Seta at Mandarin Oriental, Milan, 9/10/16

hotel entry
hotel entry

Seta is located in the beautiful Mandarin Oriental Hotel. It has a nice sized indoor dining room as well as a good sized candlelit patio, where we were able to sit. The patio has large windows looking into the kitchen where you see dozens of people working on your meal. It is new, having just opened in July 2015, but the service is well up to speed. They offer a tasting menu as well as a la carte.  It was a gorgeous, elegant way to enjoy our last meal in Milan.

hotel reception
hotel reception
entry
entry
inside dining room
inside dining room
outdoor dining area
outdoor dining area
more outdoor dining
more outdoor dining
Frankie found an orchid
Frankie found an orchid
windo
window

 

With our cocktails they brought a tray of snacks as well as warm sourdough bread and amazingly thin breadsticks called grissini, according to the waiter, because they are made with extra virgin olive oil.  The bread was not too sour but had a great crispy crust and nice chewy interior.  The amuse bouche was a chunk of salmon with coconut that was great.

table set up
table set up
Frankie checked out the charger plate
Frankie checked out the charger plate
Cocktails
Cocktails
Amuse bouche
Amuse bouche
menu cover
menu cover
tasting menu
tasting menu
starters
starters
first course
first course
mains
mains
Frankie and the table flowers
Frankie and the table flowers
warm sourdough bread
warm sourdough bread
butter options
butter options
breadsticks
breadsticks
Frankie liked their name on the butter
Frankie liked their name on the butter
Salmon with coconut
Salmon with coconut

 

The tasting started with cauliflower that was roasted and sitting in almond cream. It was accented with tasty bits of seafood. It was a good start to the meal.

Cauliflower with almond milk sauce, yuzu juice and seafood
Cauliflower with almond milk sauce, yuzu juice and seafood
closer
closer
wine
wine
waitress with Frankie
Server Chiara Ronca with Frankie

 

The risotto was sitting in sauce and you needed to mix the two together to get the dish to pop. It was perfectly cooked rice, creamy and when mixed with the other flavors it was good. I worried about he raspberry powder but it added a nice tartness that blended well. Overall it was a mild flavor dish but it had lovely textures on the palate.

Rice "cagnone" style with vegetables, "Maccagno" cheese and raspberry powder
Rice “cagnone” style with vegetables, “Maccagno” cheese and raspberry powder
closer
closer
Frankie took a nap on the purse stool
Frankie took a nap on the purse stool

 

The chef threw in an extra dish, tortelli stuffed with salt cod. The strong taste of the fish mixed with the perfectly cooked pasta was moderated with white beans and potato and all mixed with a caramelized fish sauce. This was as hoped – strong flavors for a taste of the sea.

Tortellini stuffed with salt cod
Tortellini stuffed with salt cod

 

The spaghetti with friselle sauce was topped with a raw tomato. Mix it in along with the artichoke dry bread sauce and dried tomatoes.  Now a taste of the Mediterranean.

Spaghetti with barley "friselle" sauce, artichokes and red prawns
Spaghetti with barley “friselle” sauce, artichokes and red prawns
another angle
another angle
with Frankie
Assistant Restaurant Manager Manuel Tempesta with Frankie

 

The turbot was served with coconut and asparagus – a winner combination of tastes. The sauce was savory enough you could eat it alone with a spoon, but since I didn’t have one the nice bread served as my tool. A good one.

img_6934
Rombo: Roasted turbot with asparagus, caviar, egg mimosa and rosemary scented miso sauce
another angle
another angle
Frankie thought I should have shared the fish
Frankie thought I should have shared the fish

 

The pigeon was stuffed with foie gras and served on polenta, topped with pineapple. The sommelier was nice enough to bring us a glass of Primativo to eat with this amazing dish. The pigeon was so tender, the foie gras added such richness, the creamy polenta in the background and then add the accent of thin sweet slices of pineapple and you have a combination of flavors to sit back and take note of. This was outstanding.

img_6965
Pigeon breast stuffed with duck liver escalope, pain brioche polenta and pineapple
another angle
another angle
Frankie found another pretty water glass
Frankie found another pretty water glass

 

The first dessert was apricots and passion fruit topped with lemon grass ice cream and olives. No one taste was dominant, they all just blended nicely to deliver a perfect amount of sweetness to the ready the palate for full blown dessert.

Apricot, passion fruit and lemon grass ice cream with olives
Apricot, passion fruit and lemon grass ice cream with olives
another angle
another angle
Frankie liked the bathroom sink
Frankie liked the bathroom sink

 

That dessert came in the form of almond ice cream and strawberries stuffed with yogurt.  All the ingredients on the plate were great on their own so it was hard to want to mix them together, but when you did you got a whole other level of deliciousness. Triple yum!

img_7004
Strawberry stuffed with timut pepper yogurt, rose water sauce and almond ice cream
different lighting
different lighting

 

The traditional extra tray of treats contained a mango and  passion fruit(Yes!), cream puff, Linzer tart with raspberrry, chocolate tart(Yum) and a babarum (YUM!) Lastly they rolled over a cart of chocolate bars of differing levels of chocolate. We got shavings off all three.

extra treats
extra treats
x
x
chocolate selections
chocolate selections
chocolate shavings
chocolate shavings
kitchen
kitchen
kitchen
kitchen
Chef with Frankie
Chef Antonio Guida with Frankie

 

 

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