La Bottarga - Carta

Viale San Michele Del Carso 19, 20144 Italia, Milano, Italy

🛍 Vino, Pasta, Caffè, Pesce

4.5 💬 1467 Reseñas
La Bottarga

Teléfono: (+39)0243515228

Dirección: Viale San Michele Del Carso 19, 20144 Italia, Milano, Italy

Ciudad: Milano

Menú Platos: 7

Reseñas: 1467

"the selection of raw is of the highest quality. It is not a declaration on freshness, it is precisely what emerges indisputably on the palate. I think it's the result of a careful selection in peaches. the menu is full of surprises, courage and try risotto shrimp, chocolate and Cuban cigar smoke smell. Tuna spaghetti and chopping of anchovies really well congenital. perfect atmosphere, well-chosen music and fully compatible with conversation at the tables. staff in the impeccable room. You pay something extra, but it's money well spent."

Menú completo - 7 opciones

Todos los precios son estimaciones en menú.

User User

class restaurant. excellent Menù degotazione. Good

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Reseñas

User
User

cozy and well-kept dishes, well presented and definitely good. Mr. Carmelo also loved it


User
User

a milan is one of the few references to eat of the excellent raw fish. to try absolutely fried shrimps in kataifi pasta with bergamot cream.


User
User

Spectacular raw materials and in general all the dishes are very well-kept to try the sorbet of red oranges with chocolate of moderate warm, courteous and professional service. recommended Ver carta


User
User

I had great expectations for the positive reviews of this place, but my experience and that of my companions was not at all positive. I found some combinations in the dishes completely out of place, despite being a very open person to experiments in the culinary field. the staff is however kind and attentive. very small wine paper.


User
User

superlative, if you want to eat quality fish in milan, the bottarga is the right place. enhancing the fine elements is the characteristic of the chef's battle. The drinking family can treat customers in a divine way. hospitality, courtesy service together with the ability to make the little chiringuito one of my heart places. a special thanks to Mr. Gaetano, for giving me a piece of house even at 1300 km.


User
User

a large fish restaurant, the bra transplanted to Milan. Before starting the royal dinner, some appetizers are brought, including an original palette with which to paint the contours for the prawn of the new caledonia. I took tuna meatballs with grana fondue and tropea onion, to follow good san pietro fish with reggio calabria sauce. for dessert a coffee sorbet with vanilla crumb. low prices 60€ with wine but quality suffina Ver carta


User
User

the selection of raw is of the highest quality. It is not a declaration on freshness, it is precisely what emerges indisputably on the palate. I think it's the result of a careful selection in peaches. the menu is full of surprises, courage and try risotto shrimp, chocolate and Cuban cigar smoke smell. Tuna spaghetti and chopping of anchovies really well congenital. perfect atmosphere, well-chosen music and fully compatible with conversation at the tables. staff in the impeccable room. You pay something extra, but it's money well spent.

Categorías

  • Vino Una selección curada de vinos finos de todo el mundo, que ofrece tintos ricos, blancos frescos y rosados elegantes para maridar perfectamente con su comida. Saborea el aroma único, el sabor y la complejidad de cada botella.
  • Pasta Deléitate con nuestra selección de platos de pasta clásicos y contemporáneos, cada uno elaborado con ingredientes frescos y de calidad y salsas sabrosas que capturan la esencia de la cocina italiana en cada bocado. Ver carta
  • Caffè Disfruta de nuestra rica y aromática selección de café, preparada expertamente para despertar tus sentidos. Desde el clásico espresso hasta los lattes cremosos, descubre la mezcla perfecta para comenzar tu día con una nota llena de sabor.
  • Pesce Deléitese con nuestros exquisitos platos de pescado, elaborados con la captura más fresca del día. Desde favoritos a la parrilla hasta guisos sabrosos, nuestro menú celebra la abundancia del océano con sabores para satisfacer todos los paladares.

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"Visited months ago The label of a vegetarian restaurant absolutely does not correspond to what Joia represents in the Italian gastronomic panorama. We are talking about the maximum expression of haute cuisine, overwhelming ideas, bold and unexpected combinations, exceptional raw materials, all served in an exclusive environment suitable for providing customers with a fantastic experience. Chef Leemann showed up in person to take the order and give his suggestions on the sequence of dishes. The service staff has always proven to be very prepared to answer all our questions or curiosities about the dish itself and this knowledge was not only the heritage of the waiter who brought the dish to our table and described it to us, but of all the staff who, even randomly, we stopped to ask for further explanation! The wine list was excellent from which we chose a Barbera d 'Alba by Bartolo Mascarello. But let 's get to the food. As entrees... and calling them entrees is definitely limiting! We were offered 2 wonderful tastings which unfortunately I cannot remember in their composition, but the first was a cream with carrot and rhubarb served in a mini terracotta vase, while the second appeared like a palette of colors where some fantastic raw materials sauces could be combined manually. My lunch then began with the Cantiam la montanara where, under a soft celery foam, there was a composition of green asparagus, spring onion and truffle on chopped borlotti beans. Fantastic dish, sublime with exceptional aromas!. I then continued with The navel of the world , a wonderfully plated dish where two types of rice are used, one as a base made with asparagus and watercress, and in the center a Venere rice cake finished on top with saffron almond cream . Finally I closed the lunch with a selection of 8 cheeses, some of which were truly exceptional, accompanied by jams/honey. Obviously the bill is in line with the proposal and with the experience. I must say that it was truly a pleasure and an honor."