Cracco-Peck

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Description: When the Stoppanis of Milan's world-renowned delicatessen Peck, established in 1883, chose to open a restaurant at their former HQ on Via Victor Hugo in 2000, they needed a chef with serious food chops, someone who had standards as high as their own. Carlo Cracco was their man. Vicenza-born Cracco's only worked with the best, from Gualtiero Marchesi, where he started out, to Alain Ducasse in Monte Carlo, Alain Senderens in Paris and Enoteca Pinchiorri in Florence. His pioneering approach wasn't quite what Milan's conservative diners expected, but they've come to love his Milanese classics redux, like Saffron Risotto with Breaded Veal Cutlet, his more outré creations like Marinara in Foglie and his takes on Peck deli classics like Insalata Russa d'Inverno Caramellata.
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Is there a terrace: No
Is there a garden: No
Is there a conference room: No
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