Horto

Norbert Niederkofler’s arrival in Milan is accompanied by his strong commitment to the environment. The cuisine here is in the capable hands of Alberto Toè, who offers two tasting menus with a focus on locally sourced ingredients (all from within an hour of the city). The outdoor terraces are an added attraction, boasting fine views which extend from the Duomo to the Castello Sforzesco, and are the perfect setting for an aperitif from the restaurant’s extensive cocktail list. The interior dining room has a simple yet elegant feel thanks to its natural-wood tables, making it a good choice for a gourmet supper or a simpler and more casual lunch.

The Ethical Hour: L’ora etica and Cook the Mountain

• Horto follows Norbert Niederkofler's philosophy of L’ora etica, sourcing ingredients within 1–1.5 hours of Milan and practicing a zero-waste, locally focused cuisine that minimizes environmental impact.

A Rooftop Sanctuary: Living Garden, Sustainable Architecture, and Reclaimed Materials

• Located on the rooftop of The Medelan, Horto features a terrace as a living green space designed to evolve with the seasons; interiors use natural, repurposed materials like rice paste wall finishes and reclaimed wood from old vinegar barrels.

Water with a Purpose: b.waterMISSION and Local-Global Sustainability

• The restaurant serves locally sourced water filtered with BWT tech; for every liter sold, €0.50 goes to the b.waterMISSION project to fund drinking water wells in Africa, with the first well established in Singida, Tanzania.

Signature Ingredients

• Dagli Orti di Gea vegetables: Sourced from Gea's Gardens, these spring vegetables anchor Horto’s garden-forward philosophy. They power the Dagli Orti di Gea starter and embody the restaurant’s emphasis on local, seasonal produce and a waste-conscious approach by using produce grown nearby.
• Eel: A key seafood component in the Spaghettoni with eel, fresh peas and black lemon, contributing a delicate, briny depth that contrasts with the sweetness of peas and the citrus note of black lemon.
• Fresh peas: Bright, sweet peas that accompany eel in the signature pasta dish, highlighting the spring harvest and balancing richness with fresh, vegetal vibrancy.
• Black lemon: A distinctive citrus element paired with eel and peas in the signature pasta, providing aroma and tangy complexity unique to Horto’s flavor profile.
• Wild herbs: Used in Risotto with wild herbs, these ingredients reflect the restaurant’s emphasis on local flora and seasonality, delivering fragrant, earthy notes in a creamy risotto.
• Kefir: The dairy-fermented tang featured in Risotto with wild herbs, lending acidity and lightness to the dish and illustrating Horto’s innovative, local approach to fermentation-forward flavors.
• Apple-based dessert: A delicate, apple-forward finale that showcases seasonality and balance, completing the menu’s narrative with fruit-driven sweetness and brightness.