Andrea Aprea
Milan, Italy
⭐2 Stars
The Experience
From Michelin Guide
On the top floor of the Fondazione Luigi Rovati (housed in a magnificent historic building that is home to the Foundation’s Art Museum), talented chef Andrea Aprea has achieved his life-long dream with his eponymous restaurant. The setting is visually impressive, with a superb panoramic window boasting views of Porta Venezia park and Milan’s urban skyline. The large central dining room is dominated by a sparkling circular chandelier made from Murano glass and gold leaf, while the walls clad in black “bucchero” ceramics (from which the Etruscans used to make vases) lean slightly, directing the gaze towards the open-view kitchen. Here, guests can admire the chef and his team at work as they prepare the different dishes for the three tasting menus: Contemporaneità, a 5-course menu which explores the relationship between memory and innovation; Partenope, a 6-course menu focusing on specialities from Campania; and Signature, an extraordinary 8-course experience which expresses the chef’s culinary philosophy. Lastly, the palazzo’s hidden green courtyard at 52, Corso Venezia is home to the Caffè Bistrot where Andrea redefines family-style cuisine via a selection of classic favourites.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Andrea Aprea in Milan, highlighted by their titles:
1. Location and Ambiance: "Situated on the top floor of the Art Museum of Luigi Rovati Foundation"
Andrea Aprea is uniquely located on the top floor of an art museum, offering panoramic views of Porta Venezia Park. The contemporary dining room features striking design elements like a Murano glass and gold leaf chandelier and black ceramic walls that direct focus toward the open kitchen, blending art and haute cuisine in a refined setting.
2. Culinary Philosophy: "A pursuit of balance between tradition and modernity"
Chef Andrea Aprea’s cuisine is a poetic journey that intertwines traditional Neapolitan cooking with modern haute cuisine. His menus explore the relationship between memory and the present, anteriority and contemporaneity, creating a sensory experience that balances heritage with innovation.
3. Structured Menu Experience: "Three permanent set menus exploring memory, region, and signature style"
The restaurant offers three distinct set menus: Contemporaneità (focused on memory), Partenope (highlighting a specific Italian region), and Signature (an eight-course menu rooted in Aprea’s culinary philosophy). This structured approach provides diners with varied thematic experiences, each reflecting different facets of Italian cuisine and the chef’s vision.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Andrea Aprea, the Michelin-starred restaurant in Milan, reflect Chef Aprea's philosophy of blending memory, territory, and innovation in Italian cuisine. Key ingredients include:
Buffalo Ricotta Cheese: Used in signature dishes like tortello pasta filled with buffalo ricotta and Neapolitan ragout, this cheese highlights the connection to Campania and Naples, emphasizing creamy texture and regional authenticity.
Potatoes: Featured notably in a decadent Amatriciana-style preparation with edible silver, potatoes are elevated from humble roots to a refined dish, showcasing the chef’s skill in transforming traditional ingredients.
Tomatoes: Central to dishes such as the reimagined "eggs in purgatory," where tomato sauce is combined with stewed onion and bread foam, tomatoes anchor the cuisine in classic Italian flavors while allowing for creative reinterpretation.
Cuttlefish: Highlighted in the "Cuttlefish Diavola" style dish, cuttlefish is paired with mashed potatoes and diavola powder, illustrating a modern take on seafood with bold flavors and textures.
Limoncello: Served as a traditional and elegant dessert accompaniment, limoncello represents the chef’s homage to Italian culinary heritage and the sensory experience of a meal’s conclusion.
These ingredients are significant not only for their quality and regional ties but also for how they are transformed through modern techniques and artistic presentation, embodying Andrea Aprea’s signature style of sophisticated Italian haute cuisine.