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 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

POLP FICTION
roasted octopus with green beans, snow peas, potatoes, trumpet courgettes, cedar compote and light pesto

COCCOLA
surprise pre-dessert gifted by Chef

VIVA LA SICILIA
hot brioche served with pistachio ice cream from Noto

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130 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

MR. CRAB
imperial crab with lime, pea soup, mint jelly and parsley

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

SFOGLIA L’ESTATE
sheets of fresh pasta with goat cheese mousse, puree and tomato hearts, avocado cream, candied lemon and basil oil

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

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

NASCOSTA SOTTO IL FONDO
turbot with stock of four meats and fennel cream

COCCOLA
surprise pre-dessert gifted by Chef

PROFUMO D’ESTATE
variation of melon: melon sorbet, watermelon water and crunchy almonds

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170 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

MR. CRAB
imperial crab with lime, pea soup, mint jelly and parsley

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

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

FIRST COURSES

SFOGLIA L’ESTATE
sheets of fresh pasta with goat cheese mousse, puree and tomato hearts, avocado cream, candied lemon and basil oil

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

VIVA MILANO
saffron risotto with marrow, Grana Padano and crunchy sweetbreads

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
turbot with stock of four meats and fennel cream

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

POLP FICTION
roasted octopus with green beans, snow peas, potatoes, trumpet courgettes, cedar compote and light pesto

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

DESSERT

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

VIVA LA SICILIA
hot brioche served with pistachio ice cream from Noto

AROUND CAMPARI
grapefruit mousse, lemon cream and pineapple sorbet with a Campari air

PROFUMO D’ESTATE
variation of melon: melon sorbet, watermelon water and crunchy almonds

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.