Last year we collaborated with the important chef-entrepreneur from Cilento Paolo De Simone to find the right location for Modus, a gourmet restaurant with cocktail bar which quickly became very successful and also entered the Top 50 Pizza Italia 2022.
And after the opening of the restaurant with Cilento specialties, we are happy and honored that the chef has chosen us again for another important piece of his business project: Modus Gastronomia opened its doors a few days ago.
Italia Fudosan Real Estate for Modus
With our accurate real estate consultancy work, specialized in the retail and food sectors, we assisted chef De Simone in choosing the two locations.
The Modus restaurant, covering 200 square meters, is located in via Maffei, in the Cinque Giornate area, while Modus Gastronomia is located in via Cesare Battisti, opposite the Court, in the pulsating heart of Milan.
The internal spaces of Modus Gastronomia
The gastronomy formula is different from that of the restaurant, refined and exclusive. It’s a small bistro, open from breakfast until 8pm, with ready-to-eat Cilento dishes for tasty and quick lunches and the possibility of take-away.
Even the spaces are different, more intimate in the gastronomy, for a total of 24 seats. The interiors, on the other hand, follow the elegant thread of the large restaurant and consistently take up the colors, dominated by green and gold.
Modus Gastronomia: the Mediterranean menu
The culinary proposal of the Cilento chef always smells of tradition, of a Mediterranean diet, simple, healthy and sustainable, with low waste. Every day the dishes on the menu are fresh, prepared in the restaurant, finished and enriched in gastronomy.
The products and the raw material are excellent and from Cilento, consistent with the origins of De Simone. Little meat, many vegetables, cereals, legumes and cheeses, such as mozzarella.
In the Modus gastronomy menu, among the leavened products, instead of the excellent pizza that can only be tasted in the restaurant, there are focaccia with Cilento tomatoes and bread with ancient grains from the Cilento Natural Park and sourdough.
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