Authenticity, simplicity and refinement.
At the time of Princess Clotilde's birth, the Milanese chefs celebrated the genuineness of raw materials and the tie with nature and season cycle. This kind of cuisine requires an easy preparation and a great respect for the origin of ingredients.
These basics inspired the concept of this bistrot: the devotion for top quality products and old recipes revisited in a creative way and highlighted in their noble simplicity.
Clotilde Bistrot Spring Menu
"The only moment of true happiness is the one in harmony with other people."
Spaghetti with tomato and stracciatella mozzarella
Trofie pasta with mediterranean pesto on ricotta cream and pistachio
Lasagne with asparagus, zucchini, saffron and robiola cheese
Tagliatelle pasta with withe veal ragout and Grana Padano cream
Gnocchi with olives, squids, peas cream and lemon scented crumble
Chicken and curry with cardamom scented basmati rice
Sliced beef steak with artichokes, mint and Grana Padano cheese
Veal in tuna sauce with crunchy celery and capers fruits
Roasted octopus with potatoes, tomato, rocket, celery, parsley cream and lemon zest
Zucchini parmigiana with tomato, mozzarella and smoked scamorza cheese
Zucchini and potatoes cream with stracciatella mozzarella and mint
Chickpeas cream with beetroot chips and artichokes
Make your dishes richer with:CroutonsChicken filletsCuttlefish
Cous cous with chicken, teriyaki sauce and vegetables caponata
CLOTILDE BOWL:Black and basmati rice, edamame, red cabbage, avocado, sprouts, sesame, teriyaki and yoghurt sauce
Spelt with citrus, almonds, capers, pistachio and dried tomatoes
Mixed salad with mozzarella, tomatoes, guacamole, tuna, spicy sweet and sour sauce
Marinated salty beef meat with stracciatella mozzarella, rocket, anchovies and parsley
CLUB SANDWICHBread, cooked ham, fried egg, bacon, cheese and lettuce, served with potatoes chips
GOURMET BURGERBeef meat burger, caramelized onion, crunchy bacon, dried tomato, aged cheddar and mustard served with potatoes chips and salad
FOCACCIA GOURMETBuffalo milk mozzarella, dried tomato, raw ham and capers powder
PIADINA GOURMETBresaola, grilled zucchini, rocket and Grana Padano cheese
MULTICEREALS SANDWICHBaked zucchini, smoked scamorza cheese, basil and almonds pesto, confit tomato and mint
Tiramisù with amaretto
Berries cheesecake
Panna cotta with yoghurt and peach gelatine
Ice cream with coconuts flakes
Roasted octopus on amatriciana sauce
Bruschetta with prawns, stracciatella mozzarella and lemon zest
Typical cold cuts and cheese selection from Lombardia
Eggplant balls with tomato cream and salty ricotta
Poached egg with beets, Grana Padano cheese cream and truffle
Tagliolini pasta with asparagus cream, bacon and egg
Risotto with prosecco, shrimps tartar, lime and pistachio
Trofie pasta with porcini mushrooms, scallops and thyme
Ravioli filled with eggplants and scamorza cheese on tomato sauce, crunchy basil and caciocavallo cheese
Chickpeas cream with fried rosemary, prawns and bacon
Seabream fillet, lemon crumble, bisque, tomato concassè and thyme
Gourmet burger with baked eggplants, dried tomatoes, stracciatella mozzarella and basil
Marinated beef fillet with beets, creme fraiche, and pink pepper
Focaccia with black rice, turnip tops, stracciatella mozzarella and dried tomato
Potatoes and mushrooms cake, asiago cheese, pomegranate and green sauce
Mondeghili and green sauceTypical meal of Milanese tradition, probably inspired by spanish “albondigas”. In 1839 Francesco Cherubini, in his dictionary, Milanese – Italian, describe them: “kind of meat balls made with mincet meat, bread, eggs and others“
Milanese risottoThe “ris giald”. True Milanese risotto born in 1957 on belgian glassmaker Valerio di Fiandra's table when during his daughter's wedding, he wanted add in a simple white risotto some saffron for have a brighty coulorful that reminds Duomo of Milan windows.
Milanese veal cutlet with potatoes and lemonThe most famous Milanese dish was born in 1749, when arrives “Revolution cutlet” from France, breadcrumbed and fried, then exported also in Austria by duchess Maria Luigia from Parma
Braised veal shank vith milanese risottoTipically the yellow risotto was served with the Oss Buss as a very rich main dish
Veal in tuna sauceWas the writer and gastronome Pellegrino Artusi the first one who put this dish from Piedmont inside his famous recipe book "science and art of eat well" in 1891. The recipe was with a dark sauce (in dialect "tannè") made with anchovies and capers.
Grilled vegetables
Stewed vegetables
Mix Salad
Tiramisù Milano with amaretto
Berries cheesecake
Seasonal fruit salad with ice cream
Ice creams (cream, chocolate, pistachio)
Sherbets (lemon, strawberry, green apple)
*Except for marked products (*), all ingredients are supplied fresh and thermically reduced to -18°C, just after internal manipulation in order to preserve better the organoleptic properties according the HACCP protocols.
Sweet or salty breakfast with a fresh and embracing juice like blueberry and many extracted juices.At Clotilde, your breakfast will become an undeniable ritual, because of ingredients quality, and our warm sense of hospitality: from soft atmosphere to modern interiors, every detail is placed for your enjoyable mornings.Available: free Wi-Fi, buffet access from 7 am to 10:30 am.
Breakfast
For all Milan's citizens and tourist, our brunch is by now an undeniable relax moment on Sundays, to enjoy with friends and family.A lightful and trendy location, fitting to everyone.Perfect for a peaceful wakeup and for a pure coffee-smell good morning.Our brunchers may access the buffet limitless, to taste eggs, sweet and salted croissants, pancakes and tarts, all combined with our gorgeous seasonal fruits.Available: free Wi-Fi, controllesd access to buffet from 12 am to 3:30 pm every Sunday.
Brunch
Lunch
Quick service, ingredients high quality, healthy and tasty recipes, with an original touch.A perfect menu to energy restore and going through the afternoon, no matter if for job, study or leisure time.You may choose between cold dishes like gourmet salads, and tasty sandwiches.Every day we offer first courses, second and side dishes, according to season products.At Clotilde Bistrot we care for people with food special needs, like vegans or vegetarians, keeping in touch with taste and quality.
Clotilde Bistrot is also a cocktail bar and is the ideal venue to have a drink in the heart of Milan: an experienced bartender will serve you your favorite cocktail and amaze you with mixtures that quench your thirst for originality.Our wine list, the selection of craft beers and proposals of spirits and liqueurs fulfill the demands of those who likes to freely choice a prosecco or a classic Italian drink.Available: free Wi-Fi, cocktail bar from 17:00 to 21.00, from Monday to Saturday.
Aperitif
Clotilde welcomes you every night, from Monday to Saturday, to discover local recipes, well revised by our chefs.A magic, warm and cozy place, where to relax after a hard day, or just before take down to Milan's movida, just a few steps from Clotilde.An everyone experience, from family and kids to a business or friends dinner, and caring also for particular food needs, as vegans or vegetarians.Available: free Wi-Fi, dinner at Clotilde from 19:00 to 23:00, from Monday to Saturday.
