Mushiki hotel was born from the concept of hotel food, in an existing industrial complex "The Steam Factory", a place rich in character, evoking the industrial history of the city of Milan. The genius loci of the place was inspiration for the project in which the element of steam becomes evocative link between food and wellness. It caters to a mixed audience attention to the services offered, product quality and aesthetics.The Mushiki hotel located in a well-connected, there is an offer with innovative experimental, not yet present in the current context of the city, with a watchful eye on the organization of promotional events taking place in cities on the theme of food and beverage, growing point reference and active pole of this line in the path of Discovering Milan, already recommended by a national marketing communications in view of Expo 2015. It is expressed as a meeting place where indoor and outdoor spaces revolve around the concept of food as well understood where steam is king. The steam becomes twofold wholesome and beneficial element in the whole of purification, both in the kitchen in the well-being. The hotel rooms are divided by communicating with each other smoothly to allow spontaneous steps. Outdoor living area is accessed through a filter between inside and outside, allowing a longitudinal cross a pleasant passage, left a comfortable seating area right in the green spots that accompany a course of aromatic odor. By accessing the reception, the first reception area for guests, you go to the lobby hospitality intended as a large gallery, from which it is sitting in the comfortable seating areas, and across it you can see without being too involved, the grounds surrounding the lounge bar , restaurant, laboratory experimental kitchen, spa, gardens, places of hospitality core of the food. These spaces are rendered while being easily accessible confidentiality with baffles and panels in the lounge bar and gallery become dividing walls, green walls that form the backdrop to tree trunks, evoking the tropical forest, repeating and alternating throughout the gallery. In the restaurant the centrality of the kitchen becomes the protagonist, making visible what is the art of cooking through steam, and the kitchen as the stage. Panels in which are represented macro images of foods fall into the restaurant. The same visual impact is given to the experimental laboratory fully visible through large windows, where anyone can choose to engage in the creation of innovative dishes, deciding then to stop and taste. The spa concept gathers steam understood as physical, from the reception of the spa spaces follow each other in an accompanying smell pretty route through smells of mint, citrus, etc., and tactile sensations through the water in its different states on the skin . It finally arrives relaxation area that juts out into the garden planted with aromatic essences. The garden then collects the projection of the interior spaces, creating angles that are smoothly absorbed by vegetation in a suggestive visual and olfactory. The colors used are based on nature in shades of green, the colors of the earth from neutral to brown