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Enrico Croatti

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Enrico Croatti Simone Bonini Jeremy Chan Yann Duytsche Jun Lee Michael White Ciro Salvo Alessandro Roscioli Laura Fratton Roberta Pezzella Alfredo Russo Filippo Chiappini Dattilo Tomaž Kavcic Angela Hartnett Hervé Fleury

Viviana Varese Marco Beretta Alexandre Gauthier Pasquale Torrente Dominique Persoone Guglielmo Paolucci Cinzia De Lauri e Sara Nicolosi Joško Gravner Leonardo Di Carlo Renato Bosco Giuseppe Giordano Gianluca Gorini Chris Fischer Gianluca Fusto Renata Braune

Pierre e Michel Troisgros Eric Ripert Luciano Tona Matteo Torretta Ferran Adrià Jeremy Bearman Paco Magri Matteo Baronetto Rossella De Vita, Vincenzo Fiorillo e Stefania Urso Christoforos Peskias Roberta Merolli e Giovanni Solofra Paul Pairet Antonio Cappadonia Nino Di Costanzo Angelo Corvitto
Recipes

Recipes

Sea urchins in their shells, coriander juice and mandarin cloud

LE RICETTE

Sea urchins in their shells, coriander juice and mandarin cloud
by Mauro Colagreco Forest floor
by Loretta Fanella Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by Andrea Mattei Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil
by Peter Brunel Delicious wasabi and grapefruit "entré"
by Pierre Hermé Char
by Alfio Ghezzi Carbonara sauce, bacon, black pepper and spooned pasta
by Davide Oldani Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by Antonino Cannavacciuolo

Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by Fabio Baldassarre Rigatoni all’arrabbiata with anchovies, aubergines, garlic sauce and parsley
by Moreno Cedroni Bread, chocolate, oil and salt
by Luca Lacalamita Friscura aruci
by Corrado Assenza Coal flamed tartar of roe deer served with it´s own heart. Accidulated cream flavoured with smoked eel finished with bleak roe from the lake Mälaren and melted animal fat.
by Björn Frantzén Woodcock for 6 woodcocks
by Mauro Uliassi Cod fish with rice Curly strudel with custard ice-cream
by Iside De Cesare

Soft potato with verbena and roast kidney
by Enrico Bartolini Mexican Bubble Cup Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by Andoni Luis Aduriz Dates, puntarelle, marinated anchovies and oil butter
by Carlo Cracco Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by Marcello Spadone Game of 4 flavours + 1
by Alessandro Negrini e Fabio Pisani Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by Andoni Luis Aduriz Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by Christian e Manuel Costardi
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Latest articles published

The view from restaurant Wolfgat in Paternoster, South Africa, winner of the Restaurant of the year award and the Off the map destination award in the first edition of the World Restaurant Awards, which took place in Paris on the 18th February (photo Sartor)

11-03-2019

A visit to Wolfgat, Restaurant of the year

Michela Sfiligoi and Attilio Dal Piaz, founders at Ayama, in Western Cape in Cape Town (South Africa)

10-01-2019

Successful Italians in Cape Town: two nice stories

South African chef Bertus Basson (photo Instagram)

24-10-2018

Presenting Bertus Basson’s restaurants. A pioneer of Afrikaner cuisine

Joe’s Beerhouse in Windhoek, capital of Namibia, in 160 Nelson Mandela Avenue

13-08-2017

A journey to Namibia

Giovanna Sartor guides us through Bree Street, the new place for Cape Town’s movida

05-05-2016

The coolest street in Cape Town

The Saxon Hotel, Villas and Spa in Johannesburg is a super luxurious hotel offering the utmost comfort to its clients. Among the highlights, there’s certainly its gourmet restaurant Five Hundred run by chef David Higgs originally from Namibia

16-07-2015

Destination Five Hundred

The entire South African gastronomic scene met on November 16th at the Thunder City in Cape Town, for the latest edition of the prize organized by Eat Out magazine

18-11-2014

2014 Eat Out Awards

The splendid view that can be enjoyed from the terrace of Indochine, tel. +27.21.8858160. This is one of the two restaurants located inside the large Delaire Graff estate, bought in 2003 by one of the biggest jewellers in the world, British Lawrence Graff. The kitchen, run by South African chef Christiaan Campbell, is a mix of influences and recipes arriving from different Asian countries

15-05-2014

Asia in South Africa

Potjie, which literally means small pot, is a stew cooked outdoors in a three-legged iron pot, on a fire made with wood or charcoal

19-12-2013

Christmas potjie

Some of the Asian tapas served in Luke Dale-Roberts’s new-born restaurant. The chef is already known thanks to his Test Kitchen in Cape Town. With a concept inspired by American dinners in the Fifties, the menu of the Pot Luck Club is divided into 6 parts: salty, sour, sweet, bitter, umami and dessert, tel. + 27.(0)21.4470804 (photo unlike.net)

07-11-2013

The Pot Luck Club

18-08-2013

South Africa on the road

Mozzarella, burrata, nodini and sfoglie di mozzarella. This is Davide Ostuni and Fabio Fatelli’s core business. They are Puglia Cheese’s managers, a small dairy laboratory in Cape Town’s industrial area, info@pugliacheese.co.za and +27.(0)21.9005900. In just a few years they managed to collect lots of awards in South Africa

04-07-2013

Mozzarella in South Africa

Big Route’s entrance, on Greenpoint’s Main Road, in Cape Town, tel. +27.(0)21.4332530. Run by two nice half Italian half South African guys, Adriano and Alfredo, it goes far beyond the folkloristic limits of other South African pizzerias with dubious names such as Col Cacchio or Cornuti al Mare

03-05-2013

Cape’s pizza

The Grand Cafe and Beach in Cape Town. Until mid January, restaurants in the capital are bubbling with activity. In full summer (photo Brett Jones)

18-12-2012

Christmas in South Africa

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