Contraste In Milano

Completely renovated, new colors and new atmosphere. A new menu to try is added to the already known menu.

Interesting and positive experience. Simple but well-kept location, I really liked the tasting menu, truly innovative and tasty ideas. Very helpful, non-intrusive and professional staff. Bill proportionate to how much eaten. The only flaw, if you can call it that, is little choice in the bubbles. Good job, everyone!!! I will gladly return

Contraste. I first discovered Matias Perdomo's cuisine when he was at Pont de Ferr, a restaurant in Ripa di Porta Ticinese that I visited many times in my first years in Milano. Pont de Ferr was a casual trattoria with a refined but playful cuisine thanks to the creativity of Perdomo. Despite its laid back atmosphere, Pont de Ferr defied all odds, winning a Michelin star in 2011. But chef Perdomo was aiming for an even more ambitious venture: Contraste, which he opened in 2015 together with two other stars from the Pont de Ferr team, sommelier Thomas Piras and sous chef Simon Press. Unlike Pont de Ferr, Contraste's atmosphere is elegant and chic. The bright room has white walls, red chandeliers and six round tables. The menu "riflesso" reflected with a mirror on the cover makes it clear that the diner is at the center of the experience. The staff asks you about your preferences and studies you discreetly during dinner, so that they can design a "tailor made" itinerary, also for your future visits. One highlight for me was “Spaghetti alle vongole” with ravioli filled with the sauce left from cooking spaghetti with clams.

I expected more contrast. Each dish is a small taste. Often too small to appreciate textures and flavors. The raw materials are extremely selected and interesting but, unfortunately, they never "push" enough to be recognizable on the palate. They are pleasantly harmonious without surprising you. The cocktail pairing is excellent. Exactly what I expected from the whole experience. The service was impeccable. Perfect mix of friendliness and discretion. Renovated environment with extreme elegance. Great background music.

We recently dined at a Michelin restaurant that left a lasting impression on us, deeming it even better than other Michelin-starred restaurants we've tried in the past. I think it deserves one star more than others. The courses were all interesting and balanced both in terms of flavor and portion. We opted for the reflected menu and each dish was presented in an original way, enhancing the dish rather than distracting. Even the change of cutlery added dynamism and originality to the experience. The service was quite good, although the sommelier part could be improved. The environment, although a little sterile, was embellished with red chandeliers, but could benefit from some more provocative paintings to give it a more interesting touch. The bathroom could also have been more in line with the mystical atmosphere of the place. Despite the lack of bread, the chef's choice, the dessert portion was of a high standard. Ultimately, we would be happy to return to try another culinary journey.

An evening dinner with culinary experiences. The menu is not known in advance, but it promises a delicious and perfect dinner . The restaurant is amazing in its beauty, and the service of the staff is nothing short of perfect. In my opinion, the only thing that could be improved is the portion size, as the meal doesn't fully satisfy.

Tried it several months ago. A wonderful food and wine experience that my partner and I enjoyed in complete tranquility during this Sunday lunch of about 4 hours. In fact we treated ourselves to their menu called "Riflessi" which today consisted of 13 courses. The possibility of being able to design the route you will enjoy together with the attentive waiters is very pleasant. I asked not to skimp on the innards, while my partner instead asked not to have tastings of this type and to have fish instead. Before going on to describe the various courses I want to say that the experience was absolutely positive, an innovative, experimental and daring restaurant. Having tried several starred restaurants, I feel like saying that the distance from 2 stars and even more so from 3 stars is there and it is evident: there are no dishes that will remain in your memory for life, that will leave you speechless. open enraptured, furthermore the lack of an à la carte menu "makes it easy for you to play", giving the kitchen the opportunity to optimize the organization and management of the dishes. Having said that, what we had was a truly fantastic experience and this restaurant certainly deserves recognition for entering the elite of Milanese restaurants. A beautiful shining star would be needed. Coming to the dishes tasted, I will simply list them. I would like to point out that we accompanied lunch with a fantastic bottle of Renato Keber's 2005 Tocai Friulano. After a good aperitif (but without anything to accompany it...to be improved!), a Cavalleri Franciacorta, we opened the ball with a real Mystery Box, padlocked complete with a key served on a small tray to open the treasure chest, inside which we found a support made up of three types of spoons on which there were three balls: the first was a watermelon with Campari which gave the acidity, the second was a green praline of sardines in saor and the last a fantastic creamy liver covered with a crunchy crust. Excellent idea, fun preparation and good taste. We continued with a raw amberjack cheviche. Citrus salsa and guacamole. Good dish. Then some scallop noodles, ashi broth (Japanese tuna) and parmesan foam. Here we definitely level up! Following is one of the dishes that convinced me the most: hairy mussels, samphire, cheese and pepper, sea urchin broth and a crunchy part with squid ink. Vote 10 We then moved on to some ox sashimi, bearnaise and foie gras. Sublime meat melts in your mouth. Another excellent dish that was served only to me was the rabbit kidney, vinegar sorbet and eel. My partner instead received mackerel, strawberries and sole egg cream The Ravioli stuffed with saffron risotto, gremolada and liquid marrow are also excellent. A ravioli filled with ossobuco! However, we were not convinced by the Bolognese Donuts. I found it well prepared, but a little banal My veal sweetbreads, macadamia nuts and pesto were good, although I found the pesto a little too strong The "Schnitzel without breading" is good. Interesting dish, good raw material, but I would change the name which in our opinion is not very appropriate. The ribeye steak with liquid and solid salad is very well done. With this dish I tasted a good glass of 2007 Barbera d'Asti from Trinchero. Great ending, very scenographic and with a surprise effect, made from a Tropea onion, stuffed with feta. Rating 10+. This dish really leaves you speechless! You expect a sort of crème brûlé, given that the waitress lights a large bell in front of you, but as if by magic, after putting on and taking off the lid, she discovers this surprise! Two beautiful stuffed onions. The finale for my partner was based on two desserts: one called Pulp Fiction, but above all a delicious Rose Cake with vanilla ice cream. Superlative

Lunch with Friends. We were really happy about the union of different tastes. More than four hours on table, entertained by an excellent crew. I’ll recommend it at all.

Vale almeno 2 stelle Michelin!!! Esperienza unica, ogni piatto mi ha lasciata esterrefatta, gusti e abbinamenti spinti ed equilibrati, il personale di sala gentilissimo, accogliente e sempre attento, e anche per mio figlio di 10 anni c'è stata una gustosissima soluzione. Non vedo l'ora di ritornare, un grazie particolare a Victor.

Eccezionali i piatti e ottima la selezione di vini. Valuterei un menù degustazione ridotto, altrimenti la quantità di cibo può sembrare esagerata con il rischio di sentirsi appesantiti.