At 13 Via Mike Bongiorno in Milan, it feels like New York City. We are in the heart of the Porta Nuova area, amid futuristic buildings and buzzing business people. An urban regeneration project where SIX Restaurant Club, a contemporary, metropolitan venue open all day long, where spaces modulate throughout the day for lunch, aperitif, dinner, after dinner and night life, fits in like a glove.
A sophisticated, elegant and designer location with huge windows, indoor plants and theatrical details. On the other hand, one of the strengths is precisely the choice of combining dinner and after-dinner shows with live music and entertainment performances.
The large spaces and easily accessible location also make it an attractive choice for team building, private events and special birthdays.
The entrance is impactful: a dehors that welcomes guests in warm weather, giving the experience of a tropical garden without leaving the urban mood that characterizes its setting.
SIX Restaurant Club Cuisine
But let’s talk about the kitchen, entrusted to a young Reggio Emilia chef, Marco Culeddu. Creative and refined with a Mediterranean twist, she favors seafood-excellent raw seafood-courses such as hand-rolled pasta, pumpkin ravioli, langoustine, smoked black tea, and caviar, and other shareable dishes such as corn tacos, salmon tartare and its roe, stracciatella, mango, lime, and cilantro, and mini hot dogs of lobster, marinated purple cabbage, crispy quinoa, salicornia, and green curry.
Finally, meat and fish dishes, such as the Argentine lomo with old-fashioned mashed potatoes and its base or the Galician-style octopus tentacle, paprika and piquillo bell pepper, aioli and salsa verde, round out the menu with gusto.
Desserts at SIX Restaurant Club in Milan are by Marco Giardullo, a talented 26-year-old young man from Avellino, Italy. His selection of desserts is a journey into the world of genuine flavors and nostalgic emotions. Main desserts include sacher, lemon and vodka sorbet, and burnt lemon, black tea, and lemongrass, along with a selection of small pastries including tartlets, krapfen, cheesecakes, chocolate tenders, financiers, opera cubes, and sacher cubes, as well as cream puffs and croquembouches.
Artistic direction of the cocktail bar is provided by Gabriele Dodi. Infusions, preparation techniques inspired by molecular cuisine, clarifications and fat washing are the keys to the selection of cocktails featured in the new drink list, including twists on the great classics and new proposals. The cocktail bar, a key element that enriches SIX’s philosophy, integrates seamlessly with the kitchen, exchanging ingredients and cooking techniques with the brigade.
The 15-meter-long lava stone counter represents the symbolic centerpiece of a venue that knows how to transform itself at different times of the day and evening. Behind him is the cellar tunnel, made of cedar shingles, which conceals the most intimate and valuable area. Fine wine labels, champagnes, spirits, cigar dispensers, special collections as well as unique pieces of art are displayed here, contributing to a contemporary and exclusive atmosphere.
