Oh Sole(&Cod) Mio!

The sea bistro bringing to Milan dishes from seaside resorts around the world.

Up to the ’30s you could find the small lake of San Marco while walking in the heart of Brera. An artificial basin used by the Milanese as a small trade port just like the Darsena. Therefore Fishbar de Milan, in Via Montebello 7, couldn’t choose a more fitting location for its first address in town, a sea bistro bringing to Milan recipes and flavours from seaside resorts around the globe.

Exposed bricks, round mirrors (recalling ship portholes), soft lights, cushions with geometric patterns, wooden tables, green and blue incursions, typical colours of a seaside resort.

A big passion for seafood. The cuisine, in fact, interprets creatively and in a contemporary key seafood dish, in a combination of typical recipes of their local culinary tradition and flavours from international seaside locations.

Fishbar brings to Milan the sea with proposals designed to satisfy each and every palate. The raw fish lovers will be conquered by tartare, carpaccio, ceviche and oysters; the traditionalists will enjoy great seafood classics such as spaghetti with clams and baked seabass. The more adventurous will be glad to taste flavours coming from countries far-away such as the Thai soup or the Mexican fish tacos.

The fish burger also is a must for every respectable fish bar: four variants made with freshly baked bread. Next to this great classic of Fishbar de Milan, the

Maine Lobster Roll rigorously prepared with American lobster, the Tunaburger with wasabi mayo, avocado, mango sauce and mixed salad, the Salmonburger with guacamole, red onion jam, tomato, dill and horseradish mayonnaise and the amberjack fish burger with leek jam, bacon, confit tomato and tartar mayonnaise. Their excellent fish and chips a nod to English cuisine with an Italian twist.

A culinary tour among American cuisine specials, oriental flavours, ingredients coming from beyond the Alps and typical regional recipes. These are the stops of an imaginary cruise to discover the best seafood recipes around the world. There is also a Fishbar de Milan in the US too. Lead by Claudio Santo, who founded and sold Jefferies in Milford, and also owns and operates the Fishbar de Milan in Italy. In keeping with Northern Italy cuisine they have both a French Chef, Viven Coatanroch, as well as Guelilou Abdoul Quedaogo from Milan.

Claudio is from Milan, married with 4 boys, and has lived in Stratford for the last 14 years. Why Stratford for his restaurant? “I love it here.”

Is there a difference between Italian diners and American diners?

There is a lot of differences between Italian food and Italian American food.

Most of the Italian immigrants were from Naples and Sicily and they have tomato sauce and garlic as a primary food which is not what we eat in the rest of Italy www.fishbar.it

Chicken parmigiana, eggplant parmigiana, spaghetti with meatball, penne vodka, spaghetti Alfredo sauce, are not Italian food in Italy, and many other dishes, like lasagna for example are done in a very different way.

Italian food is very regional; every region has his own food but I have to say chicken in Italy is not a popular as much in USA.

Is your chef from Italy also?

Yes, we have a Italian chef straight from Italy.

What is your favourite dish?

My favourite dish is Risotto alla Milanese with sausage.