With summer 2026 we’re bringing six new dishes to the table — designed for those who want lightness without giving up character, freshness without losing flavour.
Our kitchen is Milanese at heart, but always with an eye on seasonality and the things that are genuinely good. This summer we’ve worked with outstanding ingredients: octopus starring in two different roles, the right buffalo mozzarella, fresh sea bass, and a rib-eye that never lets you down. The result? A summer menu we love just as much as the cadrega gag itself.
Starters: getting off to a great start
Octopus Salad with Potatoes, Cherry Tomatoes and Taggiasca Olives
A classic that never stops feeling contemporary. The octopus is slow-cooked until it reaches that tenderness that yields to a fork, then paired with new potatoes, Ciliegino cherry tomatoes and Taggiasca olives — small, flavourful, with that faintly bitter note that brings everything into balance. A dish that tastes of summer from the very first bite.
Caprese with Buffalo Mozzarella and Cherry Tomatoes
No summer without a caprese. Ours starts with a carefully selected Campania buffalo mozzarella — creamy and milky, exactly as it should be — paired with seasonal cherry tomatoes, a drizzle of extra virgin olive oil and fresh basil. Absolute simplicity, quality that makes all the difference. Because some things are better the less you interfere with them.
First courses: the heart of the meal
Sea Bass Ravioli with Cherry Tomatoes and Taggiasca Olives
Fresh egg pasta, filled with sea bass, cherry tomatoes and Taggiasca olives: a first course that brings the sea to Milan with elegance. The sauce mirrors the filling and amplifies it — sautéed cherry tomatoes, a few olives, a thread of oil — without masking the delicacy of the fish. This is the dish that wins over anyone who thinks “I wouldn’t expect fish at a Milanese trattoria.” We expected that reaction, and it makes us very happy.
Main courses: substance with style
Vitello Tonnato with Roasted Potatoes
Vitello tonnato is a Piedmontese classic that Milan has long claimed as its own — and we’re delighted to welcome it to the menu. Veal slow-cooked and thinly sliced, draped in a rich, savoury tuna sauce. Roasted potatoes complete the dish with the kind of simplicity that never goes out of fashion. A main course that works at lunch or dinner, in summer or any other season.
Grilled Beef Rib-Eye served with Grilled Vegetables
For those who refuse to feel guilty about ordering meat in summer: the grilled beef rib-eye is the right answer. Selected cut, precise cooking, seasonal grilled vegetables. No fuss, plenty of substance. It’s the dish for those who know exactly what they want when they sit down — and want it done properly.
Pan-Seared Octopus served with Fried Polenta and Salsa Verde
The dish that sparked the most debate in the kitchen — in the best possible way. The pan-seared octopus develops a light crust that pairs surprisingly well with crispy fried polenta and the brightness of salsa verde. Three textures, three flavours, one balance that convinces. It’s the most Milanese dish on the summer menu: bold ingredients, decisive character, no concessions to boredom.
Book your table
Six new dishes are waiting to be tasted. And as we know well here at Alla Cadrega: good things are best enjoyed in good company, unhurried, taking your time.
Book your table directly on our website — see you in cadrega!
We look forward to seeing you at Alla Cadrega
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