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Evoking the famous film “Metti una sera a cena” - a display of works from young Italian and foreign artists acts as appetizer.
The almost minimalist but welcoming space is ideal and the applied art perfectly matches the culinary art each dish reveals.
The logo of this art-themed restaurant was designed by an artist of the calibre of Jean Michel Folon. And then there is the area, Brera, a crossroads for artists from the nearby Academy of Fine Arts, actors from the neighbouring Piccolo and Strehler theatres, as well as musicians from the famous Teatro alla Scala.
Not to mention the Corriere della Sera’s cultural detachment in the adjacent Via Balzan, where interesting and stimulating gatherings are organised
Via San Marco, 5 - Milano - Zona Brera
telefono e fax 02 29061051
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Created by Italo Manca, “collector” of successful bars and restaurants opened in this area from the beginning of the Eighties (Vittoria, Banco, Nazionale, Publico e La Libera),proficiently run by Patrizia Maraviglia and completed by the inspirational chef Emanuele Cozzi , TIME’ stands out as a trendy and, at the same time, understated establishment.
The kitchen uses only the best produce which is transformed by the chef into original, yet unelaborate dishes, with full respect to flavours.
Rivisiting traditional dishes by adding unusual flavours allowes Timè to deliver original creations.
The cellar is generous and also offers quality wines from outside the wine producers star system. Naturally, the offer includes also wines by the glass.
TIME’ is the ideal lunchtime restaurant, thanks to a quick yet attentive service,appreciated by those customers who expect quality even if it’s just for a one course meal.
In short , a place where one can pamper oneself without nasty surprises…
A selection of our dishes:
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HOURS D OEUVRE
Goose foie gras terrine with red onions chutney.
Veal salad with sweet and sour red onion (local speciality).
Potatoe and code cream with “polenta” puff pastry
Marinated tuna with citrus and oriental sauce.
Parmesan flan on pumpkin cream and fried leeks.
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FIRST COURSES
Creamy risotto with rosemary oil and orange.
Duck ravioli with broad beans sauce.
Fresh pasta with rabbit ragout.
Fresh pasta with red gurnard sauce.
Chickpeas cream with steamed code.
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MEAT MAIN COURSE:
Braised cheek veal with mashed potatoes.
Boned and stuffed rabbit with aromatic herbs and zucchini.
Confit of duck with cabbage, honey and lemon sauce.
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FISH MAIN COURSE:
Gilthead seabream with Castelluccio lentil soup.
Fillet of turbot with fried artichokes.
Roasted octopus with cauliflower sauce.
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Carefully selected season fruit and vegetables |
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MAIN COURSE
Season vegetables composition and soy sprouts.
Burrata (creamy cheese) with chicory hearts, black olives, capers and anchovies.
Selection of italian cheese from goat's and cow's milk with various types of mostarda.
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DESSERTS:
PANETTONE PUDDING WITH MASCARPONE CREAM.
CRÈME BRULEE WITH HAZELNUT FLAVOUR.
RED FRUITS COMPOTE WITH TANGERINE MOUSSE.
CHOCOLATE TARTE WITH RASPBERRIES AND VANILLA CREAM
COLD CAPUCCINO WITH CARDAMOM CREAM. COFFE JELLY AND CHOCOLATE MOUSSE.
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There is always a surprising dessert |
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