Among the new top cocktail bars in Milan, the address with a distillery under the skyscrapers of Gae Aulenti by the Farmily Group is definitely noteworthy. The establishment includes the speakeasy “1930,” ranked 35th in the 50 Best Bars list. Guests can select aromatic herbs from the 16 hectares of “Tripstillery” property on Lake Iseo and create their own distilled or liqueur recipe, which will be produced by master distiller Francesco Zini. The project was founded by two young entrepreneurs: Vincenzo Cacaci and Sergio Lupi.<\/p>\n
In the kitchen is chef Davide Negrini, who has worked in prestigious establishments including the Park Hyatt. Not to be missed are the Ascolana olives (both meat and fish-stuffed), fried cremini, and ciauscolo. A modern venue, not a restaurant or a cocktail bar, it is a hybrid, perfect for both aperitifs and dinner. On the menu?<\/p>\n
Crudo, whipped cod, shrimp tacos, grilled octopus with hummus and turnip greens, and much more. Located in the Lambrate area, it offers cocktails like Absinthe Bloody Mary, along with a selection of absinthe labels imported directly from Germany and France, to be enjoyed through the dramatic fountain in accordance with the traditional French ritual. For food, there are oysters, Portuguese canned goods, fine farm cheeses, and bread from Le Polveri, available until late. Entre los nuevos mejores bares de c\u00f3cteles de Mil\u00e1n, la direcci\u00f3n con una destiler\u00eda bajo los rascacielos de Gae Aulenti del Grupo Farmily es sin duda digna de menci\u00f3n.<\/p>\n
El establecimiento incluye el speakeasy “1930”, clasificado en el puesto 35 de la lista de los 50 mejores bares. Los clientes pueden seleccionar hierbas arom\u00e1ticas de los 16 hect\u00e1reas de la propiedad de “Tripstillery” en el lago Iseo y crear su propia receta de licor destilado, que ser\u00e1 producida por el maestro destilador Francesco Zini. El proyecto fue fundado por dos j\u00f3venes empresarios: Vincenzo Cacaci y Sergio Lupi. En la cocina est\u00e1 el chef Davide Negrini, que ha trabajado en establecimientos prestigiosos como el Park Hyatt.<\/p>\n
No se puede perder las aceitunas de Ascolana (rellenas de carne y pescado), los cremini fritos y el ciauscolo. Un establecimiento moderno, no un restaurante o un bar de c\u00f3cteles, es un h\u00edbrido perfecto tanto para aperitivos como para cenar. \u00bfEn el men\u00fa? Crudo, bacalao batido, tacos de camarones, pulpo a la parrilla con hummus y grelos, y mucho m\u00e1s.<\/p>\n
Situado en la zona de Lambrate, ofrece c\u00f3cteles como el Bloody Mary de absenta, junto con una selecci\u00f3n de etiquetas de absenta importadas directamente de Alemania y Francia, para disfrutar a trav\u00e9s de la dram\u00e1tica fuente de acuerdo con el ritual tradicional franc\u00e9s. Para comer, hay ostras, productos enlatados portugueses, finos quesos de granja y pan de Le Polveri, disponible hasta tarde.<\/p>\n","protected":false},"excerpt":{"rendered":"
Among the new top cocktail bars in Milan, the address with a distillery under the skyscrapers of Gae Aulenti by the Farmily Group is definitely noteworthy. The establishment includes the speakeasy “1930,” ranked 35th in the 50 Best Bars list. Guests can select aromatic herbs from the 16 hectares of “Tripstillery” property on Lake Iseo […]<\/p>\n","protected":false},"author":1,"featured_media":119,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[],"class_list":["post-120","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-milan-cocktail-scene"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/posts\/120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/comments?post=120"}],"version-history":[{"count":0,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/posts\/120\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/media\/119"}],"wp:attachment":[{"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/media?parent=120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/categories?post=120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/tags?post=120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}