Tag: Restaurants

Six Italians at the top of the world guide of "green" restaurants – Italian Cuisine

Good news from the most important specialized guide in the world: for the "We're Smart Green", our country makes good vegetarian or vegan cuisine. Awarded the Lume di Taglienti as best local, 31 recommendations from one to five radishes for our green restaurants

We have always had the certainty that the greater attention to vegetables by almost all Italian chefs not only met with increasing consensus from the public, but had raised the general level of Italian cuisine. Now the applause also comes from guide We're Smart Green which rewards restaurants in which the creative use of seasonal vegetables prevails, the percentage of fruit and vegetable dishes on the menu, the minimization of waste and in general a strong focus on eco-sustainability. The idea came from the Belgian chef Frank Fol, former owner of the starred restaurant Sire Pynnock and now "green consultant": reviews the places around the world recommended for their approach to garden products. The 2020 edition, recently presented online, has 964 in 43 countries on five continents. And Italy made a big leap forward in the ranking. There are six clubs who captured five radishes – the top – and another 25 were ranked one to four.

Piazza Duomo in fourth place

There is a fact that is particularly pleasing. In the list there are historical or trendy names of our cuisine, but also lesser-known places, in the province or managed by enthusiasts who are not part of the "good circuit". In the top ten there are obviously Piazza Duomo in Alba led by Enrico Crippa (Green Award in the 2019 edition and fourth overall) e Joia (which in 2018 had won the Best Veggie Restaurant Award and tenth) by maestro Pietro Leemann in Milan. But also two other Italian candidates for the awards (The Madernassa in Guarene with the young Michelangelo Mammoliti to lead the kitchen, and the Montali Country House in Tavernelle di Panicale, in the province of Perugia). «Although they have not won, they perfectly reflect the philosophy Think vegetables! Think fruits! of the We're Smart Awards ", explained Franck Pol. Also awarded Luigi Taglienti, who received the recognition Best Vegetable Restaurant of Country together with twelve other illustrious colleagues, selected for as many countries. Too bad that his local, Lume in Milan, has not yet reopened its doors. The last "five radishes" is the very classic Arnolfo in Colle Val d’Elsa, led by Gaetano Trova, in 21st position.

All radishes

Here are the other winners. With four radishes: Il Margutta (Rome), St. Hubertus (San Cassiano, Bz), Krèsios (Telese Terme, Bn), La Montecchia (Selvazzano Dentro, Pd), Villa Feltrinelli (Gargnano, Bs). With three radishes: Avignonesi Le Capezzine (Valiano di Montepulciano, Si), Le Calandre (Sarmeola di Rubano, Pd), Exki Italy (it is a chain), I Portici (Bologna), Accursio (Modica, Rg). With two radishes: Osteria Le Logge (Siena), Osteria Perillà (Rocca d'Orcia, Si), Sadler Restaurant (Milan), Taverna Vesuviana (Nola, Na), Villa Crespi (Orta San Giulio, No), Chi Burdlaz Garden (Rimini), From Gorini (San Piero in Bagno, Fc), The National (Vernante, Cn), The Poor Devil (Poggio Torriana, Rn), The Vegetarian (Florence), Magnolia (Cesenatico, Rn). With a radish: La Grotta (Montepulciano, Si), Osteria La Porta (Monticchiello di Pienza, Si), Seta del Mandarin Oriental (Milan), Al Fornello da Ricci (Ceglie, BR).

# 1 is in Luxembourg

Finally, also mark the three best green restaurants on the planet, according to the guide: the Luxembourgish The Distillerie of the patron Rene Mathieu ("A pioneer of natural cuisine who knows how to tastefully evoke the ingredients of the fields and woods around Château Bourglinster", the motivation of the guide), the Belgian Vrjmoed in Gent with chef Michaël Vrijmoed and the Dutch Bord'eau in Amsterdam, led by Bas van Kranen.

The 5 best seaside restaurants in the Gargano – Italian Cuisine

On the beach or on the rocks, on a trebuchet or on a romantic pier in the middle of the boats, from Vieste to Peschici there is no shortage of perfect views for an aperitif or a dinner with sunset over the sea

The perfect Instagram photo? That of a good fish dish and a sunset over the sea as a background. Those who have frequented the Gargano, between Vieste and Peschici, know that this is possible in many places, for two reasons: here the cuisine is mainly based on fish and the views are always breathtaking. The combination of the blue of the sea, the red of the sunsets, the white of the rock that also turns orange when the sun goes down and the green of the Mediterranean scrub is a unique feature of the Gargano. And then the beaches, long, of very fine, light-colored sand (pantone sand, in fact) that perhaps culminate with a trebuchet at the tip. And here the magic of the views that have made poets and singers fall in love is realized and also becomes a tasty parenthesis, if you rely on the skilled hands of those who know how to work fish as a true connoisseur of the subject.

