Dining

La Veranda

Call us to book your table. +39 02 7708 1478 Online Reservations

Flooded with natural light and drawing a chic, local crowd, this elegant space is a showcase for exceptional regional ingredients fashioned into authentic Italian dishes. Gather with friends over a cold Pinot Grigio on our garden terrace.

HOURS

Breakfast
7:00 am – 11:00 am
Lunch
12:00 noon – 4:30 pm
Dinner
7:00 pm – 11:00 pm
Children and Teen Menu
7:00 am – 11:00 pm

Signature Dishes

  • Veal sweetbread

    Green tomato cream, poppy leaves, breadcrumbs and Calvisuis caviar

  • Carnaroli risotto “Gran gallo”

    Robiola goat cheese, green peas, candied lemon and capers

  • pigeon breast and cannolo filled with its own stewed leg

    Nettle pesto and coriander sauce

  • wild herb soup

    Oat, sheep milk ricotta and flowers

  • LEMON AND GINGER CREAM, STRAWBERRIES AND BASIL ICE CREAM

  • 70% DARK CHOCOLATE DELIGHT WITH RASPBERRY SORBET

The Team

Executive Chef

Fabrizio Borraccino

Chef Fabrizio enlivens the signature Italian dining experience with the tradition and innovations of his native cuisine. Originally from the Abruzzo region, he studied culinary arts in Pescara where he recalls his first look at the school kitchen during student orientation: “It was love at first sight, and I never looked back.”

“Come to La Veranda, and you will have a small tour of Italy right at the table – and of Milan as well.”

Portrait photo of Executive Pastry Chef Daniele Bonzi standing in white uniform

Daniele Bonzi

Executive Pastry Chef

The genius behind the Hotel’s one-of-a-kind Chocolate Room, Italian-born Daniele also puts his skills to good use in the creation of delicate pastries and desserts that make good use of Italian ingredients and recipes. House-made sorbets, fresh-fruit tartlets and Four Seasons Milano-style tiramisu are all products of Daniele’s deft hands and attention to detail.

“I love the fact that there are so many varieties of cocoa growing around the world, all with distinctive properties, flavours and tastes, and countless ways to use them.”

More Dining Options

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