Milan is a city that thrives on continuous transformation. It is precisely this dynamism that inspired the project of Bistrot Paintings, the restaurant founded in 2022 by Ticino chef Riccardo Quadri, born in Lugano and the protagonist of a professional career that spans some of the most prestigious kitchens in Switzerland, Italy and France.
The restaurant's philosophy revolves around the concept of constant evolution: each dish is born from a research process that leads to a revisiting of techniques, ingredients, and details, resulting in an ever-changing gastronomic offering. It's no coincidence that the tasting menu is named after "Moving", a perfect synthesis of the chef's identity.
From Ticino roots to signature cuisine
Born in 1994, Riccardo Quadri hadn't initially imagined a future in the kitchen. Determined to pursue a business degree, he discovered his true calling instead by attending the lessons of maestro Gualtiero Marchesi, who taught him the importance of selecting raw materials and enhancing flavor through pared-down cuisine.
His first professional experiences came in Ticino, where he worked with Dario Ranza at Villa Principe Leopoldo, a key figure in his development. He later joined the team at chef Bernard Fournier's Da Candida restaurant in Campione d'Italia, solidifying a training that combines technical rigor and gastronomic sensitivity.
The move to Milan marked a turning point. In 2017, he joined the group led by Carlo Cracco, working both at Carlo e Camilla in Segheria and at Ristorante Cracco in Galleria. After a stint at the Réva Resort under the direction of French chef Yannick Alléno, he returned to work with Cracco as sous chef at Portofino.
Brera as a starting point
To give shape to his restaurant concept, Quadri chose Brera, one of Milan's most iconic cultural districts.
The bistro reflects the personality of its founder: rooms with exposed brick vaults, soft lighting, and understated elegance welcome guests into a space that changes function throughout the day. The venue is designed to adapt to different moments, from lunch breaks to smart working, including aperitifs, cocktails, and gourmet dinners.
The goal is not only to serve refined dishes, but to create an atmosphere capable of accompanying a variety of occasions, always keeping conviviality at the center.
The ravioli that tells the story of three cultures
Among the preparations that best represent the chef's path, the one that stands out is 3×3 Ravioli, a recipe that incorporates Swiss, Italian and French influences.
The base is traditional Italian: artisanal egg pasta and a filling made with curd made with milk from a Milanese dairy. The dish is finished with three distinct toppings: a saffron sauce reminiscent of Milan, a squid ink sauce, and an aromatic basil oil, a tribute to Italian flavors.
After cooking, the ravioli is finished with a delicate emulsion of Normandy butter, a further reference to French gastronomic culture.
For the pairing, the house proposal suggests the White Garden of Venice, chosen to enhance the aromatic notes of saffron.
A tartare between Italy and France
Another symbolic dish is the Beef Tartare Quadri Bistrot, which interprets a classic preparation in a contemporary key.
The Piedmontese Fassona tartare is seasoned with extra virgin olive oil, salt, and pepper, enriched with sanded lentils that introduce a crunchy component.
The base features a handcrafted foie gras twist, a modern reinterpretation of the ancient pairing of raw meat and butter. The dish is complemented by a gel of Stefano Antonucci's Verdicchio passito, bay leaf powder, and a Lambrusco reduction, elements that help create a balanced flavor and color.
A recommended accompaniment is: Barbera d'Alba Vigna Francia by Giacomo Conterno.
A winery built on research
The same attention dedicated to the cuisine also characterizes the selection of wines.
The cellar holds approximately 2.500 bottles spread over 410 references, coming from Italy, Switzerland, France, Spain, Austria and the United States. In addition to these, there are more 420 labels between spirits, vermouth and liqueurs.
The collection is regularly updated with new proposals, maintaining the quality of the selected productions as the main criterion.
Spaces that change with the day
Quadri Bistrot was designed to offer different experiences also in terms of the spaces.
Outside, the terrace overlooking Via Solferino allows you to experience the neighborhood atmosphere during the summer.
The lower level features an area dedicated to private events. The space, overlooking a citrus garden, hosts convivial dinners, business meetings, presentations, and personal celebrations. The large central table can accommodate up to sixteen people, while a second area can accommodate informal or formal events.
Between gastronomy and contemporary art
The bistro's identity is further enhanced by a dialogue with art. The spaces host works by German artist Klaus Prior, a creator also known in Milan for a previous exhibition in the Brera district.
This choice helps strengthen the project's multidisciplinary nature: each painting, like each dish, is born as a unique creation and becomes an integral part of the experience offered to guests.
National awards
Since its first years of operation, Quadri Bistrot has received important recognition in the restaurant sector. Since 2023 it has appeared with Two Forks in the Gambero Rosso Guide and is included in the Michelin guide starting from the 2024 edition.
Riccardo Quadri's career thus confirms how an international background, combined with Ticino roots and a desire to experiment, can translate into a gastronomic project capable of standing out in the Milanese panorama.
Bistrot Paintings
Bistrot Paintings
Via Solferino 48, Milan
info@quadribistrot.it
www.quadribistrot.it
