Cicala 02 is a stylish design restaurant, just a few steps away from Milan's Porta Romana and the city's new fashion pole. A gastronomic space inspired by the idea of a courtyard, revisited in contemporary style. Large windows, ultra modern furnishings, and the clever use of color characterise the restaurant's three dining areas.

Meat is the major protagonist on Restaurant Cicala 02's menu. Beef, veal, pork, wild game, and highly prized, elsewhere almost impossible to find, entrails. Among the restaurant's meat suppliers we come across such prestigious names as the Butchers of Romanengo Franco Cazzamali, famous throughout Europe, and Walter Sirolo, butcher of Milan who, since 1970, has been involved in the promotion of biodynamic farming applied to the meat sector.

Cicala 02's menu features some 18 beef dishes: including classics such as green peppered steak and the much-loved Fiorentina, but also prime cuts of meat accompanied by a host of fabulous sauces and dressings among which we find a tantalising blackcurrant and horseradish sauce, dried figs, gorgonzola, dried apricots, artichokes, stuffed onions, and sultanas and pine nuts. At Cicala 02 the meat specialities do not stop here; also worthy of mention are the suckling pig, the polpettone, stuffed guinea fowl, the Fassone from Piedmont cooked with aromatic herbs, Bra sausages and duck all' orange.

The perfect wine to accompany each of the restaurant's powerful, flavour-packed dishes can be found on Cicala 02's well researched wine list, a list which reserves ample space for labels from small producers such as the Fratelli Adriano from Alba.