Michelin Star Restaurant in Milan Inside One of The World’s 50 Best Bars – Moebius Sperimentale

Looking for one of the most unique dining experiences in Milan? Imagine eating inside a suspended glass box while watching a Michelin Star kitchen team work their magic above one of the World’s 50 Best Bars. That is exactly what happens at Moebius Sperimentale.

I had the pleasure of attending the 9th annual edition of The Best Chef Awards in Milan on October 2025, following Dubai last year. While I’ve been to Italy before, this was my first time in Milan.

As someone who loves dining at Michelin Guide restaurants and World’s 50 Best Restaurants, I definitely wanted to check out Michelin dining experiences in Milan since the Fashion Capital of the World has one of the most Michelin-starred restaurants in Italy.

Moebius Sperimentale caught my attention immediately. I honestly did not know what to expect at this “creative laboratory” driven by instinct, imagination and, of course… experimentation.

It is a kitchen-within-a-kitchen experience where you sit at a counter called the “Barra” and interact directly with the chefs.

If you are a foodie who loves seeing the action and wants a break from traditional stuffy fine dining, you need to add this to your Milan itinerary.

Moebius Sperimentale in Milan

Moebius Sperimentale is inside Moebius Milano, a massive industrial-chic venue housed in a former textile warehouse that has been completely transformed into something spectacular.

When you walk in, the first thing that hits you is the sheer scale of the place. It is a 700-square-meter industrial loft with soaring 12-meter ceilings that feels more like New York or London than traditional Milan.

Opened in late 2019, this cultural hub is the brainchild of Lorenzo Querci, a visionary restauranteur who teamed up with Chef Enrico Croatti to create a venue that defies categorization.

The name comes from the famous French comic artist Jean Giraud, known as Moebius, which hints at the sci-fi and surrealist vibe they are going for.

The venue includes a tapas bistro, a cocktail bar, a vinyl record store, and the crown jewel which is the fine dining restaurant Moebius Sperimentale that opened in 2020.

The name “Sperimentale” means “Experimental” in Italian. This is the heart of the concept.

It is a place where the chefs have total freedom to play with ingredients and respect the biological cycles of nature. It is not just about eating but about curiosity and emotion.

While the ground floor buzzes with the energy of a tapa bistrot and cocktail bar, the real magic happens upstairs in the glass-enclosed kitchen of Moebius Sperimentale.

It’s is a bold concept that pays off by offering something totally different from the classic Milanese trattorias you might be used to.

Moebius Sperimentale Accolades & Awards

Moebius Sperimentale has quickly climbed the ranks of the global culinary scene. It is impressive to see how they have garnered recognition for both their food and their bar program simultaneously.

• Michelin Guide Italy 2024 and 2025: One Michelin Star
• The World’s 50 Best Bars 2025: Ranked No. 7 (Moebius Milano) and Nikka Highest Climber Award for jumping 31 spots.
• The World’s 50 Best Bars 2024: Ranked No. 38 (Moebius Milano)
• Identità Golose 2022: Innovation Award
• TheFork Awards 2021: Special Mention for Most Visionary Format

Location and Best Places To Stay Near Moebius Sperimentale (With Map)

Moebius Sperimentale is located at Via Alfredo Cappellini 25 in Milan, situated in the Centrale district, very close to Milano Centrale Railway Station.

This area used to be just for catching trains but it has become a serious culinary destination. This makes it incredibly accessible if you are arriving by train from other Italian cities or coming from the airports.

Inside Moebius Sperimentale

The interior design here is jaw-dropping. The ground floor is a buzzing open space dominated by a massive 700-year-old Andalusian olive tree right in the center.

But the real magic happens upstairs. Moebius Sperimentale is located inside a glass-enclosed room that is literally suspended on a platform in the center of the building.

You climb the stairs and enter this intimate floating box that seats only 12 people. Six of those seats are at the “Barra” which is the chef’s counter facing the kitchen.

I highly recommend sitting here because I love seeing all the action from the talented kitchen team, which reminds me of the Chef’s Table at Turk Fatih Tutak in Istanbul and Moonrise in Dubai.

