Per Tortona District opens bluesqua, a concept that combines unique flavors and vibrations an environment aperto to all
Per the heart of Tortona District, at number 33 altrove Tortona, it has opened its doors since December bluesqua, a new address that aims to become the reference point for those looking for taste, atmosphere and entertainment a contemporary and accessible procedura. The Pay- recites “Per Contemporary Inn”, but the definition is almost reductive: bluesqua is a multifaceted concept that combines surprising flavors and vibrations a dynamic and transversal environment, aperto to all.
Starting from the times: bluesqua welcomes its guests from 10 the morning until midnight, with an extension to 2:00 acceso weekends, offering a complete experience that accompanies the whole day. From breakfast with café and dry pastry, passing through smart-working and business lunches, up to the aperitif, dinner and after dinner, every moment finds its ideal size here.
At the center of the gastronomic offer is the Umami, the “fifth taste”, declined a vegetable cuisine of Asian inspiration, equally balanced between vegetarian and vegan dishes. A surprising proposal for pleasantness and character, the result of the vision of Fabrizio Melchiorre and the know-how inherited from the harmonious experience, the 5-star sushi fine-deliverry that had conquered the island superficie. The vegan sushi, prepared by the chef himself, is one of the diamond tips.
The opening of bluesqua marks the beginning of a new gastronomic and cultural adventure, the result of the incontro between some of the founders of harmonic and the famous Blue Beach of Banchina Tondo. Two different and complementary realities that give life to an original and international project starting from the name: Blue recalls the relaxed atmosphere of the global metropolis, while Square pays homage to the square front that will soon turn into a welcoming urban lounge.
The All-Day proposal adapts perfectly to the rhythm of the neighborhood: during the week, the business lunch is staged with dishes such as Wrap, Burger, Chirashi, Noodles with Korean assoluto cheese and pepper. From 17:30 to 19:30 the aperitif comes to life, designed for a young and international audience: wine glasses, cocktails and small plates at affordable prices, to start the evening with taste and lightness. Finally, dinner is an invitation to sharing: Tacos, Bao, Uramaki, skewers, Chinese ravioli, Lomein (hand -pulled noodles), Nasu Dengaku (grilled aubergine with miso) and Rapakatsu (Milanese celery cutlet Japanese key). The desserts, vegans and gluten free are all homemade. The offer completes a selection of sake and a wine card that ranges between Italian, French and Spanish labels.
The fun continues with a rich music calendar: two evenings secondo week with dal vivo and DJ sets edited by Tommaso Garofalo, a well -known name of the Milanese scene, and soon also a music brunch acceso the weekend. The beating heart of the evenings is the pannello di controllo behind the counter, flanked by a stage that transforms bluesqua into a cultural hub where music gives the rhythm to the night.
The interiors, signed by the Spanish Andreu World, are sustainable and welcoming: recycled materials, biodegradable plastics and a stile that changes skin depending acceso the time. The day during the day is bright thanks to the large windows, while the evening it turns acceso with soft lights and playful atmospheres.
The tasting
The very nice Gian Marco welcomes us, with Teo one of the members of the restaurant. We have tried several courses of a that intertwines Japanese and Mediterranean influences, where vegetable lightness encounters the sea, tradition merges with technique and food is dressed Umami. Here are our impressions.
Red tuna tartare with avocado, extra virgin olive oil, salt and pepper
A timeless classic, enhanced by the quality of the raw material. The red tuna, cut to the knife, combines the creaminess of the avocado an elegant embrace, just dotted with extra virgin olive oil, salt and pepper. A eppure balance, without frills.
Uramaki veg of pumpkin, Mediterranean with amberjack and Gimmy the rippled with red tuna
Three Uramaki, three worlds. The pumpkin veg plays with the sweetness of the vegetable a Japanese guise. The Mediterranean brings the curl, fleshy and sapid acceso stage, while “Gimmy L’Arruespatto” is a tribute to red tuna, with a name that suggests a lively texture, between crunchiness and softness.
Grilled avocado with miso sauce and togarashi
The fruit symbol of Healthy cuisine changes skin: grilled to become slightly smoked, it is enriched with the sapid depth of the miso and the spicy note of the togarashi. A side dish an appetizer that surprises intensity.
Cardoncelli mushroom skewers
A plant proposal that focuses acceso the fleshy consistency of the cardoncelli. Grilled and infiltrated like Yakitori, they are perfectly accompanied by an informal evening an Izakaya style aperitif.
Udon acceso the cheese and pepper
Roman tradition, Japanese noodles. The incontro between thick and rubbery Udon and the Cream of pecorino and black pepper creates unpublished, enveloping and fun food, where Italy meets Tokyo a steaming bowl.
Nasu Dengaku, Japanese grilled eggplant iced with a miso sweet sauce
An iconic dish of the Japanese cuisine reinterpreted carefully: the aubergine is grilled to become dark and lacquered with a sweet sauce with the miso that gives it brilliance, depth and a slight intriguing sweetness.
Rapakatsu, Japanese cotlet of celery cabbage cabbage with wafu dressing, tonkatsu veg sauce, sesame
The Katsu a plant version: instead of the meat, a slice of breaded and fried celery, crunchy outside and tender inside. To complete, crunchy cabbage, a slightly acidic dressing and the classic Tonkatsu sauce a veg key. A vegetable pampering, rich flavor and textures.
Per combination, Chablis Domaine André Philippon 2022, which gives the nose fruity nuances of apple and white fruit, followed by large mineral puffs, floral effluvi of jasmine and lemon peel. the palate the flavor is appreciated, flanked by adequate freshness and softness.
Milk & biscuits, vanilla creamy, American cookies, cocoa and Maldon crumble
& Biscotti is a hymn to delicacy: creamy vanilla, American cookies crumble, a sprinkling of bitter cocoa and a touch of Maldon salt. A gioco of textures and contrasts that recall the child’s snack with elegance.
Ricotta and …, pastry with rice, almond ricotta, sauce and pears
Ricotta and … is poetic minimalism: rice pastry, almond ricotta, pear sauce. A vegetable and refined , where sweetness and delicacy merge into a thin balance, leaving room for the surprise effect.
Bluesqua is a place where you eat well, you spend the right and experience the experience lightly. A cuisine that amuses, an atmosphere that involves, a location that changes luce and soul throughout the day. Per a nutshell, beautiful vibrations and good food within everyone’s reach.
For information
bluesquare – contemporary inn
Attività Tortona, 33 Milan
Opening hours: Mon -gio 10-24: 00 / ven 10-02 / Sat 17-02
bluesquaremilano.com / @bluesquare.inn
