Dry Milano – Cocktail meets Pizza

Dry Milano – Cocktail meets Pizza

Milan is the financial heart of Italy and one of the fashion capitals of the world, so it is no wonder that I had a totally wrong image of Dry Milano as a rustic pizza restaurant with kitsch paintings on the wall. Quite the opposite! Join me for a pizza and cocktail at Dry Milano, Viale Vittorio Veneto.

First of all you need to know that there are two locations. The first Dry Milano, in Via Solferino, opened its doors in 2013. They were already combining food and cocktails back then: quite extraordinary at that time, whereas today it is more common. But they combine more than food and drinks, they integrate design, hospitality and atmosphere. While the Dry in Via Solferino is open exclusively in the evening, the one in Viale Vittorio Veneto is open during the day and the evening.

Let’s have a pizza and a cocktail in modern minimalistic decor with amazing music playing in the background.

Polished concrete walls, a high ceiling, bulbs hanging from the wall, golden countertops for tables and the bar, minimal decor, industrial chic and soft electronic music gives this venue an air of industrial elegance. The open room concept offers different areas for every need, works with different heights, and large communal tables. The centre piece is the distinctive dining bar with open shelves hanging from the ceiling. Right in the entrance area, guests are given a friendly welcome and guided to their seats. The service team is young and dressed in colourful flowery aprons. An elegant stylish place with a dash of laissez-faire, as far away from a pizza joint or classy bar as you could imagine. I like it.

An appealing design, consciously used, creates emotions and atmosphere. Industrial elegance with a golden glow awaits you at Dry.


It was early evening when I took my seat at the golden bar counter. I was immediately supplied with water, olives and bread. An important detail to welcome the guests and give them something to do and not feel lost. With a glass of water, a more relaxed reading of the menu is possible. I already knew what I wanted: the pizza of the day with the appropriate cocktail. Come what may!

Unusual pairing: Gourmet pizza and filigree cocktails. One thing I can promise: it works.

Pizza is one of my big love affairs and at Dry they have an artisan wood oven from Naples following the Neapolitan method. I opted for the selection of the week, a “bianco” white pizza with crispy cheek lard from Rome, parmesan cream, sautéed savoy cabbage and fior di latte. The creation was accompanied by a South Italian 75 cocktail. An Italian twist on one of the most famous champagne cocktails, French 75. They swapped the champagne with prosecco, substituted gin with vodka and added Italian Luxardo Sangue Morlacco, beetroot and wild berries compote and unripe strawberry. Even if I am not a big fan of vodka in my drinks, this was a refreshing combination to the smoky and earthy pizza. A dream team and I am still thinking of this tasty pizza and perfect dough. It goes without saying that they focus on exquisite ingredients. If you are not in the mood for cocktails they do, of course, offer wine, sparkling wine and beer.


My dessert? The Italian dessert wine, Visciolata del cardinale, works well in cocktails. In a nutshell, it is a wine made from selected grapes and mixed with the juice of visciola sour cherries, sugar and then left for six months in barrels. The recipe dates back to the middle of the 18th century. At Dry they combine it with Mezcal, Cinzano 1757 and some Liquore Strega to create a potent mix. Independencia is the name of the drink, my kind of dessert.

There are many things to try in Milan, but this is one place I definitely wouldn’t have missed for the world. Salute! Visit Dry Milano