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 

STRACCIATELLAMI  

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

SPUGNA DI MARE  

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

AB ORIGINE  

mixed pasta and beans, mussels, octopus and basil sauce 

ROSSO E NERO  

oilcooked codfish with corno pepper in pil pil sauce and black olives emulsion 

COCCOLA 

pre-dessert surprise by the Chef

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

VIVALDI IN CUCINA

the season in five tastings 

FOGLIA  

marinated amberjack with oriental vinegars, shiso leaves, cherries gel and prawns and plancton sauce 

MR CRAB 

crab with intense crab soup, coconut sphere, ginger and lime RUBINO pepper dumpling with caciocavallo cheese fondue, anchovies,  chillie and parsley sauce 

SFOGLIA L’ESTATE 

fresh colored hand-made pasta sheet with Caprino cheese mousse, tomato sauce, fermented lemon and avocado cream  

PERLE DALLA SIBERIA 

tagliolino pasta with cacio cheese and 7 peppers from all over the world, Amalfi lemon and caviar  

UNA NOTTE SUL GOLFO  

mullet “alla livornese” with concentrated fish sauce, plancton and crunchy bread with herbs  

COME UN ALBERO 

leek terrine with leek fund, Camembert and fried leek 

COCCOLA 

pre-dessert surprise by the Chef

ROSA ROSAE 

rose cake with Passito ice-cream and sauce 

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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 intense crab soup, coconut sphere, ginger and lime 

SPUGNA DI MARE  

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

FOGLIA  

marinated amberjack with oriental vinegars, shiso leaves,  cherries gel and prawns and plancton sauce 

RUBINO 

pepper dumpling with caciocavallo cheese fondue, anchovies,  chillie and parsley sauce 

STRACCIATELLAMI  

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

IL FIORE E IL FRUTTO  

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

FIRST COURSES

INSUPERABILE  

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

PERLE DALLA SIBERIA 

tagliolino pasta with cacio cheese and 7 peppers from all over the world,  Amalfi lemon and caviar* (with caviar 10,00€ in addition) 

AB ORIGINE  

mixed pasta and beans, mussels, octopus and basil sauce 

POMO D’ORO  

tomato risotto with “alla vaccinara” ox tail and chocolate sauce 

SFOGLIA L’ESTATE 

fresh colored hand-made pasta sheet with Caprino cheese mousse,  tomato sauce, fermented lemon and avocado cream 

SECOND COURSES

ROSSO E NERO  

oilcooked codfish with corno pepper in pil pil sauce and black olives emulsion 

UNA NOTTE SUL GOLFO  

mullet “alla livornese” with concentrated fish sauce, plancton and crunchy bread with herbs  

AI PIEDI DEL MONTE  

beef tongue with parlsey and anchovy sauce and sweet and sour peppers

NON TOGLIERE L’OSSO A MARIO  

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

COME UN ALBERO  

leek terrine with leek fund, Camembert and fried leek

DESSERT

LA PERFEZIONE NON ESISTE

meringue shell 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 

APRITI SESAMO

sesam pastry and ganache with streusel, ricotta cheese, lime and grapefruit 

IL POSTO DELLE FRAGOLE

smooth of soy and almond with macerated strawberries, strawberry sorbet, chocolate biscuit and basil 

COME UNA PANNOCCHIA

corn ice cream, apricot sauce and sponge, semi-candied apricot  and caramelized popcorn 

ROSA ROSAE

rose cake with Passito ice-cream and 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.