A Filipino wine bar capable of capturing the taste of Milan’s diners and carving out a place in the city’s food scene with a distinctive identity: this is “Balay”, the venue created by young Italian-Filipino chef Ray Ibarra, opened in summer 2025 between Porta Venezia and viale Abruzzi.
The project stems from an unconventional idea: combining natural wines with a “world” cuisine offering, where Filipino roots blend with Japanese and Indian influences. A format focused more on personal experience than on codified tradition, in line with Ibarra’s vision, who describes the venue as a “home” before even being a restaurant.
The name “Balay”, which in Filipino means “home”, reflects an intimate and welcoming concept. The space stands out for its hybrid atmosphere between contemporary design and domestic suggestions: colorful tiled floors, vintage furniture, travel objects, and pop details help create an informal yet refined setting.
Born in 1998, Ibarra brings to the project a background shaped by experiences in venues such as Bentoteca and Pan, the restaurant of chef Yoji Tokuyoshi. This training is reflected in a menu of small plates and sharing dishes, designed to pair with a selection of natural wines and encourage conviviality.
Among its distinctive features is also its communication strategy: before opening, the venue built awareness by distributing branded candies as a promotional tool, signaling a creative and direct approach to engaging the public.
Located in a neighborhood historically vibrant in gastronomic terms, Balay aims to become a new reference point for a young and curious clientele seeking innovative formats. Observers highlight a balance between trendiness and authenticity that, at least for now, appears to have struck the right chord.
https://www.instagram.com/__balay
