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
Octopus and Spello beans salad

Homemade Ravioli pasta filled with ewe ricotta cheese and spring vegetables flavored with herbs

Squid curls pan-seared with chili pepper, vegetables julienne and warm tomato soup

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

The cappuccino forgotten in the freezer

APPETIZER
Asparagus and crispy wafer, with Parmesan cheese mousse, egg and pistachios

Smoked sardines with sweet and sour red onions, pinekernals, fresh burrata cheese and rye bread

Warm Guinea fowl breast torchon cooked in truffle confit, vegetables sauce and toasted almonds

Octopus and Spello beans salad

Foie gras terrine with pears and mustard jam and brioche bread

RICE & PASTA
Homemade green lasagna all’Emiliana

Riserva San Massimo Risotto served with red chicory, taleggio cheese cream and Strolghino salami

Homemade Ravioli pasta filled with ewe ricotta cheese and spring vegetables flavored with herbs

Saffron risotto served with veal marrow

Cav. Cocco spaghetti pasta in molluscs stew and smoked swordfish

Homemade Tagliolini pasta with asparagus, red praws and caviar

FISH & MEAT
Braised veal shank with potatoes purée (or with saffron Milanese risotto)

Grilled cockerel with cacciatora sauce and baked potatoes

Squid curls pan-seared with chili pepper, vegetables julienne and warm tomato soup

Turbot fillet confit in seaweed oil, carrot puree parfumed with ginger, asparagus salad and pink grapefruit

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

Breaded tuna Milanese style, with green tomatoes jam and purple potatoes chips

The Milanese veal chop

OUR SPECIALITIES
Apple tart with cinnamon, raisin and pine nuts with vanilla ice cream and spices puff pastry

White chocolate pie with dark raspberries heart

Mascarpone cream cup with cocoa, ice cream and coffee crumble

Saffron-burnt cream with licorice crumbs and violet ice cream

The cappuccino forgotten in the freezer

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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