The new French brasserie in the heart of Milan
Effortless elegance and timeless conviviality combine French tradition with the city's contemporary pace.
Meeting and fusion of two gastronomic identities
In Milan's Brera neighborhood, a symbol of creativity and cosmopolitanism, the opening of Rivoire Brera marks an innovative chapter for one of the most illustrious names in Italian hospitality and history. The idea stems from the vision of Carmine Rotondaro, an entrepreneur and advisor in the fashion and luxury sectors, who has always been committed to enhancing cultural heritage through careful design and a focus on detail. Connecting with the tradition of the historic Florentine café founded in 1872 by Enrico Rivoire, the new Milanese location presents itself as a refined hub between the Italian spirit and the French art of living. The goal is not simply to reproduce a model, but to create a vibrant space, simultaneously elegant and informal, capable of offering an authentic gastronomic experience far removed from stereotypes. The interiors, carefully integrated into the existing architectural fabric of Brera, welcome guests into a warm atmosphere that is ideal for different moments of the day, from a business lunch to a spontaneous dinner.
French techniques and an Italian soul
The beating heart of the culinary offering is chef and maître pâtissier Olivier Bonino, whose professional career has its roots in Dijon. Thanks to his Franco-Italian heritage, Bonino combines the formal rigor and technical precision of the great French school with the instinct, warmth, and generosity typical of Italian culinary culture. The restaurant's menu celebrates the great classics of French tradition alongside original creations, based on an absolute respect for seasonality and rigorous sourcing of raw ingredients. Each dish is made expressly to order, avoiding the use of frozen products and prioritizing absolute freshness; even the bread is flown in daily from France to ensure the utmost fidelity to the original flavors. Crowning this philosophy is the return of dining room service, with some dishes finished directly at the table in front of the guest: an ancient ritual that restores the table to its most intimate, festive, and convivial dimension.