The Bistrot concept is the result of a collaboration established with the University of Gastronomic Sciences in Pollenzo and features an offering based on authentic local recipes, the concept of seasonality, naturalness, typical and regional dishes and recipes from the local tradition. The first Bistrot was opened at the Milan Centrale Railway station with an ad hoc design and a particular attention to environmental protection as testified also by the use of recovery or recycled materials in interior design (like, for instance, chairs from the first years of the 20th century, lined with fabric recovered from old jute bags that had been used to transport wheat and coffee; the use of wooden floorboards taken from old houses being demolished or renovated; extensive use of wood grown in controlled plantations, etc.). Bistrot proposes handcrafted quality and rediscovery of traditional craft expertise.
The food includes regional and local gastronomy, by offering local recipes that represent a large part of the menu. Rediscovering a recipe includes the ability to study the local culinary culture to offer authentic specialties that tell the story of each local area. In the Food offering you can find bread and pizza made locally with yeast, handmade pasta with local eggs and wheat, organic beer, wine from local vineyards, fresh vegetables, fruit juices and fresh smoothies with fruits and vegetables in season. At Bistrot there is an exceptional attention to food, ingredients, their quality and their origin. The goal: to meet tradition and modern consumption habits. Bistrot, through his choices of sustainability, seeks to deeply understand the territory and the people that work and live on it, for everybody’s wellbeing. It has an open and democratic market approach, with an affordable pricing, and it’s based on partnerships with food experts and local producers, such as local suppliers and fair trade suppliers from the Global South.
The concept is also present in Piazza Duomo in Milan, at the Düsseldorf, Geneva, Helsinki, Rome Fiumicino, Bruxelles and Montreal airports, in the Fiorenzuola d’Arda and Cantagallo service stations and at the Utrecht and Venezia S. Lucia railway stations. It recently appears also in shopping malls with new openings at Orio Center (Bergamo) and McArthurGlen Miramas (France). In 2015 Bistrot Milano Centrale won the 2015 Foodservice Award Italy and the CNCC Retailer Award for Innovation in the Food & Beverage category. In 2013 it won the Best Railway station F&B Offer Award at FAB Awards, the international “Oscars” for the food & beverage sector in travel channels organized by the business intelligence magazine “The Moodie Report”.
Bistrot Milano Centrale