Medïterraneo, the bar-restaurant of the museum of contemporary art designed by Zaha Hadid, is a candidate to be the coolest place in the Roman summer
Put one evening at the museum of contemporary art, followed by an aperitif and an outdoor dinner, perhaps protected by a bamboo igloo. All this is possible in Rome, where the evening can move among the halls of Maxxi, whose structure designed by Zaha Hadid alone is worth the visit alone, and the Mediterranean restaurant bar, which after the post lockdown reopening has a new captivating role of cultural space.
Not that the visit to the museum is mandatory to access the bar, however the whole project goes exactly in the direction of combining culture with the pleasure of a drink or a fusion dinner: from art to architecture and design, from food & drink to music. All in the magnificent context of the restaurant-garden that looks at the futuristic structure designed by Zaha Hadid, where there is no lack of space to place well-spaced tables, in addition to the wonderful sitting rooms protected by the curious Homies. These are dome-shaped bamboo structures reminiscent of igloos, the result of the design of the Tuscan company Bambuseto, and made with bamboo from a Versilia forest. Each Homy has a diameter of 5 meters and hosts between tables and seats up to 4/5 people, perfectly spaced. In addition, the Homys are autonomous also for making DIY drinks. Inside the Homy, in fact, on each table there will be kits with all the selection to drink, so the customer will have everything needed to prepare the drink independently, without the need to order, except for the ice that is supplied by the runners available for table service.
A project led by the young Roman entrepreneur Giorgio Cantagallo, who has combined the experience in the food field of Palmerie Parioli (a very popular restaurant in the Parioli area), which brought its sushi corner to the Mediterranean garden; the DIY Homy drink list designed by the bartenders of Spirit and the ice cream of the Vintage Food Truck by Verde Pistacchio. For the 2020 summer season Medïterraneo has worked on a menu that ranges from one end of the Mediterranean to the other, with captivating dishes, linked to seasonality and very comfort, in addition to sweets from pastry chef Irene Tolomei, finalist of the sixth edition of Bake Off Italy. The drink department is also very well represented: apart from the DIY kits for Homies, the drink list designed by the local barmen ranges from the most famous cocktails, reworking them to make them fresher and more summer.
Of course, great attention to anti Covid measures. In addition to the large spaces mentioned above, which allow effective distancing, all the measures required by the protocols are added: from daily sanitization to the temperature measurement of both staff and customers, passing through digital menus, downloadable on mobile phones via QR Codes which are found on each table.
This recipe has already been read 159 times!