Giardino Cordusio

There is a place in Milan where time seems to stand still, and everything outside feels timeless. Welcome to GIARDINO CORDUSIO, the new cocktail (and mocktail) bar by Sunset Hospitality Group in Milan.

GIARDINO CORDUSIO is part of the redevelopment project of the historic Palazzo Venezia, now transformed into the 5-star luxury hotel, Palazzo Cordusio Gran Meliá. Strategically located in Piazza Cordusio, at the heart of the city’s financial district, the building, designed by architect Luca Beltrami (1854-1933) and constructed between 1897 and 1901, is a fine example of "eclectic style" architecture, known for its grandeur. Yet, once inside, it feels like an oasis, where lush plants and greenery dominate the setting, allowing visitors to immerse themselves in a colorful, sensory-rich atmosphere.

The real highlights, however, are twofold: the cuisine and the world of mocktails. The menu is an ode to the abundance of a garden, a symphony of flavors carefully curated to awaken the senses. Not only that, but the presentation of the dishes is impeccable. Every plate is crafted with attention to detail, and the colors and tones of the compositions evoke joy and a sense of desire.

I had the chance to try some truly delicious dishes, and I must say they were all excellent! The Lobster roll was a flavorful experience with marinated lobster, brioche bread, celeriac, Tropea onions, and lime—perfectly balanced. The Quinoa Salad with multicolored quinoa, cherry tomatoes, avocado, and pickled turnips was fresh and light. However, the dish I enjoyed the most was the Chickpea hummus, a creamy blend of chickpeas topped with peperone crusco and Laudemio olive oil. The simple yet bold flavors really won me over! To finish, I tried the Bonet with Almonds and Cocoa, a rich pudding made with almonds, bitter cocoa, caramel, and amaretti—the perfect sweet ending.

As for the drinks, both the cocktails and mocktails are masterpieces, meticulously balanced and presented with artistic flair. I tried the mocktail Double Bellini, made with Colzani White Peach Nectar and Sei Bellissimi Belli-No, as well as the Domenica Al Mare, made with Colzani Pineapple, Coconut, and Oat. I must admit, not only did they pair perfectly with the dishes I sampled, but they also provided a refreshing and unique sensation on the palate.

For more information: www.giardinocordusio.com ; @giardinocordusio .