In Italy, it’s known as the four M’s:

- Macchina (the machine)

- Miscela (the blend)

- Macinino (the grinder)

- Mano (the skilled hand of the barista)

Zibetto has them all. Owner and barista Anastasios Nougos learned the trade at the famed espresso bar Sosta in Stockholm, which clearly informs the look of his present space.

Clean lines, marble bar, no chairs, no stools, no laptops. It’s a mixture of modern Swedish design and the warmth of a traditional Italian espresso bar.

Anastasios  was born and raise in Sweden, his mother Greek and his father Italian. He always admired how personal the coffee culture in Europe was standing at the bar, sipping a cappuccino and speaking to the barista. Which is exactly what inspired him to create two New York City Zibetto locations, one in mid-town and the other downtown.

Right after he signed his midtown lease, Starbucks moved in. Not a problem for Zibetto, this is not a place for Wi-fi seekers, this is for serious espresso drinkers. Their brew is custom blend, and the people who work there are highly trained. In addition to cappuccino, macchiato, and a simple caffé, they also offer panino, cornetto, and sodas.