It’s more than OK for a human being (more or less sophisticated one) to like to go to the best of the best restaurants just for THAT ONE dish. Or the dessert…Or…And it’s more than OK to go to a bar just for one cocktail. The one you love so much, the one you were craving for so long. Or just for a leaf of salad with a drop of sauce. There is a place in Las Vegas… Yet, let’s not get too sentimental.

I heard you can go for a hostess too. What if the hostess has outstanding ones, yes? Well, and so on.

In an open kitchen at Daniel’s, Daniel Canzian who did work at Marchesino beforehand – the closest one to La Scala and the one which belongs to a master of modern Italian cuisine. No, not the Bottura but to Gualtiero Marchesi.

So you have to visit Daniel.

For a carpaccio of scampi like pizzaiolo – one!

For rolls of fish Dory from San Pietro with raw porcini – two!

For lemon risotto with some meat sauce (not the demi-glace one but jus de roti) and

liquorice. It is not something new, yet you just can’t say no to that at Daniel’s – three!

On top of these three masterpieces everything starts with amuse bouche. Warm disks of farinata (crepe of chickpea flour — typical food of the Ligurian Sea coast) with caramelised lemon pesto. Not to mention that even a one and a half years child was eating it. And those micro pittas with herring were wonderful.

And these guys, as they say, do bake they own bread. Very tasty bread!

These two airy buns.

And grissini.

Bread with olive oil.

And bread with bran, so soft-soft with a very thin-thin and crispy crust.

And two airy buns.

And a second glass of grissini before the dessert.

And two magnificent buns.

For to start you have to take champagne from Duval-Leroy Troisgros.

I am ashamed, but I was so carried away by bread and amuse bouche, that I did not pay attention what kind of champagne I had, as I didn’t pick one. And I did not pay, my husband did. There is only one Troisgros on the menu. And you will most likely stay with Troisgros to the very desserts.

Another option is to come alone and sit down behind the bar right in front of the open kitchen. I’ll do so next time. And there will be carpaccio of scampi such like pizzaiolo and a lemon risotto with liquorice and meat sauce, and Dori with porcini, if the right season of course. And Troisgros.

The interior: they say, it was specially chosen. An exceptional Italian designer particularly for contemporary / contemporanea. Well, yes. In the end, you are in Milan. In Milan all interiors are contemporary. To put it mildly, they are not so cozy, Cosi-cosi, cosy. Yet, here it must be so.