Restaurant La Pòsa: when a cordon bleu tells a vision

The original idea was simple. With Milano Cortina 2026 just around the corner, why not celebrate with a proper cotoletta alla milanese? A timeless classic—instantly recognisable, universally loved.

Then Chef Antonio arrived. Luca Galli’s right hand in the kitchen, he had just tasted a piece of Fontina from the Aosta Valley and came in with a spark that changed everything:

“What if we made a cordon bleu instead? Rich, indulgent, comforting… and unexpected.”

That’s how the cotoletta evolved into our veal Cordon Bleu with rye breadcrumbs, herb-infused cooked ham and Valdostana Fontina, served with a simple, flavourful potato purée. A familiar dish, reimagined to surprise.

The essence of La Pòsa

This is the heart of Luca Galli’s cuisine: dishes you think you know, but have never tasted like this.

Everyone knows a cordon bleu—but not this one.

The Valtellina rye crust brings a rustic crunch, bolder and less delicate than the classic version. It grounds you immediately in place: you’re in Valtellina, not in a Munich beer hall.

The herb-cured cooked ham isn’t industrial—it’s artisan quality, aromatic and inviting. And the Valdostana Fontina—the very ingredient that caught Antonio’s attention and sparked the dish—adds a creamy, enveloping richness.

What truly defines Luca Galli’s vision is giving every member of the team the space to express themselves, to grow, and to play an active role in the success of each meal at La Pòsa.

It’s a multifaceted, genuinely unpredictable approach to cooking—where trust, not control, leads to excellence.

A dish inspired by Milano Cortina 2026—La Pòsa style

In just a few weeks, the world’s eyes will turn to these mountains. Our Cordon Bleu is a tribute to that moment: Milan meeting the Alps. A city classic with a mountain soul. Tradition reinvented without losing its identity.

And this Cordon Bleu is just one of the dishes you’ll find on La Pòsa’s winter menu, all created with the same philosophy: local ingredients, treated with care, presented with character—never with excess. Because this isn’t a place you come to photograph a plate and leave. You come here to eat well, feel good, and feel at home.

Come and try the winter menu at Restaurant La Pòsa. We look forward to welcoming you.