Pellico 3 Milano | Flaviano Capriotti

Milan | Haute cuisine and design come together to shape an experience based on the rhythm of the seasons and respect for the pace of Nature. The five-star luxury hotel Park Hyatt Milano opens its gourmet restaurant Pellico 3 Milano, led by Executive Chef Guido Paternollo.

Designed by Flaviano Capriotti Architetti, the layout of the interiors has turned this venue into a fusion of top-level gastronomy and craftsmanship.

Central elements of the interior design, the ceiling and floor symbolise the magic of the sky and the productive capacity of the earth and dominate the environmental experience, becoming the protagonists of a new narrative. Flaviano Capriotti has interpreted them as the main characters in a story that is all about light and poetry, together with manual skill and tangible elements. Just like stars, tiny discreet concealed lighting fixtures of adjustable intensity are set into the ceiling in small holes of different diameters. Designed and made with PSLab, they follow an apparently random geometric pattern that replicates the heavenly constellations and creates the perfect mood.

The floor, on the other hand, represents the earth, craftsmanship and the sustainability of materials. Capriotti’s designed sees an arrangement of trapezoidal shapes in Serpentino stone and Cocciopesto, in two shades of green and a sandy hue. This traditional material, made from fragments of terracotta bricks and fine cement, is an expression of passion and the manufacturing culture and it is made in one of Galleria Elena's craft laboratories.

Guido Paternollo's gastronomic approach, which prioritises a rediscovery of excellent ingredients, the custodians of biodiversity and our roots, was the narrative leitmotiv that inspired the interior design, a mixture of local natural materials. The lime that is typically used in Mediterranean architecture covers the walls, teamed with olive green lacquered panels. Elements such as Douglas wood, green Serpentino and woven wicker, and recycled materials such as Cocciopesto, characterise the interiors. The padded seats by Molteni&C, in leather with custom upholstery, highlight a taste for comfort combined with contemporary design. An expression of the genuineness of the land and its produce, the chef's cuisine also inspired the colour palette for the interiors: fromthe pale yellow of the sea urchin to the warm brown of the chestnut, from the cool green of the artichoke with its white and purple streaks to the intense tones of pumpkin and saffron.

The environment has been further decorated with an exclusive selection of works of art by the contemporary artists Paolo Canevari, Davide Balliano and Claudio Verna, curated by Cardi Gallery, a historic Milanese art gallery and point of reference on the contemporary art scene.

Pellico 3 Milano is given a new look by Flaviano Capriotti, whose interior design provides a starry sky under which to savour tastes, perceive aromas, exchange glances and words. A space infused with light and poetry. Filled time and again with new meanings.
es a colour palette inspired by the chef's gastronomic philosophy, which mainly draws on the Mediterranean culture as a sincere expression of the ingredients used. An intermingling of flavour, colour and experience to awaken all five senses.
This is not the first time that the Park Hyatt Milan and Flaviano Capriotti have collaborated, as he
also designed the Mio Lab Bar and its Dehors in 2015.
Executive Chef Guido Paternollo and his gastronomic experience at Pellico 3 Milano

Born in 1991 and with a degree in engineering from Politecnico di Milano, Chef Guido Paternollo has turned his passion for cooking into his vocation and profession. After working with starred chef Enrico Bartolini and then in France with legends such as Alain Ducasse and Yannick Alleno, Chef Guido Paternollo has assimilated experiences, drawing on European culinary excellences to explore and pursue a philosophy of cooking as a sincere expression of the ingredients. Flavours and food from all over the Mediterranean basin—France, Spain, Greece and, of course, Italy—cooked with care and precision according to their seasonality. A culinary journey that respects the product and its possible preparations. An intermingling of flavour, colour and experience to awaken all five senses.