Verso Ristorante Capitaneo Menu Overview Milan Italy Culinary Experience Finest Italian Dishes Creative Flavors Seasonal Ingredients Contemporary Techniques Gourmet Dining Italian Cuisine Duomo Square Milan Food Scene Michelin Starred Dining Luxury Restaurant Fine Dining Experience Verso Capitaneo Culinary Artistry Signature Dishes Elegant Ambiance Exclusive Menu Milan Gastronomy Local Ingredients Verso Capitaneo Signature Plates Exquisite Taste Verso Capitaneo Delicacies Verso Capitaneo Specialties Verso Capitaneo Starters Verso Capitaneo Mains Verso Capitaneo Desserts Verso Capitaneo Drinks Verso Capitaneo Specials Verso Milan Menu Highlights Verso Capitaneo Chef Mario Remo Capitaneo Innovative Dishes Verso Capitaneo Menu 2025
Located on the second floor overlooking Milan's iconic Piazza del Duomo, Verso Ristorante Capitaneo offers a refined culinary journey that celebrates the essence of Italian flavors with a modern twist. Under the expert guidance of chefs Mario and Remo Capitaneo, this Michelin-starred gem presents a meticulously curated Menu 2025, combining seasonal ingredients with innovative techniques to delight discerning palates.
starters
Begin your meal with exquisitely crafted starters that blend rich textures and bold flavors. Experience the smoky allure of Scarpette arrostite paired with creamy frisona, crunchy arachidi, and the luxurious touch of Siberian caviar. Alternatively, indulge in the delicate harmony of Scampo served with marinated cedro, a pink pepper sauce, and velvety foie gras. For a daring palate, the sweetbreads come alive with a coffee-infused béarnaise sauce complemented by the briny essence of sea urchins, offering a truly unique taste sensation.
mains
The mains showcase an inventive approach to Italian classics, featuring vibrant seafood and carefully sourced meats. Dive into the spaghettoni with real king crab, accented by pungent marasciuoli cheese and zesty finger lime, delivering a refreshing balance of flavors. For pasta lovers, the almond ravioli filled with tender calamaretti spillo and enriched with a beef and sage reduction is a standout. The risotto, infused with fennel pollen and paired with spugnole mushrooms, offers a fragrant and earthy delight. Seafood enthusiasts will appreciate the blue lobster served alongside trombetta zucchini and a smoked currant sauce, infusing smoky and sweet notes. For game, the roasted pigeon is enhanced by a bay leaf sauce and strawberry grapes, while the Dolomite lamb from Lucania is perfectly paired with Senise peppers and Cartucciaro melon, creating a beautiful interplay of savory and sweet.
desserts
Conclude your meal on a sublime note with desserts that artfully contrast flavors and textures. The Butter, sage, and caviar dessert challenges conventions by turning luxurious ingredients into a delicate finale. The soufflé infused with zibibbo grape, accented by candied orange and cedro, is paired with creamy gelato for a harmonious finish. Smoky chocolate combined with beetroot and raspberry vinegar offers an adventurous and complex taste experience that lingers beautifully.
drinks and specials
Verso complements its culinary creations with a thoughtfully curated wine list that highlights regional Italian vineyards, ensuring perfect pairings to elevate your dining experience. While the restaurant operates without takeout or delivery services, its intimate ambiance and exceptional service make it a must-visit destination for lunch and dinner. Though the menu doesn’t include children’s options, it’s an ideal spot for adults seeking an elegant and creative fine dining experience in the heart of Milan.
- Starters Scarpette arrostite with frisona, peanuts, and Siberian caviar; Scampo with marinated cedro, pink pepper sauce, and foie gras; Sweetbreads with coffee béarnaise and sea urchins.
- Mains Innovative pasta dishes like almond ravioli with baby squid and beef-sage reduction, king crab spaghettoni with marasciuoli cheese and finger lime; Risotto with fennel pollen and spugnole; Blue lobster with trombetta zucchini and smoked currant sauce; Roasted pigeon with bay leaf sauce and strawberry grapes; Lucanian lamb with Senise peppers and Cartucciaro melon.
- Desserts Butter, sage, and caviar dessert; Zibibbo grape soufflé with candied orange and cedro, served with cream gelato; Smoked chocolate with beetroot and raspberry vinegar.
