The highlight at CERESIO 7 has to be the venue’s two swimming pools, each with striking views of Milan’s skyline. Located on the rooftop of a historic 1930s building, the outdoor terraces here are the ideal spot to take in the sunset while enjoying a cocktail.

The views from inside, at the American Bar and the restaurant, are no less spectacular, thanks to floor-to-ceiling windows that admit plenty of light. Here, decor by architecture firm Dimorestudio transports guests to the 1950s, with custom furniture throughout. The long, brass-fronted bar takes inspiration from American diners, topped with marble.

Cocktails are taken seriously here, with prep taking place in a laboratory that overlooks the venue’s private room. This is where the team prepare syrups and cordials, as well as fresh and clarified juices, used in both classic and signature cocktails. Cocktails are prebatched too, ensuring efficient, consistent service.

The current menu, entitled Anyma – “soul” in Italian – combines art with cocktails in a variety of ways, starting with the vessels they’re served in. A case in point is CERESIO 7’s exclusive mouth-blown Martini glass, created in collaboration with glassmaker Rona, not to mention others that are 3D-printed from recyclable materials. In addition, the team have worked with a graphic designer to visually represent each signature drink. The menu itself is both sustainable and luxurious, printed on high-quality recycled paper, and bound in green fabric with gold foil.

To further elevate the experience, drinks are served on custom-made ice cubes, with edible garnishes, presented on geometrically-designed brass trays, and served with finger food. The collection of cocktails includes two non-alcoholic options, and there are non-alcoholic spirits available too. Beyond cocktails, there’s a 1,400-strong wine list here, focused on European producers both large and small.

Team members at CERESIO 7 benefit from a series of workshops and masterclasses covering various products and drinks categories, as well as visits to producers. The number of staff members has been increased to reduce overtime and ensure that staff members have two days off per week. And in the summer, after closing time, the swimming pools are available to team members too.

Sustainability is a key consideration at the venue, informing decisions throughout the operation, from bulk purchases of ingredients in biodegradable packaging to consolidation of orders with a single wholesaler to reduce transport emissions. There is a focus on local producers too, further reducing the bar’s carbon footprint. The bar team works with the kitchen to repurpose unused ingredients, with a variety of methods used to ensure nothing goes to waste. A carbonation system reduces the use of plastic bottles, while the air-conditioning system operates with water from artesian wells.