The Trabucco of Mimì (Peschici)

Let's start with Peschici, where you can't not go to Trabucco da Mimì at least for an aperitif. At sunset, the right time to indulge in a glass of champagne or, even better, local sparkling wine, such as the excellent brut of D'Araprì di San Severo, accompanied by raw fish, a must in Puglia. Reservation required, even in advance, but it is worthwhile not to risk missing the spectacle of this sunset, one of the most beautiful in the Gargano. The trebuchets are ancient fishing machines and Mimì's is still operational, even if it is difficult to cover the restaurant's needs, at least in August. For that, rely on paper anyway and maybe ask if there are any off the menu.

Camavitè (Peschici)

A few kilometers further on, on the coastal road leading to Vieste, there is a place that has recently gained fame and appreciation from the population and tourists. It is the Camavitè, with its climbing position on the cliff, perfect for admiring the magnificence of the Gargano and experiencing a truly immersive experience. Here too you can choose whether to stop for an aperitif (there are also good cocktails) or a longer stop for lunch or dinner. And here too it is a must to arrive on time at least once to enjoy the sunset, which is an extra something that fills the eyes. Meanwhile, the belly is filled with dishes strictly based on local fish, cooked with skill and with a few touches of creativity, which does not hurt at all.

Il Capriccio (Vieste)

The most creative in the area is chef Leonardo Vescera, who has been a regular presence on the Vieste pier for several years. You eat in the middle of the boats, with the lapping of the waves that gently fills your ears. You can arrive at aperitif time for sunset, which in this case is behind the mountain, but equally suggestive, or you can arrive a little later and see the town behind it starting to light up. The dishes of Vescera are a certainty in the Gargano landscape, the hand is of those who have experience and know well the richness of the sea products, not without a recognition that has made some dishes its strong points.

Seafood sandwiches (Vieste)

Simpler, but equally tasty, the proposal of Panini di mare, a place on the beach that starts from Mimì's Trabucco, reworking its principles in a modern key. We always eat based on fish and the workhorse are precisely the seafood sandwiches, as the name suggests. We are in the middle of Spiaggialunga, always in the Vieste area, behind what is a full-blown campsite. Transparent bulkheads allow you to enjoy the view of the beach during the day. Here you can eat for lunch, dinner and have an aperitif with a guaranteed seafood side dish.

Eden (Peschici)

Let's go back to Peschici for another spot with your feet practically in the sea, always on the beach. Arriving at sunset, you can admire the sun from below as it rests in the sea water, with boats in the foreground, because we are in front of the Peschici pier, which is more like a bay where the boats go to rest. The aperitif, perhaps with oysters or a fried fish as an accompaniment, opens the stomach to the real workhorse of the place, the grilled, obviously fish. And as a bonus, since in the program 4 Restaurants it was precisely this that deserved the 5 points awarded by Borghese.

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How to enjoy a Venice for the few, among great restaurants and trattorias – Italian Cuisine

The jewel city on the water, especially during the week, has never been so peaceful given the lack of foreign tourism. On the other hand, the Italians are rediscovering it. Also from a gastronomic point of view: here's how to find your way among the top restaurants, emerging clubs and traditional places

A premise is absolutely necessary: the rediscovered pleasure of wandering around Venice, almost getting lost, in silence and without encountering shouting crowds does not overshadow the fact that the collapse of foreign tourism is a big trouble for entrepreneurs in the sector and those who work in hotels, restaurants, bars and so on. It is desirable that as soon as possible one of the most beautiful cities on the planet will return to being alive and lively, perhaps with a limited number (a common wish in the calli) and without swede passing in the Grand Canal. Having said that, it is worth taking advantage of the Lagoon and its culinary offerings, which are very different from each other, once more than ever. Maybe taking a whim off.

Very high cuisine

For example, the Quadri restaurant. It is located in Piazza San Marco, on the upper floor of the concept that the Alajmo family took in hand about ten years ago and brought back to its former glory, involving the brilliant Philippe Starck in 2018. At the level of the square there is the Quadrino bistro and the Gran Caffè Quadri with its large outdoor area: it is nice, before dinner, to drink an Alajmo Spritz (Barbaresco Chinato Quintessenza di Punset, Fever Tree tonic water, a slice of orange) while listening to good live music. You go up and enter a place that D'Annunzio would have defined as imaginative: mystery, beauty, poetry. In the precious coatings, in the chandeliers and in the windows. Mise en place essential, perfect. Top class service, led by Stefano Munari and Marco Cicchelli, with the sommelier Giacomo Lorato to manage a cellar of the highest level. And then the kitchen, played on two tastings: Classic and Quadri, 225 euros each in the nine-course version, but you can have a selection of five or draw from the two cards of the individual dishes. It is difficult to find in Italy a cuisine that manages to combine refinement and gluttony like that of Massimiliano Alajmo, here interpreted by the faithful Silvio Giavedoni and Sergio Preziosa. Able to enhance the ingredients of the Lagoon and represent both the Italian tradition and pure creativity. Just to give an example, on one side there is the sumptuous Cappuccino of Laguna and on the other there is the sensational fried turbot with spicy sweet and sour sauce sorbet that would be a jewel even in a large Japanese restaurant.

