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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.

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, together with sous-chef Andrea Mattiello and a close-knit team that has been collaborating for a few yeas, with the goal of a new and exciting project. This is the beginning of Carlo al Naviglio’s story.


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

Cioccolato e lamponi
Spaghetto alle vongole fujute
Cocktail di gamberi 80-21
Mandorle, uva fragola, mascarpone
Raviolo con genovese di faraona

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.