AN ABSOLUTE PLACE WHERE EXPERIENCE AN IMMERSION IN THE RELATIONSHIP BETWEEN MEMORY AND TASTE, RESEARCH AND MATTER, FORM AND SUBSTANCE
The root of the gastronomic experience lies firstly in the choice of the materials. They contain the know-how of the local territories and cultures. The combination of sensitivity to traditions and accessibility to foods that are unique to our country allows us to bring not just flavours but places to the dishes on the menu. The Italianness of our cuisine is the result of this love for Italian products; for nature and for the culture of food processing that has forged our regional history.
The relationships between acidity, savouriness, bitterness and sweetness are the basis of the experiences on the menu, as are the formal and textural relationships of the food on the plate, conceived precisely to allow an alternation of palatal vibrations: between soft, savoury, sour, sweet, slightly spicy, in a continuous dialogue between similar and contrasting flavours.
Within Milan’s gastronomic tapestry, Andrea Aprea’s Restaurant emerges as a beacon of elegance and culinary expertise. It’s a venue where the artistry, passion, and commitment that fuel the chef have merged, propelling him to his initial milestone, the Two Michelin Stars. Here, gastronomy transcends into an encounter with sheer elegance and authenticity at the heart of Milan.
Andrea Aprea Restaurant
Tuesday – Saturday 19.30 – 22.00
+39 02 38273030
info@andreaaprea.com
The root of the gastronomic experience lies firstly in the choice of the materials. They contain the know-how of the local territories and cultures. The combination of sensitivity to traditions and accessibility to foods that are unique to our country allows us to bring not just flavours but places to the dishes on the menu. The Italianness of our cuisine is the result of this love for Italian products; for nature and for the culture of food processing that has forged our regional history.
The relationships between acidity, savouriness, bitterness and sweetness are the basis of the experiences on the menu, as are the formal and textural relationships of the food on the plate, conceived precisely to allow an alternation of palatal vibrations: between soft, savoury, sour, sweet, slightly spicy, in a continuous dialogue between similar and contrasting flavours.
The wine list tells a story of transforming emotions into flavours, and places and climate into olfactory notes.
Because selection is a key element of our concept of experience.
Not only in the nobility of great wineries, in the marks of the brands that make the history of fine wines, but also in the rare gems to be chosen for special evenings. The choice of wines and spirits is part of the itinerary of knowledge and discovery of territories and traditions. It leads us to the slopes of hills and the summits of distant landscapes. It enters into a relationship with the contents of the plate, dialoguing with the dishes and adding further levels of perception.
We have collected a selection of 650 labels, from all over the world.
The wine list tells a story of transforming emotions into flavours, and places and climate into olfactory notes.
Because selection is a key element of our concept of experience.
Not only in the nobility of great wineries, in the marks of the brands that make the history of fine wines, but also in the rare gems to be chosen for special evenings. The choice of wines and spirits is part of the itinerary of knowledge and discovery of territories and traditions. It leads us to the slopes of hills and the summits of distant landscapes. It enters into a relationship with the contents of the plate, dialoguing with the dishes and adding further levels of perception.
We have collected a selection of 650 labels, from all over the world.
Located on the top floor of the Luigi Rovati Foundation – in a magnificent historical building that will host the Foundation’s Art Museum – the restaurant brings together in an aesthetic setting of pure proportions all the values of the gastronomic experience that Chef Aprea has defined in his twenty years of research.
The environment, designed by architect Flaviano Capriotti, is characterised by a space with great scenic impact, where a surprising panoramic window opens up to reveal a view of the Porta Venezia park and the city skyline. The interiors develop the relationship between waiting and delivery of the gastronomic experience in a contemporary key, creating subtle sensory relationships with the new vocation of the Palazzo, the context of signs, the noble materials and the continuous dialogue with the site-specific artworks created by artists Andrea Sala and Mauro Ceolin.
The restaurant spans 400 m2, divided into 210 m2 of dining room, private dining space, wine cellar, entrance hall and 190 m2 of kitchen. The space seats 36 diners, with eight tables arranged in the central hall, where the guests’ gaze meets the ineffable expressive linearity of the kitchen: completely on view.
A scenography of the senses, where guests come to experience the relationship with food, from the expectations created by the decor to sharing the gustatory consequences: in a dimension of continuous aesthetic surprise, between intimacy and completeness.
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© 2022 COEVO SRL
P.iva 11186670961
Privacy policy
