Il Vizio, the new restaurant of the Hotel Sina De La Ville, opens in Milan. Interiors with a cosmopolitan setting and an unmistakable Milanese mood. The particularity? His dual soul. Culinary proposals ranging from the best of Japanese and Italian cuisine signed by masters of gastronomic research
The restaurant area has been completely redesigned and redesigned by Studio Marco Piva in Milan. In a few months he carried out a meticulous restyling of the ground floor and the raised one. Mood? Under the banner of the unmistakable Milanese style. An example of this is the refined combination of materials and colors. So here are seats in green velvet alternating with powder pink, textile boiserie in shades of gray and beige and stoneware walls and shelves with marble effect in shades of Verde Alpi and Breccia Rosa.
The double kitchen proposal
At the “Il Vizio” restaurant it is possible to experiment with 2 cuisine proposals. That is sushi and raw foods on the one hand and specialties of good Italian cuisine on the other. But with a single common thread represented by dishes with unique flavors, as authentic as they are gourmet. All based on the search for the best raw material and the freshness and genuineness of food. All strictly Italian.
There are also two cooking formations: the ethnic format bears the signature of Marco Gargaglia, the chef of the Il Vizio restaurant in Perugia – recently awarded the prestigious ‘Tre Bacchette’ award by Gambero Rosso.
The task of making sushi and raw dishes day by day was entrusted to chef Taro Shimosaka. Originally from the country of the rising sun and with a great passion for the beautiful country, he trained in important Italian companies and, recently, in one of the most established Japanese-inspired restaurants in Milan.
The menu includes a wide selection of tartare and carpaccio, sashimi, nigiri, gunkan, hoso maki, uramaki and a selection of oysters all of the highest quality. The exquisitely Italian line of cuisine is instead entrusted to chef Andrea Ribaldone, who expertly leads the brigade led by chef Luigi Fortino.
The proposals are enclosed in an à la carte menu that provides the choice between 4 dishes for each course, including a selection of salads. Here are some specialties: soft and crunchy egg with taleggio fondue, black truffle; sautéed rice, Casci saffron and ossobuco ragout in gremolada, And then, Umbrian lamb cooked in a pot, seasonal vegetables; sphere with three chocolates, pears marinated with passito, star anise.
In combination with the menus, a rich selection of wines from selected national and foreign wineries, craft beers and cocktails.
Photo Credits: Benedetta Bassanelli
Info
www.ristoranteilvizio.it
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