Caruso Nuovo Bistrot, for a high-class Milan

Caruso Nuovo Bistrot, situated inside the Grand Hotel et de Milan, a genuine premium experience by chef Gennaro Esposito

The Milanese cooking panorama is improved with a brand-new cooking pearl, the Caruso Nuovo Bistrot, which provides a gastronomic experience efficient in thrilling even the most requiring tastes buds.

Found inside the distinguished Grand Hotel et de Milan, this restaurant provides not just first-class food, however likewise an inviting and fine-tuned environment that makes visitors feel comfortable.

The Caruso Nuovo Bistrot is a meeting point, a genuine Milanese living-room where the vigor and poetry of the Sorrento Peninsula mix with the history and sophistication of Milan.

The Mediterranean union in between custom and development

Led by Executive Chef Francesco Potenza, the Caruso Nuovo Bistrot skillfully weds Italian cooking custom with a touch of development. In partnership with the starred chef Gennaro Esposito, the dining establishment provides meals that show the roots and customs of Neapolitan food, while providing a modern and refined gastronomic experience.

A special and inviting environment

The restaurant sticks out not just for its outstanding gastronomic deal, however likewise for the warm and intimate environment it provides its visitors, similar to that of Parisian restaurants. The classy spaces of the Grand Hotel et de Milan, splendidly remodelled by the distinguished Dimorestudio, produce an expressive setting where every information is looked after with severe attention. From the terrazzo floorings to the olive green walls decorated with stucco surfaces, each aspect adds to developing an environment of refined sophistication and warm welcome where East fulfills West.

The menu: a journey into the tastes of the gorgeous nation

The menu of the Caruso Nuovo Bistrot is a genuine cooking journey through Italian gastronomic quality. From the most standard meals of Neapolitan food, such as pasta with potatoes and spaghetti with Vesuvius tomatoes, to the most ingenious developments of Executive Chef Potenza, each course is a surge of tastes and scents that dominates the senses.

Chefs Francesco Potenza and Gennaro Esposito, helped by Pastry Chef Matteo Ravellese, share the very same enthusiasm and devotion for cooking quality, devoting themselves to providing meals of the greatest quality level prepared with thoroughly picked seasonal basic materials and preferring the work of little providers picked in between Lombardy and Campania, while for vegetables and fruit the option happens daily just from the Milan Market. The dining-room personnel, led by the maître Ivano Aprini for lunch and by the maître Alessandro Bernardini for supper, likewise ensures flawless service, more structured and much faster at lunch and with a slower rate at supper, making visitors feel at focal point and spoiled at all times.

The gastronomic proposition

The gastronomic deal modifications in between lunch and supper. The lunch menu is oriented towards a mainly company clients for a kind of fast, albeit top quality food. At night the proposition ends up being more advanced and devoted to those who wish to live a genuine, peaceful and convivial food and white wine experience. There is likewise a great deal of attention for vegetarians, who will discover devoted meals.

The tasting

The tasting travel plan provides a series of seafood meals with various white wine pairings depending upon the course.

As Welcome, the chef provides a dip with fresh seasonal veggies to be dipped in a sauce of Mediterranean herbs blended with anchovy or pepper sauce, for which papacella is utilized. Paired with a glass of Franciacorta Brut Blanc de Blancs Tenuta Montenisa– Antinori, with a nose specified by tips of dry pastry and bread crust that hover over fruity and citrus notes, with subtleties of white flowers as a background. The subtle and classy carbonation, integrated with the fruity freshness, offers a considerable tasty surface.

Cuttlefish and peas

As an appetiser, the chef provides a conventional classic, cuttlefish and peas, reviewed in an imaginative secret. A fancy meal where various tastes and textures are integrated together, with the pea foam, ethereal and welcoming to the eye, the fried squid tufts, extremely light which offers crunchiness, and the grilled cuttlefish. All accepted by a pea cream with a sweet and fragile flavour. While the dried tomatoes add to offering dynamism and freshness, the taste is emphasized by a grating of cuttlefish bone, which presents an aroma of the sea. To close, drops of squid ink. Paired with a glass of Vermentino di Sardegna DOC “Mattariga”– Cantine Chessa, which highlights its taste in a respectful and well balanced method. In the glass the olfactory discussion is thick and layered, brushed with scents of unique fruit and white flowers amongst gusts of Mediterranean scrub. Palate well stabilized by the freshness and tasty punctuation that accompany the long sip.

