Myo: Dining Inside Pecci Museum of Contemporary Art in Prato, Italy

Located inside Centro Per l’Arte Contemporanea Luigi Pecci (Center for Contemporary Art Luigi Pecci), Chef Angiolo Barni proposes two versions of Myo: a restaurant and a bistrot. The kitchen is greatly influenced by traditional flavors which he is attached to with innovative prints matched by well-chosen wine proposals. 

The restaurant, which opened in October 2016, is a fine dining area that serves lunch and dinner with a separate entrance from the museum. Whereas the bistrot that opened two years later, is accessible to the visitors of the museum. It has a younger market serving easier and more economical dishes but without losing the essence of the usage of quality raw materials, priced between €10 to €20. 

Angiolo comes from a family of bakers in Prato then the activity expanded into a restaurant, Enoteca Barni in 1995 wherein Angiolo became known for his excellent contemporary dishes. His culinary education started in the company of his grandmother in her kitchen when he was young. It was then formalized at Ecole des Arts Culinaires in France with the grand triple Michelin starred Chef Paul Bocuse followed by professional experience in the kitchen of another excellent French chef, George Blanc.  To add prestige to his experiences, in 1999, he had the privilege of welcoming ex-U.S. President Bill Clinton in his restaurant. 

The menu of the restaurant has entries for appetizers at around €16, first plates of pasta and risotto averaging €16 as well, main courses of meat and fish between €24 to €28 and the dessert at around €8.

Being a lover of contemporary art eversince he was young, Angiolino is in an ambience he is comfortable with. In fact, even the name of his restaurant and bistrot is inspired by the famous 1951 abstract artwork of Cy Twombly called Myo.

Ristorante Myo

Viale della Repubblica, 277

59100 Prato, Italy

Tel: +39 0574 1597312

Open for lunch and dinner from Tuesdays to Saturdays | Sundays lunch only 

Closed on Mondays 

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