Zelo at Four Seasons Hotel Milano Presents a New Caviar Tasting Menu

In his pursuit to keep innovating and delighting clients, Chef Fabrizio Borraccino introduces a new menu with a focus on caviar at Zelo.

Thanks to an exceptional partner, Calvisius, the Executive Chef presents a new tasting menu with four proposals. The union between the caviar and additional ingredients, those that Fabrizio Borraccino selects painstakingly, translates into some delectable combinations:  caviar and red prawns of Mazara, linguine from the "Pastificio Gentile” and crabmeat, sturgeon – strictly Milanese style, and mascarpone.

Zelo, the restaurant at Four Seasons Hotel Milano, was also awarded as "Ambassador Calvisius," a recognition that Calvisius assigns to restaurants and chefs who create dishes with caviar while following their own cooking philosophy, both on an ethical and creative level.

Menu Caviale Calvisius

• Mazara Red Prawn Carpaccio and Calvisius Caviar Tradition Prestige
• “Pastificio Gentile” Linguine with Scorpionfish, Crab and Calvisius Caviar Tradition Prestige
• Milanese-Style Sturgeon Saffron Risotto Cream and Calvisius Caviar Tradition Prestige
• Mascarpone Cream with Caramelised Bread Waffle and Calvisius Caviar Tradition Prestige

“Studying and creating a menu focusing on caviar was interesting for me; I tried to combine the suppliers linked to my cuisine with this precious ingredient to give guests a new gastronomic experience, tickling their palates. My cuisine has as its first mission that of making guests, both visitors and locals, stay curious, allowing them to learn about the facets of Italian cuisine and its numerous excellences,” says Executive Chef Fabrizio Borraccino.

Calvisius caviar is produced in the province of Brescia, Italy at Europe’s largest sturgeon farm. With its 60 hectares (150 acres), Calvisuis is recognized throughout the world for the species bred at its farm, which constitutes an important genetic reserve, which is carefully preserved by the company and made available for wildlife repopulation plans.

With its contemporary interior design by renowned Spanish architect Patricia Urquiola, Zelo is a stylish destination located in the heart of Milan at one of the most iconic hotels in the city, a flagship of Four Seasons hospitality in Italy.

• Calvisius caviar tasting menu from EUR 185 per person excluding wines and drinks.
• Each dish on this menu can be ordered individually and costs EUR 65 for main courses and EUR 26 for dessert.

Bookings and Information

• Via Gesù, 6/8, 20121 Milano
• +39 02 7708 1478