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1930

Milan

Experimental serves in clandestine spaces

Milan's first and most storied speakeasy spent years as the object of near-obsessive pursuit among cocktail enthusiasts, all trying to uncover its secret address and secure the elusive reservation that granted access to its pre-Prohibition atmosphere and forward-thinking drinks. Today, the venue has moved, and while it is no longer technically hidden – it now occupies the lower level of Mag La Pusterla, another property within the Farmily Group portfolio – entry remains selective, and never entirely guaranteed. The new 1930 unfolds across two intimate rooms separated by a heavy velvet curtain. One centres around a marble-topped bar counter and the other, anchored by a vintage jukebox, is reserved for smokers. Sculptural chairs in rattan sit comfortably alongside the artwork on the walls, while uniforms made from Loro Piana fabric lend an understated elegance to the team led by Benjamin Cavagna.

Among the most notable developments is the structure of the cocktail list itself, conceived like the menu of a classic restaurant, with appetizers, first courses, mains and desserts. Each drink becomes an experience that moves between liquid and solid textures. Tortellini in Brodo, for instance, pairs chicken broth with bitters and arrives with the pasta to be eaten between sips, served in ceramic reminiscent of a soup tureen. Parmigiano Colada, meanwhile, layers truffle notes with cheese and rum, an audacious combination executed with remarkable balance. The choice is left to the guest: begin with the appetizer, or go straight to dessert?

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