Located in the Robert Olnick Pavilion, Café Silvia has both indoor and outdoor seating, and serves Italian cuisine by chef Luca Galli. The café features both local and international products and produce, highlighting the importance of both the surrounding Hudson Valley and Italy. The café shares the space with The Store which offers relevant publications—including those published by the museum—design objects, artist prints, Murano glass, artisanal Sardinian ceramics, and artist-designed jewelry.
Café Silvia is open Friday-Monday, 11:00 a.m. to 5:00 p.m. The Cafe does not accept reservations.
When Nancy Olnick and Giorgio Spanu, the Co-founders of Magazzino Italian Art Museum, entrusted me with the task of crafting a menu for Café Silvia at the Robert Olnick Pavilion, I embarked on a culinary journey deeply rooted in the essence of farm-to-table cuisine, a concept embraced both in Italy and the United States. My approach was guided by a profound respect for regional and traditional Italian gastronomy, emphasizing the use of freshly harvested vegetables and herbs, sourced from nearby farms and, whenever possible, our very own gardens. We uphold the principles of responsible dining, featuring free-range meats and sustainable seafood products on our menu. Our overarching mission is to ensure that our patrons savor every bite in a style that promotes well-being, with an unwavering commitment to the finest ingredients.
While the food will always be prepared with love, I will make sure that the guests of Magazzino Italian Art will also enjoy their meals in a warm, welcoming environment and by adding my very own personal touch to the farm-to-table concept.
It is my sincere hope that once you savor the flavors we offer, you’ll return time and again, feeling like an integral part of the Magazzino family. Our cozy interiors and enchanting outdoor terrace with views of our grounds and charming Sardinian donkeys’ corral, embrace visitors in our unique dining experience.
Benvenuti e buon appetito,
Luca Galli
About Chef Luca Galli
Luca Galli is the Chef at the café in the Robert Olnick Pavilion at Magazzino Italian Art. Born and raised in Lodi, near Milan, he was raised in a family of legendary cooks. His great grandmother prepared sumptuous banquets for the grand bourgeoise families in the region.
At age 14, Luca entered the Culinary Institute of Clusone near Bergamo. Bringing 30 years of culinary experience, he has previously worked at Harry’s Bar in London and interned at Tony May’s notable restaurant San Domenico in New York City. Traveling the world, as well as Italy, Luca assisted several innovative chefs experimenting with new spices, flavors, and recipes. For many years, he has collaborated with Galleria Christian Stein as well as several companies in the fashion industry such as Alberta Ferretti and Etro.