Via dei Fiori Chiari, the perhaps most characteristic road of Brera, has recently become a more fashionable gastronomy district, with a more or less interesting barrage of signs, but all of great appeal, which transform every evening that elegant budelle into a teeming for electrified people. In recent weeks, this string of signs has joined Sea Mrs., a sign with a very interesting story with a radiant future, at least judging by how it was welcomed by the Milanese. I have it
Visited an anonymous Wednesday and was full almost in every order of places. And it is certainly not a slight account. Sea Mrs. is the first Italian project of Antonio Fresa, a Apulian entrepreneur who made luck in Russia with a series of Italian restaurants and then took the opportunity to exploit the know -how acquired in a difficult but very receptive land to conquer his country, starting from the most representative city Milan, even if initially the project provided for a first opening in Florence.
Sea Lady offers a cuisine made of an excellent quality raw material that chef Roberto Godi works with care but also with a propensity to flavor, without savings. The dishes are colorful, expressive, satisfactory for the eyes and for the palate. The style is deeply Mediterranean but here and there some oriental inspiration is understood that gives elegance and exoticism. The paper starts from a platform proposal of various cuts, with oysters of good quality, scampi, prawns, cannolches, scallops, with some eighties touch such as prawn cocktail. Then there are carpaccio and sea bream tartare or amberjack. I ate, among the appetizers, a dish that combines culatello, tuna hakami and porcini mushrooms, an excursion in the beauty of autumn; Then raw scampi seasoned with a cream with foie gras, saerrnes and cream of milk and white truffle that covers the raw material a little too much; The fritting of pin -up calamari, slight mild, on a bed of Labneh, with red shrimp and salty lemon, is very successful. On paper also of the butter and anchovy panelle, a croquette of the vaccinara tail with truffle mayonnaise (among the few carnivorous excursions of the menu) and a sauté of true clams with beurr blanche at Savagnon, to which you can add caviar.
The former are tasty and fun, also because they are served in certain copper pan: I try homemade macarons with goose ham, trumpets of the dead and Lambrusco, an unusual and powerful combination, but that works; And a Gerardo di Nola package with lobster. I do not try, but they intrigue me, the Lorighitas with Sardella, tomatoes of the Piannolo and Tuna sperm, a hardcore dish from many points of view, but also really pleasant. Among the seconds I try nothing, because in the meantime I immersed myself in a long chat with cutter, a really interesting character, who explains his rigorous and respectful business model with which he hopes not only that he is successful in Milan but also to demonstrate that good catering can be made by dealing with employees well and thus obtaining smiles not of a facade but of true joy.
What you see, because the service is not only accurate (there are 41 employees, so nothing is entrusted to the case) but really careful and in some sections even affectionate. And while we are there, the atmosphere that you breathe is joyful, euphoric, joyful, very relaxed.
D this point of view it can certainly be said that Sea Lady landed in Milan at the right time, the one in which “Customer Just Want to Have Fun”, the customer mainly wants to have fun. For this reason it is easy to predict good success, because at number 32 in via dei Fiori Chiari we have fun but everything is always relentlessly professional.