WE ARE OPEN

For more information on your reservation:
reservation@hortorestaurant.com

For more information on your reservation:
reservation@hortorestaurant.com

Embracing fine cuisine guided by the philosophy of Ethical Time.
On the roof of @TheMedelan, via San Protaso n.5, 20121, Milan.

Embracing fine cuisine guided by the philosophy of Ethical Time. On the roof of @TheMedelan, via San Protaso n.5, 20121, Milan.

for general info: ciao@hortorestaurant.com
telephone: +39 02 36517496

What is Horto?

Horto Restaurant was established
at a stone’s throw from heaven,
atop The Medelan, an exclusive venue.

Horto Restaurant was established at a stone’s throw from heaven, atop The Medelan, an exclusive venue.

THE PHILOSOPHY

THE PHILOSOPHY

Founded on the Philosophy of Ethical Time, Horto emphasises the local dimension through the selection of seasonal raw materials and the involvement of ‘Lombard gardens’: farmsteads, dairies and farmers no more than an hour away. An invitation to enjoy a new ethical gastronomic experience. Horto is a locus amoenus in the beating heart of Milan, where nature and man’s ingenuity come together in a single work driven by criteria of harmony, where you can enjoy a precious moment of escape in an (im)perfect sensory microcosm.

Guarantor of the project, whose aim is to create a new international model of respectful synergy between cuisine and territory, is the South Tyrolean chef Norbert Niederkofler, at the strategic and operational helm of the restaurant with the holding company Mo-Food.

FOUR-HANDED DINNERS

The Ethical Time according to

“Cook the Mountain”

THE PHILOSOPHY OF ETHICAL TIME SHAPED BY THE HANDS OF CHEF NORBERT NIEDERKOFLER, CREATOR OF “COOK THE MOUNTAIN”.

 

The three Michelin stars and green star for sustainability, chef Norbert Niederkofler

CURRENTLY AT THE STRATEGIC DIRECTION OF HORTO RESTAURANT, WILL BE THE STAR OF A SERIES OF DINNERS, CREATED IN COLLABORATION WITH HORTO’S KITCHEN.

 

The Encounter Menu

The Encounter Menu

HORTO MENU

HORTO MENU

A new rhythm of life text to sustainability, inside and outside the kitchen of Horto finds concreteness in
selection of seasonal and local ingredients, and in the human relationship, through the choice of nearby producers,
with a short chain, which share the values ​​of the restaurant.

The Encounter is the discovery of the ethical hour in the kitchen; this new slow and short time to measure with the senses. An ‘encounter’ with different culinary solutions, marked by the beat of the clock and the rhythm of nature.

AN ENCOUNTER

with genuine raw materials

AWAKENING

The awakening of the senses, with an à la carte menu for lunch at Sole – the bistro tables of Horto.

À la carte

SAVORING

Discovery, with the 5-course evening tasting menu of the Horto restaurant.
155 euros

wine pairing
65 euros

KNOWING

The rising of new awareness, with the 7-course evening tasting menu of the Horto restaurant.
185 euros

wine pairing
80 euros

À LA CARTE

A taste of Horto’s culinary offer, selecting the courses à la carte from the tasting menus.

two courses
90 euros

three courses
120 euros

four courses
150 euros

AWAKENING

The awakening of the senses, with an à la carte menu for lunch at Sole – the bistro tables of Horto.

À la carte

SAVORING

Discovery, with the 5-course evening tasting menu of the Horto restaurant.
155 euros

wine pairing
65 euros

KNOWING

The rising of new awareness, with the 7-course evening tasting menu of the Horto restaurant.
185 euros

wine pairing
80 euros

À LA CARTE

A taste of Horto’s culinary offer, selecting the courses à la carte from the tasting menus.

two courses
90 euros

three courses
120 euros

four courses
150 euros

BOOK NOW

All the elements that make up Horto, from the kitchen to the interiors and the outdoor landscape, follow a direction of experimentation and sustainability.

WHERE EXPERIENCE AND
INNOVATION INTERSECT

All the elements that make up Horto, from the kitchen to the interiors and the outdoor landscape, follow a direction of experimentation and sustainability.

