Don Carlos Ristorante

Welcome to our kitchen

mediterranean tastes

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.

Don Carlos Ristorante

Recipes and Tradition

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.

Bread and Focaccia
Biga (to prepare the day before)
200 gr flour
100 gr water
21 gr yeast

500 gr Flour 0
200 gr Biga
250 gr iced water
21 gr yeast
8 gr salt

Mix the flour with the water and the yeast. Add the salt and the Biga. The dough must be quite smooth and pliable. Form the bread into small balls, weighing about 30 gr each. Allow to rise for 2 hours in a warm and damp place (around 40°C). Bake for 9-10 minutes at about 200°C.

For the focaccia roll out the dough to about 1 centimeter thick and place in a pan, allowing it to rise just like the bread. Brush with oil and rosemary and cover with cooking salt. Bake for 10 minutes at about 200°C.

Legend tell that on 8th September 1574 the dish that conquered the palates of Milanese was born: “Risotto alla Milanese”.
The busboy of Mastro Valerio of Fiandra, a glassmaker of Duomo Cathedral, used saffron as a dye for stained glass, therefore the nickname “Saffron”. During the marriage of the master’s daughter, the boy decided to make a joke and to insert the golden spice inside the risotto provided by the menu. The result was a surprise: a creamy, delicate, but at the same time tasty flavor that delighted all diners.
Still the Milanese Risotto, one of the most important dishes of the Milanese tradition, is prepared by Chef Mauro Moia following the tradition, strictly with saffron pistils and the addition of marrow, using selected and high quality ingredients.


Ingredients for 4 people
320g Carnaroli rice
2 shallots
150g butter
100g ox marrow (according to the original recipe, now optional)
1 ½ lt meat broth
½ glass of white wine
1g of saffron powder (1 sachet)
80 / 100g grated Grana cheese

In a small pan, braise the finely chopped shallot with 20 g of butter and marrow (optional) and blend with the wine. Toast the rice in another pan. Wet the rice with the boiling broth, and mix. Add the saffron put a little before to dissolve in a drop of warm broth. When the broth is cooked add more and so on, until the rice is “al dente”. Turn off, add the parmesan and the remaining butter, stir and leave to rest for about 2 minutes, it must be creamy on the wave.

A particularity of our restaurant is to garnish the risotto with a slice of marrow and its bone, cooked in the same small pan in which the marrow are cooked.

NB: The success of “Risotto alla Milanese” depends on the use of a good defatted meat broth. A classic variant is the yellow Monzese risotto with Luganega sausage which is added to the initial sauté. Another variant is the risotto with Chiodini mushrooms known as the “Campè” or farmers’ variant, who in past collected the fruits that the land gave them.

cotoletta alla milaneseThe only time you should eat dietary food is while you are waiting for the Cotoletta to be cooked.

Contested between the Lombard and Austrian tradition, the Milanese Cotoletta, or “Uregia d’Elefant” (elephant ear) was born in 1148 in Milan.

“An extraordinary dish based on veal breaded in the egg and fried in butter”, in this way it was defined by the Count Attems, the right arm of Marshal Radetzky who, according to the legend, would later bring the cotoletta in Austria.

Ingredients for 4 people

4 veal cutlets with bone 250g each (preferably taken from the central part of the rack)
350g pan carrè (smoothed and toasted in oven for 12h at 50°C)
15g flour
2 whole eggs
400g clarified butter (butter from which water and caseins are subtracted)
160g rocket
200g cherry tomatoes
5g Maldon salt
600g Bologna potatoes, cut into chunks and baked in the oven with chopped rosemary and a poached garlic clove

Lightly beat the cutlets until they are ½ cm thick. Remove the excess fat parts and flour the meat, pass it in the beaten eggs and then in the toasted bread, beat them well so that the breading adheres well to the meat.

In the meantime, cut the potatoes to taste and purge them for about ten minutes in cold water. Bake with extra virgin olive oil, salt, pepper, garlic and chopped rosemary at 200°C for about 25/30 minutes.

Cook the cutlets in a large pan with the clarified butter over medium heat (about 175°C) until they are golden brown and crispy outside, remove them from the pan and dry them well from the residual fat with absorbent paper. The cutlets have to be cooked in the pink point but not in the blood, so pay attention to the part near the bone that will take a little longer to cook.

Serve hot cutlets with salad and baked potatoes, lastly sprinkle the cutlet with Maldon salt flakes and lemon.

Cutlets have to salted only at the end of the preparation to avoid that the salt in cooking extracts the liquids contained in the meat, nullifying the success of a golden and crispy crust.

“The most fun things in life are either immoral, illegal or they make you fat.” G. B. Shaw
Certainly, dessert is one of the pleasures of life, it is almost impossible to resist to the temptation of it. The origin of the word “dessert” derives from “desservir” which was used to indicate the previous spoil serving the last course of a meal. The dessert has an ancient history: the first desserts date back to Greeks, Etruscans and Romans and were made with honey. Only since the XIX Century, thanks to the spread of sugar in Europe, the sweet taste of desserts will be available to everyone.
At the Don Carlos Restaurant, our Pastry Chef has created, through a continuous search for the highest quality raw materials and through the study of new processing techniques, a real selection based on tradition, but with a great touch of creativity.

Il cappuccino dimenticato nel freezer
7 egg whites
150g sugar
800g whipping cream
10g instant coffee
8g cocoa

Prepare the Italian meringue by beating the egg whites with sugar syrup brought to 130°c. Meanwhile whip the cream with the instant coffee. Fold the Italian meringue into the whipped cream and the coffee, mixing delicately so as not to deflate. Place the mixture in the freezer for about 2 hours. Melt the sugar in a little bit of milk add ½ liter of whipping cream. Put the mixture into a kitchen whipping siphon and charge it for cream.

Remove the coffee mousse from the freezer and spray on the milk foam from the siphon Serve with an abundance of cocoa powder and a couple of shortbread cookies.

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”.

– Chef Mauro Moia –

Chef Moia

Nouvelle 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, the organization of work and in particular the team setting.

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).