Carnissage rewrites the rules of contemporary dining with a concept inspired by the world of fine meats. Design, art, and gastronomy come together to create an elevated, immersive experience. It’s more than a restaurant—it’s a statement. One word defines it all: excellence.
Saturday and Sunday 12.30 am - 3.00 pm
From Monday to Sunday 7.30 pm – 1.00 am
The Carnissage concept offers a true "tasting experience" of premium meat cuts, selected from the finest Italian and international farms. The menu includes renowned breeds such as Rubia Gallega and Wagyu, among the most famous, but the selection extends globally, including Marchigiana, Danish, Black Angus, and many more, available in a variety of cuts and dry-aging periods, from 25 to 180 days.
The starters are inspired by international street food, designed for sharing that range from meat and seafood to vegetables. Special attention is given to gluten-free options.
Find out more about Carnissage Restaurant & Bar
The name “Carnissage” is a fusion of “Carne” (meat) and “Vernissage,” highlighting its deep connection to art and design.
The project comes to life in the heart of Brera, the trendiest district in the city. The interiors feature custom-made furnishings, Biancone marble from Orosei, luxurious fabrics by Rubelli, and lighting by Penta Light, designed by Carlo Colombo.
Art takes center stage in the space, with an exhibition of significant contemporary works that are regularly rotated and carefully curated by Cardi Gallery.
Host your private events at Carnissage in Milan, where elegance and charm create unforgettable memories. Our exclusive venue, adorned with stunning floral decor and velvet seating, is perfect for intimate gatherings or grand celebrations.
Dry-aging is a process that enhances the quality of meat, making it incredibly tender and flavourful. In an environment with controlled temperature, humidity and ventilation, natural enzymes break down the muscle fibres, while the loss of moisture concentrates the flavour. Over time, a protective crust forms that preserves the heart of the meat, giving it a unique depth of flavour. At the end of the maturation process, the crust is removed and the meat, cooked over the coals in our Josper grill, releases unrivalled aromas and textures. However, not all meats can be dry-aged: only the best selections from controlled farms, with adequate marbling and excellent quality, allow you to get the most out of this process.
Tuttavia, non tutte le carni possono essere frollate: solo le migliori selezioni provenienti da allevamenti controllati, con un’adeguata marezzatura e una qualità eccellente, permettono di ottenere il massimo da questo processo.
In the heart of Milan, between Brera and the Moscova area, Carnissage unveils itself through a warm and elegant atmosphere.
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