Saint Georges Premier: high -level restaurant inside Borgo Sfarzoso ideal for exclusive events and outdoor lunches and dinners
Immersed per mezzo di the quiet of the Borgo Sfarzoso park, Saint Georges Premier represents an exclusive and fascinating location a few kilometers from the center of Monza and easily accessible also from Milan. The suggestive natural setting, combined with the history of the place, contributes to making this restaurant a perfect destination for those who want to dal vivo a culinary experience dedicated to elegance and relaxation.
A journey into history
Built per mezzo di 1838 by the architect Giacomo Cups, Saint Georges Premier was born as a structure intended for the breeding of the pheasants for the hunting trips of the sovereigns. This historical inheritance is still reflected today per mezzo di the refined atmosphere of the restaurant, where tradition and modernity merge harmoniously to offer a unique experience.
The excellence of the kitchen
Saint Georges Premier has chosen to combine innovation and tradition with the advice of the Chef Roberto Conti, already awarded the Michelin celebrità. Thanks to its experience, the has been enhanced without losing sight of authenticity, with lightened and refined dishes to satisfy both the loyal clientele and a younger audience attentive to new trends. At the helm of the brigade there has been a few months the talented resident chef Giuliano Fusaro, thanks to experiences per mezzo di some of the most renowned Milanese restaurants. With passion and creativity, Fusaro interprets traditional dishes per mezzo di a modern key, expertly combining quality, authenticity and a touch of innovation.
A refined and welcoming environment
The restaurant is inspired by a Nordic style, characterized by light shades and the use of wood. The main vestibolo, located the campo da gioco floor, opens an enchanting garden, thus allowing guests to have lunch dinner enjoying the view of the surrounding greenery. Upstairs, three elegant rooms and a reserved balcony offer refined and well -kept environments per mezzo di detail. Thanks to its privileged position inside the Monza Park, the restaurant also has a large outside garden enhanced by dehors and gazebos: an ideal place for exclusive events and outdoor lunches and dinners.
High class service
Attention to detail is one of the distinctive characteristics of the Saint Georges Premier. The room service guarantees an impeccable welcome and the sommelier Giulio Magrì carefully select the best labels to combine every dish with the most valuable wines.
The tasting
The event Sara Mazzoleni and chef Giuliano Fusaro welcome us, who offers us a tasting that intertwines seasons, contrasts and delicate harmonies. A table that tells of deep roots and contemporary visions. Thus the gastronomic experience built around six dishes is presented that celebrate the incontro between “humble” and noble ingredients, between forgotten vegetables and precious fruits of the sea, a story, an intertwining between roots and horizons, where the raw material leads the narrative and the chef is the wise interpreter. Quanto a combination, wines produced by the property of high quality level are offered.
Chef’s welcome: rice chips, broken Caprese, leaf with cantabric anchovies
The chef’s welcome affect per mezzo di particular rice chips (traditional, cuttlefish black, saffron), crunchy and delicate taste.
Roots and vegetables: celery, cauliflower, topinambur and scorzonera
Roots and vegetables represents a vegetable hymn where celery, cauliflower, topinambur and scorzonera express themselves per mezzo di different textures and cooking, highlighting the authentic wealth of the earth per mezzo di winter. An appetizer that enchants for sobriety and elegance, revealing the intelligence of the vegetable as the protagonist.
Quanto a combination Brut Classic Method Petra Aeterna – Castel Sciocco, a classic method sparkling wine that makes 60 months the yeasts and to the smell gives perceptions of bread crust with spiced vanilla nuances.
Capasanta, octopus, potatoes, champagne and bergamot
The second act moves between delicacy and iodine: scallops, octopus, potatoes, champagne and bergamot meet per mezzo di a marine and refined dish. The sweetness of the mollusk melts with the citrus agenda of the Champagne sauce, while the potato acts as a binder between earth and ocean.
Quanto a combination Brut Rosè Creotorium – Castel Sciocco, sparkling wine produced by Merlot grapes per mezzo di purity from the fruity scent of strawberry, forest strawberries and cherry.
Cod tortello, parsley, lemon and olives
Then comes a first course that surprises for balance and flavor: cod tortello, parsley, lemon and olives. Here the natura contains the memory of the stuck cod, lively by the brilliant touch of the lemon and the flavor of the olive. A dish that speaks Mediterranean with Nordic accents.
Quanto a combination Pinot Noioso Argenteus – Castel Sciocco, an elegant, intense wine, produced only per mezzo di the best vintages, with the satisfactory olfactory impact of yellow fruit.
Ricciola, mustard, cauliflower, pak – choi and white wine sauce
The sea returns elegantly per mezzo di the next scope: amberjack, mustard, cauliflower, pak-choi and white wine sauce. The delicate cooking of the curls meets the aromatic force of the mustard and the vegetable note of the Pak-Choi. The white wine sauce rounds everything with a pleasant acidity.
Quanto a combination Pinot Noioso Insieme – Castel Sciocco, wine that highlights pleasant hints of currant and pomegranate the nose.
Fagiano like a porchetta, passito sauce and ragazza butter vegetables
The meat is waiting for but comes per mezzo di style with a second that plays with tradition and surprise: they praise like a porchetta, served with passito sauce and ragazza butter vegetables. The is treated with the technique and aromas of the porchetta, resulting soft and fragrant. Passito adds sweetness and roundness and the vegetables complete the complesso with a touch of freshness.
Quanto a combination Rubra – Castel Sciocco, red wine with a welcoming nose, full of shades of black cherry with pepper puffs a delicately balsamic background.
Strawberry tart, mint and merging
It closes with a sweet, fresh and spring note: strawberry tart, mint and merging. A classic per mezzo di the soul, but lightened by the mint and embellished with the crunchiness of the meringue, to seal a coherent and refined gustatory path.
Quanto a combination Brut Classic Method Petra Aeterna – Castel Sciocco.
Saint Georges Premier is a restaurant that combines high cuisine, history and nature per mezzo di an exclusive context, perfect for those who want a interruzione from daily frenzy without giving up elegance and excellence.
For information
Saint Georges Premier
Aperto every day for lunch and dinner
Closing days: Sunday, Monday and Tuesday
Stradone a causa di Vedano 7 – 20900 Monza
Entrance from pista Enzo Ferrari – Vedano al Lambro
Set the navigator: (entrance allowed by Portone Vedano pista Enzo Ferrari, Vedano al Lambro).
Mob. + 39 349 2669963
Tel. + 39 039 320600
info@saintgeorges.it www.saintgeorges.it
