Gambero Rosso

We struggle to find something on the second floor of the concept store in the Galleria––and also at the street-level bistro––which is not in the style of Carlo Cracco. Not bending to the trend, not having the presumption of creating...

An intriguing and delicious cuisine, the result of the passion and competence of Alberto and Andrea Rizzo, in one of the most intact areas of the centre of Palermo. Dishes reflect the taste of chef Alberto for well-defined flavours and...

A sort of Neverland located at the top floor of the Rome Cavalieri Hilton: only a short elevator ride opens the door revealing a rarefied, elegant world, suspended above the whole of Rome. Chef Heinz Beck tiptoes with the best...

The local vocation and style converge towards a concept of modern osteria that saves some atmospheres of the past, but then projects its offer into the contemporary, adapting to current needs. In one of the liveliest districts of the city,...

Unmissable stop for Milanese and non-locals (including foreigners, fascinated by the old-style ambiance) in the city, Nuovo Macello continues its fine work of proposing a synthesis between tradition (not only the thick cotoletta schnitzel, specialty of the house and now...

The soul of the real trattoria is discovered in a restaurant of sober elegance in the Fiera area, created by one of the most famous Bolognese chefs, Massimiliano Poggi, who has left the restaurant for some years (for a new...

There are no seasons, and humidity is brutal. Yet Singapore is constantly at the top among the most sought-after destinations for those who want to change their life and their work.

Freshness and finess, notes of watermelon and raspberry: here's Barbaresco Basarin 2016 by Marco and Vittorio Adriano.

During the US Tre Bicchieri Tour, Gambero Rosso has awarded the Contadi Castaldi Best wine bars in towns according to the Top Italian Restaurants guide. Authentic character, product traceability, by the glass selection, service and the quality of the wine...

His pizza is unique in the world, with a highly hydrated dough, very light, digestible, dreamy. In March 2018, 50 Kalò opened in the heart of London: here's our interview with Ciro Salvo.