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Homo Faber: The Venice Event You Can’t Miss – Homo Faber, organised by the leading Swiss-based entity Michelangelo Foundation, is a unique Venitian event that will take place from 14-30 September at Fondazione Giorgio Cini. The event has the purpose of giving a new dimension to European craftsmanship and design, by reviving arts that may have […]
After opening a restaurant that received two Michelin stars, it would seem that the next logical step in a chef’s career would be to open another fine dining establishment to add to his stars. But that’s not the case for revered Italian chef and mastermind Chef Carlo Cracco of Cracco Peck along with Tanja Solci (owner and artistic director of the Sawmill). Milan Design Agenda, introduces you a new restaurant for your own Milan City guide, at via Meda 24.
Instead, the world-class culinary genius, whose existing restaurant holds a spot at Milan best Restaurants to dining, and one of the Top 50 of the World’s Best Restaurants as well. Now, the bold move was the transition from fine dining to…affordable eatery established in an old sawmill. Called Carlo e Camilla in Segheria (website under construction), the restaurant’s name is a bit of a play on words. Segheria, meaning sawmill is the destination of the restaurant, while Charles and Camilla pokes a bit of fun at the British royals. Nothing against it!
Unlike Cracco’s other restaurant in Milan, Carlo e Camilla will be more affordable- thinking in the usefull idea in having right ingredients in a nice plate- with costs expected to be around €40 per guest. Even more of a departure from the luxurious Cracco, is that the sawmill hasn’t had any restoration done to it beyond decorative touches. Diners will see and experience elegant vintage crockery, glass chandeliers and designer chairs chosen by restaurant partner and art director Tanja Solci.
To aesthetically contrast with the setting, the sawmill itself has been left fairly untouched. All the venue’s bricks and beams remain intact and visible as well as its peeling walls, creating a cool post-industrial atmosphere. With seating for around 60/70 persons at just one massive table, the restaurant’s partners (the third being site manager Nicola Fanti) have put together a destination restaurant that should offer up a sincerely one-of-a-kind dining experience.
Other experiences you might want to get loose, in Milan City guide:
– A full report in our Milan Design Guide 2014 (completed with restaurants/bars guide) see it here ;
– Milan City Guide: Best bars in Milan;
– Milan Design Agenda, Best of City Guide 2013:Pinterest Board;
– Top 5 Luxury Hotels in Milano
See more at JustLuxe