The iconic New York Milanese restaurant is set to debut in the historic city where it was first established.
Sant Ambroeus has been reunited with its roots, opening today in the original Milan location. The concept first opened its doors in 1936 under the direction of two pastry chefs, where signature confetteria and pasticceria were crafted. Named after Sant Ambrogio, the patron saint of Milan, it quickly emerged as one of the city’s beloved meeting places. Today, it officially joins SA Hospitality Group, bringing the restaurant group’s story full circle.
The journey to Sant Ambroeus Milan has taken several years. In 2003, Gherardo Guarducci and the Pauli family, who owned the Milan location until 1982, partnered to bring Sant Ambroeus’ legacy to New York City with the goal to one day reunite with the original Milan location. Following the success of the West Village and reopening of the Madison Avenue locations, other Sant Ambroeus were able to open throughout celebrated neighborhoods in Manhattan, Palm Beach, Florida and beyond.
In 2021, the dream of restoring the legacy and its brand under one ownership became a reality. For Mr. Guarducci, it was the final piece to a plan that began 18 years prior. For the Pauli family, it’s a return to their roots and a testament to their life’s work.
The team will put forward a high-end experience that is sophisticated, elegant and welcoming, all the while preserving the heritage that has honored the traditions of Milan. Gherardo Guarducci, Founder and Executive Chairman, shares, “We are bringing with us the legacy of years of hard work and hospitality in the United States to Milan.” Guests will find an experience greatly Informed by American consistency, Italian hospitality and Milanese history; it will be open all day, for breakfast lunch and dinner.
“We are excited to re-establish a well known destination in the city and the neighborhood,” says Alireza Niroomand, Creative Director and head of Europe.
The project was headed by Gateano Guarduci – VP of Business Development & Operations, who oversaw the renovation and construction of the restaurant. “I came to Milan to follow the construction and make sure the restaurant opens keeping the same DNA that the brand has had here since 1936.”The culinary offerings, led by Iacopo Falai, will highlight what the group has created in America, but will also pay tribute to the origins of the restaurant and maintain the traditions of Milan. Guests will find classics such as the Cotoletta alla Milanese and Spaghetti al Pomodoro, as well as new items created for this location, such as Linguine al Prezzemolo (Linguine Pastificio Mancini, Gamberi rossi di Mazara del Vallo, salsa al prezzemolo, bisque di gamberi, pepperoncino) and a traditional New England-style Lobster Roll. The restaurant will also serve seasonal dishes.
The wine menu will consist mostly of Italian producers, with a variety of biodynamic and natural wines. While it will showcase the best of Italy, it will also include a variety of French and American options. The cocktail menu will be neoclassic and creative, informed by the U.S. locations.
Sant Ambroeus Milan was designed by Fabrizio Casiraghi, who brings experience from New York, Paris and Milan.
His approach is extremely detail focused and intentional, from the lighting to the sound. Mr. Casiraghi explains, “I didn’t want to do a full renovation, but instead focus on enhancing the space as an institution, as if the restaurant had always been part of the building, using noble materials such as woodwork, mosaics and stone. I wanted to modernize the restaurant, while keeping a certain sobriety in the forms and materials.” It was important for Casiraghi to have the interior of the restaurant harmonize with the exterior of the building, that dates back to 1930.
