Thursday, November 25, 2010

Milan

If you think Venice is a labyrinth, you should try driving in downtown Milan. It is Venice on wheels, right down to the approach to signage. We spent a couple of hours circling in on the railway station, which you think would be mentioned somewhere relatively prominent, but the city is large enough and we are illiterate enough that we weren’t able to figure it out. Piotr finally adopted the strategy of asking a series of random strangers, who helped us find our way, beginning with an elegant young woman whose answer was, as near as we could make it out, “it’s nowhere near here—I hope you aren’t walking.”

L’Eko Café and Cucina
Having eventually located our hotel, we decided to take a short walk to find dinner. There were some restaurants near the train station, but we hoped for something better and cheaper, so we headed away from the lights. After an hour and a half spent wandering in a desert of office buildings and closed retail outlets, we finally spotted a café. There were half a dozen people standing at the bar, and about three tables in total. We went in and said “Do you have food?” “Yes, we do!” was the enthusiastic response, so we sat ourselves down. More people kept appearing at the door, where they were greeted and introduced to the others. Eventually, the whole mob of about 25 people disappeared down the back stairs, and Piotr and I were left at our table. About half an hour had passed. “Can we order some food?” we asked. “We only have toast.” “Nothing else?” A reluctant pause. “One pasta.” “Just one?” “Yes.” “Okay,” I said. “We are interested in that.” It turned out that we had stumbled on a culinary night, where a guest chef from Rome was in town, and everyone had come for a private set meal. They kindly agreed to include us in, and since we didn’t speak Italian, we stayed upstairs at what was for all intents and purposes the chef’s table, since he was working in the open kitchen just a few feet away. We ended up staying and eating the best Italian food I could imagine for two and a half hours.

No comments: