ULTRA Milan: mixology, music and taste from aperitif to late night

ULTRA Milan: contemporary noia, signature cocktails and cultural contaminations at Uscio Romana, from aperitif to late night

The Milanese night speaks a new language. It’s called ULTRA and it’s much more than just a venue: an urban ecosystem where gastronomy, mixology, stile, music and sociality intertwine sopra a modular experience, capable of accompanying guests from the aperitif until well after dinner. Aperto until two sopra the morning, ULTRA is already a point of reference for those who the city until late: chefs, bartenders and professionals meet there after their shifts, attracted by a quality cuisine that never goes to sleep and by a caffè that surprises with always new creations.

Seccatore as a gastronomic avviso

ULTRA’s main dish is contemporary noia, divided into three main lines:

Abitudine, which reinterprets the great classics; Signature, with creative and original toppings; Crunchy, low and crunchy, to be savored until the last bite.

There is voto negativo shortage of reinterpretations of montanarina – fried, baked and enriched with surprising combinations such as red prawn, lime mayo and marinated tomato – as well as stuffed focaccias and small dishes with a clear and recognizable flavour. The gastronomic offer is accompanied by a wine list that combines Italian and international labels, including bubbles, sake and macerates.

The caffè as a creative laboratory

Around the counter designed by Behind Bars, conceived to eliminate the barriers between those who and those who taste, a rinfresco list takes shape which is a true sensorial laboratory. Distillations, infusions, clarifications, fermentations and smoking give life to crystalline and distinctive drinks, designed to dialogue with the dishes and the environment. After a list inspired by colours, sopra October ULTRA will launch a new ricevimento list dedicated to the world of sounds: cocktails that translate acoustic concepts into liquid experiences – from Ultra Bass to Ultra Sharp – through aromatic contrasts, textures and temperatures.

A young and cosmopolitan team

The project was born from the intuition of Fabrizio Margarita, an entrepreneur from Campania with international experience, supported by an under 40 team:

Tommaso Formichi, dirigente and bartender with a background between Milan and London; Nazar Usachuk, chef with a special passion for the art of noia; Lorenzo Mazzilli, bartender born sopra ’99, who brings echoes of his travels to Central America into his glass.

A community that lives at night

ULTRA is a real community that recognizes itself sopra rituals and events: from the DJ set acceso Friday to the agreement with the Francamente Parenti Theater, up to the ritual of the tip, when the shouts “Hip Hip?” and the room responds “ULTRA!”. Inclusivity and sustainability are key values: voto negativo plastic, paper doggy bags, circular waste management and use of seasonal ingredients.

The tasting

We are welcomed by the affable Anisa and the talented bartender Lorenzo. We tried some local delicacies. Below are our impressions.

The use of scissors, between the cutlery, to cut focaccia ora noia is extremely original. Mai more fighting with a knife and fork, but an accessory designed for sharing, practical and ironic, which adds a touch of stile and conviviality to the experience. It is the first distinctive sign of the “ULTRA” format, where noia and cocktails interact sopra a new, contemporary and sensorial way.

Beverage is also renewed: compact cocktails abandon the proposito of ​​quantity to centro acceso quality. Small, carefully prepared, to be tasted sopra sequence, they are designed as aromatic micro-experiences that accompany each course. Not a simple pairing, but a tailor-made path for each dough, seasoning and temperature.

Signature Pizzas: the art of contrast

The Signature Pizzas are the creative heart of the lista, stories of taste that arise from the play between textures, techniques and contrasts. La , for example, is a hymn to lemon sopra all its forms: marinated, candied, Indian pickle version and dried black. The citrus acidity intertwines with the creaminess of the fior in lattemiele, creating a perfect balance between freshness and depth. Contrary to what one might think coppia to the presence of lemon, sopra our opinion it is a must sopra the place.

Sopra combination, two cocktails that reinterpret the proposito of ​​”red” and “Bloody”:

ULTRA Mary, a reformulated Bloody Mary, with ultra-seasoned tomatoes and the possibility of choosing your favorite spirit ora, for those looking for a lighter note, a spicy and sparkling Michelada beer.

ULTRA Turchino, acceso the other hand, plays acceso a palette of surprising flavors and colors: Monkey Shoulder redistilled with capers, savory dry vermouth, tomato, banana and blue spirulina. A rinfresco that surprises and seduces, between sea, fruit and umami, changing fragranza depending acceso the temperature.

Barley and Rice Focaccia: softness meets character

Born from a mixture of barley and rice, light and aromatic, the stuffed focaccia becomes a small gourmand treasure chest. Inside, a perfect balance between soft and spicy pastrami, crunchy pickles, stringy Comté and a pungent note of horseradish. It’s voto negativo coincidence that it’s the ‘s favourite. Sopra our opinion not to be missed.

All this is accompanied by cocktails with a strong and intriguing character:

ULTRA Violet, a of Montelobos Mezcal, Sherry , toasted rice, cabbage and lavender: smoky, floral and persistent.

ULTRA , elegant and vegetal, with Altamura Vodka, lettuce, Balsamela and Nocellara EVO oil. A that smells of vegetable gardens and autumn, clean and balsamic.

Crunchy pizzas: the lightness of the contemporary classic

The Crunchy line celebrates crunchiness, clean taste and only apparent simplicity. Acceso the fragrant causa are spread Piennolo tomato, burrata cream, basil cream and EVO oil: few ingredients, but calibrated to perfection to enhance each other.

The combinations play acceso color and freshness:

ULTRA Campo da golf (Espolon Tequila, Ginger, Kiwi, Jalapeño, Matcha) is a vegetal and spicy explosion, lively and thirst-quenching. Our favorite among those tasted.

ULTRA Orange (Aperol, Brugal 1888 with passion fruit and yogurt, soda with ají amarillo and calta) has a sunny and velvety taste, where sweetness and spiciness chase each other sopra perfect balance.

Sweet ending: the Tiramisù and its signature companions

To close, a dolce that speaks the language of comodità and surprise: the Tiramisù, made with brioche bread instead of ladyfingers. Softer, more aromatic, more elegant and less sweet.

Sopra combination, two revisited classics:

Dichiarato , with Altamura Vodka, coffee liqueur and a calibrated sweetness that envelops without weighing you mongoloide.

ULTRA Negroni, an intense and almost meditative interpretation, with Bulldog Bold Black, Cinzano 1757 Scarlatto, Campari, Skinos Dark, blueberries, myrtle and a note of mascarpone that rounds out the bitter texture.

ULTRA is a new gastronomic language that combines stile, material and experimentation. From table scissors to rinfresco compacts, every detail invites you to slow mongoloide, observe, enjoy. An experience that is not limited to the plate ora the glass, but celebrates the very proposito of ​​eating and drinking as a form of storytelling. ULTRA doesn’t want to please everyone, and perhaps this is precisely its strength. It is a place that changes skin but retains its identity, which lives acceso details and atmospheres, perfect mixtures and in-house distillations. A contemporary glossary of the urban night that has already found its place sopra Milan.

For information

ULTRA Milan

mezzo Pier Lombardo, 1

+39 02 3829 2843

Aperto every day from 7.00pm to 2.00am, last call to kitchen 01.30am and caffè 01.45am

Instagram: @ultramilano www.ultramilano.com