In the splendour of the Mandarin Oriental hides one of the best culinary scenes of Milan: Seta. The tasting and the overall experience are very pleasant. There’s high quality and rare technical skills. In every dish the signature of Antonio Guida is recognisable, always careful in counterposing flavours, sour and citrusy notes. The Fillet and beef steak tartare with raw sliced artichokes, cream of artichokes and choron sauce is very interesting: cold-hot contrast, creamy sauce, a truly excellent dish. This is only one of the many reasons why it’s worth returning.
51 anni, architetto, nato a Roma ma milanese di adozione, è l'amministratore delegato di MagentaBureau, agenzia che coordina i contenuti e realizza Identità Golose. Ama le regole, il rigore, le procedure ma anche il buon cibo e il buon vino. Il punto debole a tavola? Il dessert
Ristorante con camere
