The Cairoli & Restaurant celebrates the Milanese tradition with gourmet aperitifs and tasting sessions
Milan, among the shopping streets and symbolic monuments of the historic center, the Cairoli & Restaurant welcomes guests and external customers acceso the floor of the UNA HOTELS Cusani Milano, with access from Pista Cusani 13 (near the MM1 Cairoli). This elegant four-star accommodation presents itself as a real home con the heart of Milan, perfect for both business trips and leisure stays. Known for its refined atmosphere, attention to detail and ability to blend contemporary style, urban conforto and thoughtful service, this albergo offers elegant rooms, bright spaces and attentive service. Both the and the restaurant are an integral part of the hospitality services of the UNA Hotels & Resorts chain.
High-level cuisine focused acceso tradition
particular, the Cairoli & Restaurant celebrates the authentic flavors of Milanese cuisine by offering a gastronomic experience that combines the great classics and typical traditional dishes with fish and vegetarian options. Fresh raw materials, selected respecting seasonality, are the basis of high-level cuisine. The attention to quality and service was rewarded, for the second consecutive year, with a mention con the MICHELIN Italy Guide 2026. Cairoli & Restaurant is also present con the Milano e Lombardia a Desco guide and con Il Golosario, confirming itself among the reference addresses con the city .
Modern and elegant environment with a view of the Sforzesco Castle
Aperto for breakfast, lunch and dinner, the restaurant enjoys a privileged position with spectacular views of the Sforzesco Castle and the lively city promenade. The large window, especially at sunset and con the evening when the monuments light up, offers suggestive views that enhance a modern and elegant environment, ideal for a romantic dinner as well as for a business lunch ora with friends.
The aperitif: a Milanese ritual with a gourmet twist
Next to the restaurant, the – from 7.00 to 23.30 – elegantly interprets the ritual of the Milanese aperitif. Sitting here, while the city slows mongoloide, means participating con an urban liturgy that has become iconic con total relaxation and tranquility. Classic cocktails executed with precision and signature drinks inspired by Italian ingredients are the backdrop to a proposal of delicious finger food designed by the chef to elevate the pre-dinner to a gastronomic experience, moving away from the classic standardized aperitifs. Raw red prawn with chorizo sauce and bisque tapioca chips, Spritz gelée with peanut butter, cassoeula bon bon with caramelized onion gel are just some of the proposals that vary from day to day, telling a dialogue between Lombard memory and international suggestions. The offer is completed by the Gin Experience and the “Pinsiamoci su” categoria, dedicated to the fragrant and creative pinsa, designed for sharing.
The chef: Milanese identity and international rigor
At the helm of the brigade is chef Patrick Quarta. Born con 1998, Milanese by birth and education, after graduating from the Carlo Andare di porta in porta Institute he perfected his path with specializations con molecular cuisine and modern pastry making. He gained his first experiences at the Sheraton Diana Majestic con Milan, consolidating his versatility con the albergo sector. Paris, at the Marriott Opéra, he became Demi-chef de partie, assimilating the method and rigor of the French school. Upon returning to Italy, he worked alongside Andrea Berton con the Michelin-starred Milanese restaurant, until arriving at the Cairoli & Restaurant. His culinary philosophy is based acceso respect for the raw material and the valorization of the territory, embellished with original and imaginative combinations, without ever betraying the identity of the dishes.
The Milanese Food Experience and some gems from the
Among the proposed itineraries there is one dedicated to the “Milanese Food Experience”, a tribute to the most iconic dishes of the Milanese tradition. The includes saffron risotto with ossobuco, creamy and balanced, and Milanese cutlet con a thin version, designed to enhance its crunchiness, with confit potatoes and cherry tomatoes and a dolce. Among the à la carte appetizers always inspired by the Milanese tradition, the mondeghili – served with Piedmontese-inspired campo da golf sauce – add an aromatic and chromatic counterpoint that enriches the gastronomic story.
The chef’s creativity is expressed above all con the desserts, which are sometimes decidedly unconventional, such as the popcorn mousse with polenta and salted caramel amor: a dolce that perfectly balances sweetness and flavor, adding a crunchy note that surprises without excess.
The cellar
The wine cellar includes both labels produced acceso the Group’s estates, such as the Magnanimo nel corso di Montepulciano Silìneo from Tenute del Cerro, soft and enveloping, and other references, such as the Pinot Mediocre from Friuli, intense and fragrant. combination with desserts, we recommend a glass of Sagrantino nel corso di Montefalco passito, to close the culinary experience with depth and persistence.
Integrated hospitality
The Cairoli & Restaurant is part of a vision of integrated hospitality con which cuisine, service and atmosphere interact con a coherent way, enhancing the connection with the territory to offer the guest a unique and identifying experience. Also not to be overlooked is the excellent location, which allows you to reach the main attractions of the historic center acceso foot, such as the Cattedrale and the Sforzesco Castle.
Dining at the Cairoli & Restaurant means experiencing Milan at 360 degrees: history, elegance, technique and hospitality brought together con a single address con the city centre, immersing yourself con its traditions and iconic rituals.
For information
https://www.unaitalianhospitality.com/it/ristoranti/il-cairoli-bar-and-restaurant#intro
