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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…
The Obicà model “hidden” in the jewel box that is Palazzo Lardarel in Florence…
Chef and barman just over thirty for this venue owned by Andrea Girolami and the brothers Emidio and Fabrizio Pacini, designed by architect Daniela Colli…
Fabio Groppi from TerrAcqua and Michele Cella from Basilico Tredici together for the power lunch “Architectural recipes”…
Complete meals for $7.50 that can be customised by its customers and are inspired by the great culinary traditions of the world. It will also feature vegan and gluten-free choices At 241 Washington Street in downtown Boston is Spyce, the first restaurant in the world with a robotic kitchen. Opened…
A menu that blends the rural spirit and memory. The SanBrite restaurant in Cortina d’Ampezzo finds its home in a former barn…
Product sales coexist with the interior design by Matteo Thun and Antonio Rodriguez and “The Twins” restaurant…
The restaurant near the Bastille where the cross-pollination between cultures brings together architecture and cuisine…
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