Inspired by the works of the famous French illustrator Jean Henri Gaston Giraud, Moebius – located in the heart of Milan – is a multifaceted space where food, culture, music and drinks combine. Housed in an old textile warehouse, the open-scale concept is home to a vinyl shop, two restaurants, and, of course, a cocktail bar. It has been designed by the renowned Studio Q-Bic of Florence, which specialises in post-industrial renovations.

Having access to a one-Michelin-starred kitchen, the bar collaborates closely with the cheffing team to bring guests cocktails that take Italian classics and redefine them in liquid form. Its most popular cocktail is the Pesto Martini which combines vodka, white balsamic vinegar and homemade pesto. Collaborating with the kitchen team is a larger part of how the bar at Moebius works and, as a result, cocktail recipes are closely related to the world of gastronomy (Italian and other cuisines too).

The drinks menu is split into distinct parts, including a Highball section featuring six long cocktails that reflect the venue’s tapas restaurant; another part represents the space’s one-Michelin-starred restaurant with a showcase of six experimental cocktails which play with technique and unexpected flavour profiles; and there is also a non-alcoholic offering, featuring things like its N/A Negroni.

Homemade ingredients are also implemented, such as a clear mango soda, pesto fat-washed vodka and clarified gremolata sauce to use in a Negroni. Infusion, low temperature cooking, forced gasification, osmosis extraction, spherification, aerification, and gelation are all techniques the bar team utilise to take their cocktails to new heights. Attention to ice, glassware and garnishes is also on point. Any unusual ingredients are explained on the menu to help guests identify flavours they may or may not enjoy.

Working in such a fast-paced and vast establishment means that staff need to be at the top of their game and work as a team in order to deliver drinks and orders efficiently and to the standard that matches the kitchen. The team organises sports activities such as football and volleyball, to allow the team to spend time together outside of their work environment. Other activities year round are important for creating bonds, and the management team also takes pride in making sure staff feel heard and safe so they can grow and thrive at work. The welcoming nature of the staff at Moebius and the sense of palpable camaraderie are both elements of service that guests have noted – team building is clearly paying off.