Today we’re talking about one of the top locations whenever Milan Design Week comes around: we’re talking about the 5vie district, known as a cultural stronghold in the heart of Milan. In this article, we’re pretty much talking about one of the oldest but also emerging districts of Milan. Named after […]
The recently deceased Alessandro Mendini was without a doubt a key figure in Italian architecture, design, and illustration. Born in Milan in 1931 Mendini has left us with an everlasting influence that will continue to inspire many artists worldwide. Mendini had an intense and influential 60-year career, being a key figure in […]
A new Milan restaurant, designed to feel good at the table, which combines design and healthy cuisine. Located in a historic building at Via Fiori Chiari, in Brera Design District, the bistro concept was designed by Patricia Urquiola.
In fact 40 30 30 Healthy Kitchen is an oasis of healthy cuisine designed “for the well-being of the body, the mind and the pleasure of the senses”. The menu, decidedly gourmet, is inspired by the Zone Diet: carbohydrates, proteins, fats. 40, 30, 30 are in fact the respective percentages present in all the dishes offered by the bistro at every meal of the day, from breakfast to dinner, passing for a snack or an aperitif.
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Attending it will really be a pleasure for the senses. The essential shapes, the rigor of the materials and the natural colors (with shades of copper and green) chosen by Urquiola make the interior practical and functional but also warm and comfortable. An elegant Milanese informality, suggested by the use of terracotta and sown, characterizes the restaurant imagined as a place capable of telling wellbeing as a lifestyle.
The sobriety of the whole is balanced by the comfort of the large sofa that serves as a collective seat for the tables whose tops play with the materiality of the flooring alternating circles with circles and light shades in dark shades.
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The bistro, developed on two levels with an evocative game of glass windows that capture natural light, is divided into three areas: the first is dedicated to breakfasts and takeaways, and is concentrated around the large marble counter and black terrace that serves as a pole of attraction and separates the fastest consumption from the actual restaurant area.
To taste the different proposals of the renowned “chef Zonist” Claudio Colombo Severini you have to move to the adjacent room with tables and chairs while downstairs – which houses the open kitchen – a large Social Table is proposed as a place to share but also as a space reserved for private events and show kitchen.
