Interiors Guide for a Modern Contemporary Design – Modern Contemporary style has clean architectural lines, being minimal to a fault – the featured architectural designs showcase a sophisticated and timeless elegance. The Modern Contemporary spaces have an open-space concept, with the kitchen merging with the dining or living room, or both dining […]
Studiopepe Releases New Mid-Century Furniture Collection – Italian brand Studiopepe launches new pieces with a vintage touch, produced by Essential Home. Discover the “Happy Few“, the new mid-century modern furniture collection you will fall in love with if you’re a design lover like us! Studiopepe’s mid-century design ideas truly redeﬁne the furniture design […]
Two weeks ago, Michelin, announced its 2018 start restaurants guides, and Milan once again has reasons to celebrate. Amongst the 20 winners, there are 3 new selections – Vun, Trussardi Alla Scala, Essenza – and this is the best opportunity to discover the best Milan restaurants. See our first 5 restaurants selected for your “Where to dine in Milan” question.
D’O, a restaurant in Cornaredo, that opened in 2003 and received a Michelin star only one year later, came back to achieve one more star. Under the leadership of chef and owner Davide Oldani, the profitable 35-seat eatery serves dinners at around 45€ to 50€ per head and lunches for half that. D’O not only is filled to capacity year-round, but there’s an 18-month waiting list to dine there. D’O restaurant became a Harvard Business School case-study!
Il Luogo di Aimo e Nadia
Serving contemporary Italian food for more than 50 years, owners Aimo and Nadia respect the tradition and heritage of their dishes but aren’t bound by them. Dishes are prepared using the finest ingredients, and paired with wines in ways that are not obvious but also not trying too hard. The atmosphere is somewhat stark, with modern art adorning the white walls.
On the third floor of the Museum of Culture, in a room with a contemporary and refined taste, the location is as original as the attentive and thoughtful service, Enrico Bartolini. The apparent sobriety of the paper gives it to a piano concert where they play extraordinary solo products, choral representations of many ingredients or variations around the same theme, declined in many inexhaustible fantasy portals.
Seta by Antonio Guida
After started work as executive chef in 2002 at Hotel Il Pellicano in Tuscany, Antonio Guida was invited and challenged to head up at Mandarin Oriental, where is not only brought along his recipe magic traditional italian fare updated with modern techniques, and earned the restaurant its firs Michelin star, creating a new destination for this already fashionable city. Looking around Seta, it’s buzzing with locals gathered around the curved, teal-coloured velvet banquettes. The best tables are those by the window, which have views across the restaurant’s pretty inner courtyard to the kitchen opposite. It feels as if you are in the front row at the theatre as you watch the chefs working away on the other side.
Vun by Andrea Aprea
If today’s Milan Park Hyatt has a high standard, an elegant and competent team, the credit is largely to hotel’s manager, where until a few years ago was in Paris at another hotel…And after those yeas at Park Hyatt hotel management, Andrea Aprea was the selected one to be Vun restaurant masterchief. Restaurant VUN, which claims one Michelin star, is a pleasant venue offering an interesting and sophisticated gastronomic experience in refined and elegant surroundings. In designing the new environment of restaurant VUN Andrea Aprea, architect Flaviano Capriotti focused on the culinary experience offered by Chef Andrea Aprea. The result is an environment in which the protagonist is the food. Furnishings, accessories and decorative elements are the tools that accompany visitors during the restaurant’s sensorial journey.