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.

AWAKENING

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

À la carte

SAVORING

The discovery, with the 6-course evening tasting menu at the Horto restaurant.
155 euro

5 matching wines
65 euro

AWAKENING

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

À la carte

SAVORING

The discovery, with the 6-course evening tasting menu at the Horto restaurant.
155 euro

5 matching wines
65 euro

BOOK NOW

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

WHERE EXPERIENCE AND
INNOVATION INTERSECT

All the elements that make up Horto, from its cuisine to the interior to 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.

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