Daniel Canzian Ristorante
Restaurant Daniel Canzian
Daniel Canzian RistoranteMilan (MI), Italy
Daniel CanzianDaniel Canzian
Kitchen has always been the most important ingredient in the life of Daniel Canzian. His family of “Osti” in Conegliano Veneto, has lit up his passion since he was a child - the same passion that pushed Daniel to travel and work in the best Italian and French Restaurants.
Haute Venetian Cuisine
Best Young Chef of the Year
"Seasonality is the basis for sustainability'.
Restaurant Daniel Canzian
Renovated in autumn 2019, in the heart of Brera the Daniel Canzian Ristorante presents itself as a place that enhances Italian High Craftsmanship, thanks to the presence of new quality furniture made to measure to convey Canzian's culinary philosophy also through the space. A perfect and elegant setting, thanks to the refinement of the pastel colours and the enhancement of the "earth" through the terrariums full of plants, the room is essential and at the same time extremely welcoming, with touches of green and illuminated by warm lights. Simplicity, seasonality and Italianness are the basis of Daniel Canzian's cuisine, dedicated to Veneto, his native region. The dishes of Alta Cucina Veneta, together with recipes from memory such as "Costoletta di vitello alla milanese" (veal chop Milanese style) and signature dishes such as "Risotto al limone con sugo d'arrosto e liquirizia" (lemon risotto with roast sauce and liquorice) (from 2013), are made with Italian meat, vegetables and fish typical of the Mediterranean area, prepared according to daily market availability.
Daniel Canzian's Venetian Haute Cuisine
From September 2021, the dishes offered by DanielCanzian Ristorante will be more sensitive and marked with respect to the chef's origin and identity. "Alta Cucina Veneta comes from a very simple reasoning. I can't see any difference between the sushi bar and the classic Venetian bacaro. In the former we find nigiri, rolls, sashimi of various kinds and shapes, in the latter we find cicchetti such as moscardini with rosemary, sarde in saor and gransoporro in cocotte," Canzian says. "Both have dishes that are instinctive, easy to eat on a counter and express very well the identity of the place where you are". In the first phase, the dishes will be very much centred on Venetian-style recipes, but with the arrival of autumn, Alta Cucina Veneta will also extend to mountain and country culture. "This is because the morphological configuration of the Veneto is unique among Italian regions. Within its borders, it encompasses so many ecosystems: sea, lagoon, lakes, plains, hills and mountains, which make Venetian cuisine among the widest in Italy in terms of panoramas."
Situated in the heart of Milan, in an ancient Liberty building in the midst of the Brera, Daniel Canzian passionately runs his restaurant. The interior invites guests into a modern, stylish, and at the same time welcoming space. Within walking distance of the restaurant you will find many of Milan’s famous cultural highlights. For example, the beautiful Baroque church Santa Maria Degli Angeli and the medieval Sforzesco Castle.
PRIMA DE LA SCALA
|Tuesday||19:00 - 00:00|
|Wednesday||12:00 - 15:00||19:00 - 00:00|
|Thursday||12:00 - 15:00||19:00 - 00:00|
|Friday||12:00 - 15:00||19:00 - 00:00|
|Saturday||12:00 - 15:00||19:00 - 00:00|
|Sunday||12:00 - 15:00|
Book a table @ Daniel Canzian
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