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

BOOK

Tasting menu

TARTUFO

IL FIORE E IL FRUTTO  

Piedmontese Fassona beef Slow Food Presidium carpaccio with spring onion stock, robiola from Roccaverano, cucunci and capers leaves

MI SCIOLGO  

potatoes gnocchi with egg yolk, balsamic vinegar, and melted caciocavallo podolico cheese  

SEI IN ARROSTO  

tortello filled with roast beef and pumpkin cream, Parmigiano Reggiano mousse and chestnuts 

IL CANTO DELLA QUAGLIA  

quail glazed with passito and filled with bufala ricotta, chestnuts, plums and porcini mushrooms 

IN CIMA ALLE ALPI  

montebianco with dark chocolate araguani, roasted chestnuts, marron glacé, fiordilatte ice-cream and meringue

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140 euro
Ask our staff for the white truffle.
The price changes dependently on the weight and the market availability.

The tasting menu is served for the entire table.

la storia è VIVA

SPUGNA DI MARE  

mussels dressed in sour brown butter, almonds from Noto and terragon leaves 

MILLE BOLLE BIANCHE  

seared squid, corn cream, tapioca pearls, ham broth and 

INSUPERABILE  

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

TUFFO NELL’ORTO  

steam cooked cod with potatoes cream, turnip tops, tripe and cococha  

LA PERFEZIONE NON ESISTE  

meringue shell with eggnog mousse, cocoa and coffee sorbet,  almonds from Noto and Timut pepper

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

RE-VIVA-L

NERO E BIANCO  

cauliflower panna cotta with Baikal caviar from Baeri sturgeon and yuzu gel  

MARE CALDO  

scallops, squid, sea urchins and razor clams served with hot seafood sauce and citrus powder 

MI SCIOLGO  

potatoes gnocchi with egg yolk, balsamic vinegar, and melted caciocavallo podolico cheese

VERDE BRILLANTE 

linguine with sea urchin, parsley sauce and hot chilli  

IL CAPPELLO DI BOLETO  

porcini mushroom plin with marjoram and fresh porcini mushrooms

NASCOSTA SOTTO IL FONDO  

ray with four meats stock, fennel cream and ray’s wings chips  

OMAGGIO A KUSAMA  

barbecued hokkaido pumpkin, bay leaf ice cream, pumpkin seed oil mousse and toasted pumpkin seeds 

IL MITO DI TRINACRIA  

hot caramelized brioche with Sicilian pistachio ice-cream and crumbled pistachio  

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

BOOK

VIVA “à la carte”

STARTERS

MR CRAB  

crab with crab coral, intense crab soup, coconut sphere, ginger and lime 

SPUGNA DI MARE  

mussels dressed in sour brown butter, almonds from Noto and terragon leaves 

STRACCIATELLAMI  

marinated prawns with lime and tomato water, stracciatella,  bottarga and roasted garlic bread 

MARE CALDO  

scallops, squid, sea urchins and razor clams served with hot  seafood sauce and citrus powder 

TESTA DI RAPA 

turnip top dumplings with anchovies, chilli pepper and smoked  provola water*  (*vegetarian if you request)

IL FIORE E IL FRUTTO  

Piedmontese Fassona beef Slow Food Presidium carpaccio with spring  onion fund, robiola Roccaverano, cucunci and capers leaves 

FIRST COURSES

SPUGNA DI MARE  

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

MARE CALDO  

scallops, squid, sea urchins and razor clams served with hot seafood  sauce and citrus powder 

MILLE BOLLE BIANCHE  

seared squid, corn cream, tapioca pearls, ham broth and katsuobushi  

MI SCIOLGO  

potatoes gnocchi with egg yolk, balsamic vinegar,  and melted caciocavallo podolico cheese

IL FIORE E IL FRUTTO  

Piedmontese Fassona beef Slow Food Presidium carpaccio with spring onion stock, robiola from Roccaverano, cucunci and capers leaves

SECOND COURSES

TUFFO NELL’ORTO  

steam cooked cod with potatoes cream, turnip tops, tripe and cococha cod  

NASCOSTA SOTTO IL FONDO  

ray with four meats stock, fennel cream and ray’s wings chips  

IL CANTO DELLA QUAGLIA  

quail glazed with passito and filled with bufala ricotta, chestnuts, plums and porcini mushrooms  

NON TOGLIERE L’OSSO A MARIO  

barbecued Ossobuco with diaphragm, Piedmontese Fassona tartare Slow Food Presidium, spring onions, mustard mayonnaise and vinegar snow 

OMAGGIO A KUSAMA  

barbecued hokkaido pumpkin, bay leaf ice cream, pumpkin seed oil mousse and toasted pumpkin seeds

DESSERT

LA PERFEZIONE NON ESISTE

meringue shell with eggnog mousse, cocoa and coffee sorbet,  almonds from Noto and Timut pepper

IN CIMA ALLE ALPI

montebianco with dark chocolate araguani, roasted chestnuts, marron glacé, fiordilatte ice-cream and meringue  

IL MITO DI TRINACRIA

hot caramelized brioche with Sicilian pistachio ice cream and crumbled pistachio  

PRIMA CHE SI TRASFORMI IN CARROZZA 

Iced Grana Padano mousse with Hokkaido pumpkin ice cream, chestnuts, Grana Padano brittle and hazelnut crumble.

NON SOLO CAVOLI A MERENDA

chocolate biscuit with hazelnut crumble, chocolate parfait 70% and black cabbage with milk and cabbage oil sauce



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.