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Reinventing is possible with tradition only.

Dishes referring to the Italian gastronomic tradition reworked in a modern key, and more actual proposals with original ingredients and combiations are found in the menu.
The offer is seasonal and changes 4 times a year, always including meat, fish and vegetarias options with fresh and selected ingredients.

Seppia, piselli e rabarbaro

Tagliatella di seppia, piselli freschi, rabarbaro marinato nel suo succo, finto baccello di piselli soffiato, con un impasto recuperato dai baccelli originali.

Pigeon, Jerusalem artichoke and cherries

Grilled pigeon’s chest, fake pigeon’s thigh, Jerusalem artichoke, rainbow beetroot, toasted lentils, cherries.

Orto di Carlo

Waffle salato con erbe di campo e scalogno, verdure di stagione accuratamente selezionate e presentate in diverse cotture e consistenze, al fine di esaltarne i sapori nel rispetto di quanto naturalmente offerto dalla nostra terra.

Figs, yogurt and blueberries

Figs cake with caramelized fig, caramel’s cream, yogurt’s and blueberris’ ice-cream, basil.

The kitchen’s brigade has been entrusted by chef Carlo Cracco to the young Neapolitan chef Luca Pedata, born in 1989, who gives his personal touch to the culinary offer of the restaurant.

Carlo al Naviglio is open for lunch and dinner from Monday to Sunday.
For big groups, a set menu is requested.

The waiting service, led by Enrico Ottaviano, is young and informal, careful to each detail to have the guests live an engaging experience in a theatrical and fascinating atmosphere.

For exclusive dinners it’s possible to reserve our private rooms, capable of welcoming both smaller and bigger groups.
At request, the mise en place in these rooms is entirely customizable.