ISSUE NO. 31
In Milan, BROADWINE L’OSTERIA CONTEMPORANEA pays homage to Milan’s old drinking culture – Milan in the Eighties was named Milano da bere, meaning Milano-to-drink – as well as city interiors that date to the 60s, 70s, and 80s. The furniture is made of polished marble, boiserie weaves, Vienna straw weaves, and curved woods. Luca Marcellin and Desiree Brunet are the minds behind the project. Along with some partners in Rome, they own Drinc Group (drinc and drinc different, well-known cocktail bars in Milan located a few meters from Broadwine).
Convinced of the power of conviviality, interior designer Brandless Studio decided to ditch the classic counter, typical of bar-lounge bars and clubs. Thus, in the center of BROADWINE is a striking monolithic design table, called Il Palco. This table is inspired by the centrality of the tree of life. This becomes a convivial space for dialogue and relationships under the Milanese dolce vita banner.
BROADWINE isn’t a restaurant or a wine bar; it’s a contemporary osteria where authentic flavors are offered.
Wines from around the world and Italy are featured on the wine list. A wine program offering novelties and curiosities. Drinks on the menu include a variety of variations on classic cocktails. Diners experience an immersive dining environment that has been studied to the last detail. The RSRV Champagne Garden opens in the summer.
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Monthly rotating wines by the glass and bottle from different regions of Italy and the world. A small but select Cocktail List of twists on classics to the wine world. In addition, there are some classics such as the Venetian Spritz and the classic Gin Tonic that will always be available. Italian-style food and finger foods prepared by the kitchen accompany the aperitif.
BROADWINE’s Menu features 10 courses + 2 seasonal specials that change frequently based on seasonal ingredients. The Classic Menu is complemented by a Tasting Menu created by the chef, a journey to discover a variety of flavors. Bourguignonne, Chinoise and Plateaux de Crudi are also offered by reservation only within 24 hours. BROADWINE is also available as a reserved space for private/corporate events or as a location for photo or video shoots.
Chef Mauro Molon was born in 1984 in Padua and grew up in Saccolongo, a green village in the Veneto countryside. He inherited his passion for cooking from his father, a nurse by profession but with a passion for cooking. He attended the Hotelier Institute in Tonezza del Cimone, in Vicenza.
He trained with various experiences in various restaurants and hotels between Padua and Milan; 2 years in Bolivia and one in Spain before returning to Milan to lead BROADWINE.
Modern, contemporary, and international cuisine. Using marinating, low-temperature cooking, smoking, and molecular techniques to enhance each ingredient. BROADWINE offers fusion cuisine infused with traditional dishes and an injection of creativity. Every ingredient should be made special, even the most humble. It is the ingredient that is at the center of the chef’s culinary expressions.
ISSUE NO. 31
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Culture today means sustainability – in its honest meaning.
Culture has always been about human respect, tolerance. It’s not only about accepting human diversity but it’s about searching for the beauty of every human peculiarity.
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