From catering to bistro, the idea comes from three young women who trained at the Michelin-star restaurant Joia…
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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…
Willy Zelger and his daughter Petra talk about how they startedtheir restaurant, a space they entrusted to the design of Pedevilla Architects The month is June, when the days are longest. Imagine eating delicacies from the Alto Adige region, accompanied by excellent beer inside a medieval courtyard. This dream comes…
In Milan the restaurant that won the Food&Wine Italia Awards 2020 acknowledgment…
Quality, analysis, innovation and testing: the four ingredients to success. Design by Alvisi Kirimoto…
A 25-seat restaurant, with an open kitchen for a truly experimental laboratory…
Interiors by Gordon Guillaumier in this restaurant that merges history and the contemporary age inside Palazzo Nicolaci…
A restored former textile warehouse hosts a space where different ideas and atmospheres coexist, designed down to the smallest detail…
Creative naming, logo and mise-en-place by Doppio Trat_o, Gianluca Gentili in the project for the interiors of the trattoria at Prati in Rome…
Nicolò Marzotto turns to Daniela Colli for the design of the restaurant in the East tower of the Covent Garden market…
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