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  • Gnocci with tomato sauce
PanEVO Restaurant - Milan
Call to Reserve: +390263364001
Shrimp wrapped in dried fruit
  • Location:
  • Piazza della Repubblica 20, Milan 20124
  • Opening Hours:

Breakfast

Monday to Friday: 7 AM - 10.30 AM - Served at PanEVO Restaurant  

Saturday & Sunday: 7 AM - 12 PM - Served at PanEVO Restaurant  

Dinner 

Monday to Sunday: 7.00 PM - 10.30 PM - Served at PanEVO Restaurant

PanEVo risotto
About us
Eat well at signature Italian restaurant PanEVO: this refuge of true Italian taste, open to whoever loves the authenticity, freshness and quality of good food, soon becomes the stage for our Executive Chef Moris La Greca's creations. Leading a brigade of 10 chefs, he coordinates and presides over every step of the kitchen, from washing to the line preparation up to the very last second before the dish gets served. With southern origins and northern major life experiences, he expresses his cooking philosophy in 3 words: Tradition; Innovation; Flavor.
Risotto dish
TRADITION
In the name lies the simplicity: "Pan" - bread - and EVO - as of Olive Oil. Tradition is indeed what inspires Moris's dishes, recipes from old books to be reinterpreted with his own signature. Indeed, in the tradition of our name lies the simplicity: "Pan" - bread - and EVO - as of Olive Oil. Bread and olive oil reign supreme, in a perfect fusion of fragrances. The scent of bread kneaded with sourdough starter is the essence of PanEVO; served with the meal, it's also part of the menu as filling, breading or delicate creams. Olive oil, which drop by golden drop infuses flavor and wholesomeness to Moris' dishes, in an ode to the Mediterranean essence. 
Salad bar
INNOVATION 

Innovation stands for modern cooking techniques, such as the siphon, the low temperature, the fermentation and the use of nitrogen, which Moris is progressively bringing inside PanEVO's kitchen. Its mission is about serving authentic simple fragrances that taste like home, in a fresh contemporary presentation. His courses embrace the concept of "separate flavors". Moris wants every ingredient to have its own space in the dish, in a dance of combinations rather than overlapping. He wants to interact with his guests, giving them the opportunity to choose how to taste the dish in search for all the nuances hiding behind it. He wants to interact with his guests, giving them the opportunity to choose how to taste the dish in search for all the nuances hiding behind it.  

Couple at dinner table
FLAVOR 
The Flavor is that of the freshly picked ingredients of Moris's childhood, of an excellent raw material, result of accurate research and selection. Moris' culinary journey indeed crosses Italy in a combination of scents, ingredients, smells and flavors that disclose the merge between his family lands and the territory where he became the Chef he is today. These unexpected synergies are the key that opens the door to a deep understanding of his culinary identity. The respect for local and seasonal ingredients are the core of the story that Moris wants to tell.