Chef Patron Carlo Cracco has made a name for himself by extending the boundaries of what you are used to call Italian cuisine. His inventive creations are firmly based on the Italian cuisine, but you will have food at Ristorante Cracco which you will not find anywhere else. You can order in impeccable classic Italian fare if you like as well, but we recommend having a go at the Chef’s modern cuisine.

The restaurant was originally opened as Cracco-Peck in 2001. The Peck name to show the co-operation with the famous Milan food store located just nearby. Chef Cracco became independent in 2007 and took over the business by himself as well as changed the name to Ristorante Cracco. A stylish rather discreet entrance will be your first impression. Walk one floor down and arrive at a simple modern lounge area before you are escorted an additional floor down to one of the dining rooms. Simple and modern are the two words you probably first will think of. Almost minimalistic, but the ambience and style is a perfect fit for Chef Cracco’s cuisine.

Carlo Cracco was born in Venice in 1965 and both studied and had his first restaurant job in his native city. His professional career took off in 1986 when he started to work at the legendary former Gualtiero Marchesi in Milan. Eventually he moved on to France and worked for the masters Alain Ducasse and Lucas Carton. After three years in France, the Chef moved to Tuscany and started to work at Enoteca Pinchiorri. Cracco continued by working for his previous master Gualtiero Marchesi for the opening of L’Albereta. After an additional three years, Cracco opened up his own first restaurant called Le Clivie in Cuneo’s Piobesi d’ Alba. The Stoppani family who owns the Peck gourmet shop in Milan invited Cracco to join forces with them and it did not take long before their restaurant was a success.

Chef Cracco’s seasonal contemporary food is something you really should try. Refined gourmet dishes like the red and green shiso leale with raw shrimps, or the “fat on fat” dish with marinated salmon and foie gras are two good examples of the restaurant’s wonderful offerings. Other dishes worth noticing are the flaky marinated eggs, sausage and broccoli rabe, and the pigeon breast on the grill with “verzino”and vegetable mustard. There are many other dishes and the menu is changed regularly so there are always new surprises to discover at Ristorante Cracco.

The whole team in addition to the Patron, like Head Chef Matteo Baronetto and Pastry Chef Luca Sacchi will give you a rather unique dinner experience with numerous refined Italian fare moments which both are interesting to watch as well as to eat.

Image of Chef Patron: Courtesy Ristorante Cracco

Written by Andy