Where to have breakfast in Milan?

Sisu. it is the name of the pastry shop and a Finnish word that means perseverance, inner strength, ability to overcome limits and fears. And he identifies the three partners: Alessandro Sanso, Giuseppe Gallello and Silvia Dell'Acqua , the latter pastry chef, who before opening had a wish: " I wanted an open laboratory and a road-based dough sheeter ". And he had it, together with a very bright room of around 200 m2, full of plants and greenery in the Darsena area.

There are many delights at the counter, in particular the leavened products - pan Swisse and pain au chocolate, cinnamon rolls, apricot babka, croissants, New York roll - which are the result of travel, contamination and curiosity of the three young owners, as well as the desire to wander, have fun, play. And a dessert (initially) made to recover brioche scraps and reset with honey and almonds, which has already become a must for breakfast , which here also welcomes vegans, those intolerant to lactose or gluten, as well as coffee lovers, single origins and specialty coffee .

A new concept instead revives the Tommy Hilfiger Café by Martas, an almost secret garden, an extension of the boutique near the ramparts of Porta Venezia, which is now managed by Martina Lucattelli, owner and founder of Martas Nature Bar , a place that promotes a balanced and healthy diet. Breakfast is international, with both a sweet and savory selection, as is brunch.

The proposals, welcomed in a silent courtyard, then continue throughout the day, when it comes alive with people until aperitif time. Art enthusiasts admire works by internationally renowned artists including Mr. Brainwash's “I Love Italy,” John O'Hara's “Start Me Up” vinyl, Daniel Arsham's “Eroded Brillo Box” and “Campbell's” by Andy Warhol, a gift to the store from Tommy Hilfiger himself .

Rebellious and irreverent, Faak is the latest project by Viviana Varese , the chef who returns to her first passion: baking. Open all day, it starts - it goes without saying - with breakfast: with sweet croissants filled with creams and jams (also in a vegan version), pain au chocolat, and cakes: from the Venetian with cheesecake and raspberry, to the Danish with cream and seasonal fruit , along with the classic tiramisu, sacher and a paris-brest inspired by traditional French pastries.

The ingredients used, from flour to butter, come from small producers. The drinks are nectars made in the laboratory, from blueberry to the exotic litchi, but also almond milk and orange juice. The blends are of particular coffees. The location also makes the difference, in the Scalo Farini area , where art direction and strategy have been designed to express the chef's pungent character in an original and unconventional venue .