德拉·古埃里纳 18C

Technique, creativity and a focus on and respect for the past are just some of the criteria that guide chef Matteo Vergine. His modern dishes aim to reflect the ancestral flavours of Brianza and Lombardy in bygone days when hunting, freshwater fishing, growing vegetables and gathering wild herbs were all part of everyday life. In the evening, choose between three tasting menus – in an effort to minimise food waste, guests are required to make their choice at the time of booking. We particularly enjoyed the quail served with its own broth and a brioche, and the gnocchi with stracchino cheese, c

Facing the Villa Reale, the dining room envelops guests in classic elegance with British undertones, reflecting the Hotel de la Ville that houses it, while select tables overlook a luminous, refined veranda. From the kitchen emerge two tasting journeys: Viaggio alle origini, which tells the story of the chef’s native Campania through Mediterranean aromas, and Il territorio… secondo me, where Lombard tradition meets creative touches. Dishes, which may be selected freely, showcase seasonal ingredients and fresh vegetables harvested from the restaurant’s own organic garden.

Standing in the king’s old pheasant grounds in Monza’s picturesque park just a stone’s throw from the famous racetrack, this restaurant has a refined and elegant feel. Here, the menu features Mediterranean fish recipes alongside regionally inspired dishes such as the excellent Milanese-style chop with mashed potatoes and sweet-and-sour shallots, as well as the occasional French-influenced recipe in a nod to the history of the park itself. The restaurant comes into its own in summer, when its attractive terrace looking out at the lush surroundings adds to the appeal.

This simple, modern, family-run trattoria with a welcoming ambience is the kind of restaurant that everyone would love to have as their local. The owner-chef, who has plenty of experience working in Milanese restaurants, is a real culinary expert who creates traditional dishes from Milan but also from further afield. Here, the popular breaded cutlet is served thick so that the delicate flavour of the veal can be enjoyed to the full.

意大利菜

素食

面包烘焙