They're located on the 3rd floor of the Mudec - Museum of - Enrico Bartolini Milano - Buy Reservations
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🙂 4/5 - They're located on the 3rd floor of the Mudec - Museum of
By 👻 @Marilyn T., 10/07/2023 3:00 am
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They're located on the 3rd floor of the Mudec - Museum of Culture. The museum location of the restaurant reminded me of Odette in Singapore. It's cool to enter the museum after hours, and the setting and decor of the dining room are modern yet classic with very well spaced out tables (the night we were there, they set up 6 tables in the main area and then a group in the private room in the back) We started with a glass of 2008 Franciacorta - zero dosage, hard to find in the US, great with the amuses. They start you with some 24 month parmigiano grissini, which are basically awesome cheesy breadsticks. Amuses - 1. "Roasted molten eggplant": eggplant purée inside an agar "skin" to look like a baby aubergine - Caviar on langoustine crudo - Tomatillo - Lightly smoked grapefruit juice 2. Kohlrabi on fish crudo 3. White turnip with tuna emulsion and dashi (my pescatarian sub) and Ferrero rocher raw beef and foie: the regular amuse 4. Taco with king crab, mayo, and edible flowers 5. Crusco pepper bread sticks The wine list is literally a bound book - huge. We ultimately ended up with a Barbaresco that the somme helped us pick. We did the "Best of" menu - 1. First bread course: house made focaccia 2. Zucchini amuse - - Squash blossom stuffed with oyster - Zucchini ice cream - Tiny orange squash topped with caviar, with a Parmesan emulsion 3. Next bread course: warm bread sliced table side - spelt and white flour with beetroots and purple carrots, house butter aromatized with tangerine, beetroot, purple carrot 4. Red breme onion with sweetbreads, curry, sweet peaches. I usually go pescatarian with tasting menus since I'm not a fan of offal or game, so they subbed my sweetbreads with a tomato topped with butter almond foam and butter almond sauce. With it came a white shrimp sandwich and a wonderful tomato consommé: smoked, intense in a good way 5. Roasted sole with chicory in bouillabaisse, avgatarago, verjus. The fish was on the bone, served with a mussel stuffed roasted chicory. 6. Black cod, perilla, crispy buckwheat with bernaise, ginger, and a tiny zucchini with the blossom still on it. The most notable thing was the gorgeous hand made black and white plate to match the black and white colors of the dish 7. Bottoni: pasta filled with olive oil and lime emulsion, topped with an octopus slice, and this incredible cacciucco sauce - a Tuscan fish soup with 15 kinds of fish - talk about an umami bomb. This was my favorite dish of the night 8. Large spaghetti "bronze design": with smoked smoked eel balls covered in gold flakes, and a sauce of bay leaf, squid ink, baby squid 9. Beetroot risotto with Gorgonzola cheese sauce, cherry, walnut emulsion, walnut essence spray 10. Next bread course: wheat and multigrain with anise and fennel seeds, accompanied by a chicory emulsion 11. Podolic cow fillet: cooked medium rare, first in the oven and then yakitori. Sides were cow heart, lettuce, and a wonderful delicate tart of oxtail in bernaise 12. Fig leaf marmalade fig and miso cream with lentils - they give you a fresh, warm black pepper napkin for the dessert courses 13. Guanaja (dark chocolate) soufflé with a salted peanut center - intensely chocolate but not too sweet and very light. - Pineapple marinated in rum, sesame cream, coconut foam and ice cream - Sesame biscuit and sage leaf - Pineapple beer To finish, they surprised me with a nice grapefruit birthday tart with a candle, which was a nice touch. Petit fours: served on beautiful hand blown glass animals - Soft chocolate mousse with salted caramel ice cream - Mini donut filled with lemon curd - Black Forest tart - Passion fruit candy glazed with honey - Pop rocks with strawberry grape Each hand made plate/dish was a special piece of art, aligned perfectly with the Mudec setting, and the composition of each dish was also like art. The stemware and dishes the food came on were all thoughtfully crafted for each course, which made it an even more special experience. Service was impeccable yet lighthearted and welcoming. If you like art and are looking for a memorable fancier dinner in Milan, Enrico Bartolini al Mudec is worth a visit.
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