Please note that this restaurant is closed until 3 April for the COVID-19 lockdown.

An industrial soul with a Romagna heart

Located just steps from Milan’s Stazione Centrale, a former 700 sq.m. textile warehouse, featuring concrete pillars and brick walls, has been converted into a “concept restaurant” called Moebius. This versatile space encompasses a tapas bar, a gourmet osteria and a cocktail bar. In addition to hosting a record store, it can also be transformed into a spaceforconcerts. The locale’s Chef, Enrico Croatti, decided to name the space Moebius as a tribute to the renowned French cartoonist, writer and avant-garde artist Jean Giraud, aka Moebius. “I wanted to offer a new concept of cuisine, based on a return to my Romagna origins resulting in the idea of a contemporary, gourmet osteria,” says the Chef. The osteria is designed to accommodate up o 30 diners, and also has a chef’s table for a maximum of eight guests.

Beyond tapas

The menu features a selection of creative offerings including “Raw meat, marrow and sea urchins” or “Beetroot and raspberry tarte tatin”, as well as childhood favourites like “Mamma Franca’s tiramisu”. The Tapa Bistrot serves contemporary cuisine, with dishes and tapas designed to be shared, and is open from noon until 11pm. Those wishing to indulge in an aperitivo or a post-prandial drink can head to the cocktail bar, where they can sample either classic or more creative cocktails. At Moebius you can stop by for lunch, enjoy a snack and dine, and/or read or listen to music.