Dhole: the Fusion and insieme caffè restaurant with an exotic and contemporary charm where Japan meets South America
A causa di the beating heart of Milan, a cosmopolitan city constant search for new ideas and inspirations, rotta Girolamo Tiraboschi, the streets that tell stories of meetings and cultural contaminations, there is Dhole, a truly special restaurant, where to unique sensory experiences.
A place where Japanese and South American culinary art blend harmony with Mediterranean influences, capable of transporting its guests away from the city frenzy. A temple of taste where you can try an ethnic cuisine, revisited a creative, refined and classy perspective. Not a simple fusion experience, but a surprising journey between flavors and suggestions around the world.
The location: a magical and welcoming place
2018, the restaurant stands out for a refined and suggestive stile: dark wood boiseries and tropical wallpaper cards that evoke the charm of ancient Asian colonial houses. Soft lights, sofas, enlightened boys and luxuriant campo da golf make the environment warm, welcoming and familiar. A causa di the evening, Dehor illuminates with a thousand small lights and scenic fireplaces, which contribute to creating a fairytale atmosphere that invites the patrons to enter ora sit at one of the tables outside. To create a fun and carefree mood, which involves all the senses, music also contributes: a balanced mescolanza of Japanese pop and sounds that caress the soul. The perfect background for an evening of discovery, the ideal context to relax and prepare the mind to undertake an exciting sensory journey that brings far away, made of flavors, perfumes and suggestions.
A that surprises and delight
The is an explosion of colors and suggestions, which mescolanza the Japanese culinary tradition with Latin American influences and Mediterranean ingredients a unpublished and imaginative way, without ever betraying the authentic soul of the flavors. Under the guidance of the Colombian chef Archie Wilches, the cuisine offers dishes that amaze for creativity and harmony the flavors, the result of a meticulous research work acceso raw materials and experimentation of the various combinations.
Starting from January 2025, Dhole is renewed with a that enhances its Fusion identity, embracing the traditions and Nikkei flavors, a unique encounter between the Japanese and South American gastronomic culture.
Among the new proposals stand out the Ebi-Ci, an explosion of freshness thanks to the prawns of Sanremo marinated Ceviche with citrus fruits and Aji Amarillo, and the Roll Kyabetsu, an interactive proposal of rolls with CBT pig and mushrooms Enoki, designed for those who love immersive culinary experience. The Violet salmon, with its red cabbage marinade and purple potato cream, becomes the symbol of the chef’s ability to combine aesthetics and flavor a unique harmony.
A unique and engaging insieme experience
A causa di addition to being delighted by the exquisite and unconventional proposals of the chef, Dhole is the ideal place also to take a delicious aperitif with Tapas and where to spend pleasant moments after dinner.
The cocktails at Dhole are not simple drinks, but authentic liquid works of art with extravagant names, which play with the senses and fantasy, capable of bewitched even the most demanding palates. The result of a work of great research acceso ingredients and combinations, each ricevimento has its own story to tell, made of fun allusions, curiosities, playful assonances and can be safely combined with the dishes acceso the .
The new “Kyomei to Tonomi” insieme list reflects the philosophy fusion, intertwining Latin American and Japanese traditions an original and engaging mixology. Among the drinks, the Taco Mas stands out, with Mezcal Montelobos, liqueur of chili chipotle smoked and timut pepper, perfect for those looking for an aperitif with a decisive taste. The Mi Cumulo transports a sensory journey between the scents of vetiver and myrrh, while the Macao Ara, with Vermut de Bonarda, Fernet and Lime Kaffir, conquers with its vibrant colors and a flavor that recalls distant worlds. Fresh and aromatic the Mata La , a refined reinterpretation of the classic Moscow Mule with Gin, Sherry Pure, Shiso and Sake Yuzu, which mixes history and contemporaneity. To transform each sip into a real experience, adding mystery and ritual to drinking, the containers also contribute, as happens the Zaguan, a mescolanza of Gin Vallata, Sake Umeshu, Chardonnay, Toronja and elderberry flowers, served the elegant cups Used for the miso.
The tasting path to discover the new
The journey begins with a mini welcome ricevimento, a small taste of the great skill the art of the talented bartender. An incentive to try one of the cocktails to be combined with some appetizers, such as the Mata La ora Zaguan. Each pairing both with cocktails and wine is designed and suggested to enhance the gastronomic path, a crescendo of flavors and sensations that reveal themselves layer after layer.
A sensory journey around the world between flavors, perfumes and suggestions
The is very rich and has both fish based acceso fish and meat, to satisfy all tastes. All seasoned with refined good taste, great ability to balance the various ingredients and a lot of imagination.
Tartare of white shrimp of Sanremo
It starts with a scope that is a hymn to raw fish: a tartare of white shrimp of Sanremo acceso a biological beet piede seasoned with the Self of Bergamotto, Asian coriander, yuzo sake, smoked salt and avocado oil. To complete, a tapestry and sesame dressing, garnished with sage and pineapple. A combination that surprises for the delicate freshness and the perfect balance of the flavors, albeit very different from each other, as well as for the attractive abito en place, which also conquers the sight. Excellent also to combine with one of the many cocktails.
