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 – Saturday 12.00> 15.00 and 19.00> 23.00

Closed on Sunday and Monday.

LUNCH

Make your menu

BOOK

DINNER (and saturday lunch)

Make your menu

BOOK

Tasting menu

VIVA IL TARTUFO with white truffle from Alba

VIVALDI IN CUCINA
the season in six different tastings

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

LA PUREZZA DEL BIANCO
Risotto with Parmigiano Reggiano 36 months

SEI IN ARROSTO
home made tortello pasta filled with arrosto and pumpkin, Parmigiano Reggiano foam and chestnuts

TESORO D’AUTUNNO
white polenta with mushroom ragout, Jerusalem artichoke, cereal crumble

MONT BLANC
meringue, chesnut ganache, fiordilatte ice cream, whipped cream and marron glacé

_________________________

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

la storia è VIVA

VIVALDI IN CUCINA
the season in six different tastings

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

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

VIVA I MARINAI
concentrated fish soup with raw and cooked fish, crustaceans, shellfish and seaweed

OMAGGIO A KUSAMA
barbecued pumpkin from our vegetable garden and bay leaf ice cream

COCCOLA
surprise pre-dessert gifted by Chef Viviana

FRESCO MEDITERRANEO
Amalfi lemon sorbet, powder of sponge cake with anise and citrus and mint sauce

_________________________

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

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

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 white truffle

PASTA E PATATE
pasta “Benedetto Cavalieri” with sea anemone and oyster and plankton sauce, pecorino cheese, basil and pine nuts

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

NAVIGANDO VERSO IL SOLE
confit cod with “Pigna” beans soup and fried cod tripe

TIMIDO CON CARATTERE
neapolitan soffritto of lamb and fried brain, onions and chicory

COCCOLA
surprise pre-dessert gifted by Chef Viviana

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

_________________________

145 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, sea urchin and razor clams served with hot seafood sauce

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 white truffle (the dish has an additional cost of € 30)

TESORO D’AUTUNNO
white polenta with mushroom ragout, Jerusalem artichoke, cereal crumble and white truffle (the dish has an additional cost of € 30)

FIRST COURSES

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

PASTA E PATATE
pasta “Benedetto Cavalieri” with sea anemone and oyster and plankton sauce, pecorino cheese, basil and pine nuts

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

SEI IN ARROSTO
home made tortello pasta filled with arrosto and pumpkin, Parmigiano Reggiano foam and chestnuts and white truffle (the dish has an additional cost of € 30)

SECOND COURSES

NAVIGANDO VERSO IL SOLE
confit cod with “Pigna” beans soup and fried cod tripe

VIVA I MARINAI
concentrated fish soup with raw and cooked fish, crustaceans, shellfish and seaweed

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

OMAGGIO A KUSAMA
barbecued pumpkin from our vegetable garden and bay leaf ice cream

DESSERT

FRESCO MEDITERRANEO
Amalfi lemon sorbet, powder of sponge cake with anise and citrus and mint sauces

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

RETRÒ
brioche with pistachio flavoured icecream

MONT BLANC
meringue, chesnut ganache, fiordilatte ice cream, whipped cream and marron glacé

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.