With its ancient bricks and its pieces of antique furniture, La Dogana del Buongusto is a place where you can taste the best delicacies of our Milanese and Lombardian cuisine.
Everyday, we take care of our preciously selected raw materials to let our Chef creatively combine tradition with innovation, while simultaneously respecting the seasonality of the ingredients.
Cover service | 3,5
Rabbit and carrot Typical Milanese rabbit terrine garnished with Mascarpone cheese and spinach mousse, pickled baby carrots
Milanese Risotto Made with local Carnaroli rice beans, cod dried Iranian saffron stems and veal bone marrow
Veal cutlet Traditional pounded veal cutlet, braded, deep fried and served with roasted potatoes – due to its size (about 350 gr.) one cutlet will be served each two people
Zabajone Cold Zabajone sauce served with traditional Milanese corn flower biscuits
Price per person 45 – at least two people The Tradition Tasting Menu also includes: cover charge, water and coffee.
A glass of wine paired with each course, except dessert:
Traditional wine pairing 15
Sommelier’s selection 25
Traditional cured meats Selected typical cold cuts: Mortadella Bologna PDO, Coppa Piacenza PDO, Speck, artisanal salami 14
Prosciutto Assortment of fine cured ham: Prosciutto di Sauris PDO, Prosciutto crudo di Parma PDO, Culaccia, guarnished with traditional Cremonese fruit mustard 17
Game cold cuts Cured Wild Boar, deer ham, wild boar dried sausages 19
Cheese platter Selected local and typical cheeses: cave seasoned Taleggio, seasoned cow milk cheese, Salva Cremasco PDO, Parmigiano aged 48 months, red crusted Gorgonzola 16
We bring our family tradition to your table. The basket - by our Forneria Silini - is meant to collect the flavors of raw and refined cereal, to offer you the unforgettable cozy union of the daily bread and our traditional cuisine. The lucky ones may, on some night, see Giovanni the Baker come in with a freshly baked bread.
Freshwater Carpaccio Sturgeon Carpaccio with glazed shallots and balsamic vinegar 16
Snails Snail skewers with crispy Polenta and spinaches, cucumber gel dressing 16
Rabbit and carrot Typical rabbit terrine garnished with Mascarpone cheese and spinach mousse, pickled baby carrots 11
MineXtra Tribute to Chef Gualtiero Marchesi | Crispy scalded vegetables in tomato coulis and deep-fried basil 12
Foie Gras Home-made Foie Gras served with toasted raisin bread, home-made red onion jam, citrus fruit marmalade and blueberry jam 18
Tagliatelle & roses Home-made rye Tagliatelle pasta with rabbit ragout, hazelnuts and dried rosebuds 13
Tortelli Goat milk stuffed home-made Tortelli with nettle pesto sauce and pears 14
River Risotto Parsley chlorophyll Risotto with pumpkin flower and crayfish 14
Barley & pork Mild barley and bean soup with seasoned pork jaw 10
In 1574 the apprentice of the Belgian glass smith Valerio the Flaming, colored the Master’s daughter wedding risotto with saffron. This created one of the most famous Milanese culinary artwork.
Our Milanese Risotto is made with local Carnaroli rice beans, cold dried Iranian saffron stems and veal bone marrow.
“A la milanesa” The traditional recipe, garnished with saffron gel 16
“Al salto” Butter pan fried Milanese Risotto 17
“Risotto e ossobuco” Milanese Risotto with stewed veal shank, flavored with herbs and lemon peel 23 Zigogna Typical Valtellinese meat course. Fine sliced beef and Lardo wrapped on the traditional wood skewer, garnished with potatoes and onions 23
Duck Green pepper sauced duck breast garnished with pan fried chicory and orange sorbet 22
Beef medallion Steamed beef medallion with seasoned PDO Gorgonzola and walnut sauce, spicy fruit mustard, fresh mint and garnished with roasted baby potatoes 22
Lamb Herbs and summer black truffle crusted lamb rack garnished with roasted bell peppers 26
Eel Eel, raisins and bread crumble rolls on lemon sauce, garnished with fennels and basil flavored oil dressing 25
Eggplant & tomato Eggplant savory cake with fresh goat cheese cream and tomato powder 16
Veal cutlet Typical Milanese pounded veal Cutlet (350 gr.), breaded, deep fried, and served with roasted potatoes | gluten-free in request 26
Vecchia Brera style Garnished with rocket salad, cherry tomatoes and olives instead of the roasted potatoes | 3
Traditional veal cutlet The ancient recipe: thick veal cutlet, breaded and pan fried with butter 29
Roasted potatoes | Grilled vegetables | Mixed greens | Potato mash | 5 Chocolate fondue 72% Dark chocolate fondue with fresh fruit 8
Chocolate lava-cake Dark chocolate lava-cake served with home-made peach sorbet 8
Zabajone Cold Zabajone sauce served with traditional Milanese corn flower biscuits 8
Apricots Apricot clafoutis 8
Tiramisù Italy’s most known dessert, made with Mascarpone cheese and ladyfingers 8
Apple and Calvados | Lemon and Vodka 6
Fresh fruit salad | Pineapple | Mixed berries 5 Home-made ice-cream topping | Home-made ice-cream portion 2 | 5
WATER
Still | Sparkling | 2 Still mineral water, Panna | 3,5 Sparkling mineral water, San Pellegrino | 3,5
Soft drinks | 3,5
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