The kitchen is open so you watch them plate every tweezer-precise detail. The vibe is cool and energetic rather than quiet and uptight.

You can hear the hum of the main bar below and the music adds to the atmosphere.

Moebius Sperimentale Menu and Price

The menu at Moebius Sperimentale changes about every month or so based on seasonality. This keeps things fresh and makes the restaurant very repeatable.

Libertà means Freedom, and Chef Enrico Croatti describes it as a tribute to his son Santiago. It’s a blind tasting menu where the kitchen has fun cooking the best ingredients in total freedom.

Prices at Moebius Sperimentale as of December 2025:

• Libertà Tasting Menu: €190
• Land / Sea Tasting Menu: €150
• Wine Pairing (Libertà): €90
• Wine Pairing (Land/Sea): €70

At the time of my visit in October 2025, the Liberta menu was priced at 190€ with a wine pairing option for 85€. The Land and Sea menus were both 140€ with a wine pairing available for 65€.

For a Michelin Star restaurant in Milan, I found the pricing reasonable, especially considering the quality of ingredients and the creativity involved.

If you wanted to try Moebius Sperimentale, the best time to go is now before prices go up. I highly recommend getting the Liberta menu for the full experience.

Moebius Sperimentale Tasting Menu Experience

Having done a lot of tasting menus in my travels like Tresind Studio (Dubai), Soil Restaurant (Athens), Toyo Eatery (Philippines), Restaurant Pearl Morissette (Canada), Aniar (Ireland) and other Michelin Star restaurants around the world, I was excited to experience Moebius Sperimentale.

I did the Liberta tasting menu on October 3, 2025. I also did the wine pairing, which I recommend because Sommelier Luca Montanaro does an incredible job selecting wines that perfectly match the experimental dishes.

Since they are one of the World’s 50 Best Bars, I couldn’t resist and had to order an experimental cocktail.

I tried the ZOLA FUNK made with Appleton 8 Rum, beetroot, Gorgonzola cheese, balsamic vinegar, and clarified milk.

I was intrigued by seeing Gorgonzola as an ingredient, and it was so good and unique. You can genuinely taste the cheese, but it balances perfectly with the rum.

To Begin: A Parade of Bites

The meal began with a set of amuse-bouches prepared right in front of me.

Frozen Margarita with Parmigiano Reggiano: A great twist on a margarita. It had sweet, citrus, and savoury flavours that worked as a perfect palate cleanser.

Green Olive & Sourdough: The olive came with herbs and grilled sourdough. Simple but perfect.

Cauliflower Ricotta & Anchovy: The cauliflower ricotta with anchovy sauce showed creative use of vegetables, surprising me with its depth.

Caramelized Prawn Toast: This was one of my favorite bites.

It had mayo and seaweed, offering a play on textures with umami and sweetness. It was crispy, briny, and a total flavour bomb.

Cinta Senese Riserva Moebius Croquette: I was surprised to learn the cream inside was made with prosciutto, not cheese!

It was crisp on the outside and packed with melting flavour inside.

Appetizers

The first course was a Sashimi of red prawn, scallop, and amberjack with the chef’s secret sauce. This was one of my favourite courses.

I love sashimi, and this was heaven. It was incredibly fresh, tasting like the sea, and the different fish provided lovely contrasting textures.

It was paired with Castello di Bossi ‘Barbaione’ Metodo Classico, which was crispy and refreshing. A perfect cleanse for the raw fish.

Next was the Bovine beef tartare with honey, leeks, and Canadian sea urchin. It came with a side of grilled sourdough.

The beef tartare was fresh and buttery. The leek packed quite a punch, and showed the freshness and quality of the produce.

Then came the Mushrooms with sauce, which were earthy and fresh.

This was paired with a 2022 Castello di Bossi Pinot Nero Toscana IGT, which had lovely fruit notes that complemented the earthiness of the mushrooms perfectly.

Mains

My absolute favourite course followed: Risotto with oysters, truffle and Jerusalem artichoke. I love risotto, and this was perfect.

