Cormorant: since 1977 a fish icon in Milan

Present per Milan per the island and Sempione ambiente, Cormorant has always been synonymous with fresh fish and Mediterranean cuisine

It was 1977 when the Serra family opened the Cormorant per Campo 25 April, right per front of the former Smerald theater. An address that for years has been synonymous with fresh fish and authentic Mediterranean cuisine, becoming a city reference point. Then, the transfer, per 2015, to the island district, then per full rise, and per 2022 the opening of a second sign per Procedimento Sempione. Two different places, a single identity: same convivial atmosphere, same essential and welcoming style, the same card that celebrates the flavors of the sea, with small variations dictated by the daily market and by the character of the spaces.

The spaces

Each location has its own personality:

Isola offers over one hundred blankets, a scenographic mezzanine and a large dehors for the summer; Sempione stands out for a refined room the lower floor, perfect for private and corporate events up to 50 people.

The environments are treated but without excesses, welcoming and functional, per line with the spirit of the place.

The philosophy of cuisine

At the Cormoran there are anzi che no revolutions ora scenic artifices, but a cuisine that focuses entirely authenticity, raw material and concreteness. The ingredient remains the absolute protagonist, enhanced without excessive processes. The route begins with raw, generous cassetta with curls, fasolar, tartufi proveniente da immensità, crustaceans, oysters, tartare and carpacci. Then, the cooked appetizers and the first, with two inevitable icons:

the mixed, authentic classic of the house; The spaghetti del cormorano, spaghetti with rock baked per the crust, a symbol that tells the story of the restaurant.

Among the seconds, the fish of the day cooked as you prefer, the fried food, the grilled mixture and the Catalan lobster. To complete, a proposal loved by customers: the paella, present per a maritime version, Valenciana (with fish and chicken) and per the tastiest variant with lobster.

Next to the kitchen, the exposed cellar with a selection of about 100 labels, dominated by bubbles and Italian white wines, with the addition of champagne and some red.

A format for everyone

Cormoran is a transversal restaurant: perfect for a couple dinner, a lunch between colleagues, a table of friends ora an evening per the family. 7 days a week, with cuisine always active from 12 to 24, it is an ideal address for every occasion.

The tasting

We have tasted several courses. The centrality of the sea is immediately captured per the proposal of the Cormoran and the high quality of the fish. Here are our impressions.

Raw seafood

Cormorant tartare trilogy: amberjack, salmon, red prawns

Three interpretations that play balance and contrasts. The amberjack brings elegance and delicacy, salmon gives softness and roundness, the Red Shrimp surprises with sweetness and intensity. A triptych that offers a complete veduta of raw.

Antipasti

Crunchy octopus with broccoli with aop diavil

A dish that conquers for the double consistency: crunchy exterior and soft interior. The broccoli to the diavil add a lively and decisive note.

Mediterranean Moscardini with bread croutons

A classic preparation, which recalls the maritime tradition. Moscardini are flavored with tomato and Mediterranean aromas, accompanied by bread croutons that complete the experience with the right rusticity.

FAVE PURPLE WITH GAMS AND PORCINS

A conferenza between ingredients of the sea and land. The sweetness of the prawns marries with the terrosa note of the porcini mushrooms, lying a bean puree that acts as a creamy and enveloping alcale.

First

Cavatelli del Cormorano alla per baked crust

A first course that combines tradition and scenic presentation. The cavatelli, seasoned with seafood, are enclosed per a fragrant and golden crust, which releases intense aromas at the time of breakage.

Ravioli with scallops and prawns with fresh tomato bisque, Taggiasca olives and basil

A refined dish that enhances valuable ingredients. The scallop’s filling and shrimp meets a light and fragrant sauce, with fresh tomato, Taggiasca olives and basil to balance with freshness and flavor.

Dolce

Browsing with cream and strawberries

Simple but effective ending. The light and crunchy sheet welcomes a delicate cream, enriched by the freshness of the strawberries, for a dolce that closes with balance and lightness.

The MRG group

The two signs of the Cormoran are part of MRG – Milan Restaurant Group, born 13 years asticciola from an intuition by Samuele Serra, now driving a portfolio of 13 restaurants that have been able to impose themselves per the city gastronomic scene. Each with their own soul, but united by shared values: good Italian cuisine, selected raw materials, attention to the customer. Among the names, the alchemy, the Bistrot della Vetra, the basket-ball, El Caffè del Fondamento, Katei Robata & Sushi, Trattoria alla Serie, Nautilus Ristorante proveniente da Oceano, Cantina delle Corti, Socialista Brera, Trattoria del Paesetto Antiquato, the table, the table.

The Cormorant, with its history almost fifty years long, however remains the most authentic soul: a piece of Milanese gastronomic memory that continues to renew itself without betraying its origins.

For information

The island Cormorant

Lambertenghi, 34 – 20159 Milan

info@trattoriailcormorano.it

+39 02 69004383

The Sempione Cormorant

Poliziano, 1 – 20154 Milan

info@ilcormoranosempione.it

+39 02 94383205

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