The novelty of the year

The idea of the season is also due to the Alajmo: Hostaria in Certosa, pop-up that will remain in operation until October 31 to return in 2021. It is located on the Certosa island – located between the Lido and the Arsenale – a few meters from the vaporetto station. It is included in Wind of Venice, the structure of Alberto Sonino, a former sailing champion who is working on the redevelopment of Certosa, with major projects to make it more enjoyable for tourists, starting from the already active marina. “It's just the fuse. In the next few years the island will explode with all its potential, "he says Raffaele Alajmo. The Hostaria in Certosa is open every day from 9 to midnight, designed to offer everything: from breakfast to evening aperitifs, from sandwiches for lunch to afternoon ice cream, up to dinner or after dinner with drinks from Lucas Kelm, former bar manager of I love which is the Alajmo concept in the Fondaco dei Tedeschi. There is also a take away service managed through a digital platform, designed for those arriving by boat. The structure can accommodate a hundred people outside, mostly on a floating bridge, and about thirty inside, plus various lounges and lounges. The kitchen? Tradition and simplicity, with great ingredients (fish, first of all) and that touch of class that comes naturally to Max Alajmo. Just taste the Peppered mussels or the Spaghetti with clams or the Scartosso to understand it.

The class is on the water

There was talk of whims. Here, one could be having lunch or, better still, candlelit dinner on the Grand Canal: a must in the life of a traveler, especially if a gourmet. The right place is the Club del Doge (nomen omen) ie the terrace at the water level of the The Gritti Palace, open until October: we are talking about a 15th century palace, a private residence of doge Andrea Gritti who called Giorgione to fresco the facade on Campo del Traghetto … Converted into a hotel in 1890 and internally redone in 2013 by Luxury Collection Hotel, it is a concentrate of luxury (ancient and modern) with hundreds of works of art to leave you speechless. If you are looking for the whim of whims, one of the 23 five-star suites in Campo Santa Maria del Giglio, is that of the Redentore, which leads to one of the most beautiful terraces in Venice and therefore in the world: 250 square meters and mini pool …
Daniele Turco's kitchen is precise, direct: it does not forget to have a largely international clientele (and therefore with the need for Italian and other certainties) but at the same time plays on the territory, revisiting it well with dishes such as Selection of almost raw fish with its brodetto, Venetian style pasta and beans or Bone-in turbot on mollusc stew. Not to mention the original and tasty Spaghettone Felicetti with cheese and pepper with raw red shrimp, which will become even more delicious when admiring the beautiful Santa Maria della Salute, in front of you.

Glam is in pole position

Given three examples of how Venice has changed, let's see other places worthy of a stop starting from the starred, which obviously require a adequate budget. You can take the whim of a Michelin star, exceeding at least 100 euros each. In addition to the Quadri are five with a restaurant that repeated the macaron last November: the Glam – inside the elegant Palazzo Venart – which Enrico Bartolini has entrusted to the talented Donato Ascani. Then there are the spectacular Gold of the Belmond Hotel Cipriani on Giudecca, the historic one Osteria Da Fiore (five years he was the only star in Venice …); Reduced (more creative, with only nine tables), the increasingly convincing Venissa on the island of Mazzorbo directed by Chiara Pavan. In medium range of expenditure (50-80 euros), there is no shortage of reliable places like At the Covo, Hostaria by Franz, At the Pass in Campalto. Tradition and modernity go hand in hand in two modern, well-kept taverns such as Santa Marina (five minutes walk from Rialto) and the small To the Headboards, always in Castello.

Fish reigns in the tavern

As for the taverns, symbol of that Venetianness that resists invasion. They focus on fish, in classic recipes or in some slight reinterpretation, but they have civil prices, thanks to family management. The oldest is easily Ca d’Oro-La Vedova in Cannaregio, not far away there is also From Marisa. Pleasant the recent Co.Vino between San Zaccaria and the Arsenale. The only exception to the fish line, La Bitta in Dorsoduro: here you can eat cold cuts and meat dishes. There are also those who face an hour by ferry, with the excuse of a trip to Burano (an evocative island), but actually want to taste the dishes again Black cat, historic and always crowded trattoria. One last place that we really like: the suggestive Local, near San Zaccaria, where the very Venetian Matteo Tagliapietra offers his daily selection of cicheti ancient and very modern, made with products from the Lagoon: history counts indeed, in the Serenissima.