Bistrot Milano Centrale A journey into taste where local culinary traditions merge with the values of sustainability

In an historic location, the former 3rd class waiting room of Milan’s Central Station, renovated by Autogrill and retaining some of the original decor, another sort of waiting can now be appreciated through the genuine flavours of particular territories, neighbouring or distant: local dishes and old recipes, the use of sourdough, traditional maturing and ageing processes.

Concepts like mass production and standardization make way for naturalness, the domestic dimension and traditional artisanal production processes.

The Bistrot Centrale is a vibrant ambience evoking a typical covered market, where high quality goes hand in hand with concepts like naturalness, in-season supply, local food, respect for products’ life cycles, and accessibility.

Just like an urban market, Bistrot Milano Centrale has various “corners”, each with a specialized gastronomic offering and capable of satisfying customers with varying amounts of time on their hands when going through the station.

In addition to the food and beverage offering, there are various retail stands selling high quality items from select local producers, including rice from Cascina Santa Marta in Milan’s Parco Agricolo Sud, chocolate from Domori, Ligurian olive oil from Anfosso, and a wide assortment of cakes and pastries from chef Luca Montersino and C’era una torta…, a cakes & pastry firm in Seregno. Also on sale are the genuine Neapolitan cuccuma (for coffee) and various tea making accessories.

The Bistrot also has corner where customers can pour themselves water from a normal tap, free of charge.

Whilst embodying the spirit of the Bistrot Milano, the interior design also expresses a commitment to sustainability. Recycled and eco-compatible materials were used in the Bistro’s furnishings and fittings, such as waste wood chippings for panelling, old parquet flooring for table tops and old pallets turned into original decor. The seating is made with reclaimed early 20th century armchairs (covered with fabrics obtained from jute flour and coffee sacks) and other items of period furnishing.