Trattoria contemporanea
Lomazzo, Italy
⭐1 Star
The Experience
From Michelin Guide
A young crew led by the talented chef Davide Marzullo surprises with their technique and cuisine of modern conception, where the dishes are ambassadors of both national and international flavors and combinations; the lamb, cumin, carrot and peanuts is excellent, a delicious skewer you can even eat with your fingers. Lunch is lighter, though you can also enjoy à la carte specialties and the three tasting menus with 4-7 courses. The industrial redevelopment of a former cotton factory provides a fine framework for all this energy.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Trattoria Contemporanea in Lomazzo:
1. Location and Concept in a Former Cotton Factory (Fabbrica Campus)
Trattoria Contemporanea is housed in the Fabbrica Campus, a former cotton mill transformed into a vibrant hub for young entrepreneurs and creatives. This industrial redevelopment provides a modern, avant-garde setting that contrasts with traditional fine dining environments, emphasizing innovation and community collaboration.
2. Young, International, and Collaborative Brigade Rejecting Formality
The kitchen team is notably young, led by chef Davide Marzullo, and embraces a philosophy that rejects traditional kitchen hierarchies and formality. Instead, it focuses on sharing, plurality, and collective creativity, making the dining experience more inclusive and dynamic. The brigade’s international backgrounds contribute to a blend of national and global flavors.
3. Culinary Creativity Starting from “Poor” Ingredients with a Focus on Affordability
Chef Marzullo’s approach is to elevate humble, local ingredients from both land and sea into refined dishes, demonstrating culinary creativity and passion for quality without excessive cost. This is reflected in their lunch menus which offer refined cuisine at accessible prices, while dinner showcases the full gastronomic power recognized by the Michelin star.
These elements combine to make Trattoria Contemporanea a distinctive and modern Michelin-starred restaurant that balances innovation, community, and culinary excellence.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Trattoria Contemporanea in Lomazzo reflect a blend of local tradition and innovative culinary techniques, emphasizing fresh, local, and seasonal products from the Lombardy region. Key ingredients include:
Local Lake Fish: Frequently featured in signature dishes, paired with foraged herbs to create a harmonious blend of tradition and innovation, showcasing the region's natural bounty.
Veal Brain: Used in a standout dish—breaded veal brain with red cabbage, raspberry, and celeriac mayonnaise—this ingredient delivers a rich, velvety texture and exemplifies the restaurant's daring approach to humble ingredients.
Foraged Herbs: These are integral to pairing with local fish and other dishes, adding fresh, aromatic complexity and connecting the cuisine to its terroir.
Seasonal Vegetables: The kitchen emphasizes vegetable-forward reinterpretations, highlighting freshness and depth, often reworking ancient recipes with modern creativity.
Locally Sourced Meats and Cheeses: These ingredients underscore the restaurant’s commitment to sustainability and authentic Lombardian flavors, forming the backbone of many dishes.
These ingredients are used not only for their flavors but also to tell a story of the land and its artisans, combining culinary experimentation with respect for tradition in a modern, inclusive dining experience.