Milano37

The meal at Milano37 unfolds as a dialogue between sea and fire, where chef Carlo Andrea Pantaleo employs 'primitive' cooking techniques to reinvent Mediterranean seafood in Gorgonzola. At the heart of the open kitchen, a large braciere a vista provides the intense heat needed to char octopus to a smoky, tender finish, often paired with the unexpected creaminess of coconut milk and black beans. The menu is a study in contrasts, featuring a Risotto Riserva San Massimo that balances the earthy notes of celeriac and black garlic with the sharp, aromatic lift of sixteen different herbs grown in the restaurant’s own garden. Texture is paramount, from the delicate, translucent salmon tartare to the shatteringly crisp fritto misto. The aroma of glowing embers permeates the dining room, grounding the creative pairings of fish and fruit in an ancestral warmth. This is a sophisticated exploration where ancient fire meets modern fermentation.