“Milan is dull, there is no place to go,” says Dan Caten of Dsquared2.

So he and his twin Dean decided to fix things by opening their own restaurant. Due to be unveiled on Thursday with a cocktail party during fashion week, a day after the brand’s show, the Caten twins have been developing the blueprint and interior design for the venue with Storage studio and Dimore Studio. The new bar and restaurant, called Ceresio 7 and headed by former Bulgari Hotel chef Elio Sironi, is located at the penthouse level of the Dsquared2 headquarters, in a Thirties building on Via Ceresio.

This story first appeared in the September 17, 2013 issue of WWD. Subscribe Today.

The Catens, who are Canadian, and are based in London, were looking at catering to the needs of equally international guests with a “fun locale that would be more like a home,” says Caten, who was putting the final touches to the space on Monday. The furniture is in line with the Thirties and Forties style of the building, with warm light blue walls, brass or red and green lacquered elements, billiard lamps and fireplaces.

“This is a real estate project,” notes Gianfranco Maccarrone, chief executive officer of the company, which owns the palazzo. “It completes the Dsquared2 lifestyle and its image should reflect the building and the company.”

“We don’t want to be restaurateurs, we only provide a style input,” adds Caten.

Ceresio 7 is managed by partners Edoardo Grassi, Marco Civitelli and Luca Pardini, who also headed up the Hotel Bulgari restaurant.

The staff will wear Dsquared2 uniforms, which Caten described as “classic, unisex, with long Thirties aprons, long ties, white shirts and black gabardine pants —and sleek hair.”

With a stunning circular view over Milan, the terrace also features two pools and outside lounging and dining. “If you are stuck in Milan there is no place to go, as public pools here are noisy and not chic. We had London’s Shoreditch House in mind, but here you need to reserve, this is not a by-member but by-capacity locale,” says Caten.

Sironi says food will be mainly Italian but with international and seasonal products. “Enough with finger food, reductions and essences. I want to return to grilled food and wooden ovens. There’s been too much technology in the kitchen,” says Sironi, cooking polenta in the airy and luminous kitchen. The menu spans from spaghetti with tomato sauce, goat cheese and lemon peel, to Milanese cotoletta or carpaccio with white truffle and grilled fish. About 180 wine labels from Italy will be available as well as Champagnes.

Asked about a home line, Caten says: “We are getting there, the idea has always been there, but we need to concentrate on what we have now.”

A guest house is also in the works, which is expected to be completed by the end of next year.

Ceresio 7 will be open from 10 a.m. to 2 a.m., from breakfast to after-dinner drinks and offers Sunday brunch, seating from 60 to 80 in winter, and up to 200 in summer, with the added service of valet parking.

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