Santa Bistrò Moderno

a beautiful space with great all day food and drinks :: 8.5/10 :: aperitivo 10€, dinner plates €15-€20

Il Santa Bistrò Moderno offers great all day eating and drinking in a beautiful, brightly lit space just below the tallest skyscraper in Italy, Palazzo Lombardia. The staff made us feel at home at Santa, especially the outgoing and friendly waitress Isabella. Responsible for the inventive and delicious plates is Stefano Grandi, who has honed his skills at Milanese institutions such as Aimo e Nadia and Sadler. Santa’s kitchen is versatile, offering dishes suitable for lunch, aperitivo and dinner. We sampled a handful of tapas-style dishes just before dinner time.

The highlight of the evening was the seared tuna with guacamole and bean sprouts. The fresh tuna was seared to perfection and the guacamole livened up the dish, with the bean sprouts adding a nice texture to the dish. Another spectacular dish was the Panelle di ceci (chickpeas) with anchovies. Finally, we sampled some delicious chicken skewers with eggplant.

To pair with the dishes were two fantastic sours made by the friendly and talented barman, Mattia Corti. The rum and whisky sour were juices, freshly made by Mattia, making both cocktails memorable. I look forward to trying more of Mattia’s cocktails on my next visit.

Yang Sushi and Fusion

Sushi con un twist :: 8/10 :: €35 per cena

Photo da Toney Teddy Fernandez. Recensione da Yuchen Wang, guest blogger per questamiamilano. Redazione da Shane Eaton.

Yang Sushi and Fusion è un ristorante con cucina raffinata che si trova a due passi dal Palazzo Lombardia e il principale quartiere business di Milano. L'idea della loro fusion è di presentare i tradizionali Sushi giapponesi e altri piatti orientali con un gusto mediterraneo moderno.

Seguendo i consigli della simpatica cameriera, la nostra cena iniziava con un antipasto innovativo, Millefoglie di Tonno. Le tre foglie di pasta sfoglia nella tradizionale millefeuille incontrano la richezza dei tagli sottili di tonno, e riunito dalla crema.

Poi abbiamo assaggiato i Nigiri di Toro. Come uno dei più squisiti tagli golosi dal salmone, Toro è famoso per il suo gusto cremoso. Con un tocco di Tobiko e salsa teriyaki sopra, questo nigiri scioglierà sulla tua lingua con un profumo del mare dalle uova di pesce.

Un altro piatto preferito per noi era Uramaki Scampi. I gusti dell'avocado, branzino e formaggio Philadelphia accentuano il contrasto dei gusti dei due approcci per i gamberi.

L'ultimo piatto Mix Yang era il nostro preferito con sashimi di salmone, tonno, orata e gambero rosso; i loro Nigiri speciali con due tipi di Uramaki speciali. Inoltre, il più accattivante Gunkan Nigiri, con un taglio di salmone invece di Nori, sopra sono Ikura (uova di salmone) e un tuorlo d'uovo di quaglia.

Millefoglie di tonno

Nigiri Speciale con Salmone Toro, Philadelphia, erba cipollina, tobiko e salsa teriyaki

Uramaki

Mix Yang

Yang Sushi and Fusion is a newly opened fine-dining restaurant situated on a quiet road across the street from Palazzo Lombardia. Their idea of their fusion is to present traditional Japanese sushi and other oriental dishes a modern Mediterranean taste.

Following the suggestions of our sweet waitress, the dinner started with the innovative starter, Millefoglie di Tonno. The three leaves of the puff pastry in a traditional millefeuille meet the richness of the thin slices of tuna, and the cream brings them together.

After that we tried the Nigiri di Toro. As one of the most exquisite and fatty cuts from the salmon, toro is famous for its creamy taste. With a touch of Tobiko and teriyaki sauce on top , this nigiri melts on your tongue.

We also thoroughly enjoyed the Uramaki Scampi special. The tempura of shrimp inside the Uramaki and the Sashimi of scampi on the top is certainly the catch of this dish. The flavours of the avocado, seabass and Philadelphia cheese accentuate the contrasting tastes of the two different approaches to the shrimps.

Mix Yang was the last dish to arrive. On the well presented dish are the Sashimi of salmon, tuna, orata and red shrimp, their special Nigiri and two types of Uramaki. In addition, there was the eye-catching Gunkan Nigiri, with a slice of salmon in place of the traditional Nori. On top were Ikura (salmon eggs) and a quail egg yolk.