June Collective is much more than a trendy bistro for breakfast or lunch: it's a place where food, design, and community intertwine in a single language. Founded by Mythila and Ilze, this constantly evolving project combines top-tier culinary expertise with a carefully curated aesthetic sensibility and a clear commitment to local and sustainable products.

The space was born from a shared desire to create a vibrant, relaxed, and welcoming place. A meeting point where flavors from around the world and seasonal products come together in dishes full of intention. And also a place where connections are celebrated: with the land, with the people who live there, and with those who pass through its tables.

Mythila, originally from India, trained at Le Cordon Bleu in San Francisco and honed her skills in kitchens such as NOMA 2.0, Hiša Franko, and Gaggan. Ilze, on the other hand, is from Latvia and has worked on creative and hospitality projects throughout Europe. Together, they have shaped a unique concept in Milan: welcoming, flavorful, and with a distinctive character.

Since opening their doors, June Collective has been committed to working with ingredients from responsible producers, such as Sardinian fregola from Coda di Lupo or flour from Molino Paolo Mariani, and to collaborating with brands that share their sensitivity to traceability and quality, such as Right Side Coffee.

We spoke with Ilze to learn more about the history and philosophy of June Collective:

How did June Collective come about? What prompted you to create this space in Milan?

Together with my partner Mythila, we noticed a lack of international brunch spots in Milan offering simple yet thoughtfully prepared food, made from scratch with fresh, high-quality ingredients. We wanted to offer an international menu that went beyond the typical avocado toast and pancakes with syrup.

Here, the concept of a "set menu" brunch is also very common, where you're served a tray with several pre-defined dishes. At June Collective, we're all about the opposite: no frills, always à la carte. Although we position ourselves as a restaurant, the idea is that people feel just as welcome if they want to come in just for a coffee, a pastry, or a lemonade.

Your cuisine has a strong focus on sustainability and the full use of ingredients. How do you balance that commitment with creativity and menu variety?

We love that challenge, and we're always looking for ways to make the most of every fruit and vegetable. Here are a few examples: we crush herb stems to make chutneys that accompany some dishes, and the leaves become ingredients in other recipes. We peel lemons before juicing them, and we infuse the peel with oil that we then use in couscous. We use the juice to make homemade lemonade.

Working sustainably isn't complicated: it just takes imagination and a little creativity.

Do you have a favorite pairing between dishes on your menu and any Right Side origin?

We have a spiced carrot cake with cream cheese frosting that pairs beautifully with filter coffee, or with practically any Right Side origin. We also love our cardamom pancakes. We love how the spices we use interact with your coffees.

Both have very international backgrounds. What lessons or influences from those experiences do you feel are most present in June's cuisine and atmosphere?

Undoubtedly, our travels and experiences shape the way we work, from how we manage the team to the atmosphere in our establishment. Something as simple as asking someone who comes in how their day is going can change the dynamic. In Milan, where everyone is in a hurry, that gesture is greatly appreciated and usually brings a smile.

We also like to talk about what we do, both in the kitchen and with coffee. In Italy, there's still a long way to go in terms of specialty coffee. Sometimes, the first reaction to trying a different espresso is surprise, but as soon as you start explaining the origin of the bean, the process, the work behind it... a whole new world opens up.
Unfortunately, many still see coffee as a mere commodity, when in reality what we serve is a handcrafted product.

Do you have any ingredient that you always come back to, that ends up sneaking into all the menus?

We always joke that lemon zest goes with absolutely everything. In fact, we should name our next restaurant Zest.

And chili too! But we use Korean chili flakes (gochugaru), which are much milder than Sicilian chili. We infuse them in oil or use them to dress raw vegetables… they're super versatile!

You've worked with Right Side coffee shops since the project's inception. What do you value most about this collaboration, and what role does coffee play in your concept?

Working with Right Side has been a real success: the entire process, from ordering to receiving the coffee, has always been quick and efficient. We love being able to switch between different origins and varieties, and constantly discovering new coffees. We also share your philosophy regarding sustainability and direct engagement with producers.

Although we position ourselves as a restaurant, we've earned the recognition of the specialty coffee community in Milan (and throughout Italy) thanks to the high standards we apply to our coffee. We believe that quality should be present in both food and drinks. We apply the same care to our drinks menu as we do to selecting the ingredients for our menu. And that, unfortunately, isn't the norm in many restaurants and cafes in Italy, even some with Michelin stars.

For those who are not yet familiar with June Collective, what dishes would you recommend absolutely trying on your first visit?

The truth is, everything is a must-try. It's always difficult to choose things from the menu, because when we add something new, it's because we really love it. But there's one classic that's been with us since day one: the cardamom pancake, which we serve with seasonal fruit compotes and mascarpone. A true delight.

If you prefer something savory, we recommend the çılbır , our version of Turkish eggs, or June's shakshuka, which has a base of gojju —a South Indian sauce with tomato, shallot, garlic and chili, typical of the region where Mythila is from— and which we accompany with poached eggs and our homemade focaccia, which is spectacular.

June Collective is an invitation to reconnect: with flavors, with the seasons, with the pleasure of sitting down to a leisurely meal. If you're in Milan and looking for a place where the food is as much about substance as it is about style, this is a great place to start.

Via Varesina 162, Milan

junecollectivemilano.com
@june.collective