The Torre restaurant is, according to Koolhaas definition, as “a collage of themes and pre-existing elements” that combines works of art and design furniture. Spread over 215 square-meters the space is divided into two areas: the bar and the restaurant, characterized by the contrast between the large floor-to-ceiling windows, which offer an unprecedented view of the city of Milan, and the warm tones of the parquet, the walnut wood paneling and the hemp panels that cover the walls.
The bar has a central counter, with spirits and liqueurs from all over the world, where it is possible to have a cocktail and a light dinner. On the left is a fireplace surrounded by Soviet armchairs and Eero Saarinen’s Tulip tables. In this environment, there are two works – Cappa Per Caminetto (1949) and Testa Di Medusa (1948-54) – by Lucio Fontana, while the polychrome Ceramic Pilastro (1947) by the same artist introduces to the restaurant hall.
The restaurant that counts 84 seats is arranged on three levels slightly offset from each other to recreate an ideal lookout point. The first two are furnished with wooden tables and Executive chairs by Eero Saarinen and feature a selection of paintings by William N. Copley, Jeff Koons, Goshka Macuga and John Wesley. The last level features original furnishings from New York’s “Four Seasons Restaurant” designed by Philip Johnson in 1958 and elements from the installation by Carsten Höller The Double Club (2008-2009).
Inspired by the tradition of the Italian restaurant, the walls feature artist’s dishes created for the Torre restaurant by John Baldessari, Thomas Demand, Nathalie Djurberg & Hans Berg, Elmgreen & Dragset, Joep Van Lieshout, Goshka Macuga, Mariko Mori, Tobias Rebherger, Andreas Slominski, Francesco Vezzoli and John Wesley, part of a series open to new contributions.
The triangular outdoor terrace overlooks the urban space and features porphyry paving and metal grills that are characteristic of the exterior of the complex. The surface of 125 square meters is divided into a restaurant area with 20 seats on bistro-style folding tables and chairs and in a bar area where sliding tables along the parapet are made up or split according to needs. On the seventh floor, there is the chef’s table, an exclusive and reserved space with dedicated services, characterized by a glass wall overlooking the kitchens and a private terrace.