A RELAXING, PLEASURABLE AND MULTI-SENSORY EXPERIENCE THAT HELPS TO RESTORE HARMONY, OUTSIDE AND INSIDE THE URBAN METROPOLIS.

A new gastronomic experience

A RELAXING, PLEASURABLE AND MULTI-SENSORY EXPERIENCE THAT HELPS TO RESTORE HARMONY, OUTSIDE AND INSIDE THE URBAN METROPOLIS.

A new gastronomic experience

A synergy between kitchen and territory, a relationship of knowledge, respect and ethics.

A synergy between kitchen and territory, a relationship of knowledge, respect and ethics.

– Horto Bistrot will be open to the public in autumn 2022 –

– Horto Bistrot will be open to the public in autumn 2022 –

Golden and brilliant as the sun, white and immaculate as the moon. The dandelion and the wish flower are the symbols
of a metamorphic journey between day and night, from Sole to Horto.

Sole, Horto’s bistro, operates during daylight hours with an à la carte menu to enjoy the wonders of the day.

Golden and brilliant as the sun, white and immaculate as the moon. The dandelion and the wish flower are the symbols
of a metamorphic journey between day and night, from Sole to Horto.

Sole, Horto’s bistro, operates during daylight hours with an à la carte menu to enjoy the wonders of the day.

NORBERT
NIEDERKOFLER

NORBERT
NIEDERKOFLER

NORBERT NIEDERKOFLER

NORBERT NIEDERKOFLER

ALBERTO TOÈ

EXECUTIVE CHEF AND RESPONSIBLE FOR MENU DEVELOPMENT.

Home cooking plays an important role in Toè’s career. An unconscious bond, the one with flavours and fragrances of childhood, which turns into a solid awareness in his adolescence, when he prefers the hotel school to the wine school. Even then, in fact, Toè was deeply attracted to food, to the possibility of transforming it into art and concept.

During his hotel studies he frequented the kitchens of a number of local establishments; he then went on to intern at Igles Corelli’s restaurant, at the Donei family’s Malga Panna restaurant and, after graduating, at the Costa family’s La Stüa de Michelin restaurant. At just 21, he took up his first solo challenge by taking over the reins of the Treviso “Med”. He continued his career through experiences with: Martin Berasategui, Andreas Caminada (an experience that marked him greatly, both on a professional and cultural level), Nuno Mendes, Pietro Leeman, Norbert Niederkofler of the St. Hubertus to the conquest of three Michelin stars, and Le Cementine (within H-FARM, a technology, marketing and education company, where he was chef and manager).

The experience in Uganda with the ‘Insieme si può’ (Together We Can) Foundation was decisive. Africa marked him deeply, especially on the issue of food waste and recovery.

ALBERTO TOÈ

EXECUTIVE CHEF AND RESPONSIBLE FOR MENU DEVELOPMENT.

Home cooking plays an important role in Toè’s career. An unconscious bond, the one with flavours and fragrances of childhood, which turns into a solid awareness in his adolescence, when he prefers the hotel school to the wine school. Even then, in fact, Toè was deeply attracted to food, to the possibility of transforming it into art and concept.

During his hotel studies he frequented the kitchens of a number of local establishments; he then went on to intern at Igles Corelli’s restaurant, at the Donei family’s Malga Panna restaurant and, after graduating, at the Costa family’s La Stüa de Michelin restaurant. At just 21, he took up his first solo challenge by taking over the reins of the Treviso “Med”. He continued his career through experiences with: Martin Berasategui, Andreas Caminada (an experience that marked him greatly, both on a professional and cultural level), Nuno Mendes, Pietro Leeman, Norbert Niederkofler of the St. Hubertus to the conquest of three Michelin stars, and Le Cementine (within H-FARM, a technology, marketing and education company, where he was chef and manager).

The experience in Uganda with the ‘Insieme si può’ (Together We Can) Foundation was decisive. Africa marked him deeply, especially on the issue of food waste and recovery.

All Right Reserved Horto©

© 2021 HORTO – Via San Protaso, 5 Milano (MI) – T +39 02 36517496
P. IVA: 08132300156 – Privacy Policy – Photos by Motel409