Role Overseeing and conceptualizing the Culinary Experience, organizing and executing the operations, documenting events, collaborating with artists on exhibition concepts.
Goal Transforming a former gambling den into a socially modular pop-up restaurant, offering a vegetarian culinary experience.
Output The establishment was renovated and converted into a pop-up restaurant, café and bar with 80 seats and a stage for cultural and social events. The space was transformable into a jazz stage and the bowling alley provided a platform for long nights of great music and served occasionally as a gallery for local artists. Culinary concept - In the vegetarian kitchen, 90% of the used products were organic and sourced in Switzerland. In collaboration with the Urban Agriculture Network Basel, we focused on utilizing what nature locally and seasonally provided us in and around Basel. Everything on the Milan’s menu was made in-house. Occasionally, carefully selected external products such as “Laflor Chocolate” completed the culinary range.