Don Lisander Nicknames usually respond to the mocking tones of popular expressiveness. Not in this sense, which rather enhances a respectful sentiment preserved in the evocative prefix \u201cDON\u201d. Thus, from the seed of the same evocation, a great restaurant was born in 1947. Baptized in the luminous wake of the magnificent Manzoni and his fellow citizens, who would doff their hats in a conventional sign of greeting, whispering the name\u2026 Don Lisander. More Milanese than Don Lisander\u2026 who could that be?<\/p>\n
in the fashion district, under the golden blessing of the Madonnina that towers above the cathedral, peering down at her city, in the perfect center of the Milanese heart, you are welcomed at Via Manzoni 12\/A, at the \u201cDon Lisander\u201d Restaurant. Lombard cuisine, mainly meat but also fish, in an elegant setting. With a patio open to a formidable view. On a garden that seems like an enchanted oasis, orbiting far from the metropolis.<\/p>\n
But just outside the enchantment – to put it bluntly – congested by Milanese traffic, we find Mila. Because shortly, Mila will interview the owner of the establishment, Stefano Marazzato. Well\u2026 let\u2019s face it, it\u2019s not a historically happy moment. Strangled by a jungle of DPCM – where Justice \u201cin person\u201d recognizes their illegitimacy and unconstitutionality – restaurateurs are among the most battered. In any case, any SME entrepreneur would ponder the strategy to adopt to face a painstaking battle\u2026 Mila knows this. But she strides in smiling through the Lisander entrance with that lively childlike optimism that makes you almost believe it for real. And there she is, greeting the elegant Owner from afar. Stefano Marazzato. A man with a lean profile. Impeccable, as if he had just stepped out of Buckingham Palace. With the classic sobriety of a high-profile gentleman. After the formalities are completed, the interview begins.<\/p>\n
“We\u2019ve designed a fantastic outdoor area. Electric awnings that rise and fall to shield from rain and wind in case of bad weather. Lamps that heat and create a warm, romantic atmosphere, perfect for events, business dinners, and intimate evenings (Valentine\u2019s Day). Perfect for all seasons, including winter. Very beautiful bamboo walls. Yes\u2026 very beautiful! A new look that refreshes an already very emotional space.” How many seats does the restaurant have inside? “Fifty\u2026 as I mentioned, for the outdoor area, we\u2019ll have bamboo paneling\u2026 then there will be a platform. New furnishings. A well-lit bar counter with very special details\u2026 a project that will be ready by mid-June.” Will you also be adding a kitchen area?<\/p>\n
The kitchen will remain inside. What you see will become a completely usable and enjoyable space, entirely dedicated to my clientele. For lunches, aperitifs, and dinners. But there\u2019s more\u2026 I will resume hosting concerts (as we used to) with artists from Blue Note. In fact, we should get together to organize the calendars\u2026 anyway, at 10 PM, the music will stop. I do not anticipate any disputes about the hours. Also because there are no residences along the perimeter of my restaurant; only offices, museums, and banks. And for the menu?<\/p>\n
Well\u2026 right now we\u2019ve opened with a somewhat reduced menu because we are coming back from months of total uncertainty! But soon the chef will make adjustments. Although respect for tradition will remain unchanged. In any case, we will also continue with dishes from contemporary Italian cuisine. Which aligns with seasonal products\u2026 we are esteemed as Don Lisander, you understand? \u201cLisander\u201d\u2026 The public that comes to us comes for Don Lisander.<\/p>\n
Independently of its chefs\u2026 independently of the managers. Independently, even, of me. It\u2019s that brand that survives. It\u2019s untethered from trends\u2026 because the image, the reputation of Don Lisander emerges consolidated and triumphant. Our Panettone had an incredible success at Christmas. Now we are working on branding some products. For example, extra virgin olive oil. But also rice (for risotto, in classic Milanese style). Then soon\u2026. there will be a Pinot Noir from Oltrep\u00f2, another Don Lisander\u2026. And add Don Lisander saffron to that. And gradually others will arrive.” It\u2019s another opportunity for foreign customers. And of course, for Italians as well. By the way, will the products be displayed in the window? “Yes. But this decision brings another meaning with it\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"
Alessandro Manzoni. Nicknamed by the Milanese of the time: Don Lisander Nicknames usually respond to the mocking tones of popular expressiveness. Not in this sense, which rather enhances a respectful sentiment preserved in the evocative prefix \u201cDON\u201d. Thus, from the seed of the same evocation, a great restaurant was born in 1947. Baptized in the […]<\/p>\n","protected":false},"author":21,"featured_media":79081,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7026],"tags":[8366,9176,9180,9181,9182,8089,9178,8469,9177,9179],"class_list":["post-82615","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-style-category","tag-chef-en","tag-don-lisander-restaurant","tag-italian-cousine-en","tag-italian-excellence-en","tag-luxury-restaurant-en","tag-made-in-italy-en","tag-milanese-corsine","tag-milano-en","tag-restaurant-milano","tag-stefano-marazzato-en"],"yoast_head":"\n