The story
Perched atop Prada’s Milan headquarters, Torre Restaurant offers an intellectual, elegant fine-dining experience with a stunning skyline view. Chef Lorenzo Lunghi, as Francesco Zini notes, delivers “technically complex yet expressively simple” dishes that mirror the brand’s understated luxury.
Zini’s tasting menu highlights included a tartelletta with zucchini, trombetta, and Parmigiano; crudo di branzino in a smoked broth with flatbread; and pappardelle with crustacean sauce, saffron, and violet shrimp. A grilled dentice head with elderflower and peas, followed by a chocolate, Jerusalem artichoke, and hazelnut dessert, rounded out a meal that feels both refined and unpretentious—an ideal choice for a romantic evening or a celebration of Italian modernity.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the Cioccolato, topinambur e nocciola, calling it a masterful, unexpected dessert. The overall vibe is one of refined, artful elegance that surprises and delights.
“Chocolate, Jerusalem artichoke, and hazelnut. It tastes like hot chocolate, then you taste the Jerusalem artichoke that lightens everything. For me it's a great dessert: light, fresh, sweet but tasty. Very good. As a big chocolate lover, I find a beautiful balance, greedy, the right quantity. Maybe I expected an even colder gelato part, but overall very pleasant and balanced.”
What creators say
1 creator has covered Torre Restaurant by Prada. Most active: Francesco Zini
Prada's Torre restaurant is an intellectual, elegant fine-dining experience with a stunning view over Milan, where chef Lorenzo Lunghi delivers technically complex yet expressively simple dishes that perfectly embody Prada's understated luxury.
Dishes mentioned
Tartelletta con Zucchine, Trombetta e Parmigiano
A tartlet with zucchini, trombetta squash, and parmesan. Served warm. Good. A pleasant start, as I think the whole evening's journey will be.
Crudo di Branzino con Brodo Affumicato e Flat Bread
Raw sea bass with smoked broth, almonds, and the signature flat bread with wild garlic butter. Everything in its place, served as an appetizer but incredible. The bread is greedy — this is a basket.
Pappardelle con Salsa ai Crostacei, Zafferano e Gamberi Viola
Pappardelle in full Tuscan style, but here in Milan. Served with a crustacean sauce, saffron, and violet prawns. There's a lightly smoked butter mantecato inside. Extremely greedy. This has a head, you know? The question is simple: take some pappardelle, some sauce, a prawn on top. It's impeccable. Precise, perfect. It coats your mouth elegantly like a Prada dress. Consistencies, textures, flavors — everything is perfect in its expressive simplicity, because technically I think it's very complex.
Testa di Dentice alla Brace con Fiori di Sambuco e Piselli
Dentice head cooked on the grill, served with pine nuts, elderflowers, and peas — one of the most romantic dishes I've ever seen. The heads done like this on the grill are spectacular. The elderflower gives a floral touch. The sepioline are small, still with their ink inside. The pil pil sauce, an oil-emulsified sauce, is exceptional. The flavor of the grill with the clean taste of elderflower mixing with the fresh peas that pop under your teeth — everything is perfect in this dish. Usually heads are the parts you throw away from fish — how much goodness they give us.
Cioccolato, Topinambur e Nocciola
Chocolate, Jerusalem artichoke, and hazelnut. It tastes like hot chocolate, then you taste the Jerusalem artichoke that lightens everything. For me it's a great dessert: light, fresh, sweet but tasty. Very good. As a big chocolate lover, I find a beautiful balance, greedy, the right quantity. Maybe I expected an even colder gelato part, but overall very pleasant and balanced.
