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Loulou, the restaurant – Musée des Arts Décoratifs
Loulou, the new restaurant of the Musée des Arts Décoratifs, is located in the privileged heart of the Palais du Louvre.
In perfect harmony with the context, Benoit Dargère has created a seasonally synchronised menu with dishes from the Côte d’Azur and the Italian Riviera, as well as some classics featuring local produce from the South of France, Italy and Sicily.
RIJKS – Rijksmuseum
Inside the colossal Rijksmuseum in Amsterdam, with its focus on art and history, the RIJKS restaurant was opened in 2014, structured around an open kitchen in the Philips wing.
They serve a lunch and dinner menu that incorporates mainly local, Slow Food-friendly ingredients for dishes such as potatoes with Dutch Messeklever cheese, North Sea bream and a Swedish cabbage steak.
Nubel – Reina Sofia
The Reina Sofia Museum’s restaurant conceptualises haute cuisine from brunches and signature cocktails to sublime dishes in a subtle, cosy and unique atmosphere. The space was created to complete the museum visitor’s experience.
At their tables, they serve daily brunch, eggs, pokes, pancakes, pancakes, hamburgers and freshly baked pastries for happy mornings and delicious afternoons, represented under a young, urban cuisine that defends traditional gastronomy under innovative techniques.
Le Frank – Fondation Louis Vuitton
Le Frank is a fine dining establishment located in the art space of the Fondation Louis Vuitton, which opened its doors at the end of 2014 and exhibits works by modern and contemporary masters such as Gerhard Richter and Ellsworth Kelly.
Frank Gehry, the architect responsible for the building’s design, also conceptualised the dining room itself, while the menu is overseen by Michelin-starred chef Jean-Louis Nomicos. Contemporary French cuisine includes dishes such as veal fillet with Pont Neuf potatoes and a chocolate grand cru with caramel fondant and salted butter.
Nerua – Guggenheim Bilbao
Josean Alija has been able to cultivate his own style at Nerua Guggenheim Bilbao: aroma, beauty, texture and flavour are the bases that define an essential and approachable cuisine’, say the notes of this contemporary restaurant housed in the emblematic museum.
This museum restaurant offers a seasonal menu orchestrated by chef Josean Alija, formerly of Bulli. At its tables and in its minimalist and sober aesthetic, the food shines through with dishes such as cod tripe with red onion and squid broth; stewed spinach with almond milk and olive oil; and an orange sponge cake with apple cream, mint and pumpkin seed ice cream.
Bar Luce – Fondazione Prada
Creatively directed by filmmaker Wes Anderson, the Bar Luce at the Fondazione Prada in Milan becomes one of the most aspirational and aesthetically elevated restaurants inside a museum.
Amidst the whimsical décor, formica chairs, old pinball machines and jukebox, diners can enjoy a more casual menu of Italian-style sandwiches and paninis, fresh pastries, gelato and tiramisu. Bar Luce also offers a wide selection of cocktails and wines.
Akabeko – Museo D’Orsay
The Japanese restaurant Akabeko unfolds over the Parisian Musée D’Orsay, as a place to romanticise the gastronomic experience offered by its chef Yasuo Nanaumi. His tasty cuisine fuses creativity and savoir-faire inspired by the two cultures to create a subtle Omakase menu that respects the products and the seasons.
On the menu, haute cuisine is served in the form of scallop tempura aumônière, amberjack carpaccio, soy sauce, yuzu, olive and sesame oil or pickled turnips, tobiko (flying fish roe) perfumed with wasabi. And it culminates with a refreshing coconut cloud sushi, Isautier 14-year-old rum, mango confit and Pedro Ximénez caviar.
