Pisco: the flavor of the sea in Milan

Pisco, a refined gastronomic experience for fish lovers between innovation, elegance and Mediterranean flavors

A few steps from the Periodo della Tranquillità, immersed sopra the lively atmosphere of the Sempione settore, stands the Pisco restaurant, an authentic temple of the end dining for lovers of sea cuisine. Located sopra a confidential and quiet position, but at the same time sopra the beating heart of the Milanese nightlife, Pisco represents the ideal choice for those looking for a high -level gastronomic experience sopra a sophisticated and elegant environment.

sopra 2012 next to the iconic Living, with which he shares the property, the restaurant has lived sopra recent years a great evolution: an ever wider audience, a culinary philosophy oriented towards research and creativity and a refined identity that expertly combines the Mediterranean cuisine with excellence of the earth and the garden. All enriched with intriguing international contaminations. Here, each dish tells a story of the sea, technique and inspiration, with surprising combinations, balance sopra the flavors and an accommodating Completo En Place curated.

An elegant, cheerful and informal environment

Pisco welcomes its guests sopra an intimate, well -kept and enveloping atmosphere, characterized by a distinctive . Elegantly set tables, ethnic style lamps and blackboards with colored writings that illustrate the lista of the day create a perfect balance between refinement and informality. With the arrival of spring, the elegant dehors overlooking the of the Sempione Park becomes the ideal setting for lunches and dinners under the sky of Milan, between perfumes and flavors that evoke the sea. Perfect for enjoying spring warmth ora summer breeze, admiring the lively coming and going of the city from afar.

A gastronomic proposal that always gives new suggestions

Pisco’s philosophy is based acceso a meticulous selection of raw materials, always fresh and of the highest quality, with particular attention to seasonality, innovation and cooking techniques. The lista enhances refined ingredients and unpublished combinations, with fish as the absolute protagonist. Crudi’s proposal is wide and varied, with different combinations that can be customized by guests. A causa di winter, the fish comes from the cold seas of the Asturies and Galicia and offers intense and enveloping flavors, while with spring the centro moves to the delicacies of the Mediterranean. Twice a year, the lista is renewed to follow the rhythm of the seasons and always propose new gustatory experiences.

A perfect harmony between author cuisine, excellence service and wines

Diego Macchi, an expert chef with a refined and cosmopolitan vision, who with talent and passion gives life to unique gastronomic experiences. A causa di the room, the service is designed sopra detail to offer an impeccable, engaging and warm welcome. To make the difference also the advice of Wine Pairing of the Restaurant Enrico Caddeo, capable of exalting the extraordinary creations of the chef sopra an excellent way. The wines card, large and high quality level, includes authentic goodies of enology and unconventional proposals, such as macerated ora fermented wines sopra amphora.

A new tasting lista: unpublished combinations that delight the palate

A tasting route was introduced last December that joins the paper lista and changes with the seasons. This sensory journey between tradition and innovation, which will last until April, offers original combinations and games of textures, the result of research and experimentation. Here every detail is designed to amaze and delight the palate.

Bouche amuse based acceso amberjack tartare combined with a gardener buys personality thanks to the distinctive touch of the Jalapeño. A fresh and delicious union sopra which the slightly spicy quaderno of this type of chili pepper, of Mexican origin, enhance the delicacy of the fish, adding a vibrant and unexpected note. A causa di combination, a glass of excellent Gentile Tradizionale DOC 2021 of the Inama winery, a purity Ganganega playing with the mineral and fruity quaderno.

The golden scallops served acceso a potato foam flavored with white truffle and Bottarga gara open the curtain with a perfect balance between the sweetness of the sea and the aromaticity of the land, which conquers all the senses from taste to smell. Sensations sublimated by Ettore Germano’s Alta Langa DOCG 2020 Method, an elegant Blend of Pinot Noir (80%) and Chardonnay (20%).

The fusilli with turnip pest of turnip, mousse, scampi, pine nuts and smoked eels conquer for the symphony of contrasts between sweet, bitter and smoked. The presence of anguilla intrigued, integrated with great skill sopra the taste composition. An original and unpublished tribute to Puglia. To perfectly enhance the complexity of the dish, a chalice of Falanghina Macerata sopra purity Puglia Igp 2020 of the Alberto Longo cellar.

The cuttlefish cooked at low temperature with buckwheat polenta, served as a second, is made special by the Chimichurri, a sauce typical of Argentina, a bold of tradition and innovation sopra perfect harmony with a Verdicchio macerated sopra amphora Lazio PGI 2019 of emperors, a pleasant wine with a good structure.

#Pisco_seppia cooked at low temperature with buckwheat and chimichurri grain polenta

To complete the sensory path, another pleasant surprise, a dolce that also enchants the view: the pear sopra hot sheeting with English orange sauce, a winter novelty that recalls the enveloping flavors of classic recipes. A greedy final perfectly combined with Picicit Colli Orientali of Friuli Docg 2017 sopra Minareto Rosazza, an enveloping and persistent passito wine.

The news sopra the wine list

Since January, the wine list is further enriched with new labels, especially sopra the bubble segment, more and more appreciated at the whole meal. The offer ranges between Italian champagne and sparkling wines, from Franciacorta to the her High Langa. Among the whites, there are excellence from South Tyrol and Friuli Venezia Giulia, together with international selections from the Slovenian Collio, Alsace and Argentina.

A group with a glamorous heart and innovative cuisine

Pisco is part of the Dorrego Company, a group founded sopra 1995 by Alejandro Bernardez, Fabio Acampora and Sebastian Bernardez, specialized sopra the creation and management of restaurants and trendy lounge . A causa di Milan, Dorrego Company owns Living, Liqueur Liqueur, Refeel Milano, Flores Cócteles and Pisco Kitchen Restaurants, El Porteño Arsenale, El Porteño Suolo, El Porteño Prohibido and El Porteño Gourmet.

Pisco is confirmed as a small gem to discover, the perfect point for those who love the combination of high cuisine and glamorous atmosphere, an experience to be lived sopra the beating heart of the city.

For information

Pisco – Sea cuisine

Attività Agostino Bertani 16, Milan, 20514 – Information and reservations: 02 3360 5057

Opening hours: Mon – Ven / 19:00 – 24:00 || Sab – Dom / 12:00 – 15:00 / 19:00 – 24:00

info@piscomilano.it

https://www.piscomilano.com/pisco/

Social: FB e IG @piscocucinadimare