The Prince of Savoy delights guests with a refined and colorful Summer Lunch.
Acanto’s tables sport a colorful summer menu with a contemporary tasting trail, but it is also possible to draw from the menu by rediscovering the Great Classics of Italian tradition.
- Eating inside or in the garden
It is possible to enjoy Acanto’s cuisine both in the elegant rooms and in the garden tucked away in the heart of Republic Square.
It is customary in big cities to choose to dine in the restaurants of luxury hotels. The 5-star Principe di Savoia in the Dorchester Collection has set its sights on the elegance of Acanto and the creative cuisine of Chef Matteo Gabrielli, who builds his dishes with excellent raw materials worthy of such a precious location.
- The Chef
Matteo Gabrielli, has international experience focused primarily on the world of luxury hoteliers and first-class trainings alongside master
. Four Seasons Hotel Park Lane with Adriano Cavagnini,
. 2 Michelin-starred “Dinner by Heston Blumenthal” at the Mandarin Oriental Hyde Park hotel with Blumenthal
. Il Pellicano restaurant in Porto Ercole (GR) and then at the Petit Royal of the Grand Hotel Royal in Courmayeur (AO) with Antonio Guida.
. Four Seasons Hotel alongside Chef Vito Mollica.
It is2019 when he enters the kitchens of theHotel Principe di Savoia Dorchester Collection .
Brilliant young Matteo Gabrielli started as Alessandro Buffolino’s Sous Chef and hasofficially becomeExecutive Chef of Acanto since 2023.
- The menu
Acanto’s colorful summer menu encompasses multiple aspects of Italian and particularly Lombard cuisine. A journey from North to South with personal touch.
You can start with a simple but tasty appetizer such as Culatello di Zibello DOP “Podere Cadassa” with summer melon and fried gnocco.
And then move on to the tasty Cappelletti stuffed with burrata cheese and sun-dried tomatoes with warm tomato consommé.
A first that makes you take a plunge into summer through freshness .
But there are also the classic Linguine Grandi “De Cecco” with Genoese-style basil pesto .
Those who love shellfish can order the regal smoked lobster with creamed potatoes, crispy vegetables, red onion and butter sauce.
Timeless for the Milanese doc the “elephant’s ear” Milanese-style cutlet
- Tasting Menu
The tasting course costs 125 euros per person and 180 euros per person with paired wines and 160 with paired non-alcoholic drinks
Tomato and burrata fantasy
Pink shrimp tartare with marinated strawberries, basil gazpacho and Timut pepper powder
Hazelnut butter risotto, sweet and sour lemon, tartare and langoustine reduction
Sea bass with chopped roasted tomatoes, butter potatoes and mussel cream
Beef tenderloin with celeriac fondant,
Chicken durelli, green apple and Calvados sauce
Almond sablè with cherry compote
Water and coffee
- Wines
An extensive wine list with 850 labels awaits you, which is curated by sommelier Mara Vicelli, a longtime at the Hotel Principe di Savoia
The proposal of wines by the glass-served with the Coravin devicehttps://www.coravin.it/- varies every two weeks, to offer an always different choice to regular customers.
The selection includes references from around the world,organic and biodi- namic/natural as well as Kosher and no-alcohol wines .
Hotel Principe di Savoia Milan
Acanto Restauranthttps://www.dorchestercollection.com/it/milan/hotel-principe-di-savoia
