The Horte per Milan between signature dishes and new proposals: an exciting journey between nature, sustainability and territory
Among the tasting menus proposed by the Stellato Horte Restaurant per Milan, “Ethical Hour”, available per five seven courses, is the one that best expresses the philosophy of the restaurant, led by the strategic vision of the South Tyrolean chef Norbert Niederkofler. This gastronomic path, signed by the new Chef Alessandro Pinton, flanked by the sous-chef Manuele Garello and the Pastry Chef Piera Romano, offers a selection of some of the most iconic dishes of the restaurant, revisited per a spring and summer key. The entire proposal is based three fundamental pillars: innovation, experimentation and sustainability and is an invitation to discover the biodiversity and wealth of the Lombardy territory by enhancing the flavors of spring with fresh, spontaneous and careful ingredients, per full respect of the environment and the production chain. Orthoings, herbs and seasonal raw materials, they become the centerpiece of an authentic, conscious and original gastronomic story. Forgotten more humble ingredients, such as salmerino trout, are enhanced with great skill and transformed into refined and surprising dishes, giving life to an ethical cuisine, where even the waste have a value, which does not give up pleasure and taste.
Welcome: an invitation to abandon yourself with a light step to the path that will come mai
Incipit of this sensory journey is a symbolic welcome: a stuffed bread waffle with lemon sauce above which the coat of arms of the restaurant made with black lemon powder is engraved. A small work of art that summarizes the philosophy of the restaurant: aesthetic rigor, excellent raw material, sought after simplicity. A soft, fresh and delicious delight. To complete the amuse bouche, two other tastings: salmerino carpaccio with colorful crunchy vegetables and quail egg with vegetables cooked with the grilled grilled taste.
A tasty and intriguing start, proposed per combination with a glass of Pertais-Lebrun the extraverty Grand Cru Blanc de Blancs Extra Brut, an elegant Chardonnay, which with its taccuino of grapefruit, lemon, apple and its minerality contributes to enhancing the freshness and delicacy of the three tastings.
Spring the plate: new peas with Mentuccia cream, season of flowers and seasonal first fruits with Kombucha
As an appetizer, a composition of several elements is proposed, which seduces both the view and the palate.
Spring enters the plate with the colorful colors of flowers, vegetables and spontaneous herbs. The triumphs per the new peas of Miradolo, placed a whipped cream flavored to the Mentuccia, a spontaneous plant with a perfume reminiscent of mint and oregano, making the mind fly towards hills and meadows. To add a touch of refined elegance, the sturgeon caviar, which gives taste and depth.
Per accompaniment, a colorful mescolanza of fresh flowers and herbs of Gea, virtuous farm specialized per Primaties. A riot of colors with a delicate taste.
The work is completed by the combination with a glass of Kombucha Home Made, an ancient fermented bevanda from Eastern Asia, whose freshness and light effervescence contribute to amplify the harmony of the dish. The celebration of nature continues with the grissian perfumed to Verbena.
Iridea trout, varied beans of our gardens and Agretra
Attention is shift, then, the arcobaleno trout, a very popular fresh fresh gabinetto species, often mistreated and underestimated. The raw material comes from the Soardi fishmonger per Montisola, a reality of excellence per the production of freshwater fish, located less than an hour from Milan. An ethical and tasty alternative to sea fish, which respects the principle of the short chain and reduces the environmental impact.
The tender and delicate meat of this freshwater fish is combined with the beans per a harmonious embrace, where textures and flavors are completed with natural elegance. Everything is watered by an agre sauce, which awakens ancient flavors to the memory revisited with elegance. A dish that plays the contrasts between freshness and acidity: the delicacy of the trout, the vegetable crunchiness and the liveliness of the sauce create a dynamic balance, which stimulates the palate and invites to discover every tinta. A perfect example of essential and contemporary cuisine.
The attention to the recovery of waste, per an “nullità waste” perspective, manifests itself per small details, such as the breadcrumbs served a piede of dried potato skins transformed per a scenographic way. A synthesis between beauty and sustainability.
Risotto Carnaroli reserve San , Insieme asparagus and Odorosa Verbena
The risotto with pink asparagus and Odorosa Verbena is one of the restaurant signatures of the restaurant. Made with classic Carnaroli per purity reserve San , a precious variety of the Ticino Park, is a dish that talks about Lombardy with a contemporary and sustainable language. The combination with pink asparagus, with a more delicate and sweet taste compared to ones, and with verbena, which leaves a trail of aromaticity of great intensity, enhances the freshness and lightness of the risotto, creating a perfect balance between intense flavors and fresh and herbaceous taccuino, per an harmony that celebrates seasonality and territoriality. The creaming with the homemade miso, which is located the bottom of the plate, gives roundness and flavor. A touch of human, perfectly integrated, that surprises and enchants.
Per combination, a glass of Blando Sobrio Foscarino DOC The Gian of the Rigonfiamento Andrea company, a macerated white wine produced exclusively from Garganega grapes from old vineyards that grow a terrain of volcanic origin.
tongue with red wine, Parisienne potatoes and pomegranate
Among the courses à la carte deserves a mention The veal tongue with red wine, cooked slowly and served with Parisienne potatoes and pomegranate beans: a perfect balance between sweetness, acidity and consistency.
The choice of the veal language, an ingredient that belongs to the tradition of poor and Italian peasant cuisine of the North, founded the principle of recovering even the less noble parts of the animal, once again reflects the philosophy of the restaurant and the ability to revisit every ingredient, ennobled it. This dish represents a harmonious balance between the velvety sweetness of the meat, the enveloping texture of the potatoes and the fruity and slightly pungent note of the pomegranate.
Bottones stuffed with duck with juniper broth
Another must of the restaurant are the buttons stuffed with Mortara duck, to be enjoyed together with a fragrant juniper brodo. A creation that brings the Lombard tradition to a new dimension. The broth, served per a separate glass, is a real liquid pairing: its balsamic intensity envelops the palate between one bite and the other, enhancing the succulence of the duck and amplifying its aromatic complexity.
And the dolce to end up per beauty …….
The pre-departure with buckwheat ice cream and grilled Nespole surprises for the balance between toasted and fruity taccuino, while the barley dolce, caramel and milk clouds, a tribute to the mountain roots of the chef Niederkofler, from the captivating toilette en place, closes the path with elegance and liveliness, playing consistencies and delicacies.
Each dish of this path is a sincere tribute to the earth and its fruits, valued with technique, creativity and respect for seasonality. The experience even more special contributes the elegant, quiet and relaxed environment, and the service, always impeccable, friendly and engaging, which transforms every flow part of a choral story. Per an secolo per which attention to the environment and healthy and conscious diet grows, Horte’s proposal, very attentive to a concept of holistic well -being and ethical respect at 360 degrees, opens a new frontier of the end dining, demonstrating how it is possible to combine sustainability, well -being, taste and goodness.
A restaurant where you feel good is not only a slogan, but a total experience, which starts from the kitchen and reaches the heart.
For information
Garden Restaurantvia San Protaso 5, MilanOhortorestaurant.com | @Hortorestaurantmilanotel. +39 36517496orari: Monday – Saturday – 8: 30-11: 00 – Pasto 12: 30-14: 30 – Evans 19: 00-21: 45http :/Hortorestaurant.com/
