Having just reopened, the 13,000 square foot Mediterranean-Asian rooftop restaurant, MILA Miami, is back with an appetizing new menu that brings together two phenomenal styles of cuisine. Situated in South Beach, Florida, this 250-seat restaurant delivers an unforgettable culinary experience accompanied by an inclusive selection of Balearic music, all the while surrounded by fine wooden sculptures by Russian artist Denis Milovanov and French artists Etienne Moyat and Benoit Averly, whereas internationally recognized Kay Lynne Sattler finished the interior’s façade with her clay and paint pieces, among others. With their Mediterranean heritage as well as passion for Japanese cooking & culture, native French owners’ Gregory and Marine Galy have realized a truly innovative space alongside LA based interior designer, Olya Volkova.
Well known for the design she created for the Fig & Oliver restaurants, Olya had taken this project as a challenge to bring harmony to a space with a varied design brief. “To find the points of connection and common thread between the two deep and rich cultures and cuisines was an exciting challenge that took time and iteration to discover,” states Interior Designer, Olya Volkova. “First, we dove deep into the Japanese philosophy of wabi-sabi which really resonated with Greg and Marine personally, tying back to the aesthetics of their Mediterranean roots. We then layered in natural and artisanal elements from areas like the Cycladic and Balearic Islands to add texture and color evoking a sense of eudaimonia – peace of mind, happiness and inner fulfillment. Only through these exercises we were able to achieve a balance between natural materials and natural beauty in a space that evokes the sense connection between these different but similar food, culture and lifestyle experiences.”
Upholding their mantra of “joie de vivre”, which means joy of living, MILA cultivates a dining experience like no other as Miami’s thrilling nightlife integrates with the space’s intimate ambience. Palatable ingredients, such as miyazaki wagyu, olive wagyu and ohmi wagyu, which are imported from Japan, will no doubt satiate even the most refined pallet. The menu continues to entice oneself with a sizeable list of signature dishes: black rock lava grilled prime filet, beef short rib ‘kalbi,’ foie gras & uni diver scallop, truffle rossejat, shawarma-spiced wagyu gyoza, and a ‘MediterrAsian’ maki program, to name just a few. To enhance your eating experience, preparation tables have been set up for the diner’s enjoyment. Here you can watch an entire branzino being put under a blaze with pastis and rosmary; the full process of how a shiso guacamole is blended with a side of black rice chips; a raw bar serving crudo, poke and sashimi atop ice and dry ice; or some delectable desserts served over dry ice and nitrogen ice cream.
“Being able to collaborate with amazing artists and artisans from all over the world, for me, was the most meaningful aspect of this project,” said Olya. “Etienne Moyat wood carved a wall installation specifically for the MILA concept. Also custom pieces like the reception desk by Denis Milovanov, ceramic pieces from Kay Lynne Sattler, Sarah Jerath, Jereime Hirson, Patricia Shone, [and} Boylan Moskov bring the concept of understated elegance to life.”
Withstanding social distancing protocols and safety standards, the festive atmosphere shows no signs of letting up with its savory culinary offerings, high-class service, and stunning design scheme. From the artists’ numerous works to the various raw materials that were utilized to establish its warm and inviting presence, it all contributed to the design philosophy. “One of the key notions in wabi-sabi philosophy is beauty in imperfection and this was our main guiding principle for selecting the community of artists that contributed to MILA – natural, ever-changing and transcendental,” says Olya.
Images Courtesy of: Quinn PR
