IT

Zanattamente buono

Gabriele Zanatta’s opinion: on establishments, chefs and trends in Italy and the world

Coda, the Berlin restaurant serving only (sugar-free) desserts

René Frank applies fine pastry-making techniques to an entire tasting menu. With great attention to the natural sweetness of vegetables and the intertwining of umami, salty and sour

René Frank, 38, since 2016 co-owner of Coda, '

René Frank, 38, since 2016 co-owner of Coda, 'dessert fine dining restaurant' in the Neukölln district of Berlin, 2 Michelin stars. Frank is also the 2022 'World's 50Best Pastry Chef'. Photo by Claudia Goedke

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23-10-2023 | 07:00
Massimo Bottura (third from the right) with some i

I'm not There, 6 thoughts on Osteria Francescana's special menu

The ideas of young people from all over the world, the iconic dishes that change appearance, the enormous work on sauces and fonds. ‘Changing keeps me alive,’ explains Bottura. And as for Gatto Verde he reveals...

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18-09-2023 | 18:00
Antonia Klugmann, born in 1979 in Trieste, chef an

Antonia Klugmann and L’Argine on the homologations of our time

Never-excessive raw materials, attention to temperature and aromas, reasonable prices, technique and intuition without rhetoric: the reasons for a special meal

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02-08-2023 | 17:00

Andoni and 25 years of Mugaritz: 'As long as I live, we will continue to make dreams and cook ideas'

Interview with the most anti-conventional icon of global cuisine: 'Fine dining is like opera, it will never die. If anything, it changes. For the better: today's achievements and privileges were unthinkable.’

Andoni Luis Aduriz, born in 1971, in Per-Anders J

Andoni Luis Aduriz, born in 1971, in Per-Anders Jörgensen's portrait for the book 'Puntos de Fuga by Mugaritz'.

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10-07-2023 | 11:00

Lafleur, vegan chronicles from Frankfurt

Cuisines from around the world, underground mushroom farms, special inclinations for vegetables and fruit: Europe's financial centre exhibits an unexpected gastronomic verve

The dish of Edelpilzzucht Kroll noble mushrooms (a

The dish of Edelpilzzucht Kroll noble mushrooms (as ravioli, marinated and as bouillon) by Andreas Krolik, chef of the 2 Michelin-starred restaurant Lafleur in Frankfurt (photos by RedondoBueno)

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11-06-2023 | 07:00

Nadia and Antonio Santini, 50 years of love and cooking

The patrons of Dal Pescatore in Canneto sull'Oglio met in 1973. It was the beginning of a unique epic. ‘What’s important is to maintain our own identity at all times. And to support young people’

Nadia and Giovanni Santini, generations alongside

Nadia and Giovanni Santini, generations alongside in the kitchen of Dal Pescatore, in Runate, Canneto sull'Oglio (Mantua)

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27-04-2023 | 16:00
Some dishes from the upcoming menu 'Seasonal T
27-03-2023 | 11:00

The Spring of Enrico Crippa
Pizza chef Simone Padoan and blind communicator Sa
26-12-2022 | 13:00

Revelations from a blind dinner
The circular terraces of the archaeological centre
11-12-2022 | 07:00

Mil, diving at the edge of the world
Malena Martinez, scientist, co-director of Mater I
08-12-2022 | 07:00

Malena Martinez, the scientist who sheds light on Peru's hidden ingredients: 'The more you know, the less you know'
Alex Atala, 54, on stage at MesaSP in Brazil. The
25-11-2022 | 11:00

Alex Atala: 'Influencers don't understand a thing, information should prevail once again'
Matteo Baronetto and the Risorgimento Room at Del
12-11-2022 | 11:00

Matteo Baronetto, sworn enemy of homologation
Andreas Caminada, 45, has been the owner since 200
07-10-2022 | 17:00

Andreas Caminada and the secrets of Schauenstein Castle
Rigatoni alla Nerano, a dish from restaurant Boia
26-09-2022 | 11:00

Boia De, the only starred Italian restaurant in Miami
Jaime David Rodriguez Camacho, chef and patron at
14-09-2022 | 12:00

Cartagena de Indias, restaurants and protagonists in the pearl of Colombian Caribe

Mette Søberg, from Copenhagen, 32, at Noma sinc
16-08-2022 | 11:00

Mette Søberg, the woman who drives the creativity at Noma
Mattia Spedicato, from Lecce, and Giulia Caffiero,
25-07-2022 | 11:00

Geranium: behind the scenes of the best restaurant in the world, and the current menu

Scoby steak, the kombucha starter, one of the step
19-07-2022 | 18:00

As the 20th anniversary approaches, Noma redesigns itself

Tomato pulp, buffalo milk mozzarella and basil, se
06-07-2022 | 17:00

Cracco in Galleria, a cuisine that resembles no other

The full team at Racines, Passage de Panoramas 8,
27-05-2022 | 12:00

Dignified salaries, growing responsibilities, 3 days and a half of rest: Simone Tondo's virtuous format
Four of the 20 tastings from the Nuevo Mundo Andal
13-12-2021 | 11:00

Paco Morales, Andalusia on a time machine

Various dehydrated fruits sold at Gum Market, the
28-10-2021 | 11:00

In the Armenian pantry

The 13th century monastery of Noravank, a few km f
26-10-2021 | 11:00

Armenia, a fairy tale country

Himanshu Saini, 34, from New Delhi in India, is th
28-07-2021 | 19:00

My name is Himanshu and my job is to give Indian cuisine the role it deserves
Le Cementine, the restaurant inside H-Farm in Ca&
23-07-2021 | 11:00

There's more than Le Cementine: the Alajmos colonise H-Farm's site
Niko Romito with the students from his Accademia
25-01-2021 | 10:00

Niko Romito's new Campus: «Good and healthy food will be available for everyone»
Norbert Niederkofler and Michele Lazzarini, chef
28-10-2020 | 10:00

Care's and its taking care of details
Niko Romito, 46, for 20 years chef at restaurant 
14-10-2020 | 09:00

Niko Romito, 20 years of technical prodigy

Valter Kramar and Ana Roš, since 2002 at the he
27-08-2020 | 09:00

Hiša Franko, being reborn in Kobarid

We are all connected under one roof, that is to sa
20-08-2020 | 09:00

We are all connected... Massimo Bottura joins three continents in a bite