The food is always more fashionable, and vice versa. As designers, chefs go up the catwalk, make food collections that adapt to the seasons using top quality ingredients as if they were precious fabrics and let creativity run wildly between innovation and tradition. There contamination between food & fashion builds restaurants like exceptional fashion places, just because they are unique in their kind and style. If the fashion brand gives a dream through clothes and accessories, now this also becomes "edible" for a360 degree lifestyle experience. From the visionary pioneer Giorgio Armani to the original decadence of Gucci, here is a small tour of the world at the table between style and novelty.

Florence: Gucci Osteria by Massimo Bottura

Inaugurated in January of last year, the Gucci Garden it is like a precious gem set in the architectural jewel of the historic Palazzo della Mercanzia in Florence. Designed by the creative director Alessandro Michele, the space houses a boutique with unique items, the Gucci Garden Galleria exhibition area curated by the critic Maria Luisa Frisa and the restaurant Gucci Osteria from Massimo Bottura, chef awarded with three Michelin stars for his Osteria Francescana of Modena.

With Karime Lòpez, the chef de cusine of Gucci Osteria Bottura has created a menu that is reinvented every season and is inspired by the people they met and the experiences they had during their travels. These foreign influences are mixed with the traditions of Italian cuisine. "The restaurant helps to remember that Florence has always been a center of cultural exchange, particularly during the Renaissance", Says Bottura. To underline this idea, the verses of a fifteenth-century carnival song by Lorenzo de 'Medici, the Canzona de' sette planeti, are written in gilded letters high up on the walls of the Gucci Osteria.

Every season the menu is renewed with new dishes, while the icons of the restaurant menu remain unchanged, including i Tortellini in Parmigiano Reggiano cream and the Emilia Burger, a classic hamburger recreated with ingredients from Emilia-Romagna. Karime López has transmitted part of his personal story in the Corn tostada with bonito, a Mexican style dish with marinated bonito and toasted purple corn grown in northern Italy, and in the Taka Bun, the steamed pork belly sandwich, a tribute to the chef's Japanese husband. The salad Franco's Salad it takes its name from the Tuscan merchant who supplies the Gucci Osteria from Massimo Bottura with salads and local herbs gathered in the Florentine countryside. The zuccotto It is a pumpkin risotto served with an unusual ingredient, burnt orange, while dessert Charley Marley It is a layer of chocolate cake that Karime López has named in homage to Charlie, the son of Massimo Bottura who is a great chocolate lover.

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It seems to hear An American en Paris of Gershwin in your ears when you enter the signed American bistro Ralph Lauren. The Ralph's on Boulevard Saint Germain in Paris is summed up well in the words of the same designer: "I want it to be the best restaurant of its kind in Paris, which offers great American dishes in a romantic and breathtaking setting. The atmosphere is polite and welcoming, with a sophisticated yet informal glamor"Unlike the other three food locations in New York, Chicago and London, you perceive at Ralph's the American dream merge into Parisian bohemian spirit. The senses are conquered at the first entrance: the classic American music of the 40s and that of the great jazz orchestras alternate in a perfect mix during the day and in the evening, the smell of sturdy wooden beams and aged leather gets confused with the scent of dishes all-stars and with the sing-song of the water coming from the equestrian fountain, while the eyes are filled with colors through the large painting depicting a rural landscape on the fireplace and the well-studied mix of modern and vintage fabrics. The combination of aged teak and wrought iron give the courtyard a sophisticated rustic charm, enhanced by the saddlebags and vintage horse blankets that enhance the refined equestrian atmosphere.

Among candles, lanterns and wall lamps in iron, Ralph's can be tasted american dishes "prepared like in America" with strong flavors and witnesses to the richness and variety of the land that produced them. The menu is based on the personal choices of Ralph Lauren, with a particular taste for eclectic assortments. On the menu, the attention is gained by the quality of origin of the ingredients: the lobster from Maine, the crab croquettes from Maryland, the delicious fillet and the sirloin produced directly from Ralph Lauren's Double RL Ranch in Colorado. The classic western cocktails are cleverly mixed behind the bar counter. Revisitations of mint julep, whiskey sour and margarita, the favorite of the American designer, accompany the rich but essential American cuisine to wonder. Do not miss the finest American and French wines, carefully selected to embellish an international culinary experience.

