Quadri Bistrot: fine dining in Via Solferino, a place to be

A sensorial journey to find chef Riccardo Quadri’s signature meals amongst great dining and mixology propositions

In the heart of Milan, in Via Solferino 48, among the trendiest streets of Milanese night life, a brand-new great dining address, the Quadri Bistrot, opened its doors about a year back. A gastronomic sanctuary where art, enthusiasm for cooking and mixology, the interest of a young and close-knit group come together to provide visitors a total and memorable sensorial experience.

A couple of words about Chef Riccardo Quadri

Handling this brand-new temple of taste is the skilled Chef Riccardo Quadri. Swiss by origin, Riccardo studied at Alma, the most reliable center for innovative training in Italian Food and Hospitality at a global level, and after that continued his training in numerous starred dining establishments in Italy and France. Amongst the most appropriate cooperations, the one with Carlo Cracco at the Cracco Dining Establishment in Portofino, where he held the function of Cook. Then at the age of 28, the choice to open his own location in Milan, to get totally included.

Stylish and modern environment

The Quadri Bistrot invites its visitors in a contemporary and modern environment, identified by fine-tuned sophistication, sobriety and modernity. The exposed bricks and wood aid produce a warm and inviting environment, while the style things and abstract paintings on the walls (for sale) provide the place an advanced touch, producing an intriguing mix of art and gastronomy.

The Bistrot has 2 souls and is dispersed over 2 floorings. The upper part was created primarily for aperitifs and after supper, while the one on the lower flooring is utilized for top-level catering. The dining establishment location, provided with taste and simpleness, ensures the correct amount of personal privacy and permits you to invest memorable minutes, focusing just on your senses. The lit up open cellar which houses red wines from the most distinguished brand names and the beautiful internal garden, which stimulates Zen tips, make the environment much more glamourous.

Wide option of liqueurs and mixed drinks made to excellence

The big, incredible and well-stocked bar counter, which you come across as quickly as you get in the place, hosts a large choice of nationwide and global spirits, consisting of rum, gin and whisky, with some gems from all over the world, such as the choice of Japanese spirits. Connoisseurs can discover here a range of mixed drinks made with ability by a professional barman, who will contribute with his innovative and tailored propositions, integrated with scrumptious finger food, to make the aperitif minute really unique.

Ingenious and refined great dining propositions

The real heart of Quadri Bistrot is its diverse great dining menu, which uses a variety of both meat and fish meals created to please the tastes buds of the most refined and requiring premiums.

The dining establishment, in addition to a la carte meals, uses 2 unique tasting travel plans, one with 5 and the other with 7 courses, which differs according to the seasons, which accompanies visitors on a gastronomic and sensorial journey in between land and sea.

The white wine list

The extremely well-stocked white wine list consists of both identifies from little manufacturers, thoroughly picked and with an exceptional quality-price ratio, and the most distinguished French and Italian red wines. Each bottle has actually been curated to completely match the meals provided, improving their flavours.

The 7-course tasting journey: a journey in between land and sea

The tasting journey is a genuine journey in between land and sea, decorated with unique touches, scrumptious components and common conventional items reviewed in an imaginative and modern secret.

The chef concentrates on innovative mixes and contaminations stemming from other cultures and customs, skillfully integrated with home tastes. What dominates you in his meals is the symphony of flavours, stabilized in an unified method however constantly well adjusted, never ever extreme. The best mix of imagination, custom and development. Fantastic attention is likewise devoted to the choice of basic materials, constantly fresh, seasonal and of outstanding quality, in addition to to the option of scrumptious and uncommon components, thoroughly picked in order to provide visitors a taste experience of the greatest level.

Entertain bouche: tartlet with guacamole and cocoa cauliflower

In the entertain bouche the chef integrates components coming from various worlds and customs within the meal, such as guacamole sauce, common of Mexican food, and cauliflower made scrumptious by cocoa powder. The outcome is an interesting welcome that promotes the palate, particularly if accompanied by a glass of Philipponnat, an exceptional champagne that bewitches with its complicated fragrances of yellow fruit, citrus, spices and tips of yeast and toasting.

Repetition of seafood appetisers: red tuna spaghetti and Hokkaido scallop

The cooking journey profits with raw red tuna spaghetti, skilled with soy, sesame and a really fragile coconut foam with drops of basil, which covers the taste buds in a sophisticated and fragile method. A symphony of fragile tastes influenced by the thrills and specials of Sicilian food that transfers the mind to Caribbean beaches. Paired with a Provençal rosé white wine, drinkable, with citrus fragrances with subtleties of increased petals and tips of little red fruits. A fresh and convincing white wine on the taste buds, accompanied by an iodine path and herbaceous echoes that remember basil oil and increase the experience of aromaticity. The lead character of the 2nd fish starter is another really scrumptious basic material: the Hokkaido scallop, outstandingly integrated with buttered spinach, which covers the taste buds with its meaty consistency. Then, the celeriac extract includes character, which is caramelised due to its high sugar element. An appealing instinct, which will definitely have the ability to bewitch those who enjoy strong and non-traditional flavours.

Land starter: beef tartare with foie gras and porcini mushrooms

In this splendid appetiser, the beef tartare integrates with the creaminess of foie gras, a scrumptious active ingredient common of French food, and the extreme taste of porcini mushrooms. The mix with Rosso di Montalcino highlights the intricacy and sophistication of this proposition. A winning mix, which motivates you to continue this amazing tasting journey, raising expectations.

Very first courses: cappellacci in broth and prawn risotto

The journey continues with the capon cappelletti broth, where the fragile taste of the broth contrasts with the delicious and delicious filling of the capon cappelletti, exciting contrasting feelings that surprise. Then comes the prawn risotto to thrill the taste buds, a genuine work of art, the meal that won us over the most. The creaminess of the risotto fulfills the taste provided by the shellfish cream and the caper powder, components that dance in consistency, in a constant and well balanced swing in between tastes and textures. Experience magnified by a glass of Ploner Pinot Noir from the Plonerhof farm in Marlengo, Alto Adige, with a round and silky sip, with a fine-tuned and relentless tannic texture.

2nd course: baked pigeon with chestnuts and foie gras

As a 2nd course, pigeon is proposed, a valuable and refined active ingredient, typically utilized in great dining food, which is tough to perform. Its tender and delicious meat, if prepared with care as in this case, can be the lead character of extraordinary meals that show nouvelle cuisine. The mix with chestnuts and foie gras is outstanding, making this meal much more scrumptious. Likewise in this case the Pinot Noir is really apt as a white wine pairing.

Dessert: hibiscus and cherries

This dessert, mesmerizing both to the eyes and the taste buds, represents the worthwhile conclusion of a genuinely top-level supper. To conclude, scrumptious little pastry work of arts.

What makes the experience at the Quadri Bistrot special is, furthermore, the attention to information, which can be discovered from the mindful and exact plating, to the affable, polite and impressive service, skilled with a great deal of interest and professionalism.

This location is a sanctuary of peace and serenity, suitable for a service lunch, supper, aperitif or a night with friend or family. An address advised for fans of nouvelle cuisine, who want to attempt something brand-new, perfect above all for those who want to live a total and quality experience from mixed drinks to after supper, likewise tasting genuine gems, such as among the bourbons from the well-stocked Japanese choice.

For details Quadri Bistrot.

Via Solferino, 48– 20121 Milan

Hours: Tuesday – Saturday 12:00– 14:30|18:30– 00:00

info@quadribistrot.it

https://www.quadribistrot.it/