IT

Zanattamente buono

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

Ocean, the Austrian chef on a journey from Portugal to Asia

Hans Neuner toured Korea, Japan and China, generating nourishment for the 2024 menu. Notes and dishes from the Vila Vita Resort in the Algarve

In the foreground, Hans Neuner, Austrian chef at 2

In the foreground, Hans Neuner, Austrian chef at 2 Michelin-starred restaurant Ocean in the Vila Vita Parc resort in Porches, Algarve, Portugal (photo Stills)

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15-07-2024 | 07:00
Tomaz Kavcic and his brigade. Born in 1969, the ch

Tomaz Kavcic, the pioneer of the new Slovenian cuisine has never stopped

At Pri Lojzetu, half an hour from Gorizia, we rediscover the formidable flavours (made from humble raw materials) of a cook who made his country take off

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26-06-2024 | 07:00
Niklas Ekstedt, born in 1978, chef and owner of Mi

Niklas Ekstedt, flame master of the Great North

In Stockholm, we meet Scandinavia's foremost interpreter of live-fire cooking. Techniques ranging from the Vikings to our days

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22-06-2024 | 16:00

The menu of the menus of Spain: the best 10 dishes from 8 establishments between Barcelona and Madrid

We went to Corral de la Moreria, Disfrutar, Deessa, Dstage, Enigma, Hermanos Torres, RavioXo and Sips. The result is a dream tasting

The famous Pan chino relleno from restaurant Disfr

The famous Pan chino relleno from restaurant Disfrutar in Barcelona, 3 fresh Michelin stars and ranked 2nd in the World's 50Best 2023 (photo disfrutarbarcelona.com)

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19-02-2024 | 11:00

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

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...

Massimo Bottura (third from the right) with some i

Massimo Bottura (third from the right) with some interns and staff members at Osteria Francescana in Modena. Left to right, Yaman Yesikaya, Melissa Bossou, Gabriele Currò, Cecilia Cabral, Elena Sofia Schiassi, Matteo Zonarelli (sous chef), Elifnur Ocak, Federico Fulceri, Salvatore Gianninò, Clement Gaudin (half-hidden) and Doina Paulescu (pastry chef) (photo Zanatta)

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18-09-2023 | 18:00
Antonia Klugmann, born in 1979 in Trieste, chef an
02-08-2023 | 17:00

Antonia Klugmann and L’Argine on the homologations of our time
Andoni Luis Aduriz, born in 1971, in Per-Anders J
10-07-2023 | 11:00

Andoni and 25 years of Mugaritz: 'As long as I live, we will continue to make dreams and cook ideas'
The dish of Edelpilzzucht Kroll noble mushrooms (a
11-06-2023 | 07:00

Lafleur, vegan chronicles from Frankfurt
Nadia and Giovanni Santini, generations alongside
27-04-2023 | 16:00

Nadia and Antonio Santini, 50 years of love and cooking
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»