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THE BROAD VIEW

A new reason to go to a museum? The food

Museums from San Francisco to Stockholm are spiffing up their menus. They have gone beyond pretzels and Snapple to tapas, charcuterie and ethnic foods.

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The Rijksmuseum in Amsterdam is home to the three-year-old one-Michelin-star restaurant RIJKS. Its menu celebrates Dutch produce and slow-food principles, while also giving a nod to the country's deep trading roots.

AS museums become ever more expensive to build - and to visit - it makes sense that the stereotype of the museum café is also undergoing a metamorphosis.

Sonja Finn, the Pittsburgh chef recently tasked with running the culinary programme at the Carnegie Museum of Art, says: "People think

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