In the museum you also eat

In the museum you also eat

In the museum you also eat

Know that the Gioconda He is a few meters from his table and that, deep down, fills him with emotion. Just like knowing that that sculpture you are looking out of the window belongs to Lichtenstein. If you’ve always dreamed of eating within the same walls that house your favorite works of art, know that you’re in luck.

More and more museums who decide to integrate spaces in their facilities in which to satisfy their hunger (or their gluttony). But do not think that these are uncomfortable corners in which to rush a bite, nothing further. It is more about fancy restaurants designed by the best designers and with menus that will delight any visitor (and diner).

Reina Sofía Museum (Madrid)

Nubel Restaurant

When the Reina Sofia Museum expanded, in 2004, its facilities for the exhibition of Roy Lichtenstein, the French architect and designer Jean Nouvel designed a wonderful patio in which today the restaurant terrace is located Nubel. Open all year round and with privileged views of the monumental sculpture “The Brushstroke” (Brushtroke) by Roy Lichtenstein.

The chef Javier Muñoz-Calero is in charge of preparing the dishes that make up the wide variety of menus, one for each moment of the day, in which we find proposals such as classic Spanish appetizers, lacquered sirloin such as herb mojo or a raw area with proposals from all over the world . Recipes that escape the Mediterranean tradition and are filled with avant-garde to be in line with the theme of the museum.

Guggenheim Museum (Bilbao)

In the museum you also eat

Nerua

If you have in mind the sculpture of the spider ‘mama’, a work that the artist made Louise Bourgeois and which is located next to Museo Guggenheim Bilbao, it will not be difficult for you to locate this restaurant. Nerua it is a space led by the chef Josean Alija, awarded with a Michelin star and three suns in the Repsol Guide. “From its origins, the Museum wanted to offer visitors and locals a sample of the Biscayan gastronomic culture. He delegated this task to Bixente Arrieta, from IXO group, who trusted Alija ”, they explain from the restaurant.

Following the wishes of the museum, the restaurant offers a wide variety of traditional dishes, made only with seasonal products. Of course, with an experimental touch.

D’Orsay Museum (Paris)

Restaurant of the Musée d’Orsay

The old restaurant of the hotel Orsay, located on the first floor of the museum, has been converted into what we now know as the Restaurant du Musée d’Orsay. Of course, all the splendor of the space inaugurated in 1900 has been preserved. This space, with its painted ceilings, full of gold and lavish chandeliers, has been classified as a historical monument.

It is worth visiting and enjoying the dishes prepared by chef Yann Landureau, traditional French cuisine inspired by the paintings and the temporary exhibitions that the museum houses. All this washed down with the best and most exclusive wines in the area.

Thyssen Museum (Madrid)

The Thyssen Viewpoint

It is located on the top floor of the museum, in the attic, and is only open during the summer months (until September 3). This privileged and discreet space, overlooking the Paseo del Prado and capacity for one hundred diners, it offers visitors a corner in which to relax and escape from the hustle and bustle of the city.

El Former Convent Catering He is in charge of managing the gastronomic services of the Mirador. Offers a menu prepared by the chef, Daniel Napal, in which Mediterranean gastronomy is the protagonist. In it it is possible to find traditional delicacies that blend with alternative proposals without forgetting its main task: surprising the customer’s palate and offering recipes made with exclusive products.

Louvre Museum (Paris)

In the museum you also eat

Marly Cafe

Under the great arcades of the museum, a few meters from the Carrousel and the Tuillerías Garden, is located Le Marly, a cafe decorated in the Napoleon III style, full of padded stools and gilded wood designed by the decorators Olivier Gagnère and Yves Taralon. The space, in which the elegance of another era is breathed, has privileged views of the glass pyramid that serves as the entrance to the museum and recalls the time in which the LouvreFar from being a museum, it was the space where royalty relaxed.

Its original and creative menu, in which you will find suggestions such as knife-cut salmon tartare or truffle ravioli, aims to collaborate in this mission of transferring the visitor to a time of luxury and ostentation.

Museum of Arts and Design (New York)

Robert Restaurant

Dining overlooking Central Park seems like a utopia, but the Robert Restaurant, located on the top floor of the Museum of Arts and Design, has made it happen. This romantic and sensual space proposes tourists and city residents to enjoy magnificent sunsets while enjoying a cocktail and listening in the background to the melodies that resonate on a grand piano – it announces the concerts on its website and, in summer, it has almost every day of the week. Also taste the dishes from a menu prepared by the chef Gonzalo Colin and inspired by the flavors of the world.

Costume Museum (Madrid)

In the museum you also eat

Orient coffee

The gardens and fountains surrounding the Museum of Costume, become the ideal enclave to protect the Orient coffee, an avant-garde restaurant that offers its guests a wide variety of updated typical Basque cuisine dishes. It is not difficult to find in it proposals such as the carpaccio of scallops, beets and hedgehog yolks, the veal cheek in green cabbage ravioli and carrot ragout or the white veal shank with its marrow, designed by the chef Roberto Hierro.

The space, run since 2012, by the Lezma Group, has become a landmark in the capital. In addition, thanks to the variety of its facilities, in addition to enjoying a delicious menu on the terrace and the conservatory, it is possible to relax in the chill-ut rooms with background music and a drink in hand.

MOMA (New York)

Terrace 5

One of the peculiarities of Museum of Modern Art in New York is that, distributed over all its floors, it has three restaurants and cafes. Terrace 5, one of the most luxurious, is located next to the painting and sculpture galleries, on the top floor. In addition, it has a spectacular view of the Abby Aldrich Rockefeller Sculpture Garden.

One of the peculiarities of the restaurant is that it has, among its furniture, tableware and other items, pieces by the main modernist designers, among which stand out names Arne Jacobsen, Georg Jensen o Fritz Hansen. An exclusive space that only museum visitors can access and where reserving a table is an impossible task.

Design Museum (Londres)

Parable

El Design Museum from the British capital could not allow his restaurant to not be designed by the best designers in the region. That is why they commissioned the Universal Design Studio, founded by Edward Barber and Jay Osgerby, creating the space that would house it. Parabola, the name chosen for the restaurant, refers to the name of the iconic mid-century modern roof of the building in which it is integrated.

Graham Blower, the head chef, has been in charge of preparing a menu that changes, seasonally, to adapt to seasonal products and offer customers a menu halfway between classic and modern. An offer that, at night, becomes more sophisticated, including the temporary collaborations of different renowned chefs, with the intention of offering a new and surprising experience.

Gucci Museum (Florence)

In the museum you also eat

Gucci coffee

More and more fashion firms are expanding their horizons to the world of restoration. A clear example is the Gucci coffee, located in the museum of the homonymous firm. Located a few meters from the Duomo of Florence, this space with a classic style and dark wood furniture, offers a wide variety of dishes inspired by the traditional gastronomy of Tuscany. But it is its infusions and its breakfasts that make it the best place to start the day. Its pastry menu has been prepared exclusively by Ernst Knam, a pastry chef and chocolatier of German origin, who stands out for his eclectic taste and his avant-garde inspiration, outstanding in all his proposals.

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