Frades Porto Cervo Sardinian restaurant in Milan, with workshop and fresh pasta workshop dedicated to the flavors of Sardinia.
After a break of a few months due to the pandemic, he reopened Frades Porto Cervo Sardinian restaurant in Milan of the brothers ("Frades" in Sardinian, in fact) Paddeu who return on the Milan scene with their idea of non-traditional cuisine and a renewed offer.
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Frades Porto Cervo Sardinian restaurant in Milan
The local reopens with a more in line format with a classic restaurant, while preserving the services that the Milanese clientele has already had to appreciate in these months.
The winning formula Frades Porto Cervo Sardinian restaurant in Milan remains unchanged: ingredients and products of the highest quality selected among the small producers of the island and reinterpreted by Roberto, Executive Chef of Frades, with contemporary taste. And they can be purchased to be tasted at home.
Kitchen and workshop complement each other: the laboratory of fresh pasta, the salami and cheese counter and the wine shop tell a Sardinia rich in productions of excellence, often still little known, that you can buy and bring home.
The Frades
The name Frades indicates the deep bond that binds Fabio, Roberto and Valerio Paddeu, three brothers of Orani (small village of Barbagia), founders of the project. A bet started in 2015 by the conviction that the island, with its environmental, social and food and wine heritage, still has infinite potential for development and only through the intractability of young people can grow.
Frades menu
The offer of Frades Porto Cervo Sardinian restaurant in Milan focuses on the lunch and dinner service, with a menu that changes according to what best offers the market, with evocative creations like the Culurgiones to the black truffle of Laconi, the Polpo al bbq with hummus of chickpeas and capers of Selargius, the Sashimi ricciola, prosciutto crudo di Fonni, fichi Some unmissable classics, such as fregula and culurgiones, are then proposed in a different way in the various seasons.
From the laboratory of fresh pasta come the classic culurgiones with stuffed potatoes, pecorino and mint, those in the green versions (with spinach paste and stuffed with eggplant caviar, provoletta and thyme), integral (with filling of grass of Thiesi and walnuts), to the porcini mushrooms (with integral paste and filled with porcini mushrooms, Fiore Sardo D.O.P and truffles
And of course the Sardinian dessert par excellence: the seada, perhaps to serve with an excellent honey of eucalyptus or of corbezzolo.
The counter offers typical cured meats and cheeses such as Fonni’s raw ham, Desulo’s salami, Gavoi’s Sardo Flower or Thiesi’s Ovinforth, without forgetting the famous muggine bottarga.
The cellar houses the labels of large and small cellars from all over the island.
The island is also breathed in the décor of Frades Porto Cervo Sardinian restaurant in Milan signed by designer Andrea Langhi, who wanted to recreate a house inspired by the architectures of the island, made of rough walls, stone and wood floors, iron and jute furnishings, arches that follow drawing spaces that become reserved rooms.
They heat up the tapestries and pillows made by hand at Villamassargia and Samugheo, which tell stories made of ancient characters and signs like the Goddess Mother, already present in the logo of Frades Porto Cervo.
This is a welcoming atmosphere, perfect for every moment of the day: from light lunch to the inevitable aperitif Frades that offers great classics such as roasted culurgiones, to the gourmet experience proposed for dinner.
For those who want more privacy and privacy there is the imperial table that hosts up to 12 people in the Sala dei Murales, an exclusive space for private or corporate events. Here you can have the chef all for yourself in a dedicated show cooking, and access directly to the cellar, a collection of fine labels from all over the island.
Dedicated to lovers of good drinking, the bar completes the route to discover the distinctive flavors of Sardinia. A wide selection of cocktails characterized by unpublished combinations and the decided character of strictly Sardinian spirits.