The creamy texture and vibrant acidity of the 2021 Castello di Bossi Berardo Chianti Classico Riserva DOCG paired so well with the dish.

I could have eaten a full entree of just this and been happy. I also rarely see oysters on risotto.

For the main meat course, I had Venison, lard, berries, and autumn vegetables. The venison was cooked perfectly and lifted by the tart berry jus.

It was paired with 2020 Castello di Bossi ‘Girolamo’ Toscana IGT, a Merlot. This was one of my favourite pairings because I love Merlot.

The wine’s creamy texture and well-integrated tannins matched the venison and lard beautifully.

Chef Enrico then surprised me with an extra course: Ossobuco Agnolotti. I am so glad he did. It was one of the best pastas I have had this year.

The agnolotti was perfect, and the ossobuco filling was so flavourful and tender it just melted in my mouth.

Desserts

The sweet ending began with Wild blueberries and roots, a dish of beetroot and red fruits in perfect balance.

Then came the main dessert: Citrus leaves with pistachio, paired with Mandrarossa ‘Serapias’ Passito di Pantelleria 2022 DOC dessert wine.

The citrus leaves were very crispy, contrasting with the creamy Bronte pistachio. It was subtly sweet with a touch of yuzu.

To finish, we had Koji and coffee (a rare use of koji in dessert) and a creative Gin lemon sugar cone, which felt like a cocktail in the form of a petit four.

Moebius Sperimentale Service

The service at Moebius Sperimentale is as impressive as the food. It is professional and precise like you expect from a Michelin-starred restaurant but it is not stuffy.

The team works seamlessly together in the open kitchen. They explain every dish with passion but without being boring.

Since I sat at the counter, the chefs presented the dishes directly.

And I could ask questions and chat with them which made the experience feel personal. They really make you feel taken care of from the moment you walk up the stairs until you leave.

It was nice also nice to see Sommelier, Luca Montanaro, assisting with the preparation and presentation of courses, not just pouring wine. This shows a real team effort.

How To Make Reservations at Moebius Sperimentale

Since there are only 12 seats in the Sperimentale section, you need to book well in advance. Reservations usually open 14 days before the date.

You can book directly through the Superb experience platform here.

Make sure you specifically select the “Dinner at Ristorante Sperimentale” experience because the bistro downstairs is a separate booking. A credit card is required as a guarantee to complete the procedure.

They are open for dinner only, usually from Tuesday to Saturday from 7:00PM to 10:30PM.

About Chef Enrico Croatti

Executive Chef Enrico Croatti is the creative force behind Moebius Milano. His background blends the sunny flavors of the Adriatic coast with the technical rigor of top international kitchens.

Born in Rimini in 1982, he has a stellar track record. He earned his first Michelin star at Dolomieu in the Italian Alps in Madonna di Campiglio in 2013.

He then moved to Spain and earned a Michelin star at Orobianco in Calpe in 2019, making him the first Italian chef to receive a star in Spain.

Now back in Italy, he has secured a star for Moebius Sperimentale. His cooking style here respects the biological cycles of the marine ecosystem and sustainable agriculture.

He focuses on wild plants and animals from non-intensive farms, ensuring that every ingredient tells a story.

Final Thoughts on Moebius Sperimentale

I highly recommend Moebius Sperimentale for a unique culinary experience in Milan. It is rare to find a place that excels so highly in both food and drink simultaneously.

You get the best of both worlds: a Michelin Star dinner and cocktails from a World’s 50 Best Bar.

The combination of Chef Enrico Croatti’s creative dishes and the cool industrial atmosphere makes it stand out from other Michelin Star restaurants in Milan.

The Libertà tasting menu is a journey worth taking. From the creative amuse-bouches to the melting ossobuco agnolotti, the food is playful, technically precise, and delicious.

The prices are fair for the quality and the wine pairings are spot on.

Whether you are a solo diner like me or a couple looking for a romantic night out, this suspended glass box offers a unique culinary experience in Milan you won’t forget.

During my trip, aside from Moebieus Sperimentale, the other Michelin restaurant I tried was Acanto Restaurant.