A central counter covered in iridescent scales, walls teeming with fantastical creatures, a secret room lined with 1960s vinyl, and a comic-themed room. No, this isn’t the latest Triennale exhibit—it’s the new temple of mixology, Salmon Guru Milan, set to shake up the city’s nightlife. Already a sensation in Madrid (ranked 23rd on The World’s 50 Best Bars) and Dubai, Salmon Guru has chosen Milan for its first foray into Italy, bringing a breath of that “Spanish avant-garde” that has expanded from cuisine to every facet of hospitality.
Salmon Guru Milan: Always Against the Current
The original concept of Salmon Guru Madrid is alive and well in Milan, though with a crucial twist, explains Diego Cabrera, the mastermind behind the project. “Here in Milan, the entrance is central, allowing guests to choose their own path through the space. We’re not a speakeasy, even though we have a hidden area, and we’re not a restaurant, even though we serve well-crafted dishes. We are Salmon Guru—a cockteleria with a unique identity: unconventional, cutting-edge aperitifs.”
The salmon motif, ever-present in the brand’s logo, is no coincidence. As with all of Cabrera’s concepts, the idea of challenging conventions and swimming against the current in contemporary drinking culture is front and center. This bold approach is amplified by a partnership with Farah George Farah of Elements Hospitality and Stefano Percassi, heir to the retail empire that brought brands like Starbucks and Victoria’s Secret to Italy.
A Journey Through Distinct Spaces
“The goal has always been to take guests on a journey around the world,” Cabrera explains. Located at Via Ezio Biondi, 4 – just across from the renowned IYO Restaurant – Salmon Guru Milan is a kaleidoscope of unique spaces. “When you walk in, you’re crossing through different countries and continents. There’s the Animal Print Room, a jungle-like area featuring fantastical creatures and the main bar; the Asian Night Room, adorned with a ceiling of oriental umbrellas; the Comic Room, lit by neon with a large social bar hiding a bartending station; and finally, a 1960s tropical speakeasy designed for about ten people,” Cabrera reveals.
Access to the secret room takes you backstage, offering a glimpse of bartenders at work. Lorenzo Rossi, bar manager at the Milan venue, highlights this intentional transparency: “We designed the bar to foster direct interaction between bartenders and guests. The concept of sharing extends beyond tapas to create a fully immersive aperitif experience.” This hidden space is inspired by New York’s Boom Boom Room, Cabrera adds: “Guests can play their own music, chat freely, and craft their own vibe. The vinyl-lined walls allow us to refresh the ambiance constantly—just swap out the records, and the room transforms.”
The Cocktail Menu of Salmon Guru Milan
But it’s in the cocktails that Salmon Guru Milan truly reveals its rebellious spirit. The retro-designed menu, complete with vintage illustrations, showcases a range of creative offerings. “There are 27 drinks in total,” says Rossi. “Alongside our signatures, we’ve included three Moment Drinks: a Piña Colada, an Espresso Martini, and a Bloody Mary. These will be suggested at specific moments, with small objects placed on the table to indicate the best time to enjoy them, all in our signature versions.”
A Flavor Map
The menu opens with the Fruity section, celebrating the natural sweetness and brightness of fruit. A standout is Arrow, a tribute to the creative mixology of Salmon Guru Madrid. This drink combines pisco infused with passion fruit and guava, fresh apple and lemon juice, and a homemade pink pepper and bay leaf syrup for a complex aroma. Served in a sculptural glass resembling an arrow, it’s topped with a coconut foam for added depth.
Next is Refreshing, featuring crisp, revitalizing cocktails. Highlights include Inspiración Paloma, a twist on the classic Mexican cocktail with tequila blanco, fresh basil, cold-pressed strawberry juice, elderflower, and grapefruit soda, and Sublime, a blend of pisco and absinthe with a melon and white balsamic cordial, finished with lemon verbena soda.
Balancing Acidity, Sweetness, and Freshness
The Sour section explores the delicate interplay of acidity and subtle sweetness, creating a dance of contrasts in every sip. Must-tries include Salmon Sherbet, made with gin, English aperitif, pomegranate juice, and celery bitters, served with a lemon sorbet in a traditional Japanese chawan, and Risueño, combining tequila and amontillado sherry with lemon juice and a homemade thyme and rosemary syrup, finished with a bitter-yuzu popsicle.
For the adventurous, the What the Fuck? section brings avant-garde mixology to life. One standout is Spaghetti Incident, featuring basil-infused vodka, celery cordial, and a burrata and tomato foam—a liquid homage to Italian cuisine. For those who prefer non-alcoholic options, the For Drivers section delivers high-quality zero-proof cocktails like Free the Bunny, made with non-alcoholic gin, spiced carrot juice, and a coconut-yuzu foam.
A Taste for Sharing
The food menu follows the same unconventional philosophy, focusing on shareable dishes served on quirky platforms like Maneki Neko cats. Tapas meet international flavors, redefining Milanese aperitivo culture. Cabrera teases future plans: “By March, we’ll have a terrace with space for 35 to 50 guests. The location is perfect for outdoor seating, but first, we want the public to fall in love with the indoor atmosphere.”
Looking Ahead for Salmon Guru Milan
Milan is just the beginning. Cabrera, Farah, and Percassi have already announced plans for an ambitious European expansion. Judging by the success of their Madrid and Dubai locations, Milan is about to discover that the future of contemporary drinking culture belongs to a “salmon” boldly swimming upstream.
Images courtesy of Salmon Guru
