Perched atop the WJC Tower, Unico defines Milanese high-altitude dining through a rigorous cuisine-identity thesis that bridges Puglia and Lombardy. Chef Fabrizio Ferrari orchestrates a menu where technical precision meets regional soul, exemplified by the frog soup prepared Certosina style. This dish arrives with a delicate aroma of wild herbs and tender asparagus, balancing earthy depths with refined execution. The red ravioli, filled with a creamy burrata and sharp anchovies, showcases a masterful play of salinity against a spicy chicory reduction. Texture is paramount here; the venison carpaccio offers a firm, lean bite contrasted by the shocking chill of a foie gras ice cream. Each plate is a study in equilibrium, from the chickpea tortellini paired with succulent red prawns to the final, fragrant notes of lavender and figs. It is a sophisticated culinary performance that demands attention, served against a panoramic backdrop that mirrors the kitchen’s own modern ambition.