Hotel Milano Scala, for an exclusive dinner on the clouds

To treat yourself to a supper with a 360 ° view in the Milanese capital, the Sky Balcony of the Hotel Milano Scala is a need to

Housed in a historical 19th-century Milanese structure, Hotel Milano Scala uses a special welcome in the heart of Brera, simply actions from Teatro alla Scala. This shop hotel integrates attention to information with ecological sustainability, using a special experience in an unwinded and lovely environment.

Dedication to the environment

Hotel Milano Scala is the very first zero-emission hotel in Milan and among the very first City hotels to get the DCA International Sustainability Accreditation. Its environmentally friendly approach appears through using innovations that lower heat and energy dispersion, with practices that consist of renewable resource, waste decrease and naturally degradable items.

The veggie garden on the scenic balcony, the Healthy & Green dining establishment, using business electrical automobiles and the electrical automobile charging stations show the dedication to the environment, which likewise encompasses the worldwide neighborhood, with tasks such as “Una Goccia di Vita” in partnership with AMREF for the building and construction of wells in Kenya.

This technique has actually made Hotel Milano Scala a location in the UK National Geographic Visitor’s scandal sheet Earth Collection, which showcases the 36 most eco-friendly hotels on the planet.

The connection with the Teatro alla Scala

Inside the suites of the Hotel Milano Scala there are huge wall photos that come straight from the Historic Archive of the Teatro alla Scala. The positioning of the spaces and suites likewise remembers the shape of the phase, as practically all of them deal with onto an ancient internal yard, covered with splendid jasmine for 7 floorings: the result gotten is specifically that of a theater phase ignoring the scene.

Sky Balcony Bar: An Unparalleled View

The Sky Balcony Bar, situated on the leading flooring of the hotel, uses a really unmissable 360 ° scenic view, varying from Brera to the brand-new city horizon. This green sanctuary is the best corner for a relaxing and restoring break and hosts among the most renowned occasions in Milanese life: the aperitif with natural mixed drinks and finger food made in the hotel, benefiting from the remarkable sundowns over the Milanese horizon. The balcony likewise ends up being a captivating scenic dining establishment, where you can delight in worldwide and premium meals accompanied by a choice of natural red wines, and is likewise readily available for personal and business occasions.

The Roof Garden

Increasing to the 8th flooring, you find the city garden, where herbs, veggies and edible flowers are grown and utilized straight by the kitchen area of the Sky Balcony Bar and the Hotel Milano Scala. The meals, finger foods and botanical beverages are all specified as “action no” and improve the fresh and genuine flavours of the garden’s crops.

The tasting

We were invited by the friendly Michele Chiarelli, Deputy Supervisor of the hotel, and the gifted chef Rodrigo Hernandez, who is of Colombian origin however has actually resided in Italy for over twenty years. The chef, who has actually operated in different areas of Italy and different dining establishments consisting of some starred ones, utilizes seasonal basic materials as much as possible, following a principle of circular food that completely weds the hotel’s eco-sustainability approach. In all the meals we discovered ingenuity and a fantastic balance of tastes, validating the impressive ability of the chef. To keep the serving temperature level of the red wine for longer, a technique of Chiarelli’s that is extremely beneficial on hot summertime nights: frozen glasses.

As a welcome glass and for the aperitif, the exceptional Franciacorta DOCG Rosé 2018 Bellavista was served, with an extreme arrangement of cherry, wild strawberries and plum, which go after recommendations of fragrant herbs, bread crust and a subtlety of acacia honey. The fragile creaminess touches the taste buds and identifies a taste of sober freshness and alluring mouthwatering vein. Long perseverance and abundant in fruity returns.

Green aperitif, with fresh veggies, burrata, veggies prepared in sauce

The Green Aperitif is an event of freshness and credibility. The veggies use a range of colors and tastes that present the cooking experience with severe lightness. The burrata, with its velvety heart and silky texture, produces an ideal contrast with the veggies, including a note of sweet taste that covers the taste buds. Lastly, the veggies prepared in sauce total the meal, where using sauce boosts their natural taste.

