TIR

One of the best Italian creative cuisine restaurants in Ginza headquarters. The keys to the success of Luca Fantin are his training in the finest restaurants in Italy, Spain, and Japan and the use of exceptional, seasonal, ingredients. Sensitivity and...

In the Netherlands Pianeta Terra has become the standard-bearer for Italian specialities on the strength of the 'Slow Food Chefs' Alliance', whose logo is used to denote dishes on the menu that are mainly inspired by the new Italian cuisine...

Atmosphere of bygone times. In this semi-countryside area that goes from the Darsena to the agricultural periphery, a few years ago the "kitchen with vegetable garden" of Danilo Ingannamorte and Alice Delcourt opened, creating a significant synergy between place and...

Contemporary, efficient in the service, fun furnishings and well-presented, affordable (already the three tasting menus, starting at 42 euro for four plates, ranging up to the non-intangible roof of 58 euro for six dishes, represent a nice entry ticket), well-kept...

An ultra-centenary story of hosts and traditional cuisine that has always been managed by the women of the house, in what was once a mule track. Forest, vegetable garden, farmhouse, stable and water are the suppliers of a very rich...

Editor’s choice. If you love Tuscan wine and cuisine, Da Burde is simply a must. More than a hundred years young: this is the beautiful reality (and the fiber of authentic performance) of the Gori family restaurant. Andrea, a sommelier...

The local of Daniele Minarelli can now be defined a classic, well-known and loved far beyond the boundaries of the city (for this reason reservations are more than recommended), located in a corner of the old popular Bologna. Daniele represents...

Piazza della Passera is a navel of streets that has gradually become a sought after address, equidistant as it is from Ponte Vecchio and Palazzo Pitti. Here, Luca Cai has launched this trattoria with a nice little terrace, specializing in...

The great cuisine of the Piedmont area. Peasant dishes are the stars, but of great flavour impact and that honor the whole animal as the fifth quarter, including pillars such as the risotto mantecato alla Bergese, or the grive -...

Like taking a step back in time thanks to the antique furniture and vintage decor. The menu is a concentrate of fine regional cuisine and lots of experience: breaded and fried Genovese stuffed vegetables, oil-preserved salted anchovies with butter and...