Chef Sergei Kischilov, born in Moscow and raised in Hamburg, cooks without boundaries: Japanese and Mediterranean flavor profiles and compositions merge into a holistic casual fine dining experience – worldly, full-bodied, and technically precise – with soul and sensitivity.
„Burrata with melon and basil, tuna tartare in ginger dashi, "Carbonara" fagottini, or miso black cod: Kischilov playfully alternates between Italy and Japan. Sergei Kischilov was shaped by, among others, Yoshizumi Nagaya and Matteo Ferrantino. In his own restaurant, he now enjoys complete freedom: he cooks whatever he feels like.“
At Mila, guests also have a choice: two menus are offered, the vegetarian "Terra" or "Aura" with fish and meat, each with 4-6 courses. Those who don't want to commit can order à la carte.
Bright, elegant and modern, yet cozy and with warm lighting. Mila on Mittelweg is located in the basement level, where the warm-hearted service combines casual fine dining with an inviting, relaxed atmosphere. Already in the entrance area with its bar section, a selection of impressive cookbooks reveals Kischilov's ambition and culinary influences.
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