The story
La Cantina di Manuela began as a wine bar on Via Cadore, built on a passion for bottles and simple, refined cold dishes. In 2001, the venture expanded into the current restaurant-enoteca on Via Carlo Poerio, keeping the same soul while evolving into a complete gastronomic experience. The restaurant has earned a Michelin Recommended distinction, a recognition of its consistent quality and welcoming atmosphere.
Chef Silvio Malfa (born 1984) started his career at the original Cantina di Manuela, learning the importance of connecting cuisine, territory, and conviviality. He then refined his skills in renowned European kitchens, absorbing contemporary techniques and diverse food traditions. Returning to Milan, he now crafts a menu that blends elegance with authenticity, innovation with memory. As he puts it, “every dish is a memory transformed into an experience, to be shared with those who choose to sit at our table.”
The heart of La Cantina di Manuela is its cellar: over 500 labels selected with a focus on quality and value, especially from small producers. The kitchen complements this with classic cuisine that respects tradition while adding a creative touch. The menu changes monthly, highlighting seasonal ingredients. Dishes range from antipasti like caramelised red onion Tatin with gorgonzola fondue to primi such as lasagna alla bolognese or calamari pasta with octopus ragù, and secondi like beef fillet with thyme and caponata or a 30-day-aged T-bone served on lava stone.
The interior is contemporary, warm, and refined, decorated with art and shelves full of bottles. Outside, a dehor offers a relaxing spot for brunch, aperitifs, or dinner al fresco. The team believes that quality service and genuine attention to detail are fundamental, aiming for every guest to leave with a positive memory. Whether for lunch, dinner, or a glass of wine, La Cantina di Manuela delivers a complete enogastronomic experience rooted in decades of passion.
Recognition
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