Covet International Awards Present Its 1st Edition – Milan Design Agenda has great news to all design lovers! We are pleased to present the first edition of Covet International Awards. Created by Covet Group, it’s a design contest with the purpose of celebrating and elevating the arts & crafts by distinguishing the most […]
Everything You Need to Know About La Ceramica e il Progetto – The architecture competition for the best constructed works made with Italian ceramic tiles, completed from January 2015 to January 2018, has concluded its 7th edition. La Ceramica e il Progetto is open to architects and interior designers residing in Italy, and […]
Milan is a design reference point, shown in April’s Milan Design Week. During the rest of the year Milan is a city where you can breathe fashion, enjoying architecture, visiting an exhibition, or simply drink a coffee or going out to dinner. Meet best Milan restaurants from 5 designers.
Carlo e Camilla
Going to a small green iron door from an indistinct street and then dive into a refined atmosphere, which at the same time has intentionally been left empty, raw, with exposed bricks, beams and peeling paint that transport you back to the building’s original use; a sawmill.
Carlo Cracco’s restaurant, opened just two years ago, is a magical place, theatrical, with every element from the crystal chandelier to the vintage tablewear down to the designer seating thoughtfully chosen in a deliberately strong contrast, which is also expressed in the cerebral and contemporary menu. Cracco´s restaurant
Next to the historical Palazzo Clerici Tancredi and Alberto Alemagna – the owners of this elegant bar right in the city centre is winning us over with its style, taste and design! In perfect art deco style with sophisticated interiors such as vein marble floors, brass lamps and refined velvet seating in blue and ochre.
The bar is the perfect window to a selection of unique pieces by the interior design studio Vincenzo De Cotiis Architects.
Il Mercato del Duomo
Designed by the architect Michele De Lucchi, at Il Mercato del Duomo we are welcomed by a big olive tree made from a special brass alloy made by the artist Adam Lowe, which through the spreading of its impressive roots, symbolises this place’s philosophy, or rather its back to the roots concept, which is a tribute to nature and the rediscovery of Italian traditions.
It’s an innovative concept, which binds high gastronomy and design in a light-filled and informal environment. It is ideal for lunch breaks. For dinner, however, move instead to the last floor of the building where you’ll find chef Niko Romito’s restaurant training school; Spazio Milano. It has an extremely clean aesthetic, offers balanced and simple meals, and also an excellent view of Piazza Duomo.
Marta Pulini is the international chef who has opened her restaurant in Spazio Rossana Orlandi, a notable breeding ground for new talent and famous names, and most of all ‘home’ to one of the most surprising Milanese designer. The style, designed by the architect Paola Navone, combines food philosophy perfectly with a menu of simple and balanced dishes that are “first emotion and then memory”.
The space is divided into three rooms, with refined furnitures, flowers, white dishcloths hanging from the ceiling, grandma’s dishes on the walls and warm lighting that remind you of home. It’s ideal for lunch or dinner and for those who can’t forget traditional flavors and modern gastronomic interpretations.
What happens when a Dutch chef who collects contemporary art, Brendan Brecht, and Japanese entrepreneur, Kevin Ageishi, meet in Milan? The answer is in via Solferino where together they have given life to a place characterized by an innovative concept of Japanese restaurants and which is a temple for one of the least known dishes in Italy – even though its one of the most traditional of Japanese cusine: Ramen.
A pasta broth served with meat, fish or vegetables, which reminds you of the Lupin III anime, it’s one of the favourite dishes of detective Zenigata (nicknamed Zazà: from which the restaurant name is taken). Served in a context that fuses East and West with an interior that pays tribute to the designer George Nakashima, inspired by nature and interpreted in a completely contemporary way by using simple woods, raw materials and cement floors.