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Innovator in fashion and undisputed king of Italian style since 1975, Giorgio Armani he is also the visionary who first experimented with the catering sector since the nineties. To date the universe food & beverage signed Armani sees two hotels and more than twenty restaurants all over the world, including, the first Emporio Armani Caffè opened in Paris in 1998 and the Armani / Ristorante di Milano awarded with Michelin stars, in addition to the exquisite line Armani / Dolci launched in 2002.

We have chosen to present theEmporio Armani Coffee and Restaurant in Bologna following the stylist's philosophy: "Bologna is an important tourist destination and I am particularly proud of this opening in one of the most significant shopping areas of the city (…). The balance between local and international is vital for us, and is in line with Emporio's message, which has a modern and metropolitan style ". In his vision of living and making the Armani universe live at 360 degrees, even the architectural aspect and the design make the location perfectly recognizable by the rigorous and refined style. Situated within the historical Cavour Gallery, the concept the restaurant was designed by Giorgio Armani in collaboration with his team of architects. The space is spread over a total area of ​​300 square meters and includes a coffee area, a restaurant area and a large terrace. The dominant motif is the combination of light and dark wood with a particular shade of blue, more intense and polished for the pendant lamps in the restaurant area. Among the unique details such as the red touch of the 'Diogene' Armani / Casa lamps, the finishings in pearly marmorino or the light oak wood flooring laid in a herringbone pattern, the location it is enveloping and engaging at first glance. An interesting detail is given by the wine cellar exposed, which shows off a selection of the supplied wine cellar.

The offer of food includes different menus for lunch and dinner, united by the philosophy of the Emporio Armani Caffé: unequivocally Italian dishes, simple and classic, made by lending maximum attention to the quality of raw materials. In addition to the lunch proposals, a real culinary experience is added in the evening, which includes the classics of the territory such as Tortellini with white truffle or in Traditional Broth flanked by the classic Milanese like the iconic Risotto Armani or the Cutlet up to original dishes like the Seared tuna with its Tartare, Egg of Quail, Cream of Pastinaca and Purple Robins or the Fusilloni with Octopus Ragout, Olivelle, Confit and Radicchio. Special mention goes to the room service, which on TripAdvisor is repeatedly reported as excellent and considerate.

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On the sixth floor of the Tower, there is the main hall that immediately leaves open-mouthed for the pleasant contrast between the large floor-to-ceiling windows that offer an unprecedented view of the city of Milan, and the warm tones of the environment between parquet, wooden boiserie of walnut and hemp panels on the walls. There Bar area It is characterized by the fascinating hanging bottle with spirits and international liqueurs behind the central counter and by the fireplace surrounded by small armchairs Soviet and tables Tulip of Eero Saarinen. Here you can sip a great cocktail and have a drink light dinner admiring two works of Lucio Fontana (Hood for fireplace, 1949, e Head of Medusa, 1948-54), while polychrome ceramics Pillar of the same artist introduces to the Sala del ristorante. The environment is arranged on three levels slightly offset from each other to recreate an ideal belvedere. The first two are furnished with wooden tables and chairs Executive of Eero Saarinen and present a selection of paintings by William N. Copley, Jeff Koons, Goshka Macuga is John Wesley. The last level welcomes original furnishings of the Four Seasons Restaurant of New York designed by Philip Johnson in 1958 and elements of the installation of Carsten Höller, The Double Club (2008-2009). Inspired by the tradition of the Italian restaurant, the walls present a series open to new contributions of artist dishes made for the Torre restaurant by important talents, from John Baldessari or Goshka Macuga until Francesco Vezzoli is John Wesley, to name a few. Closes the area of ​​the sixth floor the magnificent outdoor terrace with a triangular plan, while on the seventh floor is preinsiously guarded the chef's table, an exclusive and reserved space with dedicated services, characterized by a glass wall with a view of the kitchens and a private terrace.

Under the chef's brigade management Fabio Cucchelli, lThe Torre Restaurant offers a truly authentic Italian menu inspired by the best regional traditions, while desserts range from the great pastry classics. A prestigious selection of wines, made up of Italian and international labels, completes the offer. In addition, the restaurant is a place for comparison with international cuisines thanks to the support of CARE 's – The Ethical Chef Days, the project conceived by Norbert Niederkofler is Paolo Ferretti. During the year, chef under 30 they are guests for two weeks to propose typical dishes of their country of origin, according to the principles of an ethical and sustainable cuisine. Thanks to the comparison with different cultures on concepts such as sustainability, care of the territory and protection of the environment, the Torre restaurant ideally wants to be linked to distant cultures, to create knowledge and awareness of gastronomy and ethics.

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