Gambero Rosso

The fish sandwiches, a fish fry or a fish tartare, but also seafood couscous made with calamari, prawns, mussels and chickpeas; or the tuna steak in a sesame and poppy seed crust. In short, a versatile proposal that meets more...

Simple and genuine––even in its name––this is a fresh osteria for appeal and closely linked to typical recipes in substance. The management is young and the ambiance is "homey" where tables are dressed with checkered placemats and placed at good...

Since Bologna is Bologna, and since it's a preclusive university - the oldest of all - the concept of "Restoration" and the object of wine in the university area has always had serious points of contact. Of course, not as...

Poised between well-executed tradition and free interpretations of the territory, the menu here is based on carefully sourced ingredients. Try the cheese gelato paired with caramelized figs and walnut wafer cone, and the excellent beef tartare with asparagus, valerian, egg...

Born as the offshoot of a historic fishmonger in the Mercato Orientale (Conti), this is a delicatessen and take-our diner but also an informal pit stop for a quick meal on the spot (check their Facebook page for evening openings)....

A well-established restaurant with an excellent wine list in New York staple. Giuseppe Bruno is the owner that has been running this sophisticated restaurant for more than 38 years. Refined food and great service perfectly fit inside a stunning Upper...

It didn't take long to conquer the people of Lecce, and the growth doesn't stop. Small and well-kept, the place proposes seasonal market cuisine whose focus is bringing attention to the local ingredients. Its author, Maurizio Raselli, chooses to call...

The choice may seem against the grain, but it's more a way to strengthen and consolidate the ingredient approach that characterizes Bio's project in all its forms. In the beautiful Bolognese venue (there's also a Rimini branch) the rich vegetable...

Big news. Antonio Mermolia is the new executive chef at Fiola, the restaurant Marche native chef Fabio Trabocchi. We already appreciated the work of Antonio in Miami where he was able to push Le Sirenuse restaurant to new highs.

A little gem of a bistro in the heart of Bordeaux. Vintage chairs and wooden tables help create the warm, salon-like vibe. The couple Johanna and Giovanni Pidreddu work in perfect unison in the kitchen rendering a fine and never...