The Milan Triennale has recently restored its panoramic terrace (total cost 680,000 euros), also with the aim of offering the city a new, innovative gourmand dining option, another facet of the offerings the Triennale has prepared for Expo 2015 and for the program of 2016, when the Triennale of Milan will finally return to its status as a major international exhibition, a role that made it a worldwide reference point in the past.

Now open to the public, the new Terrazza Triennale restaurant is run by the award-winning chef Stefano Cerveni, in a facility designed by Paolo Brescia and Tommaso Principi of the Milan-based studio OBR, which from 15 competitors won the competition organized by the Triennale in July 2014.

In practical terms, they have constructed a glass pavilion on the roof terrace of the Palazzo dell’Arte of the Milan Triennale (recently restored by Alessandro Pedron), which is 33 meters long, 4.7 wide, with a height of 3 meters and an overall area of about 150 m2.

Positioned parallel to the elevation on Parco Sempione and set back by about 3 meters from the edge of the building, it stands out for a light modular structure in stainless steel composed of seven 4.7-meter modular spans, at the same pace as the arches of the historic building designed by Giovanni Muzio.

The perimeter of the pavilion can be opened completely on all four sides thanks to a sliding system on the long sides, and a rail-mounted system on the short sides. In the open configuration the pavilion is like a metal frame seamlessly inserted on the terrace, since the corners no longer enclose the space.

Completely in glass, also for the roof, the pavilion is protected by a large awning composed of eight modules, 4.7 meters wide and 10 meters long, that roll up completely thanks to a motorized system.

Dynamic use of the awnings and the sliding partitions allow for different functional configurations, in keeping with weather conditions, like a self-regulating bioclimate greenhouse, guaranteeing environmental comfort with minimum use of air conditioning across days and seasons.

The shade from the mobile awnings ensures climate control inside, in both summer and winter. In the spring and fall natural ventilation is provided by large glazed openings on opposite sides.

While in the daytime the awning has a role for energy savings and environmental control, in the evening it becomes a luminous lantern, or a video installation driven by synchronized projectors positioned outside.

Between the pavilion and the existing canopy an aromatic garden – created by the landscape designer Antonio Perazzi – functions as an environmental buffer to accompany visitors to the entrance of the restaurant along the existing portico.

The geometry of the pavilion forms three functional areas: the reception zone with the panoramic bar on the southeastern end; the show cooking area at the northwestern end; the dining room at the center, with different possible configurations to respond to the flexibility demanded by performances and temporary events.

With this approach, the pavilion is like a sensitive space in constant evolution, interacting by means of dynamic indoor-outdoor exchanges.

edit by Olivia Cremascoli

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View of the glass and steel structure.
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Stefano Cerveni, a chef with one Michelin star, working at Terrazza Triennale – Osteria con vista.
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The glass and steel structure of the restaurant was produced by Capoferri of Adrara San Martino (BG); other partners include Artemide, Electrolux, Albed, Daikin, Dedar, Rapsel, Fiamm, Unifor.
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The Terrazza Triennale restaurant: Paolo Brescia and Tommaso Principi of OBR have designed a transparent ‘greenhouse’ immersed in greenery and perched over Parco Sempione, with a spectacular view of the Sforza Castle and the whole Milan skyline.