Pellico 3 – an engineer's seasons under a ceiling of stars

Pellico 3 occupies the ground floor of the Park Hyatt Milano, directly across from the Galleria Vittorio Emanuele II and a short walk from Teatro alla Scala and Via Montenapoleone. It is Selected in the MICHELIN Guide, its cooking filed under Modern and Creative. The restaurant took its present form in 2022, when a long restyling of the hotel closed the chapter of Vun, the fine-dining room run for a decade by chef Andrea Aprea, and opened a new 120-square-metre dining space designed by Flaviano Capriotti Architetti. At its stoves is Guido Paternollo, a Milanese engineer who traded blueprints for stocks and sauces after training in some of the biggest kitchens in Italy and France. Twenty-eight covers sit beneath a ceiling built to mimic a night sky, among works of art chosen with one of Milan's historic galleries — a hotel dining room that reads less like an amenity than a destination in its own right.

01The room and the setting

The dining room was designed by Flaviano Capriotti Architetti as part of the wider restyling of the Park Hyatt Milano completed in 2022. The project transformed the space into a place where fine gastronomy and craftsmanship coexist, with 28 covers in the main room and up to a further 10 in the private dining room. The architect built the palette around the chef's own ingredients: a soft yellow drawn from sea urchin, the warm brown of chestnut, the cold green of artichoke shading into white and violet, and the deep tones of pumpkin and saffron.

Overhead, concealed lighting sunk into the ceiling in holes of different diameters traces a pattern that looks random but is not: tiny discreet fixtures of adjustable intensity, designed and made with PSLab, follow a geometric arrangement that replicates the heavenly constellations. Underfoot, the floor represents the earth, laid in trapezoidal shapes of Serpentino stone and cocciopesto, in two shades of green and a sandy hue. On the walls hang works by contemporary artists Paolo Canevari, Davide Balliano and Claudio Verna, selected in collaboration with Cardi Gallery, a historic art gallery in Milan.

02The chef

Guido Paternollo was born in Milan on Wednesday 9 January 1991, a studious boy who went on to the Liceo Scientifico and then to the Politecnico di Milano, where he graduated in engineering. He trained in the brigades of Enrico Bartolini and then, crossing into France, at the court first of Yannick Alléno and then of Alain Ducasse, before returning to his home city. From September 2021 he became Executive Chef of the Park Hyatt Milano's entire food department — the Pellico 3 restaurant, bar, room service, the famous club sandwich and breakfast service. He took charge of the restyled Pellico 3 dining room once it reopened under its new design in 2022, succeeding the hotel's previous fine-dining address, the Vun restaurant of chef Andrea Aprea, which had run there until a year earlier.

Insider tip

Dinner only, Tue–Sat 19:00–22:00; closed 3–25 August 2026; smart dress code requested.

In the kitchen he is joined by Joshua Acquaviva as Chef de Cuisine and Alessio Gallelli as Pastry Chef. In the dining room, Restaurant Manager Pietro Blanco leads the service, while sommelier Lorenzo Alberti oversees the wine list.

03The cooking

Two tasting menus run side by side, both following the natural seasonality of their ingredients. "I Miei Orizzonti", a seven-course route through Paternollo's own research and curiosity, is priced at €160; "La Mia Città", a five-course journey through the flavours of his native Milan, is €155 — and for every one of these ordered, the restaurant donates €5 to the Mai Più Fame programme run by the charity Ristoranti Contro la Fame. Either menu can be extended with aged cheeses, three for €25 or five for €40, and matched with a sommelier-curated wine pairing of seven or five glasses respectively.

04What to order

From "I Miei Orizzonti", look for the tagliolino anni 80 — pasta cooked in an extraction of smoked scamorza with salmon and pike roe, black lemon and vanilla — and the lightly roasted scampo with Jerusalem artichoke, rosemary and a salted black cardamom zabaione. From "La Mia Città", order the astice alla milanese, roasted lobster set on bone marrow with pomme fondant and a saffron seafood sauce, or the ravioli filled with 18-month Parmigiano Reggiano in brown butter and burnt nutmeg sauce.

05Wine and drinks

The cellar is built around an important selection of Champagne, Barolo and Brunello, curated by sommelier Lorenzo Alberti, and is flagged by the MICHELIN Guide among its facilities as an interesting wine list.

06When to go and booking

Pellico 3 serves dinner only, from 7pm to 10pm, open every day except Sunday and Monday. The restaurant closes entirely for its summer break from 3 to 25 August 2026. A smart, elegant dress code is requested in the dining room, and pets are not admitted.

07The neighbourhood

The restaurant sits inside a palazzo built between 1874 and 1875, at roughly the same time as the neighbouring Galleria Vittorio Emanuele II, which it faces directly, a short walk from Teatro alla Scala and the boutiques of Via Montenapoleone.

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