Caruso Nuovo Bistrot opens its veranda and launches the new menu for the FuoriSalone.

Spring has rushed in unexpectedly at Caruso Nuovo Bistrot, bringing along a fresh wave of innovations in the restaurant’s new seasonal menu. The inspiration is tied to the vegetable aspect of Italian tradition and the seasonality of vegetables and legumes, such as fava beans and peas. The menu brings to the table simple yet flavorful dishes.

The bistro is located within the Grand Hotel et de Milan and overlooks Piazzetta Croce Rossa with its veranda, in the heart of the fashion district of Via Montenapoleone. The menu features dishes from the Neapolitan and Milanese traditions in a series of courses, as is now a widespread trend, meant for sharing.

The new Spring menu

The culinary proposal, overseen by Chef Gennaro Esposito and brought to the table by Executive Chef Francesco Potenza, maintains the restaurant’s strong Mediterranean personality, with a blend of Neapolitan and Milanese tradition, always with a focus on the freshness of ingredients and the excellence of raw materials.

Alongside Caruso Nuovo Bistrot‘s signature dishes, we find the new offerings from the spring menu, which highlight green hues and seasonal delicacies. Among these, stand out starters like a contemporary seafood salad and a dish of cuttlefish and peas, where each element is used skillfully to create a symphony of flavors.

A journey from north to south with international influences

Among the first courses, there’s the tagliolino ai ricci di mare con fave e pepe di Sechuan and the Plin ripieno di ricotta di bufala dop e bruscandoli saltati, a fusion of culinary traditions from the North and South of Italy. And there’s also a risotto primaverile that celebrates fresh seasonal vegetables, complemented by a refreshing touch of orange juice.

Another dish paying homage to Mediterranean tradition is the baccalà alla bella donna prepared with puttanesca sauce and served with puntarelle. Among the desserts, not to be missed are the melanzana al cioccolato in its vegan version and the “sweet chest,” a surprising gustatory experience combining yuzu, lemon, yogurt, and pistachio mousse.

According to Executive Chef Francesco Potenza, the menu best represents the gastronomic identity of Caruso Nuovo Bistrot, paying tribute to the spring delicacies that the Italian land generously offers. Starting from April 15, on the occasion of the Salone del Mobile, the restaurant also opens its outdoor dining area, maintaining the all-day dining formula that sets it apart.“

For info and reservations

📍 Piazzetta Croce Rossa, 20122 Milano (MI)
☎️ 02 72314039
📩 caruso@grandhoteletdemilan.it