TIR

This is a smart, eco-friendly, and contemporary concept in the heart of San Mateo, a 30 minute ride outside San Francisco. Pausa is at the same time an Italian-style bar, a pizzeria and very well focused traditional restaurant focused on...

If today in the United States there is so much talk of Roman pinsa, much of the credit goes to Gianluca Legrottaglie. After the openings in San Francisco now Portland and New York branches are also opening. His first restaurant...

Elegant and refined, with a relaxed atmosphere, one feels at home when dining at Giandomenico Caprioli's place. The Fassona tartare, and the seared scallops with cured pork cheek, white polenta, Italian clams, and black truffle sauce definitely open the stomach....

Pecorino pudding and warm burrata (warm because covered with "scattarisciati" tomatoes, that is to say, sautéed): two drool-worthy appetizers that already say a lot about Michele Micati's cuisine. A cuisine that is profoundly from Salento and linked to the territory,...

One of those places that you would like to have in every city, it's the casual appendix of the most famous Consorzio, one of the pillars of the Turin restaurant scene. Banco is not a twin, it has different functions...

Giulio has a talent for seafood, particularly on raw crudo. The restaurant is located in the very center of Rome, in a small, refined and elegant venue. The search for gustatory balance unites all dishes: emblematic in this is the...

The name went from "Antica" (ancient) to "Insolita" (unusual), perhaps due to a reaction to the vain antiquity of too many other brands. Here, however, history is indeed present, with almost seventy years of family tradition. But the advent of...

Lauren Desteno, the executive chef of the Marea, really knows how to bring out the true essence of the quality ingredients that she uses in her dishes, alongside her Francesco Grosso has used his palate and his knowledge to come...

Marco Ambrosino has handed the keys of one of the most gourmet places in town to the chef Franco Salvatore. The three tasting menus––surprisingly––add dishes to the offer of a very slender à la carte menu, where the new chef,...

A modern concept, bound tightly to the truest soul of Sicilian cuisine. There are all the classics of Sicilian street food, from arancine to panelle, from bread with spleen, to crocchè, and then a menu of actual dishes that can...