On 4 Aug 2025, I was invited to take part in the takeover of Moebius Milano at the majestic Castello di Casole. For Moebius Milano, this was the icing on the cake of a remarkable year in which they won Best International Restaurant Bar at the Tales of the Cocktail Spirited Awards 2025, placed 38th in World’s 50 Best Bars 2024, and were awarded a coveted Michelin Star.

Bar Visconti, the venue for the takeover was spectacular, overlooking the rolling Tuscan hills in the province of Siena. For Moebius Milano owner Lorenzo Querci, 69th on Bar World 100 in 2025, the event at Castello di Casole was a bit of a homecoming given that he grew up in Siena. Sponsored by Diageo, the Moebius cocktails included Leaf and Tonic, a summer reinterpretation of the gin and tonic with Tanqueray 10 gin, Venturo, fig leaf and tonic water.

We were also treated to Hortus Vitae, the new bar menu powered by Simone Moschini, who tends to the vegetables, fruits and botanicals growing in the gardens at Castello di Casole. Simone’s garden is home to edible flowers, oyster leaves and many other interesting plants, allowing Bar Visconti to source its ingredients only a few steps away, for a true farm to bar cocktail experience. The menu embraces the growing trend of a lighter drinking style, including 5 low ABV and 3 zero ABV signature cocktails. The menu was designed by Food and Beverage manager Tommaso Ondeggia in collaboration with Bar Manager Alessio Onida and the team at Bar Visconti.

The Hortus Vitae physical menu itself is environmentally concious, made with coffee grounds, citrus peels, and recycled paper. The menu is presented next to a mini-display greenhouse showcasing some of Simone’s protagonist ingredients featured in the cocktails. One such plant is chamomile, featured as a homemade liqueur in Flora’s Harmony alongside fresh elderflower syrup, lemon juice and Farmer’s gin.

Moebius Milano at Castello di Casole in Siena /August 10, 2025 by shane eaton