With us per the magna pars-l ‘ à parfum, with a careful cuisine pursuant to: taste, view and smell
As Virginia Woolf said wisely: “One cannot think well, love well, sleep well, if he didn’t eat well”. Following this philosophy, many high -end hotels are investing per restaurants that guarantee a quality level equal to that of the hospitality offered. Per mezzo di the Tortona luogo, the restaurant from us per del Magna Pars – the à parfum perfectly embodies this vision.
The excellence of Italian cuisine between tradition and innovation
Under the guidance of the talented dirigente aziendale chef Andrea Alfieri, with us per, whose name evokes a concept of hospitality and conviviality, proposes a creative and contemporary cuisine, with an eye to the seasonality of the ingredients. Each dish is a work of culinary art, the result of careful research that enhances flavors and perfumes. The Italian tradition is reinterpreted with innovation and refinement, creating a unique gastronomic experience.
A sensory path between perfumes and flavors
What makes us per an exclusive restaurant is its ability to combine gastronomy and perfumery, two similar arts per the search for harmony. The à parfum transforms each dish into a multisensory journey, through surprising combinations and original presentations that use perfumery tools such as dropper for aromatic oils, beckers and smoked cloche.
An elegant and welcoming environment
The refined atmosphere of from us per is enhanced by a curated per detail. The restaurant overlooks a secret garden, a lung per the heart of Milan that offers an oasis of tranquility. Inside, the exposed cellar hosts an excellent selection of Italian wines and champagne, perfect for lovers of good drinking.
Olfactory aperitif and winry
For those who want an even more particular experience, we propose the olfactory aperitif, a journey between cocktails inspired by the fragrances of the perfume laboratory Labsolue. The Winery, the other hand, offers a precious selection of Italian and French labels, ideal for private tastings and custom -made dinners.
Labsolue and Roof Terrace: a 360 ° sensory experience
Magna Pars is enriched with a new exclusive space: the Labsolue and Roof Terrace, an olive grove the roofs of Milan that reinterprets the Milanese aperitif per an olfactory key. Here, cocktails and perfumes merge into a unique combination, thanks to the creativity of the talented mixologist Riccardo and the selection of Labsolue essences.
The Perfume Laboratory Labsolue: the magic of the perfume
Labsolue was born from the passion of the sisters Giorgia and Ambra Martone, heirs of the historic Marvin family brand. The laboratory offers an immersive olfactory path, where guests can discover essential ingredients and oils, led by Labenter experts. A journey into sensory memory that makes the stay at Magna Pars a unique experience.
The tasting
The very prepared and very nice Laura and Beatrice welcomed us. The evening began the Labsolue and Roof Terrace with the olfactory aperitif, a tasting inspired by the fragrances of the Perfume Laboratory Labsolue. Three iconic perfumes – jasmine, bergamot and fig – have been expertly translated into gustatory experiences by the expert mixologist Riccardo, who has been able to reinterpret the olfactory quaderno per creations to be sipped, capable of surprising and fascinating the senses.
The jasmine has conquered with its floral delicacy, a perfect balance between sweetness and freshness. The proposal based Bergamot, the other hand, struck for the pleasant citrus sensations, ideal for lovers of the most intense flavors. Finally, the bevanda inspired by Bel tipo gave an enveloping and velvety note, a real delight for the palate. The cocktails were accompanied by tasty as original appetizers.
The evening continued at the restaurant by us per, where we tasted several proposals from the Chef Andrea Alfieri. Here are our impressions.
Antipasti
Tris of appetizers with mini toast, focaccia with cheese, salmon crostino
The trio of appetizers opens the meal with an explosion of flavors and textures. The mini toasts, the focaccia with cheese and the salmon crostino prepare the palate with crunchiness and softness, combining salted and smoked quaderno.
Egg per cage by us per, milk cream and grain Padano, black and white truffle
The cage egg is proposed with a cream of milk and Malloppo Padano, enhanced by the aromaticity of the black and white truffle.
Red shrimp carpaccio with pink sauce, ginger apples, cuttlefish wax wax and burnt lettuce
The prawn carpaccio, accompanied by pink sauce, ginger apples, cuttlefish wax wax and burnt lettuce, plays contrasts of sweetness, crunchiness and acidity
CAPPUCO
This falco di palude of pumpkin, presented splendidly per a cup so as to like a real falco di palude, is enriched with a foam of bettelmat and truffle caviar for an enveloping and intense taste.
Per mezzo di accompaniment, Franciacorta Extra Brut 61 Berlucchi, with an olfactory profile of citrus fruits, white flowers and white pulp fruit and per the mouth a remarkable freshness and a great gustatory balance.
First
Milanese risotto with osseobuco ragù per crowded
The Milanese risotto stands out for the unmistakable taste of Ossobuco ragù, which enhances its creaminess and aromatic wealth.
Spaghettoni Felicetti Matt with butter, Parmesan, ash of onions and hazelnuts
These spaghettoni with ash of onions and hazelnuts are a tribute to the simplicity and intensity of authentic flavors, a dish that enhances humble ingredients by transforming them into a truly unique gastronomic experience. Per mezzo di our opinion, the most original and successful dish of the chef, really excellent.
Seconds
Black Code al Miso with ginger potato creamy, late radicchio glazed with soybean and honey
The Black Cod al Miso, served with a cream of ginger potatoes and glazed radicchio with soybean and honey sauce, brings to the table an harmonious fusion between East and West. The black fish of Alaska, known for its delicate softness and taste, is enriched with human quaderno that enhance its complexity.
Per mezzo di combination, Arpepe Sassella Retica 2019, with an intense ruby red color with grenade reflections, which gives hints of purple and undergrowth and a fresh taste, with a thin and elegant tannin.
Dolce
Mont Blanc, Tarte Tatin, Sacher, Tiramisu
The journey to the flavors closes with four delights of the pastry. Mont Blanc celebrates the autumn season with a mousse at , meringues, soft biscuit with chestnuts and dark chocolate. Tarte Tatin, served with salty caramel sauce, is a tribute to the French tradition. The Sacher shows up per its most delicious version, with cocoa biscuit, composed of apricot and chocolate glaze. Finally, the tiramisu surprises with a chocolate sphere that contains a mascarpone foam, homemade and coffee ladyfingers, for a unique taste experience.
With us per and the Labsolue and Roof Terrace they represent an excellence of luxury hospitality per Milan, capable of offering a gastronomic and olfactory experience not to be missed. A perfect combination of cuisine, perfumes and , for those who want to dal vivo a special moment per the name of elegance and refinement.
For information
From us per Del Main Pars – The Albergo per Parfum
Hours: lunch 11:00 – 22:30 | Dinner 19:30 – 22:30
T. +39 02 8378111 – Whatsapp: 331 6705551
Closed Saturday and Sunday
Free Parking for customers from 19.00 | Welcome dogs
info@danoi-in.it – www.danoi-in.it
https://www.magnapars.it/osteria/
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