The INNO blog
The chef talks about the dishes, the sommelier pours the wines, Milan sets the scene. We write here when we have something to say, not when an editorial calendar says it’s time.
Featured
How the restaurant’s signature dish comes to be. From the fish auction at four in the morning to the chef’s hand slicing it in the dining room, in front of the people about to eat it. A day told gesture by gesture.
Archive
Milan
Opening a restaurant in Piazza Duomo is never a given. It is a weight, a promise, a choice. The chef explains how we chose to inhabit this spot.
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Season
Line-caught sea bass, the first basil, strawberries from Brianza, white asparagus from Bassano. The ingredients changing the menu from next week, and why.
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Cellar
Champagne, Riesling, junmai sake. When fish takes centre stage, wine makes the difference. Three labels from our cellar, three pairing logics clearly explained.
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Kitchen
Why we wanted an open counter in the dining room rather than a kitchen hidden at the back. Cutting fish is a gesture, and a gesture is meant to be watched. It is part of the service.
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Kitchen
Ten years ago the chef spent months in a Tokyo restaurant where hardly a word was spoken. Today that silence is how we work. What we learnt.
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For our guests
Start with the raw dishes. Let the sommelier advise you. Share the mains. Don’t skip the soufflé. A pocket guide to your first dinner.
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Newly published articles. Private evenings. New dishes. Tastings with the sommelier. We only write when it’s worth it.
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