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Oriol Balaguer

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Oriol Balaguer Petter Nilsson Eric Pras Carlo e Giovanni Guffanti Fiori Tony Mantuano Jessica Rosval Dominique Crenn Marco Pedron Tony Nicolini Renato Bosco Giuseppe Rambaldi Igles Corelli Kobus van der Merwe Pier Bussetti Alessandro Pipero

Roberta Merolli e Giovanni Solofra Chiara Pavan Mariella Organi Luigi Acciaio e Jessica Tomaino Matteo Manzini Philip Cranston Sauro Ricci Umberto Oliva Giovanni Cuocci Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza Valerio Centofanti Matteo Baronetto Alex Stupak Federica Scolta Enrico Pierri

Alvin Leung Magnus Ek Pietro Leemann Kobe Desraumaults Marta Grassi Gastón Acurio Will Guidara Vanessa Markey Luca De Santi Gianfranco Vissani Giuseppe Giordano Marcello Spadone Richard Hart Aurora Mazzucchelli Gianluca Fusto
Recipes

Recipes

Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney

LE RICETTE

Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney Lime marinated scallops "Ceviche" Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress “OrtoRiso”, Bettelmatt cheese ice-cream Rice bran with pea pods “Marinara” mussels Potato noddles with pecorino soup and seaweed Cream of beans and mixed pasta

Cold fusion Potato Dumplings with Squab in Guazzetto Pike cube in inverted toast Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream Grand fish antipasto Carnaroli tomato and basil Black cod, savoy cabbage and foie gras Eggs "alla Carbonara"

Pasta and cauliflower wih oysters and pecorino Glass of green apple water Tripe ravioli Bergamot, vanilla, honey Roast Sambucano lamb, fresh goat's cheese and Swiss chard Memories… Veal udder, spicy fruit and Italian beer froth Lasagne with white ragout, artichokes and prized black truffle
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Casa 50 a Roma: cucina napoletana e una nuova idea di pizza by Ciro Salvo

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Latest articles published

Chef Francesco Mazzei will soon open his new restaurant Mezzogiorno by Francesco Mazzei at Corinthia London

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Luke Holder and Angela Hartnett are the chefs at the helm of the kitchen at HH&CO, located within the Lime Wood Hotel, a stunning Country House in the New Forest, not far from Lyndhurst in Hampshire, in southeastern Britain. Photo by Amy Murrell

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Aramburu's brigade with, third from right, chef-patron Gonzalo Aramburu, the one with the moustache: he has recently been awarded two Michelin stars, the first restaurant in Argentina (he is in Buenos Aires) to win the prestigious accolade

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Mauro Colagreco is opening in London at the impressive Raffles London at The OWO

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Dining in Rhodes: Our Guide to the Best Restaurants on the Greek Island

Wonderful Crete: the port of Elounda in a shot by Robert Linsdell

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Eating in Crete: our guide to the best restaurants on the Greek island

Oriol Castro, Eduardo Xatruch and Mateu Casañas, with Compartir Barcelona's executive chef Nil Dulcet Padrós in the centre

(Photos of the restaurant and chefs are by Joan Valera, photos of the dishes are by Niccolò Vecchia)

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Compartir: the other (delicious) face of the Castro, Xatruch and Casañas trio

The dining room of The Jane. Credits Pieter D'Hoop

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Rock & roll in the kitchen with the motto: 'Food is our religion'. The iconic The Jane in Antwerp

Francesco Mazzei at the kitchen pass

28-06-2023

Francesco Mazzei: from London to Malta

Happy faces yesterday in Valencia: scientist Malena Martinez and cooks Pia Leon and Virgilio Martinez, the 3 pillars of Central, now at the top of the World's 50Best 2023

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Why Virgilio Martinez’s Central is the new Best Restaurant in the world

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Photo credits @Hazel Thompson

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Double brigade, team psychologist and passing on knowledge to young people: Joan Roca's lesson

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Left to right, the chefs who took part in the Talks about Food and Future event on the 27th and 28th March at Denis Lovatel's pizzeria in Milan: Amanda Cohen, Blanca Del Noval, Jp McMahon, Denis Lovatel, Davide Oldani, Matt Orlando - photo credits Richard Gruica

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Trèsind Studio: Himanshu Saini proves that Indian cuisine does not exist

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Chef Marco Zampese, originally from Veneto, is executive chef of the three-Michelin-starred Hélène Darroze at the Connaught restaurant in London. While remaining focused on the philosophy of the French chef, Marco brings his talent and personal touch to the restaurant's menu. Photos by Gaia Menchicchi

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