Chef Mauro Moia
CUISINE

Chef Mauro Moia

Mauro Moia, born in 1968 in Piacenza, starts to cook at nine years old when his mother, housekeeper for a doctor, would take him with her to work, letting him play, mixing flour. He graduates from the public Hospitality Training Institute. His first internship is with Georges Cogny, one of the first chefs who brought Nouvelle Cuisine to Italy. During his work experience in Germany, Mauro learns the kitchen routines’s, the organization of work and in particular the team setting.

“My cuisine is inspired by the added value of the best that our territory can give us, by artisans and farmers who offer us their products, by the endless recipes of popular cuisine, deeply rooted in our culture”.

Moia has joined the Grand Hotel et de Milan team since 2004 and later on he became the Head Chef of the exclusive Don Carlos Restaurant. Chef Moia not only cooks in an excellent way, but he also has the organizational and managerial skills that allow him to direct an entire team. At the same time he also directs with professional expertise Grand Hotel et de Milan’s other services (Caruso restaurant, Gerry’s bar, Room Service and Banqueting).

Ristorante Don Carlos Gallery
Ristorante Don Carlos Gallery
Ristorante Don Carlos Gallery
Ristorante Don Carlos Gallery
Ristorante Don Carlos Gallery
Ristorante Don Carlos Gallery
Ristorante Don Carlos Gallery
Ristorante Don Carlos Gallery
Ristorante Don Carlos Gallery
Ristorante Don Carlos Gallery
Ristorante Don Carlos Gallery
CUISINE

Cuisine

Chef Moia provides a refined interpretation of simple menus of Mediterranean aromas and flavours with refinement. A typical Italian cuisine inspired by regional traditions. An exaltation of the original flavours, respect for the raw material and a combination of classic and modern are the elements of fusion. Mauro loves the tradition and the genuine products of our land. His motto is to give every ingredient its seasonality, wisely proposing the right product at the right time.

Restaurant Director: Angelo Piccoli

Ristorante Don Carlos Gallery
Ristorante Don Carlos Gallery
Ristorante Don Carlos Gallery
Ristorante Don Carlos Gallery
Ristorante Don Carlos Gallery
CUISINE

The making of bread

The making of bread is one of those recipes which dates back to the mists of time.

The Greeks defined it as food of the gods…The saying “buono come il pane” (as good as bread) is because there’s no such thing as bad bread. The scent of freshly baked bread awakens primeval sensations, stimulating all our senses: the visual aspect of its golden color, the olfactory by its unique and distinct aroma, the touch of its crust, whether rough or smooth, the sound of its crunchiness, and of course, the taste which never ceases to tire.

Each Italian region prides itself with its variety of breads, characterized by particular shapes and sizes. Even the type of dough used, starts with the highest quality raw materials in order to guarantee final product excellence, fragrance and aroma, always prepared exclusively by our chefs.

CUISINE

MENU

TASTING MENU
Mixed salad with Granny apple, almonds, avocado, flying squids and raspberries sour sauce

Homemade zucchini lasagna with Taleggio cheese cream and courgettes flowers

Seared octopus on Spello risina beans cream with radish, crispy cured cheek pork and balsamic vinegar pearls

Iberian pork neck with honey and chili pepper accompanied with sautéed ratatouille vegetables, broiled peppers mayonnaise and crispy Tropea onions

Mascarpone cheese cream with cocoa and coffee crumble

APPETIZER
Salmon and seabass tartare with mango gazpacho and vegetables crudites

Asparagus in crunchy cheese waffle with parmesan zabaglione and pistachios

Mixed salad with Granny apple, almonds, avocado, flying squids and raspberries sour sauce

Duck foie gras terrine with Tropea onions jam and sweet bread

Fassone beef tartare with tomato powder, smoked sardines, bread croutons and tartar sauce

RICE & PASTA
Kamut homemade chitarrucci pasta with Piennolo tomatoes sauce and burrata cheese

Homemade zucchini lasagna with Taleggio cheese cream and courgettes flowers

Small bread morsels in stew of clams, mullet roe and basil cream

Saffron risotto served with veal marrow

Squid ink ravioli stuffed with grouper, marjoram and lemon in chard and curled octopus soup

Riserva San Massimo risotto with asparagus, San Daniele ham scraps and Castelmagno cheese

FISH & MEAT
Braised veal shank with potatos purea or with saffron Milanese risotto

Seared octopus on Spello risina beans cream with radish, crispy cured cheek pork and balsamic vinegar pearls

Tomato perfumed seabass with fennels purèe, minced capers and olives in salmoriglio sauce

Iberian pork neck with honey and chili pepper accompanied with sautéed ratatouille vegetables, broiled peppers mayonnaise and crispy Tropea onions

Sturgeon bites with cardamom on peas, mint cream and buffalo stracciatella cheese

Veal fillet marinated in herbs and cooked under salt accompanied with asparagus and smoked leeks cream

The Milanese veal chop

DESSERT
Chocolate and pears pie with pears and Moscato wine sorbet

Mascarpone cheese cream with cocoa and coffee crumble

Chef’s cheese cake with tropical fruits and salty peanut ice cream

Don Carlos zuppa inglese with Alchermes sorbet

Meringue with wild berries

Ice creams and sorbets

Pastry Chef’s daily specials

Ristorante Don Carlos

    via Manzoni 29, 20121 Milano
    +39.02.72314640
    info@ristorantedoncarlos.it
    www.ristorantedoncarlos.it
    Ristorante-Don-Carlos
    Press Kit

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