Ristorante Vista Duomo Milan

Cheese omelette, stracciatella di ostuni, baked potato-es with seasoned grilled vegetables, cherry tomatoes, seasonal mix, toast

With a cup of coffee of your cholce (espresso, American coffee, cappuccino, latte or a selection of tea)

With fresh squeezed orange juice or Juice and piece of cake

2 fried eggs, asparagus with bacon, cream cheese, avocado, valerian salad, toasted wholemeal bread accompanied by an encore of jams

With a cup of coffee of your choice (espresso, American coffee, cappuccino, latte or a selection of tea)

With fresh squeezed orange juice or Juice and piece of cake

With a cup of coffee of your choice (espresso, American coffee, cappuccino, latte or a selection of tea)

With fresh squeezed orange juice or Juice and piece of cake

Berry mousse, dark chocolate cream, chocolate and cocoa biscuit. Chocolate decorations

Delicate Colombian coffee namelaka with caramelized chocolate, a heart of soft dark chocolate cream, and a crunchy 70% dark chocolate glaze

Light tiramisu, served with hot coffee poured in front of the guest, amaretto biscuit

Tomato Sauce Buffalo Mozzarella Dop from Campania fresh Basil

Stracciatella, Mortadella IGP and Pistachio

Tomato Sauce, Mozzarella, Red Onion of Tropea, Tuna

White Base, Mozzarella Cheese, Gorgonzola Cheese, Fontina Cheese and Grana Padano Cheese

La Dolomitica is 100% meat from Trentino-Alto Adige, sourced from Simmental or Simmental–Alpine Grey crossbreed cows. These animals are raised on the pastures of Trentino–South Tyrol and then finished in stables. The breeder behind this project places the utmost importance on animal welfare and a carefully studied fattening process. The result is meat with outstanding marbling and fat infiltration, a bold, full “beefy” flavor, and—thanks to our minimum 30-day dry aging—an exceptionally tender texture that’s truly one of a kind.

It’s a cut from the front section of the beef loin, characterized by its long bone, which gives it the appearance of a Native American tomahawk. Average weight: 1.7 to 2 kg.

Eggplant Parmigiana Flan, layered with 36-month aged Parmigiano Reggiano DOP, Buffalo Mozzarella Campana DOP, and fresh basil, served with a velvety Parmigiano cream drizzle

Shredded Bavarian Scottona Beef, marinated in soy sauce and spices, individually seared and wrapped in nori seaweed, meticulously arranged into a mosaic composition. Served on a bed of Teriyaki sauce and finished with a sprinkle of Maldon salt

Veal Chop on the Bone (approx. 350g), coated in a double crispy homemade breading, meticulously fried in clarified butter, following tradition. Served with "Millefoglie" layers of baby potatoes

Romaine lettuce, cherry tomatoes, carrots, cucumber, grilled chicken breast, homemade spices croutons and yogurt sauce

Oriental mixed green salad, cherry tomatoes, carrots, cucumber, fennel, dried tomatoes, Ligurian olives, grilled vegetables, and hot French mustard

Carnaroli Gran Riserva Risotto alla Milanese, traditionally cooked with meat broth, creamed with butter and 36-month aged Parmigiano Reggiano DOP, and served with a crispy saffron-infused tuile

Carnaroli Gran Riserva Risotto, enriched with a San Marzano DOP tomato sauce, topped with Buffalo Burrata from Campania DOP, and finished with a delicate basil powder

Saffron Fresh Pasta Mezze Lune, filled with a traditional Milanese ossobuco filling. Served with a reduction of its cooking jus and accompanied by a velvety saffron mousse, enhancing the richness of the dish

Fresh Pasta Rectangles with Fried Grouper Filling, elegantly placed on a shiny and delicate fennel foam, accompanied by crispy leek and a touch of cinnamon powder

Gragnano IGP Linguine with scampi infused with a hint of vanilla, cooked in their own bisque and finished with a luscious basil butter emulsion

Breaking the mold with a modern reinterpretation of an Italian classic —same ingredients, transformed into a contemporary experience.This dish features ripe vine tomato, reimagined as a refreshing granita, while Buffalo Mozzarella is turned into a light, velvety cream. An unexpected twist comes with the addition of Mazara del Vallo Red Prawns DOP, served naturally, bringing a taste of Italy’s seas into the dish. To finish, a fragrant basil-infused oil ties everything together in a harmonious fusion of tradition and innovation

A floral composition of Mediterranean Amberjack carpaccio, herb- marinated and elegantly arranged. Served on a bed of homemade tuna and almond mayonnaise, it is accompanied by crispy puffed Venere rice, creating a delightful contrast of textures that enhances every bite

Refined and Elegant Quenelle of Yellowfin Tuna Tartare, paired with the freshness of ripe vine tomato. Accompanied by a yogurt sauce dressing and finished with a drizzle of fragrant basil oil, enhancing the aroma of this exquisite creation

Charcuterie board featuring a selection of highly sought-after and renowned Italian cured meats and cheeses, accompanied by carefully paired flavorful jams to enhance the palate

A reinterpretation of a great classic with a touch of creativity and flair: beef carpaccio, accompanied by fresh chanterelle mushrooms and a delicate raspberry sauce that enhances every bite. Elegance and simplicity captured in a single dish

A great classic of Milanese cuisine, projected into the future. This traditional dish is reimagined with modern premium ingredients, starting with one of the world’s finest meats: Wagyu. Uniquely marbled, tender, and intensely flavorful, it’s a true delight for connoisseurs. To finish, a touch of wasabi infused into a homemade mayonnaise, enhanced with lime zest, making every bite a one-ofa-kind experience.

200g Buffalo Mozzarella served with homemade tomato sauce, basil, and a drizzle of its own oil

Sesame seed bun, beef hamburger 250 g (approx.), romaine lettuce, tomato, farm fried egg, crispy bacon, cheddar sauce and mayonnaise, served with baked potatoes