Starting Sunday, Sept. 29, Bap is launching its new brunch, an experience that combines the “Slow Breakfast” philosophy with an a la carte menu. Brunch offers a variety of dishes ranging from typical cafeteria fare, such as fried eggs and pancakes, to more elaborate dishes such as wok rice with beef and vegetables, falafel on carrot hummus, and cauliflower steak with chickpea hummus. Leavened items include pain suisse, croissants, and maritozzi, while toasts range from classic croque madame to avocado toast.
The beverage offering is equally curated, with a focus on specialty coffee, available in a variety of single-origins and specially created blends. A unique alternative for cappuccinos is the potato latte.
A little more information about Bap
Bap is an establishment that combines specialty coffee with fine dining, offering an all-day long experience with a strong international flavor. It was opened in July 2024 by Giulia Mauceri, Marianna Gallo, and Matteo Anselmi, and is an inclusive environment that takes customers on a discovery of specialty coffee.
The café’s design is modern and welcoming, with interiors reminiscent of a New York style, featuring a mix of Scandinavian and Japanese elements.
With a total area of about 150 square meters, Bap offers 40 covers for lunch and 30 for dinner. The day begins with an international breakfast that includes yeast pastries, croissants, cakes and other pastries, accompanied by specialty coffee and potato milk as a plant-based alternative for cappuccinos.
Savory croissants and mini-stuffed sandwiches are served starting at 11: 30a.m ., while lunch begins at 12:30 p.m. with an informal but thoughtful mise en place. The lunch menu includes dishes such as ossobuco gyoza and Thai-style marinated beef, accompanied by a selection of wines. In the afternoon, the kitchen stays open for snacks and appetizers, also offering a selection of classic and signature cocktails.
In the evenings, especially on weekends, Bap transforms into a fine dining restaurant with a menu signed by chef Matteo Anselmi. The culinary proposals are mainly inspired by Japanese cuisine combined with Italian tradition. Dishes include linguine with blue lobster and oriental spices and quail with roots in various textures.
📍 Via Raffaele Cadorna, 5. Near Porta Pia.