Spica - a project of celebrity chefs Ritu Dalmia and Viviana Varese
The restaurant tells the story of the chefs’ journey around the world, offering a cosmopolitan and modern cuisine. Designed by the Italian Studio Vudafieri-Saverino Partners, the interior combines Asian influences with references to the great Milanese design, in a vibrant and colorful atmosphere.
Internationality, research and conviviality: these are the ingredients that characterize Spica, the new restaurant in the heart of the Milanese district of Porta Venezia. The two chefs, who share a common passion for world cuisines, are Ritu Dalmia, Indian celebrity chef & restaurateur, and the Italian Michelin-starred Viviana Varese. Hence a restaurant that embraces diversity, offering a gastronomic journey.
A journey that is reflected from the kitchen to the interior thanks to the project by Vudafieri-Saverino Partners, studio based in Milan and Shanghai with exceptional experience in in developing new restaurant concepts. The architects have designed a lively and colourful restaurant, capable of surprising with its unusual mix of Asian suggestions and homage to the masters of 20th century Milanese design.
Inside the restaurant, contemporary cosmopolitan culture encounters the aesthetic influences of Masters of Milanese design. Two distinct worlds that interact harmoniously in the project by Vudafieri-Saverino Partners. Another reference to the Asian world and its spirituality is the space layout, following the rules of theVastu architectural doctrine. A discipline born in India over 5,000 years ago, according to which the construction of houses and cities should take into account the laws and influences of nature. Spica rooms face on to the cardinal points recommended by Vastu, so as to create spaces able to radiate harmony.
Spica offers modern, cosmopolitan and youthful cuisine. The menu is divided into four geographical areas: South-East Asia, Indian Sub-continent, Europe and Americas. From each Ritu Dalmia and Viviana Varese have selected - following years of travel - their favourite dishes, proposing them in two different ways, dishes for sharing and main dishes.
The gastronomic proposals range from dim sum in crystal pasta and bao from China to Thai salads, Burmese soups and Japanese style ramen; from the samosa of Rajasthan to the Spanish cocas mallorquinas; from tortillas, nachos and ceviche, which make us take a leap of thousands of kilometres to Mexico and Peru, to BBQ ribs, one of the tastiest dishes in the United States.