A synthesis sought by chef Sergio Herman based on an unusual combination, with dishes from our tradition matched with oysters and lobsters in a refined contemporary environment.…
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In the kitchen a twenty-four-year-old chef who blends the flavours of tradition with contemporary taste…
Picnics in the shadow of the skyscrapers, international cross-fertilizations and summer seafood dinners to go back to normal post-Covid19…
From Trastevere to Piazza Navona to the Park of Appia Antica, three places where you can savour the taste of quality next door to history Rome has so many new places to eat, restaurants that are tailored for people who are spending the summer in town or for visitors to…
From catering to bistro, the idea comes from three young women who trained at the Michelin-star restaurant Joia…
The highest quality raw materials and a cooking philosophy that aims to introduce unexpected flavours and new food combinations Gourmet cuisine came to Sardinia about twenty years ago, but it did not find fertile ground right away. The island has always valued tradition, even at the table. Cross-fertilizations were not…
Willy Zelger and his daughter Petra talk about how they startedtheir restaurant, a space they entrusted to the design of Pedevilla Architects The month is June, when the days are longest. Imagine eating delicacies from the Alto Adige region, accompanied by excellent beer inside a medieval courtyard. This dream comes…
In Milan the restaurant that won the Food&Wine Italia Awards 2020 acknowledgment…
Quality, analysis, innovation and testing: the four ingredients to success. Design by Alvisi Kirimoto…
A 25-seat restaurant, with an open kitchen for a truly experimental laboratory…
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