Introducing Zelo’s new caviar tasting menu at Four Seasons Hotel Milano

Wednesday, February 28, 2024

Chef Fabrizio Borraccino, in his relentless quest for innovation and client satisfaction, unveils a tantalizing new menu featuring the exquisite delicacy of caviar at Zelo.

Teaming up with esteemed partner Calvisius, the Executive Chef unveils a curated tasting experience comprising four distinctive offerings. Each dish, meticulously crafted with a selection of ingredients personally chosen by Fabrizio Borraccino, promises a symphony of flavors: from the marriage of caviar with Mazara red prawns to linguine from “Pastificio Gentile” adorned with crabmeat, and the Milanese-style sturgeon complemented by mascarpone.

Zelo, housed within the prestigious Four Seasons Hotel Milano, has been bestowed with the esteemed title of “Ambassador Calvisius,” a testament to the restaurant’s commitment to incorporating caviar into its culinary creations while upholding ethical and creative standards.

“Studying and creating a menu focusing on caviar was interesting for me; I tried to combine the suppliers linked to my cuisine with this precious ingredient to give guests a new gastronomic experience, tickling their palates. My cuisine has as its first mission that of making guests, both visitors and locals, stay curious, allowing them to learn about the facets of Italian cuisine and its numerous excellences,” says Executive Chef Fabrizio Borraccino.

Calvisius caviar, cultivated in the province of Brescia, Italy, boasts Europe’s largest sturgeon farm spanning 60 hectares. Renowned for its diverse sturgeon species, Calvisius plays a pivotal role in wildlife repopulation efforts, safeguarding a vital genetic reserve.

Nestled in the heart of Milan within the iconic Four Seasons Hotel, Zelo exudes contemporary elegance, with its interiors envisioned by renowned architect Patricia Urquiola.

Indulge in the Calvisius caviar tasting menu starting from EUR 185 per person, excluding beverages. Alternatively, savor each exquisite dish individually, with main courses priced at EUR 65 and desserts at EUR 26.

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