Fire kitchen
Whole fish over embers, lamb that waits twelve hours, bread that blisters in the oven. One flame, lit at noon, kept until the last table.
The fire
We cook on wood, nothing else. Oak for heat, olive for scent, vine cuttings for the last minute on the grill. The menu is short because the fire decides what is ready.
The kitchen is open to the room. You will smell the smoke before you see the plate, and that is the point.
From the fire
Salt, lemon leaf, olive oil from the hills. Cooked slowly until the skin blisters.
Twelve hours on the low fire, then a minute on the high one. Lemon, oregano, its own juices.
Blackened outside, sweet inside. Toasted almonds, roasted pepper sauce.
The room
Linen, olive plaster, brass light. The counter faces the hearth; the tables face each other. Come as you are.
Via del Fuoco 12, Milan
+39 02 000 0000
Reservations open two weeks ahead. Walk-ins welcome at the counter.