Some celebrate professional milestones quietly, while others turn them into stories of international success. Lorenzo Querci’s Moebius Milano—a hybrid of bistrot, Michelin-starred fine dining restaurant, and cocktail bar—has done just that. Five years after opening, Moebius celebrates a remarkable achievement: breaking into the prestigious World’s 50 Best Bars list, securing the 38th spot. This success stems from a strategy built on international event participation, strong communication, and most importantly, a focus on the well-being of the team—a group that has fostered an authentic, relaxed, and creative environment.
Moebius, When Passion Leads to Global Excellence
“I never thought I’d go from law school to a cocktail bar,” says Querci. Yet, with 36 employees and 500 customers each evening, Moebius Milano is proof that unconventional paths can lead to extraordinary destinations. The journey even took them to Madrid, where Moebius joined the ranks of The World’s 50 Best Bars.
Querci’s mixology story began five years ago when he traded his suit and tie for a shaker and bar counter. Growing up in a family with restaurant roots—his father ran a restaurant in Siena in the 1980s—Querci’s upbringing, combined with stints in Tuscany, Milan, and Hong Kong, set the foundation for Moebius to become more than just a venue.
The Secret Ingredient: The Team
The real magic of Moebius lies not just in the numbers or service quality, but in how Querci has built relationships—both within his team and across the international mixology scene. “I don’t just remember names; I recall everything about the people who work with me,” he says. “I’ve helped team members buy homes or motorcycles when they needed it.”
At the forefront is Giovanni Allario, an internationally recognized bar manager. “My team is highly skilled, but what truly sets us apart is the bond we’ve built,” Querci adds. He also emphasizes creating a workplace where staff can thrive professionally while maintaining a healthy work-life balance. “I know that many of my team members are dedicating some of the best years of their lives to Moebius,” he reflects. “The least I can do is ensure it’s a positive, supportive environment.”
Building an International Network
The road to global recognition was paved with consistent effort, event by event. Moebius hosts at least one event a month on-site, plus two external guest shifts, allowing the team to build invaluable connections. A pivotal moment came when Licorería Limantour—already on the World’s 50 Best Bars list—invited Moebius for a guest shift in Mexico. “That was when I realized we were on the radar of the world’s top bars,” Querci recalls.
The Importance of Recognition
Moebius’s success lies in its ability to stand out authentically while maintaining high standards across its multi-faceted structure. Unlike rigid criteria in the Michelin Guide, The World’s 50 Best Bars focuses on the overall experience—the warmth, vibe, and atmosphere that linger long after a visit.
The awards ceremony in Madrid was a crowning moment, but for Querci, the joy of sharing it with his team made it unforgettable. “We were the largest, liveliest group at the Madrid Arena,” he recalls. “When you’re happy, you want to share it. Making the list felt like an overwhelming wave of joy for all of us.”
Looking Ahead for Moebius
As he reflects on the future, Querci remains grounded. While the achievement is significant, he’s not chasing a higher ranking. Instead, his focus is on preserving the authenticity and passion that made this success possible. “Making the list was monumental, but what mattered most was doing it together, sharing the moment, and celebrating as a team,” he says.
Images courtesy of Moebius Milano, credits Julie Couder