Nocellara del Belice olive soup with 80s paddlefish

This represents among Chef Gennaro Esposito’s signature meals, likewise proposed here in Milan and among the musts of the dining establishment. In this variation, the paddlefish is served in a pan of Mediterranean herbs on a soup of olives and chicory. This long and thin fish, normal of the bad and popular custom, on which an almond cream is positioned, ends up being the lead character of an envigorating symphony of flavours. It is gratinated with the addition of herbs and immersed in a yummy broth made with Nocellara olives. To finish the meal there are fresh chicory, which provide the ideal touch of crunchiness. A genuine pleasure, outstandingly coupled with a Fiano di Avellino 2022– Tenuta Scuotto. It opens on fruity tones that trace the borders of the olfactory breadth, in which the warm tones of unique fruit exist side-by-side serenely with the more fragile tones of broom flowers and toasted hazelnut. In the mouth it reveals an excellent balance, the outcome of a softness lightened by an exact freshness. The sip slides towards a refined surface, which stimulates all the olfactory feelings.

Tagliolini with sea urchins, broad beans and Sechuan pepper

The seaweed, utilized as a base for the tagliolino dough, contributes a touch of creativity to this meal. A meal that integrates vegetables, normal active ingredients of the Neapolitan custom, with scrumptious raw fish. What stands out is the softness of the broad bean cream, which covers the taste buds in a sinuous method, at the very same time boosting the strong taste of the sea urchin and magnifying the memory of the sea. The balance of tastes is notable, in best consistency with the sophistication and roundness of the Chardonnay Alois Lageder 2023, which in the glass shows a refined variety of scents varying from peach, green apple, citrus fruits, tropical fruit and flower tips. In the mouth the excellent structure is accompanied by an excellent freshness which improves the fruit.

Blended pasta soup with rock fish

Another renowned meal by Chef Gennaro Esposito, never to be missed out on. A riot of tastes that blow up in your mouth, with the sea as the typical thread. In this variation the chef cooks the combined pasta in the different fish stocks, consisting of the gurnard, and, lastly, includes newly seared morsels of soup fish. Paired with a glass of Negroamaro Rosato 2022– Masseria Masciullo, which in the beginning look displays fruity notes, white pepper and Mediterranean scrub. On the taste buds, the scents viewed in the olfactory stage contribute to the welcoming feelings of freshness.

Cod to the gorgeous female

Cod alla bella donna, where brilliant red tomato accompanies cod with chicory and almond cream, welcoming both to take a look at and to consume, served with Chiaretto del Garda ’18 and Quarantacinque’ Citari 2023, instant and instantly identifiable in the clear scents of peach, cherry, mango, pineapple and lychee. On the taste buds you can value the unified combination of the taste parts, with an excellent taste and an enjoyable determination with an aftertaste similar to almonds.

Babà with custard

Finally, among the most representative desserts of Campania pastry making: babà with custard, which at the very first bite exposes an enjoyable contrast in between the soft consistency of the babà and the creaminess of the custard.

Meringue with yogurt and pistachio cream

The meringue, crunchy on the outdoors, melts in the mouth leaving space for the silky creaminess of the pistachio, whose sweet taste is completely stabilized by the a little acidic taste of the yogurt, hence developing a balance of tastes that mix in a scrumptious consistency.

Both desserts are coupled with ‘Muffato della Sala’ Castello della Sala Antinori 2020. On the nose there are abundant understandings of candied fruit, honey and citrus fruits, with the assistance of fragrant herbs and saffron. The expectations are extremely high and the sip can please through the completely dosed sweet taste and freshness, that make it welcoming.

As a worthwhile conclusion to the supper, the outstanding limoncello from Sorrento definitely can not be missing out on.

The Caruso Nuovo Bistrot emerges as a brand-new quality in the Milanese gastronomic panorama, providing not just a cooking experience of the greatest level, however likewise a special and inviting environment efficient in dominating every visitor. A location where custom and development mix harmoniously, developing a special sensorial journey.

For details.

Caruso New Bistrot

Opening hours

Lunch: every day from 12.30 to 15.00– Supper: from Monday to Saturday from 19.00 to 22.00

Piazzetta Croce Rossa, 20122 Milan

+39 02/72314039

caruso@grandhoteletdemilan.it