Octopus with potatoes, green beans, rocket, Taggiasca olives

In the beginning bite, the octopus exposes a tender however somewhat crispy texture on the outdoors, thanks to the exceptional cooking. Its fragile and marine taste mixes harmoniously with the sweet taste of the potatoes, soft on the within however with a small resistance to the bite. The crispy green beans use an enjoyable contrast of textures and include an enjoyable vegetal note. The peppery arugula finishes the meal by stabilizing the tastes and including an additional measurement of freshness.

Variation of the Caprese, with datterino tomatoes, taleggio cheese

In this extremely intriguing variation of the caprese, which we might practically call “liquid,” the taleggio uses an exceptionally silky texture and a taste that sets completely with the red datterino sauce made with fresh tomatoes, which shows a perfect balance in between sweet taste and level of acidity, with a somewhat herbaceous aftertaste offered by the basil. The pairing of taleggio with the datterino tomato produces a contrast of tastes that is both revitalizing and reassuring, with the creaminess of the taleggio completely stabilizing the light level of acidity of the red datterino sauce.

Veal with tuna and strawberries

The tuna sauce covers the taste buds with its creaminess and mouthwatering taste, while the strawberries include a fresh and somewhat sweet note, which produces an appealing contrast with the saltiness of the tuna and the softness of the low-temperature prepared sirloin. This uncommon however healthy mix boosts the natural sweet taste of the strawberries, which completely stabilizes the extreme tastes of the tuna sauce, making each bite a discovery of contrasting however unified tastes.

Paired with Pigato ‘Bon In Da Bon’ Bio Vio, with a refined variety sculpted by understandings of yellow fruit, such as pear and pineapple, and a lot of fragrant herbs. Right away covering on the taste buds, it reveals itself with great taste-olfactory coherence, providing an enjoyable perseverance in the surface.

No waste tagliatelle with asparagus

The tagliatelle, completely al dente, are coupled with asparagus, of which absolutely nothing is gotten rid of, a lot so that the stem is dried for over 30 hours to then get a powder utilized to garnish the meal. The tagliatelle use a soft and constant base, while the asparagus with their somewhat sweetish taste enhance the meal without subduing its special.

Paired with Alto Adige Müller Thurgau DOC 2023– Alois Lageder. Fragrant olfactory texture of fantastic expressiveness, with a clear varietal stamp, woven with ripe fruit, apricot in specific, and an enjoyable spicy trace. Well balanced and complete on the taste buds, it bewitches with stimulating minerality in best balance, welcoming duplicated tastings.

Duck with prepared veggies

Duck strikes with its apparent hallmark, with tender, juicy meat and sweet, salted notes that combine completely with the fragile prepared veggies. The mix of tastes produces an ideal balance in between the extreme taste of the meat and the lightness of the veggies. This meal, which commemorates the simpleness and beauty of standard food, is improved through mindful preparation and quality basic materials. The mix of the complex tastes of the duck with the freshness and sweet taste of the prepared veggies shows how consistency in between various components can produce a symphony of tastes and textures.

Paired with Pinot Noir ‘Mimuèt’ Alois Lageder 2022. It opens to the nose with great fragrances, such as blackcurrant and raspberry juice, followed by spicy tips and balsamic puffs. Stylish sip identified by exceptional freshness, well supported by smooth tannins. Pleasing surface.

Galak white chocolate sphere, collapsed biscuit

This initial sphere of sweet taste includes a smooth and glossy surface area, with a cream color that right away welcomes you to taste it. Beside the sphere, the crushed biscuit includes an enjoyable visual contrast, while the vanilla notes of the Galak white chocolate emerge delicately. At the very first bite, the sphere breaks with a light crunch, exposing a velvety and sweet interior. The taste of the white chocolate is covering, with a healthy sweet taste that is never ever extreme. The crushed biscuit includes a tip of caramel, developing an ideal balance in between sweet taste and toasted taste. The mix of the 2 aspects uses a symphony of tastes that thrills the taste buds, with the creaminess of the white chocolate mixing harmoniously with the texture of the biscuit.

Served with Jemara Passito di Pantelleria Naturale DOP– Martinez, with the apparent fragrance of honey, dried apricot and dried figs. A sip with completely determined sweet taste and a long and sexy surface.

Hotel Milano Scala is an example of Italian quality that integrates convenience, high-end and ecological sustainability, using a special experience that commemorates the charm of the Milanese capital and attention to the environment.

For info.

eventi@hotelmilanoscala.it

Filosofia