The story
At Contraste, chefs Matias Perdomo and Simon Press run one of Milan’s most theatrical one-Michelin-starred kitchens. The team serves a creative tasting menu that reinterprets Italian classics “with surprise and skill,” though Habemus Fame noted it leaned “a bit unbalanced towards meat and game.” Cosa mangiamo oggi? called it a “backwards dining experience” where every dish is a playful illusion, and the creativity is “off the charts.”
Dishes like the Fusilli with Hops and an incredible Rose Cake sit alongside visual stunts such as the Finta Fragola and Sigaro di Cioccolato e Alghe. The pasta course Spaghetti alle Vongole in un Raviolo and the Pluma di Maiale Iberico with burrata and sea urchin show the kitchen’s range, while the dining experience—often seated in the open kitchen—makes for an unforgettable evening.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 43 dish mentions say about the food
Reviewers rave about Contraste’s “Finta fragola,” a clever trompe-l’oeil dish that delights with its playful deception. The overall vibe is one of refined whimsy, where technical precision meets genuine warmth.
“This fake strawberry is made of green beans, strawberries, balsamic vinegar, cherry, lardo, caramelized popcorn, and the outside is chocolate. It's salty and savory, not sweet at all — a total mindfuck. I love how it plays with your expectations.”
What creators say
4 creators have covered Contraste. Most active: Cosa mangiamo oggi?, Habemus Fame
Shorts 1
Videos 3
Contraste is a one-Michelin-star restaurant in Milan where chefs Matias Perdomo and Simon Press create a theatrical, backwards dining experience that challenges every expectation — every dish is a playful illusion, and the creativity is off the charts.
Dishes mentioned
Finta Fragola
This fake strawberry is made of green beans, strawberries, balsamic vinegar, cherry, lardo, caramelized popcorn, and the outside is chocolate. It's salty and savory, not sweet at all — a total mindfuck. I love how it plays with your expectations.
Sigaro di Cioccolato e Alghe
This is a banana peel stuffed with endive, corn, yogurt, and whisky, wrapped in a cocoa wafer that we roll up like a cannolo. It looks like a half-smoked cigar left on the table. It's chocolatey but not a cigar — it's a dessert that looks like something you'd stub out. Delicious.
Ciliegia al Lardo e Popcorn
This is a cherry that tastes like pork — lardo and popcorn. It's savory, salty, and the popcorn gives it a great crunch. I'm in serious trouble trying to describe the ingredients of these courses, but this one is honest: it's a cherry, but it's not a cherry.
Caffè di Patata Americana e Liquirizia
This coffee, if I remember correctly, is actually sweet potato and licorice. It looks like an espresso but tastes completely different — earthy, sweet, and a bit herbal. It's part of the whole 'everything is backwards' theme.
Torta di Rose Salata
I was expecting a savory rose cake, considering how good Simone is with the rose cake. This puff pastry can't be any less. But actually, it's not a rose cake — it's a curry sandwich. We're related, but not the same. Still, eating it at the start of the meal on an empty stomach, I do it with great pleasure.
- Cosa mangiamo oggi?Loved
Da Contraste, lo stellato più pazzo di Milano. · @ 0:00
Contraste is the craziest Michelin-starred restaurant in Milan, offering a playful and creative tasting menu of classic dishes reimagined by Matias Perdomo and Simon Press, with an unforgettable dining experience in the kitchen.
Dishes mentioned
Donat alla Bolognese
This is a lasagna in an unexpected form — if we were in America, they'd probably make lasagna like this. I've been waiting 5 years to taste it again.
Moci Wasabi
It's a fish I don't remember the name of, with wasabi.
Baccalamante
I really like this one.
Pizzetta Fritta con Pomodoro Croccante, Scampi e Cacciucco di Anguria
It's almost a shame to break it. It reminds me of a panzanella.
Piastrella di Peperone, Melanzana e Pomodoro, Cozze, Cacio e Pepe
It looks like a tile, but it's pepper, eggplant, tomato, mussels, cacio e pepe. This is a great classic we're very happy to try again. The creamy cheese is addictive.
- Cosa mangiamo oggi?Loved
Gli CHEF più fighi del mondo cucinano A CASA NOSTRA: Ein Prosit 2024 ⭐⭐⭐ · @ 15:07
Contraste is Matias Perdomo's restaurant in Milan, where he serves a new menu featuring fusilli with hops and an incredible rose cake.
Dishes mentioned
Fusilli with Hops
Matias gave us a very long crazy description of this dish, which we, as good video makers, we didn't film because we were speechless listening to it but what I can summarize for you is that the apparently protagonist elements, that is the fusilli and the pasta, are not the real protagonists of the dish, the real protagonist of the dish is the hops and the secondary elements that find a balance with the primary elements assuming equivalent importance. Chapeau. Among other things, this is the founding feature of the entire new Matias menu, in case you want to go to Contraste to try it, which we will do soon. We tasted the fusilli alone. Inside the dish it obviously takes on a completely different meaning, a completely different balance, obviously.
Rose Cake
The reason why we came here was that we absolutely had to try Matias's rose cake with Francesco's zabaglione. Guys, this, in my memory, is one of the best rose cakes that Franci and I have ever eaten. I have to say, when you came it's a little better now. Is it a little better now? It's even better! Now it seems to be better. There is this slight hype that was created when tasting this rose cake. Oh mama! What stuff huh? I made this video just for this moment, we can say that. Simon said it has improved. They told us it was even better. It's much better. Do you know why? Because Brutto's eggnog rocks. After this joke you can officially unsubscribe, yes. I mean, guys, do you realize, just by looking at it, what we're talking about? This is stuff to stick your face in. You take a bite of this thing here and realize you'll only eat this for the rest of your life. Guys, this is truly an incredible thing. Is your eggnog good, huh? Does it rock badly? It rocks badly, but if it didn't do it on the stairs it wouldn't taste like this. In my opinion it was gravity that made it come out so well. Do we have to run tomorrow? But near you… Wait, I have to do… The day ends in the best possible way. Scarpetta with Mati's rose cake inside the eggnog bowl. And after this I may even die.