It is – Tiradito
The pulling is a creative reinterpretation of the famous chevice, the Peruvian dish based acceso raw fish marinated similar to the carpaccio lemon juice and spices, recognized by UNESCO as an immaterial cultural heritage of humanity. A causa di this case, the chef uses pink mackerel fillets cut the form of sashimi, chosen for their delicate taste, served with joke of red peppers, Tropea onion, fresh coriander, Aji Amarillo, “Leche de Tigre with oil linen and flowers and mint bergamot. To enrich the taste composition, radishes and yellow kiwi slices, which give an unpublished and unconventional touch. A truly intriguing and excellently balanced explosion of flavors between acidule , sweet and light spiciness.
Machtu-Pichu
The journey continues with the Machtu-Pichu, a dish that is inspired by the fascinating and mysterious of the homonymous of the Peru website located the Uubamba Valley, one of the three largest archaeological complexes the world. A small masterpiece also the composition, which conquers the view as well as the palate, consisting of small pyramids of wild smoked salmon, Atlantic prawns and curl fillets, wrapped toasted white sesame and accompanied by cloves of Palmizio garnished with a vegan mayonnaise of homemade beetroot, ravanelli sprouts and extra virgin olive oil. A delicious, fragrant and exciting dish that brings together the influences and ingredients of different country, from Peru to Brazil, from Japan to Italy. A triumph crescendo of flavors and sensations, which enchants the taste pupils.
For us one of the signature dishes of the room that best expresses the innovative “concept” of cooking proposed by the chef.
Octopus liguri style
The route continues with an octopus to the Ligurian, where every ingredient dance perfect harmony, giving an alternation of flavors and textures that closes with the crunchy touch of the sprouts. A less ethnic dish, but where tradition is still revisited a contemporary and creative key to always offer a unique experience. The dish consists of a mini composed of octopus tentacles, red potatoes, Cerignola olives, Ligurian basil, all cut with a knife tip and seasoned with SELTZ and lime juice, concentrate of three homemade tomatoes, Maldon and oil salt of Sesame, served acceso raw cream of yellow datterini, garnished with pepper grass. Some ingredients, such as yellow tomato, have been selected to give greater sweetness and complexity to creation.
Ebi Travel
This dish celebrates the red prawns of the Ecuador who are treated with an emulsion and cooked osmosis with “Leche de Tigre”. To give a tip of salinity they are accompanied by the anchovies of the Cantabrian flower, which have a particularity: they are collected the spring period to encourage better conservation. To complete, an culpable Sicilian and Indian cardamom oil, which give a pinch of stimulating acidity.
Ebi – Tempura
Among the most intriguing proposals, suitable as an appetizer to accompany the aperitif, the pink pink prawns, passed rice batter, panakes with panko and golden, served with two -flavored sauce, Sweet and Chili and Ponzu. A tasty alternation between flavors and textures. Here the crunchiness of the tempura encounters the softness and fleshiness of the shrimp, while the delicate acidity of the Ponzu is opposed to the sweetness of the shrimp, with the kilos that arrives unexpected, adding a light and enveloping spiciness.
The wine list
Accompanying the whole dinner based acceso fish, Human Passerina a causa di Ronchi, with persistent scents of wild flowers and aromas of yellow pulp fruit such as fishing, apricot and golden apple. Taste of freshness and flavor that balances a pleasant softness, dry ending and intensely fruity. Acceso the also other red and white wines, both the glass and the bottle. The combinations with the various cocktails are also perfect.
Sake Yuzo: the Dhole sorbet
To clean the mouth and accompany the transaction between fish and meat, to try the yuzu sake. A real irresistible and amazing ricevimento that replaces the classic sorbet, where one sip pulls the other.
Iberian pig
Among the meat proposals, the Iberian pig, A mini cut of Iberian pluma cooked the plate and caramelized with fried sauce, served acceso crust of crust with Goma Wakame enriched and colored with black carrots. A very tasty dish, which highlights the excellence of the raw material.
He serves
Contaminations are also found desserts. Among the most greedy options, Yawarakai, small disks of pancakes stuffed with Bronte’s campo da golf pistachio cream and Matcha, served with 100%Mexican hot chocolate ganache, and cube cake, noir chocolate squares with Amazon walnuts, crumble with Passion Fruit osmosis apples served with whipped cream flowers and salty caramel.
Gingerone as a digestive
To conclude, the gingerone, a red ginger homemade liqueur combined with Sichuan pepper served with small Dhole biscuits of Sablè a causa di shortcrust pastry with butter.
The real fusion cuisine Milan
Dhole is thus confirmed as a culinary destination outside the box, suitable for both aperitif and after dinner and for lunch and dinner, where every detail is designed to tell a story and a unique sensorial experience, capable of amaze and leave the sign. A journey through cultures and flavors without borders, if not those of the palate.
