How Carnissage is, the new Milan restaurant specializing in precious meats

Is called Carnissage the new restaurant in Milan at Fine Dining specialized in fine meats. The goal of the tear, inaugurated a few months ago in via Varese 4, is ambitious: redefining the codes of meat catering, also following the request for a clientele that seems to follow more and more the mantra that leads more and more people today to eat less meat, but much more quality.

Not surprisingly, The meat sector is experiencing a phase of growth, dictated very clearly by growing attention to product quality and excellence. Globally, the turnover has reached the 1,070.2 billion dollars, with an annual growth of 5.9% between 2017 and 2022and it is expected that it will reach 1,646.5 billion by 2027, with an annual rate of 9%. Also in Europe there is a similar trend, with growth rates between 5% and 8% per year. In Italy, the meat market, assessed 22.8 billion dollars in 2023, is intended to exceed 28 billion by 2027.

Strengthened by this context, the Carnissage Group (founded by the entrepreneur Martino Uzzautowith the support of LMDV CapitalFamily Office of Leonardo Maria del Vecchio, Bros Investments by Bernardo Vacchi and Giulio Gallazzi, and with Marco Talarico and Barbara Valle) built a new format, born from the idea of ​​the founder to combine the experience of the historic family business, Meat Premiumleader of quality meat in Italy, with its competence in financial matters acquired over the years.

How Carnissage is

The result is precisely Carnissage, An exclusive place that celebrates the highest quality meat in refined and design environments. The menu, with attention to the smallest details, includes specialties such as the Caviale of Wagyu and the Cecina of Rubia Gallegato follow the Chateaubriand by Rubia Galgega and of Wagyu Australian and creations of Street Food Gourmetcapable of enhancing the visual and gustatory beauty of the meat, in perfect harmony with the brand’s payoff: “The beauty of meat”.

The direction of the kitchen is entrusted to the Executive Chef Hernan Zapatawhich boasts international experience. He goes to him the merit of knowing how to enhance the excellence of the meat that the Uzzauto family business raises and imports in Italy by the selected farms. And, an absolutely important element, all the meats used in the restaurant come from farms that respect the well -being of animals.

The space, located in the eclectic and cosmopolitan district of Brera, was designed by the architect Annalisa Marzoratiwho has been able to create a sort of temple dedicated to the cult of good food. The meticulous search for quality at the table is also applied in the interior decoration. The result is a scenographic and minimalist space at the same time. The protagonist is marble Biancone di Oroseideclined in different gradations: sand color and brushed for the floors, white for the tables and the counters-sculpture, worked meticulously by hand. The round tables and the entrance are illuminated by suspension elements designed by Carlo Colombo for Penta Lightemphasizing the concept of lightness of the project. The private room will host a selection of works of art of Cardi Gallery. While the marble returns in the bathroom, this time a red Levanto, which covers the floor and walls, to mark a clear contrast with the ethereal shades of the main room.

A model that aims to be replicated: For 2025 there are already two new openings, in Italy and abroad, while working on new innovative and replicable formats, always linked to the world of meat.