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Matias Perdomo

Contraste

Matias Perdomo was born in Uruguay, childhood spent with a suitcase in his hand between Argentina, Brazil and Denmark, he returned home as a teenager.

His rebellious character emerges immediately, when he decides at the age of 14 to leave his studies and devote himself to more manual activities. He works as a carpenter in his uncle’s company and in his spare time he attends cooking classes. Thus, a great passion is born out of nothing, with the goal of working in the only 5-star hotel in his country.

Young and with little experience, the goal is impossible to reach. So, after working in an Italian restaurant chain in Montevideo, he sets aside some money and arrives in Italy, at the Milanese restaurant “Al pont de fer”, which specializes in traditional cuisine. In the 5 years he spent there, however, he revolutionized the menu, obtaining the first Michelin star in 2011.
It was 2014 when he inaugurated his first restaurant, Contrasto, in Milan.

Uruguayan origins, chef Matias Perdomo has conquered Milan with his innovative cuisine

In the ancient osterias, they never had a long menu list for choosing what to eat. Instead, the host used to listen to you, give you a proposal with different dishes and be next to you – taking care of yourself – during the whole dinner. In Contraste, it happens just the same: their menu is the meeting between you and the kitchen. Keep in mind that here you are not in an ancient osteria, and nothing is what it seems.

“In every approach, in which you feel the aromas, in which you are surprised, we learn to know each other a little more.”

The cloth unclothed. A white table in an empty space. All the good stories are born from the silence.

Contraste is a place which belongs to a hidden city. You do not expect to have to ring that bell, open the iron door, go through the little garden and finally enter in the dining room of an ancient Milanese house that is protected from the city’s noises. In this blank space there is a white table waiting for you. Then, gradually, everything starts arriving, the silverware, glasses, plates and a flexible dinner that you must watch, smell, touch and taste.