Fassona tartare Slow Food Presidium, spring onions, mustard mayonnaise and vinegar snow

AL DI LA’ DEL GHETTO
Artichoke “alla giudia” with dark chocolate, mint, aioli and coffee and licorice sauce

COCCOLA
pre-dessert surprise by the Chef

ROSA ROSAE
Rose cake with warm eggnog mousse and Marsala Superiore

_________________________

170 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

FINESTRA SUL GIARDINO
Omelette in two consistencies with vegetables extraction and fresh seasonal vegetables

LA TORRE DEI TARTARI
Crunchy potato chips, Piedmontese Fassona beef tartare Slow Food Presidium, anchovy, eggyolk, mustard seeds, potato mousse and sour salad

FIRST COURSES

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

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

IL PANE CHE SPOSÒ LA MINESTRA
Pancotto with eight kinds of vegetables, four meat broth, ancient grains bread, stracciatella cheese and citrus parfume

TESTA DI RAPA
Sferical turnip tops gnocco with anchovy and smoked provola cheese water*

PERLE DALLA SIBERIA
Tagliolino pasta with cacio cheese and 7 peppers from all over the world, Amalfi lemon and Adams Black caviar* (with caviar 10,00€ in addition)

IL BAROCCO
Broken spaghetti with smoked potatoes, pistachio pesto from Noto and basil

*also vegetarian version

SECOND COURSES

MEDITERRANEO
Mullet “alla livornese” with concentrated fish sauce, plankton and crunchy bread with herbs

ROSSO E NERO
Oil cooked 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, Fassona tartare Slow Food Presidium

AL DI LA’ DEL GHETTO
Artichoke “alla giudia” with dark chocolate, mint, aioli and coffee and licorice sauce

DESSERT

LA PERFEZIONE NON ESISTE
meringue shells 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

L’ALBERO DI CARRUBE
Crunchy hot raviolo with chocolate cream, citrus and carruba water

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

APRITI SESAMO
Sesam pastry and ganache with streusel, ricotta cheese, lime and grapefruit

ROSA ROSAE
Rose cake with warm eggnog mousse with Marsala Superiorecon Marsala Superiore

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.