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 | € 90

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

3 DISHES | € 130

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

BOOK

Tasting menu

la storia è VIVA

VIVALDI IN CUCINA
The season in five tastings

COCCOLA
pre-dessert surprise by the Chef

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

PASTA E PATATE
pasta and smoked potatoes with sea anemoni, pesto with pistachos from Noto and basil

ORANGE SUBMARINE
roasted octopus with carrots variation, goat kefir mousse and vinegar caramel

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

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

COCCOLA
pre-dessert surprise by the Chef

UN BACIO SEGRETO
beet backed in osmosis with reduced meat broth, pumpkin, sweet and sour onion and pumpkin seeds(possible to be cooked in beet extract)

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 30,00 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

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

COCCOLA
pre-dessert surprise by the Chef

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

_________________________

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

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 30,00 euros)

UN BACIO SEGRETO
beet backed in osmosis with reduced meat broth, pumpkin, sweet and sour onion and pumpkin seeds (possible to be cooked in beet extract)

FIRST COURSES

PASTA E PATATE
pasta and smoked potatoes with sea anemoni, pesto with pistachos from Noto and basil

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

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

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 30,00 euros)

SECOND COURSES

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

ORANGE SUBMARINE
roasted octopus with carrots variation, goat kefir mousse and vinegar caramel

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

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.