Manifesto

Trattoria contemporanea is union.

A young and daring brigade.
Driven by obsession, courage and tireless perseverance.
A team of talents working together in synergy.

Trattoria contemporanea is innovation.

Italy is home, the world an inspiration.
Staying firmly fixed in the roots, the patterns of the conventional are overturned, and the dynamics of traditional cuisine are subverted, bringing the power of the collective to the table.

Trattoria contemporanea is sharing.

Every dish becomes a work of art and every table becomes an opportunity to meet.
Food and stories intertwine in a cuisine with a universal language.

Trattoria contemporanea is creation.

Research, thought and passion in dishes with surprising flavours.
Culinary proposals combined with wines, sake, infusions and cocktails that enhance every flavour.
Trattoria contemporanea is much more than a restaurant.
It is an experience that appeals to everyone.
Authentic, inclusive and revolutionary.

Location

Trattoria contemporanea lives in Fabbrica campus

Founded by the intuition of four entrepreneurs: Milva Bernasconi, Luca Bernasconi, Stefano Giusto and Luca Di Pierro, Trattoria contemporanea is distinguished by its unique location between Milan and Lake Como, in the vibrant context of Fabbrica campus, a former late 19th century cotton mill transformed into a coworking and innovation hub.

A technology campus, a model and a lifestyle to kick-start the next evolution of shared business. Freedom and beauty, past and future meet and coexist in an environment that is daily contaminated with the leisure attitude of contemporary spaces.

Fabbrica campus is a third place. Not just a space for work or leisure, but a meeting place and an opportunity where you can lunch, dine, work, meet and exchange ideas.

A brigade at the helm of the kitchen

Young, bold, instinctive, tireless.

A collective of 5 people to lead the team at Trattoria contemporanea, where singularities come together in a heterogeneous group and teamwork stands out.
Elena Orizio, with her dispassionate creativity and innovation in both the kitchen and the pastry; Mattia Piotto to lead impeccable service in the dining room; Andrea Noto, whose personality has been forged by experience with the strict Japanese discipline; Christian Malatacca, a merge calabro-veneto contaminated by French tastes; Davide Marzullo and his formidable creative flair to close the brigade.
Together for a tasty, curious and immersive cuisine, which reinterprets ancient recipes with unusual, daring and sometimes irreverent combinations.

Opening hours

Mon-Tue-Thu-Fri
Wed
Sat

12.30pm – 2pm | 7.30pm – 10pm
12.30pm – 2pm
7.30pm – 10pm | Sunday: closed

Mon-Tue-Thu-Fri
12.30pm – 2pm | 7.30pm – 10pm

Wed
12.30pm – 2pm

Sat
7.30pm – 10pm

Sunday closed