Circular cuisine and rediscovery of forgotten cuts in the new Milan restaurant that places producers of meat, fish, vegetables, and wine at the heart of the story: for a truthful gastronomic experience.
Røst, the new restaurant in Milan that brings to the Milanese scene a concept of circular cuisine, simple and genuine, with the rediscovery of cheap cuts and a selection of niche natural wines.
Maximum attention to raw materials and the use of ingredients in their entirety characterize the gastronomic offer of a menu with two main focuses:
- i vegetables, where seasonal vegetables are the star of the dish
- i cheap cuts, from brains to liver, from tongue to diaphragm, from cod to mackerel
Traditional dishes with bold flavors, delicately prepared, designed for everyone. At number 3 Via Melzo, which is increasingly distinguished as the new street food of the Porta Venezia district in Milan.
The team of Røst
Røst is a project based on the passion and expertise of three young people (92 years in total): Hippolyte Vautrin, a food industry entrepreneur already known for the restaurant Kanpai; Enrico Murru, entrusted with operational leadership both in the dining room and in defining the peculiar mix between cellar and pantry; the cook Lucia Gaspari, with her peculiar vision of sustainable cuisine, aware of territories and people.
The philosophy of Røst
Three pillars of this story:
- Northern Italian cuisine, based on traditional products, authentic and free from culinary affectations.
- Deep research in local territories, to find the excellences of the land and sea: an ethical product that highlights the work of farmers, breeders, processors. In a direct relationship that avoids intermediaries.
- Wine and winemaker list: Røst boasts a list of over 170 labels and 12 winemakers whose entire production is available. All wines are artisanally produced, respectful of the land, the fruit, and the people, between Italy and France.
The dishes of Røst
The menu abolishes the usual order categories (appetizers, first courses, main courses, side dishes), favoring a horizontal narrative among small plates to share freely, promoting tasting and conviviality.
The offerings change according to the availability of raw materials, updating even day by day to enhance the ingredients and avoid waste. Each menu is characterized by a numerical sequence, attesting to the freshness of each selection. The service is attentive but not formal.
The menu mainly consists of vegetables and meat, with a presence of fish and carbohydrates as complements. Families of dishes offered in small plates that can populate the table in any order to encourage tasting and conviviality. The protagonists are the so-called “poor cuts”: forgotten cuts, unfashionable, bringing to the forefront the theme of rediscovery. The menu changes according to the availability of raw materials, updating even day by day to enhance the available dishes and avoid waste of ingredients. A numerical sequence characterizes each menu as evidence of the freshness of each selection.
Røst also tells its story thanks to the original and distinctive graphics, designed and developed by the creative agency 150UP. A visual identity that reworks elements of culinary tradition and the faces of producers who are at the base of Røst’s gastronomic culture.
The venue Røst
Røst is a project by Vudafieri–Saverino Partners, a Milanese architecture firm with established experience in defining design concepts for catering. The venue, developed on 65 square meters, was conceived as a cozy and intimate place, between tradition and modernity. The space consists of two areas: the main room, revolving around the bar counter, and a smaller one overlooking the open kitchen. The entrance wall showcases the protagonists with the Wall of Fame: 16 ceramic plates, each depicting a producer/supplier of raw materials, arranged in the space to create the ø of Røst. A simple environment, without pretenses or artifices. With a careful and limited use of the material, reduced to a few basic types, almost as if they were the ingredients of a recipe on the menu.
IThe name Røst
Pietro Querini was a Venetian patrician from the powerful Querini family, lord on the island of Candia (Crete) of fiefs famous for the production of Malvasia wine, which he traded. On April 25, 1431, Querini set sail from Candia towards Flanders aboard the carack Querina carrying a cargo of Malvasia, spices, and other valuable goods, amounting to about 500 tons.
The crew was made up of sixty-eight men. On September 14, after passing Cape Finisterre, they were caught by repeated storms: the rudder broke and the ship drifted for months, carried by the Gulf Stream. Querini and 16 surviving sailors finally touched land on January 14, 1432 on the deserted island of Sandøy, in the Norwegian archipelago of the Lofoten Islands.
They survived for eleven days on the coast until they were spotted by fishermen from the nearby island of Røst, who went to their aid, hosting them in their homes for about four months. During this time Querini had the opportunity to discover the methods of drying, preserving, and preparing cod.
On May 15, 1432 Pietro Querini departed for Venice, where he imported the idea of stockfish, more commonly called baccalà, which quickly gained great popularity among the Venetians. Tasty, light, and above all long-lasting, it became a classic dish, prepared with recipes passed down through generations.
Since then, the inhabitants of the Lofoten have shown great gratitude towards Pietro Querini, so much so that 500 years later they erected a stone monument in his honor on the island of Røst; furthermore, one of the Lofoten islands was named Sandrigøya, meaning island of Sandrigo, in tribute to the town in the province of Vicenza where the baccalà festival is held annually. Conversely, in Sandrigo a square has been dedicated to Røst.
Orari restaurant Røst and reservations
The service is attentive but not formal. The general mood is an effortless quality, not theatrical. Open 5 days a week for lunch, 6 days a week for dinner. Closed Sunday and Monday lunch.
Per lunch from Tuesday to Saturday: 12:30 – 14:15.
Per drinks from Monday to Thursday: 19:00 – 00:00 | Friday and Saturday: 19:00 – 01:00.
Per dinner from Monday to Thursday: 19:30 – 22:30 | Friday and Saturday: 19:30 – 23:30
Closed Sunday and Monday lunch.
Reservations via Whatsapp +39 344 05 38 044 | www.rostmilano.com | info@rostmilano.com | Instagram: rostmilano
