Everything
Locanda Pandenus, overlooking a leafy square from in typical Milanese style, is a small bed and breakfast establishment born in the heart of historic Brera. The bed and breakfast has two rooms, located on the first floor of a railing building that still preserves the characteristics of the building of the century. This is the first hospitality project developed by the young entrepreneur Filippo Lecardane who, with the Pandenus brand, has brought a new concept to Milan, away from the traditional idea of a bakery or coffee shop, instead creating a place to spend time, anywhere from breakfast to supper, enjoying life and the company of anyone who wants to stop.
An old Lombard saying goes, “bread and nuts, married food”. From this love for bread Pandenus was born (nut bread, in fact), a place where you can enjoy a pleasant break seven days a week, from 7 am to late at night.
The success of the first bakery opened in 2007 in via Tadino, led to the opening of three more establishments, all in Milan in just a few years. In 2015 a new opportunity presented itself: an apartment was available for lease on top of the Largo la Foppa premises and the idea of a small bed and breakfast took shape thanks to the project by Giuseppina Motta of the Mpa Architetti studio.
The residence, now completely renovated, now contains two independent rooms that wind around a narrow corridor with walls covered in fabric. The interiors of the apartment, characterised by herringbone laid parquet, have rediscovered the atmosphere of old Milan, lost in the many interventions carried out over the years. The custom-made furniture, all made by local craftsmen, combined with accessories and design lamps, are light and functional. The dusty nuances of grey-green, ocher and terracotta are the stars of this establishment, echoing the sentiment of a 360 ° concept of hospitality, dedicated to those who love feeling at home even when traveling. In this spirit, each morning at seven am guests receives a basket with their favourite newspapers and croissants – still warm from the oven below, located on the ground floor.
