When it comes to dishing out a guilt-free feast, the one-Michelin starred Horto takes the cake! It will enrich its offerings by proffering two new proposals – an entirely vegetarian menu and a new breakfast menu – to be relished on its perennial rooftop garden on the sixth floor of The Medelan, in the beating heart of the city.
Staying true to ‘ethics to taste’ and grounded in its philosophy of ethical time, Horto prides itself on bolstering its selection of seasonal raw materials and exclusively tying up with the independent and small Lombard vegetable gardens: farms, dairies, and farmers no more than an hour away. Horto, in fact, is also the only restaurant in Milan to achieve the Michelin Green Star for sustainability.
With the new vegetarian menu, entitled Vegetali Mon Amour, Horto proves to be a locus amoenus where nature and culinary expertise synergize to deliver exquisite haute cuisine to the table. The menu, curated by the executive chef Alberto Toè, under the leadership of head of culinary strategy Norbert Niederkofler, unveils five courses. Dishes comprise the ‘Plin of Strachitunt, saffron, and yeast,’ paying homage to the Italian gourmet tradition of stuffed pasta and the cities of Milan and Bergamo. A risotto with wild herbs, flowers and kefir sounds refreshing, while a fresh fruit ‘minestrone’ with wildflowers and legumes sounds intriguing.
The raw ingredients are the true heroes of each of these creations. This new indulgence spoils the senses and nourishes the spirit while giving your conscience a rest.
The brand-new breakfast menu, the brainchild of the talented young pastry chef Matteo Teolato, accords six types of brioches, the classic croissant, either plain or filled with homemade jam, the Venetian with vanilla cream, the pain au chocolat, the bicolor croissant with gianduia cream, and a savory version with ham and cheese.
Keeping in mind the urbane and metropolitan locale, Horto’s breakfast also incorporates a wide assortment of eggs, freshly squeezed juices, seasonal fruit, and creamy white yogurt with granola and berries on the side.
A new cadence of life aimed at sustainability, inside and outside the Horto kitchen, is realized through the selection of seasonal and local ingredients, and in human relationships, fostered by the choice of producers in the vicinity, with a short, local supply chain.
Horto, with its low-impact practices and top-notch talent, will surely leave your taste buds titillating and the bon vivant in you assuaged.
